Yeast Free Berbere Spice Blend
This deeply aromatic Ethiopian-inspired spice blend is the kind of pantry staple that transforms everything it touches — from roasted vegetables to braised meats to a simple pot of lentils. The process starts with toasting dried guajillo and arbol chiles alongside whole coriander, fenugreek, peppercorns, cardamom, and cloves in a dry skillet, coaxing out layers of smoky, earthy heat before everything gets ground into a fine, fragrant powder. Sweet and smoked paprika, warm ginger, cinnamon, nutmeg, and allspice round out the blend with a complexity that no store-bought jar can quite match. Since yeast shows up in surprising places — certain spice blends, condiments, and flavor enhancers can all be culprits — making your own from scratch means you know exactly what's in every pinch. Every ingredient here is a pure, whole spice or dried chile with nothing hidden. Stored in an airtight jar away from light, this blend stays vibrant for up to three months, ready to bring bold, layered flavor to your cooking whenever you need it.
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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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