Almond Free Berbere Spice Blend
This deeply aromatic spice blend draws on the bold, layered flavors of Ethiopian cooking, combining dried chiles, warm spices, and a careful toasting process that coaxes out every bit of complexity. The combination of guajillo and arbol chiles brings a smoky, fruity heat, while fenugreek, cardamom, and coriander add earthy depth that store-bought versions rarely capture. Toasting the whole spices and chiles in a dry skillet before grinding is the move that makes everything sing — it takes only a few minutes but transforms the final blend entirely. Every ingredient here is a whole spice, a dried chile, or a ground pantry staple, so there's no risk of hidden nut-based fillers or cross-contact that can sneak into pre-made seasoning blends. Once you grind everything together and stir in the remaining ground spices, you'll have a vibrant, rust-colored powder that smells absolutely incredible. Stir it into stews, rub it on roasted vegetables or meat, or use it as the backbone of a slow-cooked lentil dish — the possibilities are genuinely endless. A batch keeps for up to three months in an airtight jar, so you can make it once and reach for it all season long.
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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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