Ingredients (measured for ground, but whole spices are always better):

• 5-6 hot dried chili peppers of your choosing (Ethiopian brown peppers are most authentic)
• 2 teaspoons coriander
• 1 teaspoon fenugreek
• 1/2 teaspoon black pepper
• 1/2 teaspoon allspice
• 1/2 teaspoon cardamom
• 3 teaspoons paprika
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon cinnamon
• 2 teaspoons turmeric

Process

1. Remove the stems, seeds, and membranes from the chili peppers carefully (with gloves is the best course of action) and break or cut them in to small pieces.
2. In a pan (cast iron is always best), heat the chili peppers and all whole ingredients you may have (see notes) on low to medium heat until you can smell the spiciness from where you are standing. It’s about 2-3 minutes. Make sure to move them around so they don’t burn.

3. Remove and allow to cool and measure any spices you didn’t have whole in to a small bowl.
4. From here, you can pulverise the mix by hand in a mortar or use a spice grinder of your choice to grind the entire mix.
5. Store in a glass jar until use

Notes

• A lot of people prefer to use whole spices in their blends if they can find them. I’m not always lucky enough to find them in stock. But, if you do, green cardamom is the stuff to go with.
• When it comes to paprika, some go with sweet, some go with Hungarian (I do this), and I’ve heard some use smoked. Each will change the game of your spice mix.
• The chili peppers, to be authentic, should be Ethiopian brown chili peppers. These can be grown from seeds if you cannot find the peppers themselves.
• Spice mixes, like soup, are a feeling. They are to be played with and I tend to add more turmeric than others, maybe because of the attractive colour or perhaps because I love the taste. Use this recipe as a guide.

-Vegan and sesame free, as always.

-Makes enough to fill an average sized glass spice jar, and enough to make Tempeh We’t and have a bit leftover.

-Ethiopian inspired.