World Library  
Flag as Inappropriate
Email this Article

Berbere

Article Id: WHEBN0001995855
Reproduction Date:

Title: Berbere  
Author: World Heritage Encyclopedia
Language: English
Subject: Ethiopian cuisine, Capsicum, Aframomum corrorima, Eritrean cuisine, Spice mix
Collection: Eritrean Cuisine, Ethiopian Cuisine, Herb and Spice Mixtures
Publisher: World Heritage Encyclopedia
Publication
Date:
 

Berbere

Berbere

Berbere (Amharic: በርበሬ berberē, Tigrinya: በርበረ berbere) is a spice mixture whose constituent elements usually include chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek.[1][2][3] It serves as a key ingredient in the cuisines of Ethiopia and Eritrea.

Berbere sometimes encompasses herbs and spices that are less well known internationally. The latter include both cultivated plants and those that grow wild in Ethiopia, such as korarima (Aframomum corrorima)[4] and long pepper.[5]

See also

References

  1. ^ Debrawork Abate (1995( 
  2. ^ Gall, Alevtina; Zerihun Shenkute (November 3, 2009). "Ethiopian Traditional and Herbal Medications and their Interactions with Conventional Drugs". EthnoMed.  
  3. ^ Katzer, Gernot (July 20, 2010). "Ajwain (Trachyspermum copticum [L.] Link)". Retrieved January 28, 2013. 
  4. ^ 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). 
  5. ^ "Product description: Ethiopian berbere (organic)". 

External links

  • Berbere recipe from RecipeLand.com
  • Image of packaged Berbere
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 



Copyright © World Library Foundation. All rights reserved. eBooks from World eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.