Berbere Explained

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.

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]

See also

• Mitmita, another Ethiopian spice mixture
• Piri piri
• List of Ethiopian dishes and foods
• Seasoning

External links

• Berbere recipe from RecipeLand.com
• Image of packaged berbere

Notes and References

1. Debrawork Abate (1995 EC) [1993 [[Ethiopian calendar|EC]]]. የባህላዌ መግቦች አዘገጃጀት [Traditional Food Preparation] (in Amharic) (2nd ed.). Addis Ababa: Mega Asatame Derjet (Mega Publisher Enterprise). pp. 22–23.
2. Web site: Alevtina . Gall . Zerihun Shenkute . Ethiopian Traditional and Herbal Medications and their Interactions with Conventional Drugs . EthnoMed . . November 3, 2009 . January 27, 2011 .
3. Web site: Gernot . Katzer . Ajwain (Trachyspermum copticum [L.] Link) ]. July 20, 2010 . January 28, 2013.
4. Book: Gebreyesus . Y. . Koehler . J. . Ethiopia: Recipes and traditions from the horn of Africa . Octopus . 2018 . 978-0-85783-562-8 . 2021-11-11 . 77.
5. Book: Zewge . K. . Mekonnen . M. . Ethiopian Cookbook: Pinnacle of Traditional Cuisine . Xlibris US . 2015 . 978-1-5035-9041-0 . 2021-11-11 . 191.
6. Web site: Natural patrimony and local communities in ethiopia: geographical advantages and limitations of a system of indications . Bernard Roussel and François Verdeaux . 29th Annual Spring Symposium of Centre for African Studies . April 6–10, 2003. https://web.archive.org/web/20061126164622/http://www.ur169.ird.fr/IMG/pdf/UrbanaEthiopie_anglais.pdf. 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)..