Berbere

yields about 1/3 cup

2 teaspoons cumin seeds
4 whole cloves
1/4 teaspoon cardamom seeds
1/2 teaspoon whole black peppercorns
1/4 teaspoon whole allspice
1 teaspoon fenugreek seeds
1/2 teaspoon coriander seeds

8-10 small dried red chiles

1/2 teaspoon grated fresh ginger root (1 teaspoon dried)
1/4 teaspoon turmeric
1 teaspoon salt
2 1/2 tablespoons sweet Hungarian paprika
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves

In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek and coriander for about 2 minutes, stirring constantly. Remove the pan from heat and cool for 5 minutes.

Discard the stems from the chiles. In a spice grinder or with a mortar and pestle, finely grind together the toasted spices and the chiles. Mix in the remaining ingredients.

Store berbere refrigerated in a well-sealed jar or a tightly closed plastic bag.