[gardeners] Seaoning for veggies
Catharine Vinson (gardeners@globalgarden.com)
Mon, 13 Jul 1998 15:02:19 +0000
For those of us (not me) faced with an abundance of fresh 'taters and
'maters and anything else from the garden that you'd normally grill or
stew or otherwise cook up for a feast, the following spice mixture makes a
nice change from the usual "European" tastes (thyme, oregano, etc., etc.).
I have made it up without the salt and don't feel deprived in the least.
I used a good shake of it today on some okra I'd cooked until crisp/tender
in the microwave. A sqeeze of lemon juice and a small bit of oil to 'bind'
it all together. 'Twas easy and good.
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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.