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In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek & corainder for about 2 minutes, stirring constantly. Remove from heat & cool for 5 minutes.
Discard stems from chilies. In a spice grinder or with a mortar & pestle, finely grind together the toasted spices & chilies. Mix in remaining ingredients.
Store in refrigerator in a well sealed jar.
"Sundays at Moosewood Restaurant"
Your Berbere is ready. Happy cooking!
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