Berbere Sauce 2 teaspoons Cumin seeds 4 each Whole cloves 1/2 teaspoon Cardamom seeds 1/2 teaspoon Whole black peppercorns 1/4 teaspoon Whole allspice 1 teaspoon Whole fenugreek seeds 1/2 cup Dried onion flakes 3 ounces Red New Mexican chiles; stemmed and seeded 3 small Dried long hot red chiles; seeded 1/2 teaspoon Ground ginger 1/2 teaspoon Freshly ground nutmeg 1/4 teaspoon Ground turmeric 1 teaspoon Garlic powder 2 teaspoons Salt 1/2 cup Salad or peanut oil 1/2 cup Dry red wine Cayenne to taste Mix together the cumin, cloves, cardamom, black peppercorns, allspice, and fenugreek seeds. Place in a small frying pan over medium heat. Stir constantly until they release their fragrance, about 1-2 mins. Do not burn or discolor the spices. Cool completely. Combine the toasted spices and all the other ingredients, except the oil and wine, in a spice grinder or electric coffee grinder and grind in fine batches. This may take a few minutes. Keep your face away from the machine, as it will release a very spicy aroma that may irritate your eyes or throat. Place spice blend in a bowl and add the oil and wine. Add cayenne pepper to taste. Stir until thick and store in closed plastic container in the refrigerator. http://www.recipeway.com/ From: Ben Newsgroups: rec.food.recipes Date: 4 Apr 2000 20:42:53 -0600