Artificial Food Coloring Free Berbere Spice Blend
Few spice blends pack as much depth and warmth as berbere, the cornerstone of Ethiopian and Eritrean cooking. Store-bought versions often sneak in anti-caking agents, natural flavor additives, or dyes to enhance color — none of which you'll find here. Every ingredient in this blend is exactly what it says it is: whole dried chiles, seeds, pods, and pure ground spices toasted and ground from scratch. The process of dry-toasting the guajillo and arbol chiles alongside coriander, fenugreek, cardamom, and cloves coaxes out a smoky, complex fragrance that no pre-made packet can match. Stirring in the paprikas, ginger, cinnamon, nutmeg, and allspice at the end keeps those delicate aromatics bright and vibrant. Once it's sealed in a jar, you've got a bold, deeply layered spice blend ready to transform stews, roasted meats, or vegetables for up to three months — with total confidence in every ingredient inside.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!