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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.)
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Author Joe Castleman (Gyrofrog)
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8 January 2010

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current01:44, 24 January 2010Thumbnail for version as of 01:44, 24 January 20102,592 × 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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