Berbere powder

Many Ethiopian dishes require berbere sauce. In someplaces you can find a pre made berbere powder, but I prefer to make my own. Fresher spices get a much richer taste.

Ingredients
whole spices:

• 4 whole cloves
• 2 tsp whole cumin
• 1 tsp whole corriander
• 1 tsp cardamon seeds
• 10 small red chilis
• 1 tsp fenugreek
• 1 inch segment of cinnamon bark broken into small pieces
• 5 pepper corns
• 5 allspice berries
• 1/4 a nutmeg

powder:

• 2 tbs Paprika
• 1/2 tsp Turmeric
• 1 tsp grated ginger

Directions
In a large pan, roast the whole spices over a medium heat 2-5 minutes until they are browned. be careful not to burn the spices, since you are roasting them dry. If they start to smoke, remove them immediately from the heat until they stop.
Grind the spince with a morter and pestle or (shudder) food processor. If you use a food processor don't add the cinnamon stick. Add it as a powder later. The stick will destroy your food processor. DON'T use a coffee grinder that you intent to use for coffee ever again.
Combine the paprika, turmeric and ginger with the ground spices.

Notes
This doesn't make a huge quantity of berbere. While berbere stores fairly well, any spice mix loses potency over time. I find that this recipe makes enough berbere for 2 or 3 dishes, which is just about perfect.