Turmeric Free Berbere Spice Blend
Berbere is one of those bold, layered spice blends that can feel intimidating to make from scratch — but this version comes together with a short list of whole and ground spices that are easy to source and completely free of turmeric. That matters more than you might think, since many store-bought Ethiopian-inspired blends sneak turmeric in as a filler or color booster, making label-reading a chore. Here, the deep warmth comes from toasted guajillo and arbol chiles, coriander, fenugreek, cardamom, and cloves, all ground fresh for maximum fragrance and punch. A finishing stir-in of sweet and smoked paprika, ginger, cinnamon, nutmeg, and allspice rounds everything out into something genuinely complex and aromatic. The dry-toasting step is the real secret — it wakes up the whole spices and chiles in a way that pre-ground blends simply can't match. Once it's sealed in a jar, you've got a versatile, deeply flavorful blend ready to go for marinades, stews, roasted vegetables, or anything else that 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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