Paraben Free Berbere Spice Blend
Warm, smoky, and layered with complexity, this Ethiopian-inspired spice blend brings together dried chiles, toasted whole spices, and aromatic ground seasonings into something truly special. Parabens are synthetic preservatives that sneak into a surprising number of packaged spice blends and seasoning mixes, making store-bought options a minefield for anyone trying to keep their pantry clean. Making your own from scratch means you control every single ingredient — and this recipe uses nothing but pure, whole spices and dried chiles with zero additives or fillers. Toasting the guajillo and arbol chiles alongside coriander, fenugreek, cardamom, and cloves before grinding unlocks a depth of flavor that no pre-made blend can match. The combination of sweet and smoked paprika, ginger, cinnamon, nutmeg, and allspice rounds everything out into a bold, beautifully balanced powder. Rub it on meats, stir it into stews, or use it as a base for a rich sauce — the possibilities are genuinely endless. Stored in an airtight jar, it stays fresh and potent for up to three months, so one quick batch keeps your cooking elevated for weeks.
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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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