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Spices & seasonings · Spice blends

Mitmita

Fiery orange Ethiopian chilli powder with korerima, cloves and salt; essential for kitfo and as a table seasoning.

Also called: mit'mit'a, ethiopian chilli blend, mitmitta

Around the world: ሚጥሚጣ (am)

A kind of spices

1 recipe with it

Read the full spice guide: flavour, history and how to use it

What it is

A spice blend made mostly from ground bird's eye chillies (piri piri) with korerima (Ethiopian cardamom), cloves and salt. It is hotter and simpler than berbere. Ethiopians warm it in niter kibbeh for kitfo and use it as a dip for raw meat and bread.

How it’s used

  • Warmed in niter kibbeh for kitfo
  • Sprinkled on ful, eggs and roasted meat
  • Served as a dip with bread or raw beef

Characteristics

Taste
Very hot with warm cardamom and clove.
Aroma
Pungent chilli and spice.
Sold as
powder
Cooking uses
Mainly a seasoning

Storage

Cool, dry and dark. Keep in an airtight jar away from light; best within 6 months.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Very hot: start with a little.

Nutrition per 100 g

Energy
318 kcal
Protein
12.01 g
Carbohydrate
56.63 g
Fat
17.27 g
Fibre
27.2 g
Sugars
10.34 g

USDA FoodData Central: Spices, pepper, red or cayenne (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with mitmita

  • Kitfo

    Ethiopian · 20 min · 285 kcal

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