Last reviewed on 2026-09-25 by the Tartare.org editors.

Mitmita (Ethiopian Bird’s Eye Chili Spice Blend)

⏱ Prep: 10 min 🔥 Toast: 5 min 🍽 Makes: about 1/2 cup (50g) 📊 Difficulty: Easy
Raw beef dish of the kind seasoned with mitmita when served as Ethiopian kitfo
Short answer: Mitmita is a hot, bright orange-red Ethiopian spice blend made mainly from ground dried bird’s eye chilies, with korarima (Ethiopian cardamom), cloves, and salt. It is the seasoning for kitfo and is also served as a dipping powder at the table. It is much hotter and simpler than berbere.

Where berbere is a long, sweet-smoky blend of a dozen or more spices, mitmita is short and direct: small, very hot chilies, a warm hit of cardamom and clove, and salt. That simplicity is why it works so well with raw beef and butter — it adds sharp heat and fragrance without muddying the meat. A pinch goes into kitfo along with warm niter kibbeh, and a small dish of it often sits on the table so diners can dip pieces of meat or injera to taste.

Ready-made mitmita is sold in Ethiopian shops, but making it takes ten minutes and the aroma of freshly toasted cardamom and clove is noticeably better. The ratio below gives a classic, hot blend; adjust the chili type to control the heat.

Instructions

  1. Open a window or turn on the extractor fan, and consider wearing gloves: toasting and grinding hot chilies releases irritating fumes and dust.
  2. Warm a dry heavy frying pan over medium-low heat. Add the whole chilies and toast, shaking the pan, for 1 to 2 minutes until they darken very slightly and smell fragrant. Do not let them blacken. Tip them onto a plate to cool.
  3. In the same pan, toast the korarima or cardamom seeds, cloves, and cumin if using for about 1 minute, until aromatic. Add to the chilies and cool completely.
  4. Grind the chilies, spices, and salt together in a spice grinder or clean coffee grinder to a fine powder, in short bursts. Let the dust settle for a minute before opening the lid.
  5. Sift through a fine sieve and regrind any coarse pieces. Stir in the ground ginger if using.
  6. Transfer to a small, dry, airtight jar and label it with the date.

Nutrition Information (per 1 tsp, estimate)

Calories 8
Fat 0.3g
Protein 0.3g
Carbs 1.4g
Sodium about 230mg

Values are rough estimates; sodium depends on how much salt you add.

What goes into mitmita, and substitutes

Ingredient Role in the blend If you cannot find it
Bird’s eye chili (piri piri)The heat and most of the bulk; clean, sharp, very hotThai bird chilies, pequin, or chiles de árbol; cayenne powder as a last resort (slightly milder and less fruity)
KorarimaWarm, smoky, camphor-like fragranceGreen cardamom seeds, with a pinch of black cardamom for smokiness
ClovesSweet, numbing warmth that rounds the heatA small pinch of allspice
SaltSeasons the meat directly when mitmita is used as a finishing spiceAny fine or coarse salt; leave it out if you prefer to salt separately

Mitmita vs berbere

Both are Ethiopian chili blends, and they are not interchangeable. Berbere is made with larger, milder red chilies plus fenugreek, coriander, ginger, garlic, allspice, and more; it is deep, sweet, and earthy and is cooked into stews and mixed into awaze paste. Mitmita is hotter, sharper, and simpler, and is usually used raw as a finishing spice. Use mitmita for kitfo; use berbere (as awaze) for gored gored and for cooked wats.

Start small. For 1 lb (450g) of kitfo, begin with 1 teaspoon of mitmita, taste, and work up to 2 teaspoons. Heat builds as you eat, and ayib (mild fresh cheese) on the side is there for a reason.

How to use mitmita

The classic use is kitfo: minced beef worked with warm niter kibbeh and seasoned with mitmita. It is also sprinkled over ful (stewed fava beans), mixed into ayib, dusted over scrambled eggs, roasted potatoes or grilled meat, and served in a small dish for dipping. A pinch in melted butter makes a quick hot sauce for popcorn or flatbread.

For the raw-beef dish itself, read the safety guidance on the kitfo page and our answer to is beef tartare safe? — mitmita adds flavour, not safety.

Variations

  • Milder mitmita. Replace a third of the bird’s eye chilies with a mild, fruity chili such as Kashmiri or ancho, which keeps the colour but lowers the heat.
  • Salt-free. Leave out the salt if you want to control seasoning separately or use the blend in cooked dishes.
  • Extra aromatic. Add 1/4 tsp ground cinnamon or a little extra korarima for a warmer, rounder blend.
  • Quick version from powders. Mix 1/4 cup (25g) hot chili powder, 1 tsp ground cardamom, 1/4 tsp ground cloves, and 1 1/2 tsp fine salt. Less fragrant, but ready in a minute.

Troubleshooting

  • Tastes burnt or bitter. The chilies were toasted too long or too hot. Toast them only until fragrant, on medium-low heat.
  • Blend is coarse or flaky. The chilies were not completely cool and dry. Let them cool fully, grind in short bursts, and sift.
  • Clumping in the jar. Salt draws moisture. Keep the jar tightly sealed and away from the stove; a few grains of raw rice help.
  • Too hot to enjoy. Use less, or cut the blend with paprika or a mild chili powder.

Make-ahead & storage

Store mitmita in a small airtight jar in a cool, dark cupboard. It stays safe almost indefinitely, but its fragrance fades: it is at its best for about 3 months and still good for up to 6. Buy or make it in small batches. Keep it away from heat and steam, and use a dry spoon so the salt does not cake.

Frequently Asked Questions

What is mitmita?

Mitmita is a hot Ethiopian spice blend made mainly from ground dried bird’s eye chilies, with korarima (Ethiopian cardamom), cloves, and salt. It is the traditional seasoning for kitfo and is also served as a table condiment for dipping.

How hot is mitmita?

Very hot. Bird’s eye chilies are considerably hotter than cayenne, and mitmita is mostly chili, so it is much hotter than berbere. Start with a small pinch and build up.

What is the difference between mitmita and berbere?

Mitmita is a short, very hot blend of bird’s eye chili, cardamom, clove, and salt, used as a finishing spice, especially in kitfo. Berbere is a milder, more complex blend with fenugreek, coriander, ginger, and other spices, used mainly in cooked stews and in awaze paste.

What can I use instead of mitmita?

Mix hot chili powder or cayenne with a little ground cardamom, a pinch of ground cloves, and salt, in a ratio of about 8 parts chili to 1 part cardamom, 1/2 part clove, and 1 part salt. Berbere is not a good substitute; it is milder and tastes quite different.

How long does mitmita last?

In an airtight jar kept cool and dark, mitmita is at its most fragrant for about 3 months and remains good for up to 6 months. After that it is still safe but loses aroma and heat.

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