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 its princely counterpart. Mitmita is commonly paired with beef dishes like ‘kitfo’ or ‘tere saga,’ reminiscent of steak tartare and Japanese sashimi.
Taste
Perfect For
Scent
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Chilli
The seeds of the chilli fruit are rich in vitamin C and known for their potential weight loss benefits. This spice is widely used globally and has been part of human diets since 7,500 BC, originating from modern-day Bolivia and the Capsicum plant.
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Ginger
Native to southern Asia, dry ginger is known for its spicier and more pungent flavour compared to fresh ginger. Its flavour and aroma diminish over time. It is valued for its anti-nausea benefits and as an aid in cold remedies.
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Garlic
As part of the onion family, garlic is one of the oldest cultivated plants globally. It is renowned for its potential in cholesterol management and is sometimes referred to as ‘Russian Penicillin’ due to its antimicrobial and antifungal properties.
Origin
This Ethiopian blend serves as a tabletop condiment, sprinkled on dishes akin to salt and pepper. Known for its spiciness from chilli, it holds a prominent place in traditional Ethiopian cuisine. If Berbere is the king spice blend of Ethiopian cuisine, Mitmita is its princely counterpart. Mitmita is famously paired with beef dishes like ‘kitfo,’ ‘kurt,’ or ‘tere saga’, resembling steak tartare or Japanese sashimi, traditionally 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, this blend makes an excellent steak rub for evening suppers. It complements legume and lentil-based dishes beautifully. Use it in casseroles or create new flavours for grilled fish or roast vegetables. Enhance a tomatoey Shakshuka with poached eggs by sprinkling this blend over the top just before serving for brunch. A pinch on a chocolate dessert can also add an enticing touch. For a milder impact, add it towards the end of meal preparation, as cooking intensifies its heat and flavour.
