Berbere (Ethiopian Spice Blend)

Serves: Makes 6 tablespoons
2 teaspoons coriander seeds
1 teaspoon cumin seeds
½ teaspoon fenugreek seeds
1 teaspoon black peppercorns
2 whole allspice berries
Seeds of 4 green cardamom pods
4 cloves
5 dried red chilies, seeded, broken into small pieces (see Note)
3 tablespoons sweet paprika
1 teaspoon salt
¼ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon cinnamon
1 teaspoon turmeric
In a heavy skillet over high heat, toast the whole spices (seeds) and chilies, shaking the pan regularly to prevent scorching, until very fragrant, about 3 minutes. Transfer to a bowl and let cool completely.
Grind the cooled spices in a spice or coffee grinder. Add all remaining ground spices and salt and grind everything together.
Store in an airtight container in a dark place.
If you like extreme heat, leave a few of the seeds in. It will still be very spicy even without the seeds