Soy Free Berbere Spice Blend
Berbere is one of those spice blends that transforms a dish the moment it hits the pan — deeply aromatic, warmly spiced, and layered with complexity that store-bought versions rarely capture. This from-scratch version starts with toasted guajillo and arbol chiles, which bring a smoky, fruity heat that forms the backbone of the whole blend. Whole coriander, fenugreek, peppercorns, cardamom, and cloves get toasted right alongside them, coaxing out oils and fragrance that pre-ground spices simply can't match. Everything gets ground together and then stirred with sweet and smoked paprika, ginger, cinnamon, nutmeg, and allspice for a final blend that smells absolutely incredible. Because you're building this entirely from whole and ground spices, there's no need to scan labels for hidden additives or fillers that sometimes sneak into commercial seasoning packets. Store it in an airtight jar and you'll have a bold, reliable spice blend ready to rub onto meats, stir into stews, or season roasted vegetables for the next 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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