Carrageenan 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. This version layers dried guajillo and arbol chiles with toasted whole spices — coriander, fenugreek, cardamom, cloves, and black pepper — before finishing with ground ginger, cinnamon, nutmeg, allspice, and two kinds of paprika for remarkable depth. The toasting step is what really sets it apart, coaxing out oils and intensifying every seed and dried chile before they hit the grinder. Store-bought spice blends and seasoning mixes are a common source of hidden additives, so making your own from scratch means you know exactly what's in the jar. The process is straightforward — a dry skillet, a spice grinder, and a few minutes of attentive stirring — and the payoff is a fragrant, complex powder that keeps for up to three months. Once you have a jar of this on your shelf, you'll find yourself reaching for it constantly.
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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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