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Ингредиенты
- 2 tsp Cumin seeds
- 4 x Cloves
- 3/4 tsp Cardamom seeds
- 1/2 tsp Black peppercorns
- 1/4 tsp Whole allspice
- 1 tsp Fenugreek seeds
- 1/2 tsp Coriander seeds
- 8 sm dry red chiles
- 1/2 tsp Grated fresh gingerroot 1 tsp. dry
- 1/4 tsp Tumeric
- 1 tsp Salt
- 2 1/2 Tbsp. Sweet Hungarian paprika
- 1/8 tsp Cinnamon
- 1/8 tsp Grnd cloves
Инструкции
- In a small frying pan, on medium low heat, toast the cumin, cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 min, stirring constantly. Remove from the pan and cold for 5 min.
- Throw away the stems from the chiles. In a spice grinder or possibly with a mortar and pestle, finely grind together the toasted spices and the chiles. Fold in the remaining ingredients.
- Store Berbere refrigerated in a well sealed jar or possibly a tightly closed plastic bag.
- Comment in book: This is the warm and exotic spice mix which give Eritrean and Ethiopian cooking its characteristic flavor. The traditional method of preparation is lengthy and uses some spices and herbs not readily available here. The mix presented is a close adaptation, and it keeps well for months refrigerated. Berbere is called for in the W'et recipes and can be used in other recipes which call for a warm spice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 4g | |
| Recipe makes 8 servings | |
| Calories 12 | |
| Calories from Fat 4 | 33% |
| Total Fat 0.53g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 294mg | 12% |
| Potassium 75mg | 2% |
| Total Carbs 2.29g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.25g | 0% |
| Protein 0.6g | 1% |
