Mitmita
A traditional tabletop condiment, often sprinkled on dishes much like salt and pepper. This medium-spicy, all-purpose blend traces its origins to the Aksum Empire in the 3rd century AD. If Berbere is considered the king of Ethiopian spice blends, then Mitmita is the prince. Mitmita is commonly paired with the beef dishes ‘kitfo’ or ‘tere saga,’ which resemble steak tartare and Japanese sashimi.
Taste
Perfect For
Scent
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Chilli
The 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.
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Ginger
Native 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.
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Garlic
Part 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.
Origin
This 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.
Allergen Information
- Vegan
- 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.
How to Use
Bold 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.
