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Berbere ( Amharic: ? bärbäre, Tigrinya: ? bärbärä) is a spice mixture whose constituent elements usually include chili peppers, garlic, ginger, basil, , korarima rue, ajwain or radhuni, nigella, and fenugreek.   It is 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 and  long pepper. 
^ Debrawork Abate (1995
EC) [1993 EC]. ? [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 2011.
Katzer, Gernot (July 20, 2010). "Ajwain (Trachyspermum copticum [L.] Link)" . Retrieved 2013.
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).
"Product description: Ethiopian berbere (organic)". Archived from the original on 2012-07-22 . Retrieved .