BERBERE: Combine 2 tbls New Mexico or Ancho ground Chile pepper, 3 tsp cayenne pepper, 1 tsp each paprika, onion powder, and ground ginger, and 1/2 tsp each ground cinnamon, ground cardamon, garlic powder, ground coriander and salt. Makes about 5 tbls.

DUKKAH: In a small skillet toast 1/2 cup coursely chopped hazelnuts over medium-high heat 3 minutes or until fragrant. Transfer to a bowl. In hot skillet combine 1 tbls each coriander and sesame seeds and 1 1/2 tsp anise seeds. Toast 2 minutes or until fragrant. Let cool. Using a spice grinder, grind seeds and hazelnuts just until coursely ground. Transfer to a bowl. Stir in 1/2 tsp salt and 1/4 tsp pepper. Makes about 3/4 cup.

RAS EL HANOUT: Combine 1 tsp each ground cumin, ground ginger and salt, 1/2 tsp each ground allspice, black pepper, cinnamon, cayenne pepper and tumeric, and 1/4 tsp ground cloves. Makes about 2 tbls

ZA'ATAR: Combine 1 tbls each ground sumac and dried thyme; 2 tsp dried oregano and 1 tsp each toasted sesame seeds, salt and ground black pepper. Makes about 4 tbls.