Pork Free Berbere Spice Blend
This deeply aromatic Ethiopian spice blend is built entirely from dried chiles, whole seeds, and warming ground spices — nothing more, nothing less. Every ingredient here is plant-based and naturally free from any pork-derived additives, so you can season your cooking with total confidence. The process of toasting the guajillo and arbol chiles alongside coriander, fenugreek, cardamom, and cloves unlocks a complexity that no store-bought blend can quite match. Layers of heat, earthiness, and sweetness come together through that simple dry-skillet technique, and the addition of smoked paprika, cinnamon, and nutmeg rounds everything out beautifully. It's the kind of spice blend that transforms a simple stew, roasted vegetables, or marinated protein into something genuinely memorable. Make a batch, seal it in a jar, and you'll have a powerhouse seasoning ready to go for up to three months.
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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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