Excerpted from Gluten-Free Girl Every Day, copyright 2013 by Shauna James Ahern with Danny Ahern. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Available wherever books are sold.
Shauna James Ahern's Berbere Seasoning
About This Recipe
|Yield:||makes 1/2 cup|
|Active time:||10 minutes|
|Total time:||10 minutes|
|This recipe appears in:||Shauna James Ahern's Ethiopian Chicken Stew|
- 2 teaspoons fenugreek seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 2 cardamom pods
- 4 dried chiles de arbol, stemmed and seeded
- 1 tablespoon smoked paprika
- 2 tablespoons paprika
- 1 tablespoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
Set a small skillet over medium-high heat. Add the fenugreek, coriander, peppercorns, and cardamom pods. Toast the spices, moving the skillet around the burner constantly, until the smells are released, 4 to 5 minutes.
Let the toasted spices cool. Add them to a clean spice grinder, along with the chiles, and grind fine.
Pour the ground spices into a bowl. Stir in the smoked paprika, paprika, dried basil, salt, ginger, and cinnamon. This will keep in an airtight container for 3 months. You're going to be using it often, however.