BHA & BHT Free Berbere Spice Blend
Berbere is one of those deeply aromatic spice blends that can transform a simple pot of lentils, a braise, or roasted vegetables into something genuinely memorable. The combination of toasted guajillo and arbol chiles with warm spices like cinnamon, cardamom, fenugreek, and cloves creates a complex, layered heat that store-bought versions rarely capture — and most commercial blends are loaded with preservatives like BHA and BHT to extend shelf life. Making it from scratch means every single ingredient is something you chose and can verify, with no hidden additives or anti-oxidant preservatives sneaking in. The technique here matters: toasting the whole spices and dried chiles in a dry skillet before grinding unlocks oils and deepens the flavor in a way that pre-ground shortcuts simply can't replicate. Once everything is ground together and the paprika, ginger, and remaining aromatics are stirred in, you end up with a vivid, rust-colored powder that smells absolutely incredible. Stored in an airtight jar away from light, a fresh batch will stay potent for up to three months — ready to season whatever you're cooking next.
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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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