Mitmita

Very hot, salty and aromatic with distinctive korerima/cardamom character and warm clove-cinnamon depth.

Mitmita is intended to be assertive, so start with a small pinch rather than a normal rub-sized spoonful. Its aromatic warmth is part of the experience as well as chile heat. Disperse it through moist food and give the finish time to register.

Lentils, stews, grilled foods, traditional meat dishes, beans and finishing applications where intense heat is wanted.

A small pinch per two servings to begin.

Use sparingly as a finishing spice. Start with a pinch, taste, and increase carefully—the blend is deliberately more concentrated and hotter than berbere.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Warm 2 cups cooked lentils with chopped tomato and a little water. Add a small pinch of mitmita, stir well and simmer briefly. Taste a cooled spoonful before increasing. Serve with a plain grain and a cooling accompaniment.

Ingredients: Cayenne pepper, Ground korerima (Ethiopian cardamom), Fine salt, Ground clove, Ground cinnamon, Ground cumin.

Check the physical package ingredient and allergen statement before use, especially if you have a food allergy or sensitivity.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch

Choose an available size above to see the current price. The selected option identifies the size and package format offered.

Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

• Explore African Flavors