Jennifer Philipp is a Culinary Management student at George Brown College, a buffet and line cook at the Fifth Wheel Truck Stop in Bowmanville, and the intern in the Canadian Living Test Kitchen. Her passions include recipe development, heirloom vegetable gardening, history, travel, and music Berbere spice mix is both potent and spicy. It is also predominant in Ethiopian, Eritrean, and Somalian cuisines. Many will even say this union of ajwain, allspice, chili, clove, fenugreek, garlic, and ginger, are what continuously draws them to Ethiopian food – certainly, that’s been the case for me! Despite the traditional ingredients, the cook ultimately decides the blend. My recipe omits ground ginger and garlic, because I prefer to use fresh. This recipe makes about ¼ cup of spice mix; store any leftover mix in an airtight container for up to six months. Try dusting this mix on kebobs before grilling or adding it to the traditional wat stews of Ethiopian cuisine containing chicken, beef, lamb, or lentils. I recommend trying it in vinaigrette to spice up your next salad, or adding it to mayonnaise for a zesty dipping sauce for sweet potato fries. Berbere-Inspired Spice Mix Makes: Approx. ¼ cup 2 tsp each ground coriander, ground cumin, ground fenugreek and paprika ½ tsp each ground cinnamon, onion powder, salt and pepper ¼ tsp each ground allspice, cayenne pepper and ground cloves Pinch ground nutmeg In a small bowl, stir together ground coriander, ground cumin, ground fenugreek, paprika, ground cinnamon, onion powder, salt, pepper, ground allspice, cayenne pepper, ground cloves, and ground nutmeg. Set aside.