Instructions: Heat a heavy frying pan (without oil) and put in the chilies and other whole spices after 2-3 minutes. Dry roast over a medium heat until they darken, stirring frequently to prevent burning. Leave the spices to cool, then remove and discard the seeds from the chilies and crumble the chilies into the mixture. Grind everything, including the ginger, to a fine powder, and store in an airtight container for up to four months.

Most of these spices can be found at an Indian or Middle Eastern market; hopefully there is one near you. The best way to grind those spices is with a coffee grinder. If you dont have one of those handy, using a blender set on "liquify" works pretty well too. I have tried grinding a batch of garam masala with a mortar and pestle, and I had to give up and resort to a blender because it would have taken me hours otherwise. Good luck with your Ethiopian cooking - maybe you could see fit to post some of those recipes?? :^).

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