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Filed Under Misc.Multiple Spices
Berbere Paste

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Greek Greek
Shared by: Nolawi T.

1 teaspoon ground Cardamom
2 teaspoons Cumin seeds
1/2 teaspoon Coriander seeds
1/4 teaspoon ground Cinnamon
1/2 teaspoon black Peppercorns
1/2 teaspoon Fenugreek seeds
14 small dried Red chilies
1 tablespoon Cayenne Pepper
2 tablespoons Paprika
1/2 teaspoon ground Ginger
1/4 teaspoon ground Allspice
1/4 teaspoon ground Nutmeg
1/4 teaspoon ground Cloves
3 tablespoons Vegetable oil

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15 Minutes

15 Minutes

30 Minutes

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Toast the cardamon, cumin, coriander, cinnamon, peppercorns, and fenugreek seeds in a hot skillet, shaking constantly, for a couple of minutes, until they start to toast and gain aroma. Grind to a fine powder.

Combine the roasted spice powder with the chilies, cayenne pepper, paprika, ginger, allspice, nutmeg, and cloves. Add vegetable oil and blend until smooth.

Serve sparingly as a condiment with grilled beef and poultry or add to soups and stews. This will keep for a couple of months, refrigerated.

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