Cookbook talk:Berbere

Ingredients
FYI, see my comments at Talk:Berbere#Ingredients on English Wikipedia regarding berbere ingredients. -- Gyrofrog (talk) 00:21, 30 January 2010 (UTC)
 * I'd like to update the list of ingredients based on the source I've used at Wikipedia. I'm not sure about re-writing the recipe; see my question at Wikibooks_talk:Copyrights. -- Gyrofrog (discuss • contribs) 18:33, 27 January 2011 (UTC)
 * Here's what I am proposing to use, instead of the existing list of ingredients. -- Gyrofrog (discuss • contribs) 19:03, 27 January 2011 (UTC)
 * 20 berbere (red chili pepper, dried and chopped)
 * 3 kg netch shenkort (garlic)
 * 2 kg zinjebel (ginger root)
 * 5 yabuna sini (5 small cups; literally "coffee cups") dereka besobila (dried basil )
 * 5 yabuna sini (5 small cups), or .25 kg, dimbelal (coriander)
 * 5 yabuna sini (5 small cups), or .25 kg, netch azmud (white pepper)
 * 5 yabuna sini (5 small cups), or .25 kg, tekoor azmud (black pepper)
 * 1 kg tchew (ጨው; salt)
 * 1 kg yedereka abesh (dried fenugreek ), thoroughly boiled
 * .25 kg tena adam (rue; Ruta chalepensis )
 * 1 kg korarima (Aframomum corrorima)
 * 1 kg kai shenkort (red onion)
 * .5 kg gomen zer (mustard seed) or wayem noog (niger seed )
 * Source:
 * I also have some berbere-related photographs at commons:User:Gyrofrog/Ethiopia January 2010. -- Gyrofrog (discuss • contribs) 21:18, 27 January 2011 (UTC)

(Also posted at Talk:Berbere#Ingredients on English Wikipedia.) Both netch azmud ("white pepper") and tekoor azmud ("black pepper") are both some kind of seeds – strictly speaking, I'm not sure either is really "pepper." I am told (for what that's worth) that: -- Gyrofrog (discuss • contribs) 17:57, 1 December 2011 (UTC)
 * Update
 * 1) What we call chili peppers, such as the main ingredient in berbere, is itself called "berbere" (not "azmud" in spite of that translating as "pepper") – but this is suggested in the above ingredient list; and
 * 2) since netch azmud (white pepper) is hard to obtain in the US, ajwain seed is commonly substituted.  The ajwain does taste like the seasoning in niter kibbeh, FWIW.  This could be coincidental, but compare the word "azmud" with "ajumd" (i.e. radhuni), for which ajwain is also used as a substitute (and, evidently, also for celery seed).