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  1. In a small frying pan
  2. On medium-low heat
  3. Toast the cumin
  4. Whole cloves
  5. Cardamom
  6. Peppercorns
  7. Allspice
  8. Fenugreek
  9. And coriander for about 2 minutes
  10. Stirring constantly
  11. Remove the pan from the heat and cool for 5 minutes
  12. Discard the stems from the chiles
  13. In a spice grinder or with a morter and pestle
  14. Finely grind together the toasted spices and the chiles
  15. Mix in the remaining ingredients
  16. Store berebere refrigerated in a well-sealed jar or a tightly closed plastic bag

Step 6

Total Time in Minute 7

Ingredients Count 14

cooking berbere

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Cumin seeds


Cardamom seed

Whole black peppercorn

Whole allspice

Fenugreek seeds

Coriander seed

Dried red chilies

Fresh gingerroot



Sweet hungarian paprika


Ground cloves

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