Berbere is one of those spice blends that transforms a simple dish into something deeply aromatic and complex, and making it from scratch puts you fully in control of every ingredient. That matters a lot when you're navigating a candida-conscious approach to eating, since store-bought spice blends often sneak in sugar, starch fillers, or anti-caking agents that can quietly derail your efforts. This version is built entirely from whole dried chiles, seeds, and pure ground spices — nothing hidden, nothing unnecessary. Toasting the guajillo and arbol chiles alongside the coriander, fenugreek, peppercorns, cardamom, and cloves before grinding them unlocks a smoky, layered depth that pre-ground blends simply can't match. The warm finishing spices — ginger, cinnamon, nutmeg, and allspice — round out the heat without any sweeteners in sight. Once it's jarred up, you've got a bold, versatile blend ready to season proteins, roasted vegetables, or soups for up to three months.
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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.
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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