Citrus 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 dried chiles, warm whole spices, and earthy ground seasonings builds a layered heat that's bold without being one-dimensional. Because every ingredient here is a dried chile, seed, or ground spice, there's nothing to trigger citrus sensitivities — no zest, no juice, no hidden citric acid that sometimes sneaks into pre-made blends from the store. That's actually one of the best reasons to grind your own: you know exactly what went in. Toasting the guajillo and arbol chiles alongside the coriander, fenugreek, and cardamom before grinding is what gives this blend its deep, slightly smoky backbone — it's a small extra step that makes a noticeable difference. Once it's sealed in a jar, you'll have a versatile, fragrant blend ready to go 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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