Recipe courtesy of Hawa Hassan
Berbere
- Level: Easy
- Yield: 1/2 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 83
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 15
- Dietary Fiber
- 9
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 467
- Total: 10 min
- Active: 5 min
Ingredients
1/4 cup New Mexico chile powder
2 tablespoons sweet paprika
1 teaspoon ground cayenne
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon mustard powder
1/2 teaspoon granulated onion
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg
Directions
- Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer.