Mediterranean Diet Friendly Berbere Spice Blend
Berbere is one of those spice blends that transforms a simple weeknight dish into something deeply aromatic and memorable. This version layers toasted dried chiles with warm spices like coriander, fenugreek, cardamom, and cloves — all of which are plant-based pantry staples that fit naturally into a Mediterranean-style way of eating. The brief toasting step is what really sets this blend apart, coaxing out oils and intensifying the fragrance before everything gets ground into a fine, cohesive powder. Two types of paprika and a quartet of ground spices round out the flavor with gentle heat and earthy depth, no artificial additives or preservatives needed. Making your own spice blend means you control exactly what goes in — no fillers, no mystery ingredients, just whole spices doing their job. Keep a jar on hand and you'll find yourself reaching for it to season roasted vegetables, legumes, or grain bowls all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!