I first used this awhile ago in the African Chicken in Spicy Red Sauce recipe. It is hot so a little goes a long way. I add a 1\4 - 1\2 teaspoon to chili, bbq sauce, spaghetti sauce, baked beans, and to my seasoning blends. Use it more or less to taste, but start out with less, you can always add more. The heat from this blend seems to mellow out in a prepared dish a bit the next day.
Berbere
Yield: 1/4 cup (serving size: 1 teaspoon)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 6
- Calories from fat: 30%
- Fat: 0.2g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.1g
- Protein: 0.2g
- Carbohydrate: 1.1g
- Fiber: 0.5g
- Cholesterol: 0.0mg
- Iron: 0.2mg
- Sodium: 1mg
- Calcium: 6mg
Ingredients
- 2 tablespoons ground red pepper
- 1 tablespoon freshly ground black pepper
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Preparation
- Combine all ingredients in a small bowl.
Berbere Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead, 5 Ingredients or Less
- CUISINE: African
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium, Gluten-Free
- OCCASION: Autumn, Winter
- PUBLICATION: Cooking Light
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Berbere Spice Blend
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