Berbere

In Ethiopia, the preparation of berbere takes days — chilies are dried in the sun for three days, then ground in a mortar and pestle, mixed with ground spices, and set in the sun to dry again — and it is usually made in huge amounts.
Each Ethiopian family has its own recipe for this universal seasoning, with varying degrees of heat and spiciness. Traditionally, berbere is used to flavor Ethiopian stews, such as Doro Wat, but it also works well as a rub for meat.

Store in an airtight container in the refrigerator for up to 3 months.

Ingredients:

• 1 teaspoon fenugreek seeds
• 1/2 cup ground dried Serrano chilies or other ground dried chilies
• 1/2 cup paprika
• 2 tablespoons salt
• 2 teaspoons ground ginger
• 2 teaspoons onion powder
• 1 teaspoon ground cardamom, preferably freshly ground
• 1 teaspoon ground nutmeg
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice

Directions:

Finely grind the fenugreek seeds with a mortar and pestle (if you are strong enough) or in an electric spice or coffee grinder (like this weak girl does). Stir together with the remaining ingredients in a small bowl until well combined.