In Ethiopia, spicy hot red pepper, locally known as berbere, is a common food additive that is consumed in a variety of forms, which have high antioxidant potentials. The antioxidant activity of selected spices, such as garlic, ginger, cardamom, and black cumin, and hot red pepper (HRP) as well as both raw and cooked experimental and commercial spicy hot red pepper were evaluated using 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric ion (Fe