Seed Oil Free Berbere Spice Blend
Berbere is one of those deeply aromatic spice blends that can transform a simple pot of lentils, a roasted chicken, or a vegetable stew into something genuinely memorable. This version is built entirely from whole and ground spices — dried chiles, coriander, fenugreek, cardamom, cloves, and warm ground spices like cinnamon, ginger, and nutmeg — with absolutely no fillers, anti-caking agents, or hidden oils that often sneak into commercial blends. That matters more than people realize, because many store-bought spice mixes use carrier oils or flow agents that you'd never expect to find in a jar of "just spices." Here, every ingredient is exactly what it sounds like. The process is straightforward: toast the dried chiles and whole seeds in a dry skillet to coax out their depth, grind everything together, then stir in the pre-ground spices and salt. That dry-toasting step is what gives this blend its smoky, layered complexity — no oil needed at any point. Once it's done, it keeps in an airtight jar for up to three months, so you can batch it ahead and reach for it whenever dinner needs a serious flavor upgrade.
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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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