Turkey Free Berbere Spice Blend
This deeply aromatic spice blend draws on the bold, layered flavors of Ethiopian cooking, combining dried chiles, warm whole spices, and earthy ground seasonings into something genuinely special. Toasting the guajillo and arbol chiles alongside coriander, fenugreek, cardamom, and cloves in a dry skillet unlocks a depth of flavor you simply can't get from a jar off the shelf. The process is meditative and quick — a few minutes of careful toasting, a pass through the grinder, and you're done. Both sweet and smoked paprika round out the heat, while ginger, cinnamon, nutmeg, and allspice add that signature warmth that makes berbere so craveable. Every single ingredient here is plant-based and poultry-free by nature, so there's no need to scrutinize labels or worry about hidden animal proteins sneaking into your spice rack. Rub it on roasted vegetables, stir it into lentils, or use it as a base for stews — the possibilities are genuinely endless. Stored in an airtight jar away from light, this blend stays vibrant and 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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