Citric Acid Free Berbere Spice Blend
Berbere is one of those deeply aromatic spice blends that can transform a simple pot of lentils, a roasted chicken, or a vegetable stew into something genuinely memorable. The combination of toasted guajillo and arbol chiles with warm spices like cinnamon, cardamom, and fenugreek creates layers of heat, earthiness, and subtle sweetness that build on each other beautifully. Many commercial spice blends and pre-made seasonings sneak in citric acid as a preservative or flavor enhancer, which makes store-bought versions a real gamble if you need to avoid it — making this from-scratch approach the smart move. Every ingredient here is straightforward and naturally free of that additive, so you know exactly what's going into your jar. Toasting the whole spices and dried chiles before grinding is the step that really sets this blend apart, coaxing out oils and deepening the flavor in a way that pre-ground shortcuts simply can't match. Once it's done, it keeps for up to three months in an airtight jar, meaning you can batch it once and reach for it all season long. It's the kind of pantry staple that quietly makes everything you cook taste more intentional.
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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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