Heat a small, dry skillet over medium heat and add the black peppercorns, cumin seeds, allspice, cloves and cardamom pods. Sweat these, stirring frequently for 5 minutes until they become fragrant. Remove from heat and let cool enough to handle.

Remove the seeds from the cardamom pods and discard the woody pods.

Place all the whole spices in a spice grinder with 1/3 cup red chile flakes and grind to a fine powder.

Add the salt, turmeric, smoked paprika, cayenne and fenugreek to the spice grinder and pulse until blended.

Using the same pan from step 1, heat 3 tbls Niter Kibbeh over medium heat. Add the shallots and garlic. Cook for 2 minutes, stirring occasionally.

Add the ginger and cook another 2 minutes. Remove from heat and let cool enough to handle.

Put half the shallot mix and half the spice mix in a mortar and pestle. Grind those together until a paste begins to form. Add more shallots and more spice mix and grind together. Continue until everything is incorporated into a coarse paste.

Put the finished berbere paste in a container with a labeled lid and store in the refrigerator.