BERBERE SPICE BLEND

Makes: About ¾ cup

1 teaspoon fenugreek seed

2 teaspoons coriander seeds

½ teaspoon black peppercorns

5 allspice berries

7 cardamom pods, husks removed

4 whole cloves

2 dried New Mexican red chilies, stem and seeds removed (Very spicy chilies de arbol (5 to 6 each) or milder guajillo chilies (2 each) can be used in lieu of New Mexican red chilies)

½ teaspoon onion powder

1/8 teaspoon garlic powder

3 tablespoons smoked sweet paprika

2 ¼ teaspoon fine sea salt

½ teaspoon ground ginger

½ teaspoon grated nutmeg

¾ teaspoon ground cinnamon

Heat a dry saute pan over medium heat. Add the fenugreek, coriander, peppercorns, allspice, cardamom, and cloves and toast until aromatic, about 1 minute. Transfer to spice grinder.

Tear the chilies into small pieces and add to the same pan. Toast until aromatic and beginning to blister, about 2 minutes. Transfer to the grinder with the spices.

Add the onion powder, garlic powder, paprika, salt, ginger, nutmeg, and cinnamon to the spice grinder and blend to a fine even powder. Store in an airtight jar until needed.

Nutrition information per serving: 127 calories; 79 calories from fat; 9 g fat

(1 g saturated; 0 g trans fats); 0 mg cholesterol; 401 mg sodium; 13 g carbohydrate; 5 g fiber; 8 g sugar; 2 g protein.