Dairy Free Berbere Spice Blend
Berbere is one of those spice blends that transforms everything it touches — deeply aromatic, layered with heat, and complex in a way that makes food taste like it took hours even when it didn't. This homemade version starts with toasted guajillo and arbol chiles, which bring a smoky, fruity heat that no pre-ground powder can quite replicate. Whole coriander, fenugreek, peppercorns, cardamom, and cloves all hit the dry skillet before grinding, coaxing out oils and depth that make the finished blend genuinely special. Ground ginger, cinnamon, nutmeg, and allspice round everything out into something warm and almost floral. The good news for anyone avoiding dairy is that this blend is naturally free of it — no fillers, no anti-caking agents, no mystery additives that sometimes sneak into store-bought versions. Stir it into stews, rub it on roasted vegetables, or use it as a base for a rich lentil dish. A jar of this on your shelf means bold, confident flavor is always just a spoonful away.
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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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