Peanut Free Berbere Spice Blend
This deeply aromatic Ethiopian spice blend is built from toasted dried chiles, warm whole spices, and earthy ground seasonings that come together into something truly transformative. The process of dry-toasting the guajillo and arbol chiles alongside coriander, fenugreek, cardamom, and cloves coaxes out layers of smoky, floral, and slightly funky depth that no store-bought jar can quite replicate. Once everything is ground and blended with paprika, ginger, cinnamon, nutmeg, and allspice, you end up with a complex, brick-red powder that makes grilled meats, lentils, and roasted vegetables sing. Every single ingredient here is naturally free of peanuts and peanut derivatives, so there's no label-reading anxiety — just pure spice craft. Making your own blend also sidesteps the cross-contamination risk that can come with commercial spice mixes processed on shared equipment. Store it in an airtight jar and it'll hold its punch for up to three months, ready to reach for whenever you want to add serious depth to a weeknight dinner.
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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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