Berbere Hot

This plant grows upright pods that are mildly hot, and turn from green to orange-red when mature.

It is a variety from Ethiopia.

Berbere spice recipe

2 teaspoon cumin seeds
4 cloves
¾ teaspoon cardamom seeds
½ teaspoon black peppercorns
¼ teaspoon whole allspice
1 teaspoon fenugreek seeds
½ teaspoon coriander seeds
8 Berbere chillies
½ teaspoon grated fresh gingerroot or 1 teaspoon dried
¼ teaspoon tumeric
1 teaspoon salt
2½ tablespoon sweet Hungarian paprika
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves

In a small frying pan, on a medium low heat, toast the cumin, cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly. Remove from the pan and cool for 5 minutes. Discard the stems from the chillies. In a spice grinder or with a mortar and pestle, finely grind together the toasted spices and the chiles. Mix in the remaining ingredients. Store Berbere refrigerated in a well sealed jar or a tightly closed plastic bag.

Packet of 10 seeds - 2 Euros