Emulsifier Free Berbere Spice Blend
Few spice blends carry as much depth and warmth as this Ethiopian-inspired mix, built from toasted dried chiles, whole seeds, and a carefully chosen lineup of ground spices. The process starts with dry-toasting guajillo and arbol chiles alongside coriander, fenugreek, peppercorns, cardamom, and cloves — a step that coaxes out oils and aroma you simply cannot get from a pre-mixed jar. Once ground and combined with paprika, ginger, cinnamon, nutmeg, allspice, and salt, the result is a complex, smoky-sweet blend with real heat and layers of flavor. Store-bought spice blends often sneak in anti-caking agents and flow additives to keep powders from clumping — this homemade version skips all of that, using nothing but whole and ground spices you can see and verify yourself. Every ingredient here is exactly what it says it is, which makes this blend a reliable go-to when you need to season confidently without second-guessing the label. Stir it into stews, rub it onto roasted vegetables or meat, or use it as a base for a rich, fragrant sauce. Stored in an airtight jar away from light, it stays potent for up to three months — though chances are it won't last that long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!