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Course Category Base Ingredient Prep Time Prep Style Difficulty
Misc. Make your own Multiple Spices 30 Minutes Stove Top Intermediate

Hot Pepper Seasoning

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Shared by: Nolawi T.
Yields 1 Portions

2 teaspoons Cumin seeds
5 whole Cloves
3/4 teaspoon Cardamom seeds; Black
1/2 teaspoon Peppercorns; black
1/4 teaspoon Allspice
1 teaspoon Fenugreek seeds
1/2 teaspoon Coriander seeds
10 small Red chilies; dried
1/2 teaspoon Ginger; grated
1/4 teaspoon Turmeric
1 teaspoon Salt
2 1/2 tablespoon Hungarian paprika; sweet
1/8 teaspoon Cinnamon

Note: Also known as Berbere. This is a classic Ethiopian Hot Pepper Seasoning.

In a small frying pan, on a low heat, toast cumin seeds, whole cloves, cardamom seeds, peppercorns, allspice, fenugreek seeds and coriander seeds for about 2 minutes, stirring constantly.

Remove from heat and cool for 5 minutes.

Remove the stems from the chilies. In a spice grinder or with a mortar & pestle, finely grind together the toasted spices and chilies. Mix in the ginger, tumeric, salt, paprika and cinnamon.

Cool and store in tightly covered glass jar. This will keep in the refrigerator for 5 or 6 months.

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Stove Top

20 Minutes

10 Minutes

30 Minutes


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