Mexican Herbs and Spices

Mexican food is often associated with colorful decorations, unique flavors and indigenous herbs and spices. Most of the Mexican dishes contain a generous amount of herbs and spices. They include the aromatic leaves and seeds of many plants. If you want to try your hand at any Mexican delicacy, you must have a basic idea of the herbs and spices used which give the Mexican dishes their characteristic aroma and flavor.

Annatto seeds
The dark red seeds of the annatto plant, which is known achiote in Mexico, is used to impart a yellow color and a distinct flavor to food items like rice dishes and sauces. These seeds are soaked in water for at least one hour before crushing. In some dishes, only the water used to soak the seeds is used, while in others the seeds are directly added to the dish. Sometimes it is combined with oregano and other spices to make a paste, which is used for marinating meat, fish and poultry. The fruit of the achiote plant is not edible.

Azafran
This spice also known as the 'Mexican saffron' or 'safflower', is usually added in very small amounts. Azafran is mainly used for its color rather than the flavor, as it has a slightly bitter flavor. It is mainly used in seafood and chicken recipes cooked along with rice.

Epazote
Otherwise known as 'Mexican tea', this is a rare spice used to flavor some dishes made with beans. It is believed that epazote can relieve the digestive problems caused by the intake of beans. It should be used in very small amounts, as large amounts can have toxic effects on the human body.

Oregano
One of the most popular spices used in Mexican dishes is oregano. Around 13 varieties of oregano are available and fresh leaves are preferred to dried ones. Oregano is perfect for tomato-based dishes.

Chili powder
This is a mixture of different types of chillies. Sometimes some spices are also added to this mixture. Chili powder is an inseparable part of Mexican cuisine and is used in a wide range of dishes like salsas, poultry, meat, etc. Different types of chili powder are available in Mexico, which are used in various recipes. Each type gives a different flavor to the dish. Chipotle chili powder, the dried smoked jalapeno peppers, gives a special flavor to a variety of foods. Ancho chili powder has a sweet, fruity taste. Domestic chili powder contains some other spices like cumin, garlic, oregano, salt, and coriander. Other types like green chili powder or pasilla chili powder are also very popular.

Cilantro
Cilantro is none other than fresh coriander leaves. As dried cilantro leaves do not retain the flavor, fresh ones are mostly used. Their tangy and pungent flavor gels perfectly with most Mexican dishes like salsas, moles, bean and rice dishes, soups, stews and pipians. These leaves are mainly used for garnishing and seasoning.

Tomillo
Thyme is known as tomillo in Mexico. This herb with a pungent flavor is an indispensable part of Mexican cuisine. It is mainly used in sauces, soups, chili pickles and marinades.

Cuminos
Cumin seeds or cuminos are aromatic seeds with a special flavor. They are either ground to a powder or used as a whole. They are mainly used along with chili powder to balance the flavor of the spices and are added to meat soups and stews.

Apart from the above said spices and herbs, there are many more which are either native to Mexico or introduced by Europeans and others. They include papalo, spinach-like chaya, chepiche, chepil, hoja santa, veracruz, hierba buena (spearmint), cayenne, chamomile, coriander seed, crushed red pepper, mint, nutmeg, sage, tamarindo (tamarind), jengibre (ginger), pimentn dulce (paprika), ajo (garlic), ajonjoli (sesame), albahaca (basil) and ans (aniseed).

Modern Mexican cuisine involves a vast array of herbs and spices either native to the country or brought from different parts of the world, especially Europe and Asia. It is these herbs and spices that give the unique flavor to Mexican dishes, which are loved by people all over the world.