Berbere (spice mix)

[Berbere]

Berbere (spice mix)

Category: Blanks

Ingredients
- paprika	2.5 tsp
- fenugreek (fenugreek, shambhala)	1 tsp
- black pepper	0.5 tsp
- coriander	0.5 tsp
- allspice	1/4 tsp
- cumin (zira)	1 tsp
- ginger	0.5 tsp
- turmeric	1/4 tsp
- cinnamon	1/8 tsp
- carnation	1/8 tsp
- cardamom	3/4 tsp
- nutmeg	1/8 tsp
- small dried chili peppers	up to 10 pcs
- salt	1 tsp
- ajgon (ayovan, Indian cumin)	1/4 tsp
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Optional:
- ground dry onion	1 tsp
- ground dry garlic	0.5 tsp

Cooking method

• Berbere - classic ethiopian spicy very hot mixture.
• It is often prepared in the form of a hot red paste, which is served with stews and added to stews, soups and simply porridge.
• The originality of Berbere is that first red chilli peppers are fried in a dry frying pan until it darkens, then the remaining peppers, ginger, coriander seeds, fenugreek, and azhgon are added. After 1-2 minutes of frying, grind all the spices.
• In principle, if the preparation is in the form of a dry mixture, then you can grind everything, and fry it later in the process of preparing a particular dish.
• Unlike
  
  Azhgon (ayovan, Indian cumin) is an annual herb of the Umbrella family, native to South India. Sometimes this plant is mistakenly called cumin.
  Ripe ajgon seeds are used as a spice. They look like celery seeds: small and round. The taste of ajgon seeds is spicy, slightly reminiscent of the taste of cumin (cumin), but more refreshingly pungent, and their spicy aroma is slightly reminiscent of thyme. The pungency of ajgon quickly passes, but its aroma and some special freshness linger in the aftertaste for a long time.
  
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  Examples of ready-mix Berbere:
  
  
  
  
  
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  Other mix spices:
  
  Baharat - Arabic, North African mix
  Hawaj - Yemeni mix

Thanks for the recipe. I love these things! I always bring spices from my travels. I love spicy.

Thanks for the recipe. We'll have to look for some of the ingredients. Now at least it is clear what they can be useful for. Sometimes you see some interesting spice in an online store and think, and with what it is eaten?

Thank you very much for sharing the spice recipes, bookmark. I love spices. I grow fragrant, spicy herbs on my site.

Girls - to your health!
Berber can generally be made from baharat by adding missing components
Well, as always, for moderation - do not add hot pepper all according to the recipe, it is better then to bring the spiciness to taste in the finished dish.

Oh, how great! : yahoo: Another interesting mix Thanks for the recipe and the opportunity to pamper the family with a new flavor!

Oh, I also wanted to ask. Azhgon in the photo looks like the seeds that I brought from Tunisia (I took it at random). Light green. When pounded in a mortar, she smelled like anise. I wonder if this is azhgon? Or something else?

I didn't have azhgon, I did it without him, so I won't say what I'm like.

Oh, I also wanted to ask. Azhgon in the photo looks like the seeds that I brought from Tunisia (I took it at random). Light green. When pounded in a mortar, she smelled like anise. I wonder if this is azhgon? Or something else?

Now I found a verbal description of the difference between caraway and cumin, so it can be cumin

"Caraway (cumin) has a stronger, more pronounced, pungent taste and slightly bitter, while cumin is weaker, sweetish with notes of anise."

[AZHGON]

AZHGON


ANISE


KUMIN (ZIRA)


CARAWAY

Thank you very much for the information! I crawled for my seeds, examined, even chewed - the bright taste of anise, the medicine a little like. Probably cumin after all. I also bought fenugreek today. I will conjure, mix!