Shellfish Free Berbere Spice Blend
This deeply aromatic Ethiopian spice blend is the kind of pantry staple that transforms everything it touches — stews, roasted vegetables, marinades, and grilled meats all come alive with its complex, smoky heat. Toasting the dried guajillo and arbol chiles alongside whole coriander, fenugreek, peppercorns, cardamom, and cloves before grinding is the move that sets this blend apart, coaxing out layers of flavor you simply cannot get from pre-ground powders. The finishing stir-in of sweet and smoked paprika, warm ginger, cinnamon, nutmeg, and allspice rounds everything out into something genuinely special. Every single ingredient here is plant-based and naturally free from any seafood or shellfish concerns, so there is no label-reading anxiety involved — just pure, honest spice. Store it in an airtight jar away from direct light and it will stay vibrant and potent for up to three months, ready to reach for whenever a dish needs a bold, earthy kick. Once you have a batch on hand, you will wonder how your spice rack ever managed without it.
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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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