Editing Ethiopian cuisine (section)

==Traditional ingredients==
[[File:BerbereOtherIngredients.JPG|thumb|''[[Trachyspermum ammi|Ajwain]]'' or ''[[radhuni]]'', ''[[Aframomum corrorima|korarima]]'', ''[[Nigella sativa|nigella]]'' and [[fenugreek]] (clockwise, from top) are used with chilis and salt to make ''[[berbere]] ({{langx|am|በርበሬ}})'', a basic ingredient in many Ethiopian dishes.]]
''[[Berbere]]'', a combination of powdered [[chili pepper]] and other spices ([[cardamom]], [[fenugreek]], [[coriander]], [[cloves]], [[ginger]], [[nutmeg]], [[cumin]] and [[allspice]])<ref>{{cite book |last=Peter |first=K.V. |title=Handbook of herbs and spices Volume 2|date=2012|page=124}}</ref> is an important ingredient used  to add flavor to many varied dishes like chicken stews and baked fish dishes. Also essential is ''[[niter kibbeh]]'', a [[clarified butter]] infused with ginger, garlic, and several spices.<ref>{{cite book |author=Debrawork Abate |title=የባህላዌ መግቦች አዘገጃጀት |trans-title=Traditional Food Preparation |edition=2nd |date=c. 2003 |orig-year=c. 2001 |publisher=Mega Asatame Derjet (Mega Publisher Enterprise) |location=[[Addis Ababa]] |language=am |pages=22–23 }}</ref><ref name="ethnomed">{{Cite web | first=Alevtina | last=Gall |author2=Zerihun Shenkute | title=Ethiopian Traditional and Herbal Medications and their Interactions with Conventional Drugs  | url=http://ethnomed.org/clinical/pharmacy/ethiopian-herb-drug-interactions | work=EthnoMed |publisher=[[University of Washington]] | date=3 November 2009  | access-date=27 January 2011 }}</ref>

''Mitmita'' ({{langx|am|ሚጥሚጣ}}, {{IPA|am|mitʼmitʼa|IPA}}) is a powdered [[seasoning mix]] used in Ethiopian cuisine. It is orange-red in color and contains ground birdseye chili peppers ([[piri-piri]]), [[cardamom]] seed, [[clove]]s and salt.<ref>Mesfin, D.J. ''Exotic Ethiopian Cooking'' (2006): 20.  Falls Church, VA: Ethiopian Cookbooks Enterprises</ref> It occasionally has other spices including [[cinnamon]], [[cumin]] and [[ginger]].

In their adherence to strict [[Fasting#Oriental Orthodox|fasting]], Ethiopian cooks have developed a rich array of cooking oil sources—besides [[sesame]] and [[safflower]]—for use as a substitute for animal fats which are forbidden during fasting periods. Ethiopian cuisine also uses ''[[Guizotia abyssinica|nug]]'' (also spelled ''noog'', also known as "niger seed").<ref name=Henze/>