Berbere፡በርበሬ

Ingredients

• 20 dried Ethiopian red chillies, stems and most seeds removed
• 1/4 cup sweet paprika
• 2 tbsp coriander seeds
• 1 tbsp fenugreek seeds (abesh)
• 1 tbsp ground ginger
• 1 tbsp garlic powder, or the same volume of dried garlic, ground
• 1 tbsp onion powder, or the same volume of sun-dried red onion, ground
• 2 tsp korerima (Ethiopian cardamom), seeds only
• 2 tsp nech azmud (ajwain)
• 1 tsp tikur azmud (nigella seeds)
• 1 tsp black peppercorns
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1/2 tsp cloves
• 1/2 tsp dried rue (tenadam), optional
• 1 tbsp salt

Method

1. 1

   Dry the chillies fully — in the sun for a day, or in an oven at its lowest setting until they snap rather than bend

2. 2

   Toast the whole spices one kind at a time over low heat, 30 to 60 seconds each, until you can smell them. They burn at different speeds, which is why they go in separately

3. 3

   Spread everything out and let it cool completely; grinding warm spices turns them to paste

4. 4

   Grind the chillies first, then the toasted spices, to a fine powder

5. 5

   Stir in the paprika, ginger, garlic, onion, turmeric, cinnamon and salt

6. 6

   Sieve the mix and regrind whatever stays behind

7. 7

   Store in a sealed jar away from light and heat