Eggless Berbere Spice Blend
This deeply aromatic spice blend is the kind of thing that transforms an ordinary weeknight dinner into something that feels genuinely special. Guajillo and arbol chiles get toasted in a dry skillet alongside coriander, fenugreek, cardamom, and cloves, coaxing out layers of smoky, floral heat before everything is ground into a fine, rust-colored powder. Stirring in sweet and smoked paprika, ginger, cinnamon, nutmeg, and allspice rounds out the blend with warmth and depth that store-bought versions rarely match. The whole process is pure pantry magic — no eggs, no dairy, no hidden additives, just spices doing exactly what they're supposed to do. Making your own blend also means you control the heat level and freshness, which makes a noticeable difference in the final dish. Jar it up and you'll have a bold, versatile seasoning ready to go for the next three months, whether you're rubbing it onto chicken, stirring it into lentils, or building a slow-cooked stew from scratch.
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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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