Lactose Free Berbere Spice Blend
Berbere is one of those spice blends that can completely transform a dish — deeply aromatic, layered with heat, and warm with earthy undertones that build as you cook. This version starts with dried guajillo and arbol chiles toasted in a dry skillet until they darken and release that unmistakable smoky fragrance, then whole coriander, fenugreek, peppercorns, cardamom, and cloves follow in the same pan. Grinding everything together and folding in paprika, ginger, cinnamon, nutmeg, and allspice creates a blend that's genuinely more complex than anything you'll find in a jar at the grocery store. Since every single ingredient here is a pure spice or dried chile, this blend is naturally free of dairy in any form — no fillers, no anti-caking agents, no surprises. That makes it a reliable go-to for seasoning stews, roasted vegetables, or marinades without having to second-guess the label. Stored in an airtight jar away from light, it stays potent for up to three months, so one batch goes a long 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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