Kinds of Mexican Spices
Stocking a Mexican spice cupboard is a culinary adventure that opens up a new world of flavors. Finding the spices is no longer as difficult as it once was, given the growing number of ethnic supermarkets and online stores catering to foodie explorers. Does this Spark an idea?
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Dried Chiles
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Stock up on the star of the Mexican kitchen, dried chiles. There are dozens of different chiles, but the most common include ancho, pasilla, guajillo and chipotle, which is a smoked jalapeno.
Powdered Chiles
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Choose powdered chiles for convenience. A dash of chipotle powder adds a smokey, hot flavor to dishes, while ancho powder has a chocolate-like flavor that can give a little touch of spice to a dessert dish.
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Yucatan Spice
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Give roasted meats a tropical flavor with a coating of achiote paste. Made from annatto seeds, this flavoring paste is used in the Yucatan and the Caribbean, particularly on pork dishes.
Sweet Spice
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Look for Mexican cinnamon---called "canela"---which is longer, paler, softer and a little sweeter than the more familiar hard, dark cinnamon sold in short sticks in the spice aisle. Mexican chocolate is flavored with ground canela.
Cumin
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Buy "comino" seeds rather than ground cumin. Most recipes call for just a small amount, and the best taste comes from freshly toasted, ground seeds.
Dried Herbs
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Explore new seasonings, including Mexican oregano, which has a stronger flavor than Greek or Italian oregano. Epazote is added to bean dishes to help prevent bloating and gas, while toasted avocado leaves bring a light anise flavor to dishes.
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