Authentic Ethiopian Berbere Spice Blend

1Prepare the chilies: Remove the stems from the dried Arbol and Guajillo chilies. For a milder blend, shake out and discard the seeds; for authentic heat, keep them.

2Toast the chilies: Place the dried chilies in a large, heavy-bottomed cast-iron skillet over medium-low heat. Toast for 4-6 minutes, turning frequently with tongs, until they are fragrant and slightly brittle, ensuring they do not smoke or turn black.

3Grind to a fine powder: Allow the chilies to cool for 2 minutes, then tear them into smaller pieces and place them in a high-speed spice grinder. Process until a very fine, uniform powder is formed.

4Toast the aromatics: In the same skillet over low heat, add the salt, ginger, onion powder, garlic powder, cardamom, nutmeg, cinnamon, allspice, cloves, fenugreek, and coriander. Stir constantly for 2-3 minutes until the spices are aromatic and have darkened by half a shade.

5Final blend: Add the ground chili powder back into the skillet with the warm spices. Whisk together over low heat for 1 minute to allow the natural oils to bloom and meld.

6Cooling and storage: Spread the spice blend onto a parchment-lined tray to cool completely, which prevents clumping from residual steam. Transfer to an airtight glass jar and store in a cool, dark cupboard for up to 6 months.