Chestnut Free Berbere Spice Blend
Berbere is the kind of spice blend that transforms a simple weeknight dish into something that tastes deeply considered and complex. This homemade version layers toasted guajillo and arbol chiles with warm spices like cardamom, fenugreek, cinnamon, and smoked paprika — building a smoky, earthy heat that store-bought versions rarely match. The process of toasting the whole spices and dried chiles in a dry skillet before grinding is what really unlocks the depth here, coaxing out oils and aromas that make the finished blend smell absolutely incredible. Because every ingredient is a straightforward spice or dried chile, there's no need to scrutinize labels for hidden additives or allergen cross-contact — you know exactly what's going in the jar. Once it's blended and sealed, it keeps for up to three months, so you can reach for it whenever you're seasoning roasted vegetables, braised meats, lentils, or stews. Making your own spice blends from scratch is one of those small kitchen habits that quietly elevates everything you cook.
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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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