Cashew Free Berbere Spice Blend
This deeply aromatic Ethiopian spice blend is the kind of thing that transforms a pantry into a powerhouse. Dried guajillo and arbol chiles get toasted until fragrant, then ground together with coriander, fenugreek, cardamom, and cloves before being rounded out with warm ground spices like cinnamon, ginger, and nutmeg. The result is a complex, smoky-sweet heat that layers beautifully into stews, roasted meats, lentils, or anything else that needs a serious flavor upgrade. Every ingredient here is a whole spice, a dried chile, or a ground pantry staple — nothing processed, nothing with hidden additives, and absolutely no tree nuts of any kind in sight. That matters more than you might think, since many pre-made spice blends are processed on shared equipment or packed alongside nut-based seasonings. Making it yourself takes only a few minutes of toasting and grinding, and the payoff is a jar of something genuinely special that keeps for up to three months. Once you have 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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