Berbere, Hot Spice Mixture (Dry)

Title: Berbere, Hot Spice Mixture (Dry)
  Categories: Sauces
       Yield: 8 servings
 
       2 ts Cumin seeds
       4    Cloves
     3/4 ts Cardamom seeds
     1/2 ts Black peppercorns
     1/4 ts Whole allspice
       1 ts Fenugreek seeds
     1/2 ts Coriander seeds
       8    Small dried red chiles
     1/2 ts Grated fresh gingerroot
            - 1 teaspoon dried
     1/4 ts Tumeric
       1 ts Salt
   2 1/2 tb Sweet Hungarian paprika
     1/8 ts Cinnamon
     1/8 ts Ground cloves
 
   In a small frying pan, on medium low heat, toast the cumin, cloves,
   cardamom, peppercorns, allspice, fenugreek, and coriander for about 2
   minutes, stirring constantly.  Remove from the pan and cool for 5
   minutes.
  
   Discard the stems from the chiles.  In a spice grinder or with a
   mortar and pestle, finely grind together the toasted spices and the
   chiles.  Mix in the remaining ingredients.
  
   Store Berbere refrigerated in a well sealed jar or a tightly closed
   plastic bag.