The mix of hot peppers from Ethiopian cuisine is enriched with many nuances of flavors to create a pungent and intense seasoning. Excellent for flavoring red or white meat, it can also be used for vegetables, fish or other dishes, mixed with oil or sauces. If you want to try it in its typical dish, Mit Mità enhances the flavors of beef tartare (Kifto).
Laurel is also called "Laurel" or "Poets' Tree", it has been known for centuries in cooking and herbal medicine. Its dried leaves are used both to flavor dishes and as an infusion. An infusion based on bay leaves helps digestion: it avoids annoying fermentations, fights stomach discomfort and loss of appetite. Very useful in the kitchen for flavoring potatoes, stews and second courses such as white meat stew.
