Oats Free Berbere Spice Blend
This fiery, aromatic spice blend is the kind of thing that transforms an ordinary weeknight dinner into something genuinely exciting. Rooted in Ethiopian and Eritrean cooking traditions, berbere brings together dried chiles, warm spices, and earthy seeds into a complex, deeply fragrant powder that works on everything from roasted vegetables to braised meats. The process of toasting the guajillo and arbol chiles alongside coriander, fenugreek, cardamom, and cloves in a dry skillet is a small step that makes an enormous difference — it coaxes out layers of flavor you simply cannot get from pre-ground blends sitting on a store shelf. Speaking of store shelves, commercial spice blends can be a minefield when you're avoiding oats, since shared processing facilities sometimes introduce unexpected cross-contact. Making your own from scratch means you control every single ingredient, and this list is beautifully straightforward — nothing but chiles, seeds, and ground spices. Once everything is ground together and stirred into a unified powder, it keeps in an airtight jar for up to three months, so one batch goes a long way. It's the kind of pantry staple that quietly elevates everything it touches.
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!