Berbere is a hot pepper seasoning essential for most Ethiopian dishes. 
You can buy it at some African and Middle Eastern Stores. Here are three, 
untried, recipes for it from the African News Cookbook.

Berbere 1
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Makes 1 cup.

2 tsp cumin seeds
4 whole cloves
6 cardamon pods
1/2 tsp. whole black pepper
1/4 tsp. whole allspice
1 tsp. whole fenugreek seeds
1/2 cup dried shallots
3 oz. long red dried chilies
3-6 small, dried hot chili peppers
1/2 tsp. ground ginger
1/4 tsp. turmeric
2 tsp. salt

In a small frying pan, combine cumin seeds, cloves, cardammon pods, black 
pepper, allspice and fenugreek. Cook for about 1 minute over medium heat, 
until lighted toasted. Put mixture in a blender and add shallots. Grind 
finely. Discard the stems and seeds from the chilies. Break up the pods 
and process until ground. combine with the toasted mixture and the rest 
of the spices.

Berbere 2
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makes 1 1/2 cups

1 tsp. ginger, ground
1/2 tsp  coriander, ground
1/2 tsp cardamon, ground
1/2 tsp fenugreek seeds, ground
1/2 tsp nutmeg, grated
1/4 tsp. cloves, ground
1/4 tsp. allspice
1/4 tsp cinnamon
2 tbsp salt
1 2/4 cup cayenne pepper
1/2 cup paprika
1 tsp. freshly ground black pepper

Toast ginger, cardammon, coriander, fenugreek, nutmeg, cloves, cinnamon 
and allspice together in low heat for about 4 or 5 minutes, stirring. Add 
slat, cayenne pepper, paprika, black pepper and continue cooking for 10' 
to 15', stirring constantly. Cool.

Berbere 3
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For smaller quantities

1 tsp. ground ginger
3 tbsp. cayenne pepper
1/4 tsp. ground cloves
1/2 tsp. cinnamon

combine spices