Fasciculus:BerbereOtherIngredients.JPG

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Sua resolutio(2 592 × 1 944 elementa imaginalia, magnitudo fasciculi: 1.93 megaocteti, typus MIME: image/jpeg)

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Descriptio
 
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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.)
Datum
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Auctor Joe Castleman (Gyrofrog)
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copyrighted Anglica

8 Ianuarii 2010

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Historia fasciculi

Presso die vel tempore fasciculum videbis, sicut tunc temporis apparuit.

Dies/TempusMinutioDimensionesUsorSententia
recentissima01:44, 24 Ianuarii 2010Minutum speculum redactionis 01:44, 24 Ianuarii 2010 factae2 592 × 1 944 (1.93 megaocteti)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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