Pistachio 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 to a simple bowl of lentils. The process starts with toasting dried guajillo and arbol chiles in a dry skillet until they darken and release that smoky, almost chocolatey fragrance, then whole coriander, fenugreek, peppercorns, cardamom, and cloves join the pan for a quick toast before everything gets ground into a fine, unified powder. Layering in sweet and smoked paprika, ginger, cinnamon, nutmeg, and allspice at the end rounds out the heat with warmth and complexity that no store-bought blend can quite match. The beauty of making your own spice blend from scratch is that you control every single ingredient — no mystery fillers, no shared-facility concerns, just pure, clean flavor. Once it's sealed in an airtight jar, it keeps for up to three months, so you can batch it ahead and reach for it whenever a recipe calls for a bold, earthy kick. It's one of those recipes that looks simple on paper but genuinely elevates your cooking once it's in your spice drawer.
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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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