Spicy and aromatic, berebere is best used in moderation until you know your heat tolerance. After that — trust your palate!
Blend together:
45 ml smoked paprika
30 ml hot paprika
15 ml ground ginger
15 ml granulated garlic
15 ml dried basil
5 ml white peppercorns
7 ml ground cinnamon
7 ml ground nutmeg
7 ml fenugreek seeds
5 ml cumin seeds
5 ml cardamom seeds
30 ml cayenne pepper
Grind in a spice grinder or mortar and pestle to a fine, uniform powder, and store in a tightly-sealed container until needed.