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Image: BerbereOtherIngredients

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Description: 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.)
Title: BerbereOtherIngredients
Credit: Own work
Author: Joe Castleman (Gyrofrog)
Permission: 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)
Usage Terms: Creative Commons Attribution-Share Alike 3.0
License: CC BY-SA 3.0
License Link: https://creativecommons.org/licenses/by-sa/3.0
Attribution Required?: Yes

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