Low Sugar Berbere Spice Blend
Berbere is one of those spice blends that transforms a dish the moment it hits the pan — deeply aromatic, layered with heat, and complex in a way that store-bought versions rarely capture. This homemade version starts with toasted dried guajillo and arbol chiles, which get coaxed into something smoky and fragrant before being ground alongside coriander, fenugreek, cardamom, and cloves. The result is a rich, earthy powder with warm undertones from cinnamon, nutmeg, and allspice that no jar off the shelf can quite replicate. Every single ingredient here is pure spice or dried chile — nothing added, nothing hidden — so you know exactly what you're seasoning your food with. That matters a lot when you're trying to keep added sugars out of your cooking, since commercial spice blends and seasoning mixes are notorious for sneaking in sweeteners. A little goes a long way stirred into stews, rubbed onto roasted vegetables, or mixed into marinades, and a sealed jar will keep the flavor strong for up to three months.
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Learn more →Ingredients
12 servings
- 3 dried guajillo chiles, stems and seeds removed
- 1 dried arbol chile, stem removed
- 1 tsp coriander seeds
- ½ tsp fenugreek seeds
- ½ tsp black peppercorns
- 4 green cardamom pods
- ¼ tsp whole cloves
- 1 tsp sweet paprika
- ½ tsp smoked paprika
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ½ tsp salt
Instructions
- 1
Tear the guajillo and arbol chiles into rough pieces and place them in a small dry skillet over medium heat. Toast, pressing them flat with a spatula, for about 1–2 minutes per side until they darken slightly and smell fragrant — watch closely, as they can scorch quickly.
- 2
Add the coriander seeds, fenugreek seeds, black peppercorns, cardamom pods, and whole cloves to the same skillet. Toast over medium heat, stirring constantly, for 1–2 minutes until the seeds are fragrant and the coriander turns a shade darker.
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