Fish Free Berbere Spice Blend
This deeply aromatic spice blend is the kind of thing that transforms a pantry into a powerhouse. Warm, smoky, and layered with heat, it brings together toasted dried chiles, earthy fenugreek, fragrant cardamom, and a chorus of ground spices into something that smells absolutely incredible the moment it hits a hot pan. The process of toasting whole spices and chiles before grinding them is what sets this blend apart — it coaxes out oils and depth that pre-ground spices simply can't match. Many commercial spice blends and seasoning mixes can sneak in unexpected additives, so making your own from scratch means you know exactly what's going into every jar. Every ingredient here is entirely plant-based and ocean-free, so there's zero concern about fish-derived flavor enhancers or hidden seafood derivatives that sometimes appear in store-bought blends. Once you have a jar of this on your shelf, you'll find yourself reaching for it on roasted vegetables, braised meats, lentils, and eggs. It keeps for up to three months, so one batch goes a long, satisfying way.
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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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