| The herbs and spices used in Mexican cuisine are | | | | Cilantro is always used fresh. The flavor is a bit |
| what truly give you the Mexican flavor you are | | | | pungent and it adds a nice tanginess to a recipe. It |
| craving. Without these spices, Mexican food would be | | | | works well in salsas, rice, beans, moles, stews, and |
| bland. These herbs and spices bring out the goodness | | | | soups. Cilantro brightens up the flavor of many dishes. |
| that we have come to expect from Mexican cuisine. If | | | | The seeds of the cumin plant are often used in |
| you truly want to make Mexican food, it pays to know | | | | Mexican cooking. Cumin seeds can be used ground |
| about the spices. | | | | into powder or whole. It is often used with chile |
| The Best Known of the Mexican Spices | | | | powder to create a nice balance in the flavors. Soups, |
| Probably the most well known seasoning in Mexico is | | | | stews and many other dishes are better after you |
| chile powder. This is made by mixing many different | | | | add cumin. Azafran, also known as safflower or |
| chilies that have been dried and ground. Chilies are also | | | | Mexican saffron, adds flavor and color to a dish, |
| used fresh or roasted. Chipotle is made from jalapeno | | | | making it a beautiful yellow. This spice is used sparingly |
| peppers that have been smoked and dried. Ancho is | | | | because it can be bitter. It is frequently added to rice |
| made from a chile with a sweet, fruity flavor. Many | | | | or seafood. |
| commercial chile powders that are found at the store | | | | Traditional Mexican Food and Its Wonderful Flavor |
| are made of a combination of chilies, salt, oregano, | | | | If you pay attention to traditional Mexican food, you will |
| garlic, coriander, and cumin. | | | | notice that these spices are used a lot along with |
| Epazote is used in bean dishes. This tall green herb is | | | | oregano and thyme. For a truly Mexican flavor, look for |
| also known as Mexican tea. It adds flavor and helps | | | | Mexican oregano instead of the more common Italian |
| relieve digestive issues that beans can cause. Epazote | | | | oregano. It has an earthier flavor. This herb can be |
| is potent, so only add a leaf or two to your dishes. | | | | found in some specialty herb catalogs. It is unlikely that |
| Large quantities of epazote can be toxic. | | | | you will find it at the grocery store or in a local nursery |
| Color and Flavor All in One | | | | unless you live in an area with a large Mexican |
| If you need a distinctive flavor or a yellow coloring to a | | | | population. |
| dish, use annatto seeds. They are often added to | | | | Familiarize yourself with the flavors of Mexico by |
| sauces and rice dishes. The seeds are soaked for at | | | | studying the herbs and spices they commonly use in |
| least an hour in water before use. The water can also | | | | their cooking. You cannot get an authentic flavor |
| be used in cooking. The crushed seeds are often used | | | | without them. Make the most of your Mexican recipes |
| in marinades. | | | | by learning how to use these spices correctly. Your |
| Almost as Well Know as Chile Powder | | | | recipes will turn out much better once you understand |
| Cilantro is an herb that looks a lot like flat leaf parsley. | | | | the nuances of these seasonings. |
| In reality, they are the leaves of the coriander plant. | | | | |