Mitmita Spice Blend

Mitmita Spice Blend

A fiery Ethiopian chile blend with garlic and cardamom, ready in minutes.

Total 13 min Makes 16 oz Calories 12/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Mitmita is a fiery Ethiopian spice blend built from ground bird's eye chiles, cardamom, and cloves, traditionally used to season kitfo and season dips for bread. This no-cook version comes together with a quick spice grinder pass, yielding a potent, aromatic powder to keep on hand for stews, roasted meats, or spiked butter.

Ingredients

  • 1 1/2 cups dried bird's eye chiles (African pepper or dried Thai chiles), stemmed
  • 2 tablespoons cardamom pods
  • 1 tablespoon whole cloves
  • 2 tablespoons garlic powder
  • 1 tablespoon ground ginger
  • 2 teaspoons coarse salt
  • 1 teaspoon ajwain seeds

Method

  1. Toast the dried chiles in a dry 9-inch skillet over medium heat, stirring constantly, until fragrant and slightly darkened, about 2 to 3 minutes.

  2. Add the cardamom pods, cloves, and ajwain seeds to the skillet and toast, stirring, for 1 minute more, until fragrant. Remove from heat and let cool completely.

  3. Crack open the cardamom pods and discard the pods, keeping the seeds.

  4. Transfer the toasted chiles, cardamom seeds, and cloves to a spice grinder and grind to a fine powder.

  5. Add the garlic powder, ground ginger, salt, and grind briefly to combine into a uniform fine powder.

  6. Sift the blend through a fine-mesh sieve to remove any coarse husks, regrinding leftover bits if needed.

  7. Transfer the mitmita to an airtight jar and store in a cool, dark place for up to 6 months.

Rate this recipe

★ 4.4 (1)

Mitmita Spice Blend

Mitmita is a fiery Ethiopian spice blend built from ground bird's eye chiles, cardamom, and cloves, traditionally used to season kitfo and season dips for bread. This no-cook version comes together with a quick spice grinder pass, yielding a potent, aromatic powder to keep on hand for stews, roasted meats, or spiked butter.

13 min 16 oz 12 cal

Ingredients

  • 1 1/2 cups dried bird's eye chiles (African pepper or dried Thai chiles), stemmed
  • 2 tablespoons cardamom pods
  • 1 tablespoon whole cloves
  • 2 tablespoons garlic powder
  • 1 tablespoon ground ginger
  • 2 teaspoons coarse salt
  • 1 teaspoon ajwain seeds

Method

  1. 1

    Toast the dried chiles in a dry 9-inch skillet over medium heat, stirring constantly, until fragrant and slightly darkened, about 2 to 3 minutes.

  2. 2

    Add the cardamom pods, cloves, and ajwain seeds to the skillet and toast, stirring, for 1 minute more, until fragrant. Remove from heat and let cool completely.

  3. 3

    Crack open the cardamom pods and discard the pods, keeping the seeds.

  4. 4

    Transfer the toasted chiles, cardamom seeds, and cloves to a spice grinder and grind to a fine powder.

  5. 5

    Add the garlic powder, ground ginger, salt, and grind briefly to combine into a uniform fine powder.

  6. 6

    Sift the blend through a fine-mesh sieve to remove any coarse husks, regrinding leftover bits if needed.

  7. 7

    Transfer the mitmita to an airtight jar and store in a cool, dark place for up to 6 months.