Berbere

Berbere (Amharic: በርበሬ bärbäre, Tigrinya: በርበረ bärbärä) is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, Ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugreek.^[1]^[2]^[3]^[4]^[5] It is a key ingredient in the cuisines of Ethiopia and Eritrea. Berbere also refers to chili pepper itself.^[1]

Berbere sometimes encompasses herbs and spices that are less well known internationally. These include both cultivated plants and those that grow wild in Ethiopia, such as korarima (Aframomum corrorima).^[6]

References

^ ^a ^b Debrawork Abate (1995 EC) [1993 EC]. የባህላዌ መግቦች አዘገጃጀት [Traditional Food Preparation] (in Amharic) (2nd ed.). Addis Ababa: Mega Asatame Derjet (Mega Publisher Enterprise). pp. 22–23.
^ Gall, Alevtina; Zerihun Shenkute (November 3, 2009). "Ethiopian Traditional and Herbal Medications and their Interactions with Conventional Drugs". EthnoMed. University of Washington. Retrieved January 27, 2011.
^ Katzer, Gernot (July 20, 2010). "Ajwain (Trachyspermum copticum [L.] Link)". Retrieved January 28, 2013.
^ Gebreyesus, Y.; Koehler, J. (2018). Ethiopia: Recipes and traditions from the horn of Africa. Octopus. p. 77. ISBN 978-0-85783-562-8. Retrieved 2021-11-11.
^ Zewge, K.; Mekonnen, M. (2015). Ethiopian Cookbook: Pinnacle of Traditional Cuisine. Xlibris US. p. 191. ISBN 978-1-5035-9041-0. Retrieved 2021-11-11.
^ Bernard Roussel and François Verdeaux (April 6–10, 2003). "Natural patrimony and local communities in ethiopia: geographical advantages and limitations of a system of indications" (PDF). 29th Annual Spring Symposium of Centre for African Studies. Archived from the original (PDF) on 2006-11-26. This Zingiberaceae, Aframomum corrorima (Braun) Jansen, is gathered in forests, and also grown in gardens. It is a basic spice in Ethiopia, used to flavor coffee and as an ingredient in various widely used condiments (berbere, mitmita, awaze, among others).

External links

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[Debrawork-1] Debrawork Abate (1995 EC) [1993 EC]. የባህላዌ መግቦች አዘገጃጀት [Traditional Food Preparation] (in Amharic) (2nd ed.). Addis Ababa: Mega Asatame Derjet (Mega Publisher Enterprise). pp. 22–23.

[ethnomed-2] Gall, Alevtina; Zerihun Shenkute (November 3, 2009). "Ethiopian Traditional and Herbal Medications and their Interactions with Conventional Drugs". EthnoMed. University of Washington. Retrieved January 27, 2011.

[3] Katzer, Gernot (July 20, 2010). "Ajwain (Trachyspermum copticum [L.] Link)". Retrieved January 28, 2013.

[Gebreyesus_Koehler_2018_p._77-4] Gebreyesus, Y.; Koehler, J. (2018). Ethiopia: Recipes and traditions from the horn of Africa. Octopus. p. 77. ISBN 978-0-85783-562-8. Retrieved 2021-11-11.

[Zewge_Mekonnen_2015_p._191-5] Zewge, K.; Mekonnen, M. (2015). Ethiopian Cookbook: Pinnacle of Traditional Cuisine. Xlibris US. p. 191. ISBN 978-1-5035-9041-0. Retrieved 2021-11-11.

[6] Bernard Roussel and François Verdeaux (April 6–10, 2003). "Natural patrimony and local communities in ethiopia: geographical advantages and limitations of a system of indications" (PDF). 29th Annual Spring Symposium of Centre for African Studies. Archived from the original (PDF) on 2006-11-26. This Zingiberaceae, Aframomum corrorima (Braun) Jansen, is gathered in forests, and also grown in gardens. It is a basic spice in Ethiopia, used to flavor coffee and as an ingredient in various widely used condiments (berbere, mitmita, awaze, among others).

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v t e Culinary herbs and spices
Herbs	Angelica Basil Holy Thai Lemon Bay leaf Indian bay leaf (tejpat) Boldo Borage Chervil Chives garlic / Chinese Cicely Coriander leaf / Cilantro Bolivian Vietnamese (rau răm) Culantro Cress Curry leaf Dill Epazote Hemp Hoja santa Houttuynia cordata (giấp cá) Hyssop Jimbu Kinh gioi (Vietnamese balm) Kkaennip Lavender Lemon balm Lemon grass Lemon myrtle Lemon verbena Limnophila aromatica (rice-paddy herb) Lovage Marjoram Mint Mugwort Mitsuba Oregano Parsley Perilla Rosemary Rue Sage Savory Sanshō leaf Shiso Sorrel Tarragon Thyme Woodruff
Spices	Aonori Ajwain Alligator pepper Allspice Amchoor Anise Asafoetida Black pepper Brazilian pepper Camphor Caraway Cardamom black Cassia Celery powder Celery seed Charoli Chenpi Chili Chili powder Cayenne Chipotle Crushed red pepper Jalapeño New Mexico Tabasco Cultivars Cinnamon Clove Coriander seed Cubeb Cumin Nigella sativa Bunium persicum Deulkkae Dill / Dill seed Fennel Fenugreek blue Fingerroot Galangal greater lesser Garlic Ginger Aromatic ginger Golpar Grains of paradise Grains of Selim Horseradish Japanese pricklyash Juniper berry Kokum Korarima Dried lime Liquorice Litsea cubeba Long pepper Mango-ginger Mastic Mahleb Mustard black brown white Nigella Njangsa Nutmeg Onion powder Paprika Peruvian pepper Pomegranate seed Poppy seed Radhuni Rose Saffron Sarsaparilla Sassafras Sesame Shiso Sichuan pepper (huājiāo) Star anise Sumac Tamarind Tasmanian pepper Tonka bean Turmeric Uzazi Vanilla Voatsiperifery Wasabi Yuzu zest Zedoary Zereshk Zest
Blends	Adjika Advieh Baharat Beau monde seasoning Berbere Bouquet garni Buknu Chaat masala Chaunk Cinnamon sugar Crab boil Curry powder Doubanjiang Douchi Duqqa Fines herbes Five-spice powder Garam masala Garlic powder Garlic salt Gochujang Harissa Hawaij Herbes de Provence Húng lìu Idli podi Italian seasoning Jamaican jerk spice Khmeli suneli Lemon pepper Mitmita Mixed spice Montreal steak seasoning Mulling spices Old Bay Seasoning Panch phoron Persillade Powder-douce Pumpkin pie spice Qâlat daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tajin Tandoori masala Thuna paha Vadouvan Yuzu koshō Za'atar
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Related topics	Chinese herbology Herbal tea Marination Seasoning Spice rub

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