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Title: Berbere

2 - green cardamom pods, seeds from
1/4 t fenugreek
1/2 t black peppercorns
1/4 t coriander seed
2 oz. dried red chiles, rinsed, soaked for 1 hour in hot water, and drained
1/8 t cinnamon
1 t salt
1 T fresh ginger, minced
2 T garlic, minced
2 T chopped onion
1/2 C water
1/2 C fresh basil leaves, finely chopped
1/2 C fresh mint leaves, finely chopped

In a heavy skillet over high heat, dry-roast the cardamom seeds, fenugreek, peppercorns, and coriander together for 2-3 minutes, stirring constantly. Place in a mortar or spice grinder and grind to a powder.

Place the soaked chiles in a food processor and process to a paste. Add the ground spices, the cinnamon, and salt. Process to blend.

Combine the ginger, garlic, onion, and 1/2 cup water in a medium-sized saucepan and bring to a boil. Cook for 5 minutes, then add to the processor and process until pulverized. Add the basil and mint and process until well blended.

Spoon the paste into a glass jar. Seal well and refrigerate.

To produce the powder of classic berbere, spread paste in a thin layer on a baking sheet and place in a 200° F oven until dried out, turning occasionally.

From Flatbreads and Flavors
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