If you're interested in Mexican cooking, the best place
to start is to become familiar with the variety of herbs and spices that
provide the distinct flavors and aromas so highly treasured in the cuisine.
The
quality of your herbs and spices can absolutely make or break the end result of
your efforts, so be sure to use top-quality herbs and spices for the best
flavor, freshness and quality.
First there is
garlic. It comes fresh, in a jar or in powdered form and is used in many
recipes. Salsa, taco seasoning and Spanish rice are just a few recipes that use
garlic. Next is onion which usually comes fresh or powdered. It is commonly
used in conjunction with garlic.
Chilies are perhaps Mexican cooking's most
indispensable seasoning. Chilies are typically known for their spicy hotness, but
in the correct amounts, they may also add mild and subtle flavor to dishes. A
great range of varieties, sizes, and levels of heat are available.
When cooking, remember that the smallest peppers are
generally the hottest, and that the seeds and stems (the hottest parts of the peppers) are usually removed during preparation. Always
wear rubber gloves when handling chilies, as the volatile oils can burn your skin.
Here are the main spices that flavor traditional Mexican
food and how to use them:
Cayenne: An orange powder, cayenne is simply a variety of
very hot, ground chili peppers. It's used throughout Mexican cuisine, including
spice blends. Use it sparingly to add extra hotness to dishes. And place a
shaker of cayenne on the table for those who like their Mexican dishes even
hotter.
Cilantro/Coriander: The leaf of the coriander plant.
It tastes like a mix of parsley and
citrus and adds a strong flavor to food. It is a primary herb in Mexican
cooking and is can be found in guacamole, salsa, meat, fish and other foods. It
comes in fresh or dried varieties.
Chamomile: This herb is traditionally considered the
perfect tea herb at the end of a Mexican meal.
Chile Powder: Chile powder is actually a blend of dried, powdered
chilies, cumin and oregano. Other spices are sometimes included in the mix, but
those are the key ingredients. It is used primarily for seasoning meats and
vegetables but has other uses as well.
- Ancho chile powder is another wonderful Mexican flavor.
It is almost sweet and has rich dried fruit flavors.
- Pasilla chile powder has medium hot spiciness and adds a rich flavor
to beans and sauces.
- Juajillo chile powder is very piquant and should be used
sparingly.
- Green chile powder is very tasty, but it is seasonal so
you might not
- be able to get it throughout the year.
- Chipotle chile powder is another chile powder commonly used,
and is gaining popularity outside of Mexico. It is a just a jalapeno that
has been dried and smoked. Chipotle has a distinctive flavor that goes well in many sauces and salsas. It is also the primary
flavor in Adobo, a marinade.
Cumin: This spice has been around since the beginning of history.
It's origin lies somewhere in the Mediterranean but has expanded in popularity
because it is easily grown all over the world. It has a toasty yet somewhat
bitter taste and gives Mexican dishes a certain flavor that can't be replaced.
Cumin is a dry seed, which is used to make chili powder and curry powder. It
has been used in Mexico for hundreds of years. Cumin is one of the most popular Mexican spices. Dishes containing cumin
include enchiladas, chalupas, and various rice dishes. Cumin is a hearty spice
and a little does go a long way.
Oregano: Oregano gives dishes a rich earthy flavor. There
are two types of oregano: Mediterranean and Mexican. You are probably familiar with
the Mediterranean version used in Italian cuisine. Mexican oregano has a pungent odor and
flavor and is found in meat and cheese dishes. It is also one of the
ingredients for chili powder-- a popular spice product
Red Pepper: This is another name for ground chili peppers.
Fresh chili peppers are usually no longer than 4 inches and are red or red
orange. The ground pepper ranges from orange-red to deep, dark
red. These peppers are native to Central and South America, Mexico and the West
Indies. Chili powder, a common spice product, is a combination of red pepper,
garlic, oregano and cumin. Red pepper gives Mexican food its characteristic
spicy flavor.
Unusual flavors such as cinnamon, cloves and anise are also used to add unique dimensions of
flavor to Mexican dishes.
Cinnamon is often used in sweet treats such as dessert
empanadas or Mexican fried ice cream recipes. It goes very well with fruit,
especially apple and pear. Cinnamon can be used in savory recipes and goes very
well with tomato-based dishes. It can be infused in its stick form or ground to
make a powder. A softer version of cinnamon is called canella. This variety
comes from Ceylon rather than Malabar and also suits Mexican cookery.
Cocoa is used in several dishes to add a very rich warm
flavor. Spices combined with small amounts of cocoa and peanut butter are used
to make Mole, a thick sauce often served over chicken. Raisins can also be used
to flavor certain dishes.
Taco seasoning usually contains Chili powder, cumin, salt, pepper and
garlic. Oregano and paprika are often added for
more flavor. A taco mix will also have
cornstarch in it so it will thicken the meat mixture.
