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Filed Under Misc.Multiple Spices
Hot Pepper Seasoning

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Greek Greek
Shared by: Nolawi T.

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

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

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Stove Top

20 Minutes

10 Minutes

30 Minutes

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

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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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