Berber

Berber (Amharic, Tigrinya) bụ ndị na-esi eso nke ihe ndị na-agụ ya na-agụnyekarị ose, Coriander, galik, ginger, njikere Basile dị nsasị Etiopia (besobela), Korarima, rue, ajwain ma ọ bụ Radhuni, nigella. , na fenugreek.[1][2][3][4][5] Ọ bụ ihe dị mkpa na nri nke Etiopia na Eritrea. Berbere na-ezo aka na ose chili n'onwe ya.^[1]

Berbere na-agụnye mgbe ụfọdụ ụfọdụ na ihe na-esi mmasị nke a na-egosi nke ọma na mba ụwa. Ndị a asị ma osisi ndị a mkpa akụ na ndị na-eto n'iji na Etiopia, dị ka korarima (Aframomum corrorima). ^[2]

Hụkwa

Mitmita, ngwakọta ọzọ nke ihe na-esi ísì ụtọ nke Etiopia
Piri piri
Ndepụta nri na nri ndị Etiopia
Nchịkọta

Ihe odide

↑ Debrawork Abate (1995 EC) [1993 EC]. የባህላዌ መግቦች አዘገጃጀት [Traditional Food Preparation] (in Amharic) (2nd ed.). Addis Ababa: Mega Asatame Derjet (Mega Publisher Enterprise). pp. 22–23.
↑ 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. 29th Annual Spring Symposium of Centre for African Studies. Archived from the original 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).”

Njikọ mpụga

Templeeti:Herbs and spices

[Debrawork-1] Debrawork Abate (1995 EC) [1993 EC]. የባህላዌ መግቦች አዘገጃጀት [Traditional Food Preparation] (in Amharic) (2nd ed.). Addis Ababa: Mega Asatame Derjet (Mega Publisher Enterprise). pp. 22–23.

[2] 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. 29th Annual Spring Symposium of Centre for African Studies. Archived from the original 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).”

[1]

[2]