1/4 t Mitmita Spice Powder

Mitmita Spice Mix


Ethiopia, Eritrea   -   Mitmita
Makes:
Effort:
Sched:
DoAhead:  		 1/2cup
**
15 min
Yes		 The hot chili spice mix for Ethiopian and Eritrean cuisines, much hotter than Berbere. It doesn't look very red because of the amount of salt.

1
2
1/2
1
1-1/2
oz
t
T
t
T
Chilis, red (1)
Ajwain Seeds (2)
Koseret, dried (3)  
Nigella Seeds
Salt
 
Make:   -   (15 min)
  1. Cap Chilis. Grind together All Items.
  2. In a sealed Spice Jar away from heat and direct sunlight it will be usable for at least 4 months.
NOTES:

  1. Chilis, Red

      These should be very hot dried chilis, Thai, de Arbols, or the like. The photo example was made using Yunan 7 Star (very hot).

  2. Ajwain:

      This is a member of the Parsley family, and has a taste similar to Thyme, but much stronger. For details see our Spices page.

  3. Koseret:

      This herb is native to Ethiopia, but is now used all over tropical Africa. Subst: half and half Oregano and Thyme (inexact). For details see our Koseret page.

  4. Spice Grinder

      A little whirling blade coffee grinder is good for this job - mine is a Krups. I actually use an Indian Mixie which grinds the whole reicpe in 5 seconds. Of course you can also do it the traditional way, pounding it in a big stone mortar, sifting, and pounding again.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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