Vegetarian Berbere Spice Blend
This fiery, aromatic spice blend is the backbone of so much Ethiopian and Eritrean cooking, and making it from scratch at home is a genuine revelation. Toasting the dried guajillo and arbol chiles alongside whole coriander, fenugreek, peppercorns, cardamom, and cloves coaxes out layers of flavor that no pre-ground jar from the store can match. The process is straightforward — a dry skillet, a spice grinder, and a little attention — but the result is deeply complex, with heat, warmth, and a subtle smokiness that builds with every sniff. Stirring in the ground spices at the end, including both sweet and smoked paprika, ginger, cinnamon, nutmeg, and allspice, rounds everything out into a blend that smells almost impossibly good. Every ingredient here is entirely plant-based, so this works beautifully for anyone cooking without meat or animal products — no substitutions needed, no compromises made. Stash it in an airtight jar and you'll have a powerhouse seasoning ready to transform lentils, roasted vegetables, stews, and marinades 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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