In a dry skillet over medium heat, toast the whole spices (black pepper, cardamom, clove, coriander, cumin, and fenugreek) until fragrant, about 1-2 minutes. Be careful not to burn the spices.
Transfer the toasted spices to a spice grinder or mortar and pestle and grind until they form a fine powder.
In a small bowl, mix the ground spices with the remaining ingredients (cayenne powder, cinnamon, garlic powder, ginger, paprika, and turmeric).
Store the Berbere spice blend in an airtight container in a cool, dry place for up to 6 months.