Berbere Spice Mix and Paste
Ingredients
| 1 portion spice mix |
Additions for Paste |
| 4 cardamom pods |
50 gm onion (prepared weight) |
| ½ tspn cumin seeds |
1 clove garlic |
| ½ tspn coriander seeds |
1 tbspn oil |
| ½ tspn fenugreek seeds |
|
| 4 cloves |
|
| 1 tspn black peppercorns |
|
| ½ tspn ajowan seeds |
|
| ½ tspn ground allspice |
|
| ½ tspn ground ginger |
|
| ½ tspn salt |
|
| ¼ tspn ground nutmeg |
|
| ¼ tspn paprika |
|
| 5 red birdseye chillies |
|
Preparation
- To make spice mix
- Crush the cardamom pods.
- Dry roast the cardamom pods, cumin seeds, coriander seeds, fenugreek seeds, cloves, peppercorns and ajowan seeds for about 2 min, regularly shaking and stirring and being careful not to burn.
- Alow the spices to cool and remove the seeds from the cardamom pods.
- Grind all the toasted spices and birdseye chillies to a powder in a pestle and mortar.
- Thouroughly mix in the allspice, ginger, salt, nutmeg, and paprika.
- Store the spice mix in a small jar and keep in a cool and dark place.
- To make Berbere paste
- Very finely chop the onion.
- Crush the garlic.
- Mix the onion, garlic with 1 tbspn of oil and 1 tbspn of the berbere spice mix.
- This can be used as it is or blended to a paste.
- Use immediately or store in a small jar and keep refrigerated for a few days until needed.
I'd like to know if you enjoyed this so please email
admin@cook4one.co.uk – also feel free to ask for help.