Macadamia Free Berbere Spice Blend
This deeply aromatic Ethiopian spice blend is the kind of pantry staple that transforms everything it touches — from slow-braised stews to roasted vegetables and grilled meats. The process starts with toasting dried guajillo and arbol chiles in a dry skillet until they darken and release that unmistakable smoky, almost chocolatey fragrance. Whole coriander, fenugreek, peppercorns, cardamom, and cloves follow them into the pan, coaxing out layers of warmth and complexity that pre-ground spices simply can't match. Once everything is ground to a fine powder, it gets blended with paprika, ginger, cinnamon, nutmeg, allspice, and salt for a finish that's bold, earthy, and just the right amount of fiery. Every single ingredient here is a pure, whole spice or dried chile — no fillers, no nut-based carriers, no cross-contamination concerns from mixed spice blends sitting on a store shelf. Stored in an airtight jar, this blend stays vibrant for up to three months, ready to bring serious depth to your cooking whenever you need it.
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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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