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Make Your Own Mitmita Seasoning - Spice Mixes of the World #46
February 13, 2015

How to Make Your Own Mitmita Seasoning Using a Blend of Peppers and Spices and Add Fab Flavours to All Your Dishes


13th February 2015 -- Issue #46

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Make Your Own Mitmita Seasoning

3. My Recipe Book

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...

Mitmita Seasoning

This Mitmita seasoning is an easy-to-make blend of dried peppers and spices that'll add heat and flavour your recipes fabulously.

Ingredients: (makes about 11-12 tbsp)

½ a cup of birds eye chili peppers (about 20-25)
2 tbsp cumin seeds
2 tbsp green cardamom pods
1 tbsp black peppercorns
1 tbsp allspice berries
1 tbsp ginger powder
2 tsp garlic powder
2 tsp whole cloves
2 tsp sea salt
2 x 3 inch pieces cinnamon

tbsp = tablespoon
tsp = teaspoon


  • Break up the cinnamon

  • Grind the peppers and cinnamon along with the cumin, cardamom, peppercorns, allspice, cloves and salt

  • Sieve into a bowl

  • Finally, add the ginger and garlic powders. Combine thoroughly

That's it!

Store in an airtight container out of direct sunlight. Use within 3 months.

Note: If you have the time, I recommend dry toasting the peppers, allspice, cumin, cardamom, cloves and peppercorns before grinding. This really enhances their flavour!

See further down the page for tips on toasting and grinding spices.

Note 2: I used birds eye peppers which are fiery. But you can use any dried pepper that you have available.

Click here for a large collection of my other mixes and blends.

My Spice Mix Book

It has 50 recipes ranging from the basic to fairly complex.

Just a few of the recipes you'll find within...

A Collection of BBQ Rubs
Cajun, Creole and Taco Seasonings
Curry Powder and Garam Masala Blends
Pumpkin and Pudding Spice Recipes
Mulling and Pickling Spice Mixes
Recipes For Dry rubs
Blends From China, India, US, Africa and Europe

Comes complete with 4 bonus books all written by me!

Click For Further Info.

How to Toast and Grind

Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

Step 2: Let them cool and then grind.

Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

Click Here for step-by-step info and photos on this recommended technique.

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Until Next Week,

Jason -

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