Tasty Mexican Spices - Cumin, Chili, Coriander and More
By KC Kudra | August 9, 2008
If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!
Mexican spices are used in many dishes found in Mexico. Some are spices you can find anywhere, such as Garlic. Others give unique flavors. Epazote is a spice that is not as common. It is also known as “Mexican tea.” It is used to flavor beans and other foods, but should be used sparingly because it can be poisonous in large amounts. Even though it is strong, it is said to be good for intestinal discomfort.
Another Mexican spice frequently found in Mexican dishes is chili powder, sometimes spelt chile powder. This spice is actually a blend of various chilies and other spices. It is used to flavor vegetables, salsas, meats, poultry and pretty much anything else. Chile powder is also a key ingredient in many sweet Mexican dishes and treats. Chipotle chili powder is made from dried, smoked jalapeo peppers. It has a unique taste and suits plenty of recipes. Chipotle is also becoming increasingly popular outside of Mexico. Ancho is another type of chili, which tastes sweet and fruity. Depending on the chili powder recipe, you might want to use green chile powder or pasilla chile powder, since each will give a slightly different flavor to the recipe they are added to so experiment.
Common spices used in Mexico are Cumin, and Oregano. Mexican dishes that include tomatoes are perfect with oregano. It gives the dish an earthy flavor. Cumin gives Mexican dishes a taste that cannot be matched. Cumin takes three to four months of a long summer to grow. Cumin is a dry seed from the herb Cuminum Cyminum that is a member of the parsley family. This spice is the key component in curry powder and chili powder. Cumin can also be boiled and served as a tea, which is called “cumin cider.” Cumin is a spice that has been used for many centuries and is going to continue to be used by the people of Mexico for many more.
Some Mexican spices are used alone and others are made into blends. One popular blend is called recado rojo. It was used many years ago by the Mayans and is still extremely well liked. The annatto seeds it contains give it a red hue, which is transferred to the recipes you use it in your cooking. Cinnamon, cumin, garlic, clove, and oregano are some of the spices in recado rojo. Mexican foods from the Yucatan area are associated with this spice blend. It is also quite simple to make your own.
The shrub that annatto seeds come from is called achiote. Grown in Southeast Asia and introduced to the Spanish in the 1800s, the achiote fruit itself is not edible. The American Indians used annatto for body paint many years ago. Some parts of the achiote plant can be added to medical remedies to treat burns and headaches.
If you want to try these spices from your home, they are available at major grocery stores. You can even make your own blend of Mexican spices. Gather a few of the mentioned spices in this article, along with paprika and salt, and blend them together for a sensational burst of flavor. This is a great blend of chilies. It can be added to foods that are baked, broiled and barbequed. It is perfect on chicken and pork. It is an excellent addition for your next barbeque. Let the grilling begin!
Topics: Nutrition |
Comments
« Pharmaceuticals in water supply systems | Home | What Are TheEarly Symptoms Of Diabetes »
