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Mexican Spices and Seasonings
There are several spices and herbs that are native to Mexico, these include some chocolate (cacao), chiles and vanilla that are found throughout our neighbor to the south. While they may have originated in Mexico, like many spices and herbs, their increased demand has led to their cultivation throughout the world.

Many of us on this country think that Tex-Mex style cooking that we are famiilar with – burritos, chalupas, enchiladas, fajitas and tacos are “Mexican” food. But the truth is these foods are prepared very differently in kitchens throughout Mexico.

When the Spanish arrivedin Mexico they found the Aztec diet consisted of corn base dishes that often featured chiles, beans, tomatoes, and herbs. But the Aztecs also frequently used chocolate, vanilla, avocado, papaya, pineapple, achiote, squash, sweet potato, turkey and fish. The Spanish introduced them to olive oil, almonds, beef, chicken and pork.
 

Onions and Garlic

Like many cuisines around the globe some of the most common flavors you may find in Mexican food are garlic and onions. Garlic is used fresh and also in powdered form and is found in many staple recipes such as Carne Asada, Cheese Enchiladas, Pico De Gallo and seasoning blends like our Manzanillo.

Onion is also a very common ingredient and like garlic is used both fresh and as a powder. When a recipe calls for fresh you will find white, yellow and red onions being called for. 

 

Other Common Seasonings

Other common flavors are cumin, coriander, chili powder and oregano. There are several varieties of oregano but for the most authentic taste in Mexican dishes Mexican oregano is preferred. This gives these dishes a rich earthy flavor.

Cumin is believed to have been used in Egypt as far back as 4,000 years ago and is now quite popular in spicier cuisines. Cumin Seed's very distinctive flavor possesses a warm, spicy-sweet and somewhat bitter taste and it is recommended that it is used sparingly as it can easily overwhelm a dish. 

Mexican Chiles and Chile Powder


Mexican Chiles are a staple in this cuisine and are used in salsas, stews, vegetable dishes and sauces. Some of the more popular Mexican chiles are:

The Ancho chile is the dried version of the Poblano chile and features a mild fruity flavor with undertones of plum, raisin, tobacco and a hint of earthiness. This is a medium heat chile coming it at about a 3-4 on the heat scale of 10.

Chipotle chiles are well known for their spicy hotness, but when used in smaller amounts, they can also be a bit mild while adding a spectacular subtle flavor to dishes. 
Other popular Mexican chiles are the Pasilla, Habanero, Guajillo, Serrano and De Arbol.
 

Unusual Flavors


Some of the other spices and herbs that are often used in Mexican dishes but aren’t quite as common include cinnamon, cloves, vanilla and anise and each adds their own subtle flavor twist.

Cocoa powder is also used to provide a warm, rich flavor and is used to make Mole, a popular sauce served over chicken.  

Mexican Chiles, Spices and Seasonings

Achiote Seed (Annato Seed)
  De Arbol Chile Powder
Adobo Seasoning, Salt Free
   Epazote
Ancho Chile, Dried
   Fajita Seasoning
Ancho Chile Powder
   Guajillo Chile, Dried
Anise, Ground
   Guajillo Chile Powder
Cascabel Chile, Dried   Habanero Chile, Dried
Chili Con Carne
   Habanero Chile Flakes
Chipotle Chile, Dried
   Habanero Chile Powder
Chipotle Chile Powder
   Manzanillo Seasoning
Cilantro NEW!
   Mexican Seasoning
Cinnamon, Ceylon (Canela, true cinnamon)   Oregano, Mexican
Cloves, Ground
   Pasilla Chile, Dried
Cloves, Whole
   Pasilla Chile Powder
Cocoa Powder
   Serrano Chile Powder
Coriander
   Taco Seasoning
Crushed Red Pepper Flakes
   Vanilla Beans
Cumin
   Recado Rojo Rub NEW!