Hazelnut Free Berbere Spice Blend
This deeply aromatic Ethiopian spice blend is built from layers of dried chiles, warm whole spices, and earthy ground seasonings that come together into something genuinely transformative. Toasting the guajillo and arbol chiles alongside coriander, fenugreek, peppercorns, cardamom, and cloves coaxes out a complexity that no pre-made jar can match. The process is straightforward — a dry skillet, a spice grinder, and a little attention — but the result smells like it took all day. Store-bought spice blends can be a real concern when you're avoiding tree nuts, since shared processing facilities often mean unexpected cross-contact warnings on the label. Making it yourself from scratch means you know exactly what went into every pinch. Stir it into stews, rub it onto roasted vegetables or meat, or bloom it in butter for an instant flavor upgrade. Once you have a jar of this on your shelf, you'll find yourself reaching for it constantly.
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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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