| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Berber | Spices | 1 | Servings |
INGREDIENTS
| 2 | t | Whole cumin seeds |
| 4 | Whole cloves | |
| 3/4 | t | Black cardamom seeds |
| 1/2 | t | Whole black peppercorns |
| 1/4 | t | Whole allspice |
| 1 | t | Fenugreek seeds |
| 1/2 | t | Whole coriander seeds |
| 10 | Dried red chilies | |
| 1/2 | t | Grated ginger |
| 1/4 | t | Turmeric |
| 1 | t | Salt |
| 2 1/2 | T | Sweet Hungarian paprika |
| 1/8 | t | Cinnamon |
| 1/8 | t | Ground cloves |
INSTRUCTIONS
In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek & corainder for about 2 minutes, stirring constantly. Remove from heat & cool for 5 minutes. Discard stems from chilies. In a spice grinder or with a mortar & pestle, finely grind together the toasted spices & chilies. Mix in remaining ingredients. Store in refrigerator in a well sealed jar.
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