Ingredients
1/4 teaspoon ground allspice
3/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon (optional)
1/8 teaspoon ground cloves
1/2 teaspoon ground coriander (optional)
1/2 teaspoon ground cumin (optional)
1 teaspoon ground fenugreek
1/4 teaspoon ground nutmeg (optional)
1/2 teaspoon ground black pepper
1/4 teaspoon ground turmeric
4-6 tablespoons of a combination ground cayenne pepper or paprika (red pepper, dried chile peppers, or red pepper flakes)
1 tablespoon salt
1 teaspoon fresh ginger (peeled and grated)
2 tablespoons onion (optional) or shallot, finely chopped, omit if making dry berbere (optional)
1 teaspoon garlic, minced, use dried garlic if making dry berbere (optional)
1/4 cup oil or water or red wine (omit if making dry berbere)

Directions
In a heavy skillet over medium heat, toast the dried spices for a few minutes – stirring or shaking the skillet continuously to avoid scorching.

Remove from heat and allow to cool.

If making dry berbere powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle.

Store the berbere powder in a tightly-sealed container.

If making a berbere paste: combine the toasted spices with the fresh ginger, onions or shallots, garlic, and oil (water, or wine).

Grind together in a blender or with a mortar and pestle.

Store the berbere paste in a tightly-sealed container.

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