Berbere Spice Mix
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A warm, fiery Ethiopian-style blend of chiles, paprika and sweet spices. Stir about a tablespoon into stews, lentils or roasted vegetables, or pack it in a jar as a gift.
Ingredients
- 1/2 cup ground dried New Mexico chiles
- 1/4 cup paprika
- 1 tablespoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon ground fenugreek
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Equipment
- mixing bowl
- whisk
- airtight jar
Directions
- Put all the spices in a medium bowl.
- Whisk until well blended, with no streaks.
- Pour into a clean wide-mouth glass jar.
- Close tightly; use right away, or let it sit for 24 hours so the flavors meld.
Notes
About 1 tablespoon per dish (about 19 servings). Airtight jar, cool, dark, dry cupboard; within about 6 months. Refrigerate leftover prepared dishes within 2 hours; use within 3 to 4 days.
Nutrition
Serving: 36g | Calories: 104kcal | Carbohydrates: 20g | Protein: 4.9g | Fat: 4.4g | Saturated Fat: 0.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 24mg | Potassium: 731mg | Fiber: 12g | Sugar: 3.2g | Vitamin A: 14304IU | Vitamin C: 2.3mg | Calcium: 94mg | Iron: 7.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 3 tablespoons; ground dried New Mexico chiles counted as paprika (as ground mild chiles). Brands and portions vary, so use it only as an approximation.
