Chicken Free Berbere Spice Blend
This deeply aromatic spice blend pulls together toasted dried chiles, warm whole spices, and earthy ground seasonings into one of the most complex and rewarding blends you can make from scratch. The process starts with dry-toasting guajillo and arbol chiles alongside coriander seeds, fenugreek, peppercorns, cardamom, and cloves — a step that coaxes out layers of flavor you simply cannot get from a pre-mixed jar. Once ground and combined with paprika, ginger, cinnamon, nutmeg, and allspice, the result is a rich, smoky, slightly fiery powder that smells absolutely incredible. Since this is a pure spice blend built entirely from dried chiles and seeds, there is zero concern about hidden animal-derived ingredients sneaking in — it is naturally free from any meat-based additives. Many store-bought spice mixes can be surprisingly murky about their sourcing or processing, so making your own puts you fully in control. Stir it into lentil stews, rub it onto roasted vegetables, or fold it into grain dishes for an instant hit of Ethiopian-inspired depth. Stored in an airtight jar away from light, this blend stays potent and fragrant for up to three months.
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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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