Rice Free Berbere Spice Blend
This deeply aromatic Ethiopian-inspired spice blend is built from layers of dried chiles, warm whole spices, and earthy ground seasonings that come together into something genuinely complex and craveable. Toasting the guajillo and arbol chiles alongside coriander, fenugreek, peppercorns, cardamom, and cloves in a dry skillet unlocks a depth of flavor you simply cannot get from a pre-mixed jar. The process is straightforward — a few minutes of careful toasting, a quick grind, and a final stir-in of the ground spices — but the result smells and tastes like it took far more effort than it did. Store-bought spice blends can be a minefield of unexpected fillers and anti-caking agents, so making your own means you know exactly what's in every pinch. Every ingredient here is a pure spice or dried chile, so this blend fits naturally into a grain-free kitchen without any workarounds or substitutions needed. Rub it onto chicken or lamb, stir it into lentils, or bloom it in butter for a quick sauce base — the possibilities are genuinely endless. Stored in an airtight jar away from light, it stays potent and fragrant 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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