Shauna James Ahern'S Berbere Seasoning

1. 1

   Set a small skillet over medium-high heat. Add the fenugreek, coriander, peppercorns, and cardamom pods. Toast the spices, moving the skillet around the burner constantly, until the smells are released, 4 to 5 minutes.

2. 2

   Let the toasted spices cool. Add them to a clean spice grinder, along with the chiles, and grind fine.

3. 3

   Pour the ground spices into a bowl. Stir in the smoked paprika, paprika, dried basil, salt, ginger, and cinnamon. This will keep in an airtight container for 3 months. You're going to be using it often, however.

* Per serving · 4 servings · Values may vary.

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