MSG Free Berbere Spice Blend
Berbere is one of those deeply aromatic spice blends that can transform a simple weeknight dish into something that tastes like it took all day. The combination of dried guajillo and arbol chiles, warm whole spices, and earthy ground seasonings creates a complex, layered heat that store-bought versions rarely capture — and most commercial blends come loaded with anti-caking agents or flavor enhancers you'd rather avoid. Making it from scratch means you control every single ingredient, and this recipe keeps it clean with nothing but pure spices and salt. Toasting the chiles and whole seeds in a dry skillet before grinding is the move that makes everything come alive — it coaxes out oils and deepens the flavor in a way that pre-ground shortcuts just can't replicate. The finishing blend of smoked paprika, ginger, cinnamon, nutmeg, and allspice rounds out the heat with warmth and subtle sweetness. Stored in an airtight jar, this blend stays potent for up to three months, so one batch goes a long way. Whether you're seasoning roasted vegetables, rubbing it onto meat, or stirring it into a stew, having this on your shelf is genuinely a kitchen upgrade.
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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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