ETHIOPIA | ERITREA | SOMALIA
An essential mix in Ethiopian, Eritrean, and Somali cooking, this mixture is rather subtle despite the number of spices used; and even though the cayenne pepper is the dominant spice, its heat is offset by the paprika.
MAKES ABOUT ¾ CUP (75 G)
½ teaspoon black peppercorns
½ teaspoon cumin seeds
¼ teaspoon cardamom seeds
¼ teaspoon coriander seeds
¼ teaspoon fenugreek seeds
2 whole cloves
¼ cup (30 g) cayenne pepper
¼ cup (30 g) paprika
¼ teaspoon ground turmeric
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
Toast the whole spices in a medium skillet over medium heat, stirring constantly, for 2 to 3 minutes, until fragrant. Let cool, then transfer to a spice grinder or mini food processor. Process until fine, then transfer to a medium bowl. Add the ground spices and mix well. Store airtight in a glass jar and keep it in a cool dark place for up to one year, possibly longer.