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Berbere #1

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BERBERE #1
 Categories: Condiments, Herb/spices, Ethiopia, Africa, Update
      Yield: 3 Servings
 
     10 ea Dried red chiles
    1/2 ts Coriander seeds
      5 ea Cloves
           Seeds from 6 green cardamom
           -pods
    1/4 ts Ajowan seeds
      8 ea Allspice berries
    1/2 ts Black peppercorns
    1/2 ts Fenugreek seeds
           A small piece of cinnamon
    1/2 ts Ground ginger

MMMMM---------------------------METHOD--------------------------------
 
  Heat a heavy frying pan (without oil) and put in the chilies and other
  whole spices after 2-3 minutes.  Dry roast over a medium heat until
  they darken, stirring frequently to prevent burning. Leave the spices
  to cool, then remove and discard the seeds from the chilies and
  crumble the chilies into the mixture. Grind everything, including the
  ginger, to a fine powder, and store in an airtight container for up
  to four months. Most of these spices can be found at an Indian or
  Middle Eastern market; hopefully there is one near you. The best way
  to grind those spices is with a coffee grinder.  If you don't have
  one of those handy, using a blender set on "liquify" works pretty
  well too. I have tried grinding a batch of garam masala with a mortar
  and pestle, and I had to give up and resort to a blender because it
  would have taken me hours otherwise. Good luck with your Ethiopian
  cooking ++ maybe you could see fit to post some of those recipes??
  :^). Berbere is rather like Indian masala ++ a complex blend of
  spices made
 
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