Mitmita is the fieriest of the classic Ethiopian spice blends — a coarse, orange-red powder built on ground African bird's-eye chilli (piri-piri) and lifted with korarima (Ethiopian cardamom), clove and a pinch of salt. Hotter and far simpler than berbere, it is the traditional seasoning for the raw or lightly warmed minced-beef dish kitfo and a common table spice, offered alongside meals for those who want an extra jolt of heat.