Eosinophilic Esophagitis Friendly Berbere Spice Blend
Berbere is one of those deeply aromatic spice blends that can transform a simple protein or vegetable dish into something genuinely exciting, and making it from scratch means you know exactly what's going into it. That matters a lot when you're navigating eosinophilic esophagitis, where store-bought spice blends and seasoning packets often hide trigger ingredients, fillers, or cross-contact risks behind vague labeling. This version keeps things clean and intentional — every ingredient is listed, nothing is hidden, and you control the whole process from skillet to jar. Toasting the dried guajillo and arbol chiles alongside whole coriander, fenugreek, peppercorns, cardamom, and cloves before grinding them builds a layered, smoky depth that pre-ground blends simply can't match. The warm ground spices — ginger, cinnamon, nutmeg, allspice — get stirred in at the end to preserve their brightness and keep the final blend balanced rather than flat. Once it's sealed in an airtight jar, you've got a bold, versatile seasoning ready to go for up to three months, with zero guesswork about what's inside.
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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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