Thanks to Lita Lotzkar for sharing this recipe.  This mix is used in many African recipes.  See the one for Ethiopian Lentils.

There are two ways to make this - with whole spices that you grind, or with powdered versions of the spices. The first way gives you a more powerful flavor, but it may be more practical the second way, particularly if you don't have a spice grinder.

Berbere Spice Mix

      1. Toast all the seeds and whole cloves in a small frying pan for 2 minutes, stirring constantly (open window or turn on the stove vent--it can smoke). Grind the spices in a spice grinder.  If you are using pre-ground spices, ignore and go on to the next step.

      2. Mix all remaining ingredients. Place in a tightly covered container and refrigerate. This mixture can used with many combinations of legumes, rice or vegetables.