Mushroom Free Berbere Spice Blend
Berbere is one of those spice blends that transforms everything it touches — deeply aromatic, warmly spiced, and layered with complexity that builds with every bite. This homemade version starts with toasted dried guajillo and arbol chiles, which bring a smoky, fruity heat that no store-bought shortcut can quite replicate. Whole coriander, fenugreek, peppercorns, cardamom, and cloves get toasted right alongside them, coaxing out oils and fragrance before everything is ground into a fine, unified powder. Ground ginger, cinnamon, nutmeg, allspice, and two kinds of paprika round out the blend with warmth and depth that feels both ancient and exciting. Because this is made entirely from chiles and spices, there's nothing hidden to worry about — every single ingredient is right there in front of you, which is a genuine relief when you're navigating dietary restrictions. Rub it onto chicken or lamb, stir it into lentils, or whisk it into a marinade — this blend earns its place in your pantry fast. Stored in an airtight jar away from light, it stays potent and ready for up to three months of seriously good cooking.
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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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