Welcome to Ethiopian indulgence of well-balanced, rich and spicy flavours. This heavyweight is our take on a kaleidoscope of spice heat, sweet and deep flavours. Ethiopian cooking is a fine cuisine that uses pure and fragrant spices, but the heat of the chilli peppers is difficult to ignore. Even with this abundance, this Ethiopian spice offers a well-balanced and rounded flavour profile. Its versatility lends itself to homemade burgers in cooking or Bloody Mary's in beverage making.
OriginThis Ethiopian blend is a tabletop condiment often sprinkled on dishes, like we would use salt and pepper. It is a spicy blend because of the inclusion of chilli, a great classic in traditional Ethiopian cuisine. If we think of Berbere as the king spice blend of Ethiopia cuisine, then Mitmita is the prince. Mitmita is most commonly associated with the beef dish ‘kitfo’ and ‘kurt’ or ‘tere saga’; dishes that resemble steak tartare and Japanese sashimi, as traditionally the meat is served raw.
TasteSpicy, sweet and deep aromatic flavours.
ScentSpicy and malt like toasty notes.
How to useBold and complex, it makes a fantastic steak rub for evening supper. Equally great with legume and lentil-based dishes. Add it to casseroles or formulate a new flavour for grilled fish or roast vegetables. You could add it to a delicious tomatoey Shakshuka with some lovely poached eggs with it sprinkled over the top, just before serving for brunch. A pinch on a chocolate dessert can also add an enticing experience. Should you like a lighter punch, be sure to add it at the end of meal preparation, as cooking with it only intensifies the heat and flavour.
- per 100g
- Energy 1259kJ/301kcal
- Fat 8.3g of which Saturates 1.6g
- Carbohydrate 35g of which Sugars 9.3g
- Protein 10g
- Salt 4.8g
Weight 28g / 0.99 oz ℮
Comes in an attractive 60ml dark amber, food safe, stackable glass jar with an aluminium lid.
- Low sodium
- No additives
- No added sugar
- No preservatives
Some of our blends will be gluten free, but it is important to note that some spices and herbs naturally contain gluten.
It is also important to note that these have been packaged in a facility that handles, stores, and processes tree nuts and celery. This product may contain traces of celery, gluten, mustard, sesame, soy and nuts.
StorageAlways store in a dry place. A pantry, press or cupboard will suffice. We have made that easy by housing our blends in dark amber mason jars under an aluminium lid. Aluminium reflects both heat and light, making it the perfect material for food preservation under its closing. Spice and herb blends typically have a use by date, in our case, 24 months from manufacture.
ChilliThe seeds of the chilli fruit are high in vitamin C, often considered for their weight loss benefits. This spice is one of the most commonly used spices globally. Native to modern day Bolivia from the Capsicum plant, it is part of human diets since 7,500 BC.
GingerNative to southern Asia, dry ginger is considered more spicy and pungent than fresh, however flavour and scent will deplete over time. It is often considered for its anti nausea benefits and as an aid towards cold remedies.
GarlicPart of the onion family, it is one of the oldest cultivated plants in the world. Often considered for cholesterol managment, it is sometimes know as 'Russian Penicillin' for it's antimicrobial and antifungal properties.