ETHIOPIA | ERITREA | SOMALIA An essential mix in Ethiopian, Eritrean, and Somali cooking, this mixture is rather subtle despite the number of spices used; and even though the cayenne pepper is the dominant spice, its heat is offset by the paprika.
MAKES ABOUT ¾ CUP (75 G)
INGREDIENTS:
- ½ teaspoon black peppercorns
- ½ teaspoon cumin seeds
- ¼ teaspoon cardamom seeds
- ¼ teaspoon coriander seeds
- ¼ teaspoon fenugreek seeds
- 2 whole cloves
- ¼ cup (30 g) cayenne pepper
- ¼ cup (30 g) paprika
- ¼ teaspoon ground turmeric
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
INSTRUCTIONS:
- Toast the whole spices in a medium skillet over medium heat, stirring constantly, for 2 to 3 minutes, until fragrant.
- Let cool, then transfer to a spice grinder or mini food processor.
- Process until fine, then transfer to a medium bowl.
- Add the ground spices and mix well.
- Store airtight in a glass jar and keep it in a cool dark place for up to one year, possibly longer.
