Anti Inflammatory Berbere Spice Blend
Few spice blends pack as much depth and wellness potential into a single jar as this Ethiopian-inspired berbere. The combination of dried guajillo and arbol chiles, coriander, fenugreek, ginger, cinnamon, and cardamom reads like a who's-who of ingredients celebrated for their anti-inflammatory properties, making this blend as purposeful as it is delicious. Toasting the whole spices and dried chiles in a dry skillet before grinding is the move that separates a truly aromatic blend from a flat, dusty one — the heat coaxes out essential oils and deepens every note. The result is a complex, smoky, warmly spiced powder that layers heat, earthiness, and a subtle sweetness from the cinnamon and allspice. Store-bought versions often contain fillers, anti-caking agents, or mystery "spice blends" that make it hard to know exactly what you're getting, but making your own means every ingredient is intentional and clean. Rub it on roasted vegetables, stir it into lentils, or use it as a base for a warming braise — the applications are nearly endless. A single batch keeps for up to three months, so you'll have a powerful, inflammation-conscious flavor weapon ready to go whenever you need it.
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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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