Berbere

• Gluten free
• Paleo

• Meat

  • 5 Birds eye, dried

• Produce

  • 1 tsp Garlic powder
  • 1/2 tsp Ginger, ground
  • 2 tsp Onion powder

• Baking & Spices

  • 1 tsp Cardamon, seeds
  • 1/2 tsp Cayenne pepper
  • 4 Cloves, whole
  • 1 tsp Coriander seeds
  • 1 tsp Fenugreek seeds
  • 1/4 tsp Nutmeg, ground
  • 1/4 cup Paprika
  • 8 Peppercorns, black
  • 1 tsp Turmeric

• Nuts & Seeds

  • 2 tsp Cumin seeds

Found on hapanom.com

Description

Ingredients

• 2 teaspoons cumin seeds
• 1 teaspoon fenugreek seeds*
• 1 teaspoon cardamon seeds**
• 1 teaspoon coriander seeds
• 4 whole cloves
• 8 black peppercorns
• 5 dried birds eye (Thai) chilies or dried chile de arbol
• ¼ cup paprika
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon turmeric
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ teaspoon cayenne pepper

Directions

• In a small, heavy-bottomed skillet over medium heat, add the cumin, fenugreek, cardamon, coriander, cloves, peppercorns, and chilies. Swirling constantly, cook until fragrant, about 3 - 4 minutes. Allow to cool slightly and then add to a spice or coffee grinder. Grind until fine.
• In a small bowl add the spice mixture and the rest of the ingredients. Stir well to combine.
• Store in an air-tight container for up to 6 months.