Pecan Free Berbere Spice Blend
This deeply aromatic Ethiopian-inspired spice blend is the kind of pantry staple that transforms everything it touches — from slow-braised stews to roasted vegetables and grilled meats. The process starts with toasting dried guajillo and arbol chiles in a dry skillet until they darken and release that unmistakable smoky, slightly fruity fragrance. Whole coriander, fenugreek, peppercorns, cardamom, and cloves follow in the same pan, coaxing out layers of warmth and complexity that pre-ground powders simply can't match. Once everything is ground together and blended with paprika, ginger, cinnamon, nutmeg, and allspice, you end up with a rich, burnished powder that smells like it came from a spice market halfway around the world. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or cross-contamination anxiety — just pure, bold flavor you made yourself. Stored in an airtight jar away from light, it stays potent for up to three months, ready to elevate weeknight cooking whenever you need it.
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!