Tree Nut Free Berbere Spice Blend
This deeply aromatic Ethiopian spice blend is built from toasted dried chiles, warm whole spices, and earthy ground seasonings that come together into something genuinely transformative. The process of dry-toasting the guajillo and arbol chiles alongside coriander, fenugreek, peppercorns, cardamom, and cloves coaxes out layers of flavor you simply cannot get from a pre-made jar. Once ground and blended with paprika, ginger, cinnamon, nutmeg, and allspice, the result is a complex, smoky-sweet heat that makes everything it touches taste richer and more alive. Store-bought spice blends can be a minefield for anyone avoiding tree nuts, since shared grinding equipment and mystery "natural flavors" are common concerns — making a homemade batch the smartest move. Every single ingredient here is straightforwardly plant-based and nut-free, so you know exactly what's going into your food. Rub it onto chicken or lamb, stir it into lentils, or whisk it into a marinade — this blend earns its place at the front of the spice cabinet fast. Stored in an airtight jar away from light, it stays potent 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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