Berbere is the anchor: an Ethiopian blend of chili, fenugreek, ginger, coriander, and a dozen other spices that builds slow, complex heat in stews, lentils, and braised meats. Harissa covers North Africa. Moroccan and Tunisian cooking relies on it for tagines, eggs, and dips. Grain of paradise is a West African pepper with more complexity than black pepper. Ras el hanout crosses both traditions.