File:BerbereOtherIngredients.JPG
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| Description |
 This file was uploaded with Commonist. English: Spices in preparation for making berbere. Clockwise from top left: nej asmud ("white pepper;" ajwain or possibly radhuni), korarima, tikur asmud ("black pepper;" nigella), and abesh (or abish; fenugreek). These and tchew (ጨው; salt) are added to dried and ground red pepper to make berbere. (Transliterations are approximate.) |
| Date | |
| Source | Own work |
| Author | Joe Castleman (Gyrofrog) |
| Permission (Reusing this file) |
Own work, copyleft: Multi-license with GFDL and Creative Commons CC-BY-SA-3.0 and older versions (2.5, 2.0 and 1.0) |
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Permission is granted to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation; with no Invariant Sections, no Front-Cover Texts, and no Back-Cover Texts. A copy of the license is included in the section entitled GNU Free Documentation License. |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 01:44, 24 January 2010 | | 2,592 × 1,944 (1.93 MB) | Gyrofrog | {{Information |Description={{Commonist}} {{en|Spices in preparation for making berbere. Clockwise from top: ''nej asmud'' (white pepper), ''kororima'' (possibly cardamom?), ''tikur asmud'' (black pepper), and ''abesh'' (unidentified ground |
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