Re: [gardeners] Seaoning for veggies

Jane Burdekin (
Mon, 13 Jul 1998 13:24:00 -0600

Catharine is right, we use this a lot, have a big bag of it.  We originally
used it to make some Etheopian dishes, it is really good.  Jane

>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.
>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.