Hotter than berbere, lighter in color, and used in far fewer dishes, mitmita is a less complex blend of spices – and that’s why it packs more punch. Using the hottest of Ethiopian red peppers, you dry them in the sun, then grind them (seeds and all) into a fine power, adding a bit of a few other spices: cardamom, cloves, salt, sacred basil, and maybe some koseret, a sage- or oregano-like herb found in many African cultures. Some blends tend to be a bit salty, but mitmita is always blazing hot, so use it sparingly. It’s a great way to spice up non-Ethiopian foods.
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