Miyamme Spice

To understand Miyamme spice, forget everything you know about standard chili powder. This is a fermented, roasted, and ground blend, which gives it a unique umami depth.

If you were to break down a traditional Miyamme blend on a sommelier’s flavor wheel, you would find: miyamme spice

The resulting powder is dark brown, almost black, with flecks of red. It is gritty, oily, and intensely aromatic. Heat level: 2/10 (Heat variant: 7/10) Best uses:

The global food movement is currently obsessed with "layering flavors." Chefs are tired of one-note heat. They want spices that tell a story. To understand Miyamme spice, forget everything you know

Miyamme spice tells a story of the forest floor, of fermentation, of slow warmth. It is the ultimate seasoning for:

Miyamme is incredibly versatile, but it is not a "sprinkle at the table" spice. It demands heat and oil to bloom. Here are three traditional and two modern ways to use it.