Xanthan Gum 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 heat that builds rather than overwhelms. This homemade version starts with whole dried guajillo and arbol chiles that get toasted in a dry skillet until they darken and release their oils, then whole coriander, fenugreek, peppercorns, cardamom, and cloves follow for a second round of toasting before everything gets ground into a fine, fragrant powder. That extra step of dry-toasting is what separates a flat, dusty blend from something genuinely special. Ground ginger, cinnamon, nutmeg, allspice, and two kinds of paprika round out the mix with warmth and subtle smokiness. For anyone avoiding xanthan gum and other additives, making your own spice blends is one of the smartest moves in the kitchen — commercial versions often contain anti-caking agents or fillers that can sneak in unwanted ingredients. Every component here is exactly what it says it is: pure spice, nothing else. Store it in an airtight jar and you'll have a bold, reliable blend ready to go for stews, roasted meats, or 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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