Nitrate & Nitrite Free Berbere Spice Blend
Berbere is one of those deeply aromatic spice blends that can transform a simple weeknight stew, roasted vegetable, or grilled protein into something genuinely memorable. The combination of toasted guajillo and arbol chiles with warm spices like cinnamon, cardamom, and fenugreek creates a complex, layered heat that store-bought versions rarely capture — and most commercial blends come with a long list of additives you'd rather avoid. Making it from scratch means every single ingredient is exactly what it says it is: whole chiles, whole seeds, and pure ground spices with no hidden preservatives or curing agents to worry about. The toasting step is where the magic really happens — briefly charring the dried chiles and blooming the whole spices in a dry skillet coaxes out oils and depth that you simply can't get from a jar that's been sitting on a warehouse shelf. Once everything is ground together and stirred into a unified powder, the color alone — a deep, burnished red — is enough to make you want to reach for a spoon. Stored in an airtight jar away from light, this blend stays potent and fresh for up to three months, ready to season everything from braised lentils to roasted cauliflower.
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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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