Talk:Berbere

message: What is the relative importance of long pepper (or its substitute, black pepper) and chili pepper?  The recipes linked include both, but I'm not sure I trust them as they seem pretty Westernized (that is, only calling for ingredients which are easy to find in the West). It might be a bit tricky to figure out just what we should say (I'm sure berbere recipes vary and it can be hard to find sources which document what is done various places). Kingdon 15:45, 4 September 2007 (UTC)
replies: text: There are three kinds of pepper used in berbere: chile (red) pepper, white pepper, and black pepper (based on my own observations of the preparation of a couple of batches).  The first is used in much larger proportion to the other two. -- Gyrofrog  (talk) 20:47, 13 April 2010 (UTC)
replies: text:  See below regarding white and black pepper. -- Gyrofrog  (talk) 17:31, 28 January 2013 (UTC)
thread_title:  long pepper versus chili pepper 

message: Is there a source for the list of ingredients?  I've heard some of these by their Amharic names (original research, of course) but I am not sure those correspond to these English-name ingredients.  When I get around to it I can upload some pictures of the raw ingredients (e.g. to Commons) in hopes that someone might better identify them (for one thing, what I had assumed to be large cardamom pods are probably something different, but they certainly don't seem like anything in the current list). Thanx, -- Gyrofrog  (talk) 20:33, 20 January 2010 (UTC)
replies: text: Update: It seems the ingredient list is based on a berbere product made in the UK with available ingredients ().  I've uploaded some pictures of the ingredients as used in Ethiopia, with some explanations (at least, as provided to me). See :commons:User:Gyrofrog/Ethiopia_January_2010#Berbere.  (I think kororima (which I thought might be cardamom) could actually be Aframomum melegueta.) -- Gyrofrog  (talk) 02:29, 24 January 2010 (UTC)
replies: text:  Another update: it's korarima, and I've started a short article, Aframomum corrorima‎. -- Gyrofrog  (talk) 23:47, 29 January 2010 (UTC)

text: I'm not sure if Bishop's weed or ajwain are correct.  See my previous comments -- the only ingredient I was unable to identify (in English) is something called "abesh".  It may or may not be related to ajwain/Bishop's weed.  (Or it may be fenugreek, according to that article.)  In any case, I agree with the points you've raised. Thanks, -- Gyrofrog  (talk) 00:07, 13 April 2010 (UTC)

text: And apparently, they are not seeds either, but dried fruits that (really) look like seeds. See https://web.archive.org/web/20110514003919/http:/www.uni-graz.at/~katzer/engl/Trac_amm.html. And according to this source, ajwain is netch azmud, and nigella is tqur azmud. -- Gyrofrog  (talk) 16:30, 25 September 2012 (UTC)
thread_title:  Ingredients 

message: What is the etymology of "berbere?"  Is it possibly a reference to either Berber people or Berbera? -- Gyrofrog  (talk) 20:38, 20 January 2010 (UTC)
thread_title:  Etymology 

message: Does anyone know the different types of berbere?  I asked a friend at an Eritrean restaurant and he said the kind he used was berbere dillok, or atleast that's what it sounded like.  --Nessie (talk) 20:43, 27 January 2011 (UTC)
replies: text: I'm not sure, but I can ask.  Note that berbere is prepared as a powdered mixture, although I suppose one could make a paste out of it (like mitmita is used to make awaze). -- Gyrofrog  (talk) 21:08, 27 January 2011 (UTC)
thread_title:  Types of Berbere Paste 

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thread_title:  External links modified