Sometimes we have a huge assortment of spices in our cabinets and we don’t know what to do with them. A good way to utilize the spices on hand without having to run out for too much more is to consider combining them to make the Ethiopian spice berbere (see story here). This red pepper spice will bring a new sensation to any meat, fish or poultry dish. I especially go to this if I’m entertaining vegetarians and vegans. It’s a simple way to elevate ingredients such as lentils, chickpeas and eggplant to a whole new level. The ingredient list is long but it’ll keep refrigerated for up to three months. Of course, if you don’t have the majority of these ingredients then you could always buy a prepared berbere mix. This recipe will make a lot, so play with it. Throw it in a sauté pan and toast the mix or try using smoked paprika for even more flavor enhancement.