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[AJE]

Herbs of Seasons from Mexico

Chamomile: This herb is traditionally considered the perfect tea to end a Mexican meal.

Chilies: Chili is perhaps Mexican cooking's most indispensable spice. Chilies are typically known for their spicy hotness, but in the correct amounts, they may also add mild and subtle flavor to dishes. A great range of varieties, sizes, and levels of heat are available. When cooking, remember that the smallest peppers are generally the hottest, and that the seeds and stems (the hottest parts of the peppers) are usually removed during preparation. Always wear rubber gloves when handling chilies, as the volatile oils can burn your skin. To prepare dried chilies, rinse well in cold water and let soak for one hour. Drain and use the chili water in your recipe if a liquid is called for. Your recipe may also call for the chilies to be lightly toasted, ground, fried, or burnt black. To further increase hotness, add a touch of cayenne, crushed red pepper, or some seed and stem of the chili to your recipe.

Chili Powder: In Mexico, chili powder is a powdered form of a red pepper, such as Ancha . Domestic chili powder contains extra seasonings such as cumin, garlic, oregano, salt, and coriander. Mexican cooks make a paste by mixing one tablespoon of chili powder, one teaspoon of flour, and two tablespoons of cold water. To yield the correct flavor, the paste should reach a boil sometime during cooking. Chili powder may also be substituted for chili peppers.

Cilantro: Coriander leaves and seeds are both used extensively in Mexican dishes, though not interchangeably. The fresh leaf is known as cilantro or Chinese parsley, and is used both as a garnish and seasoning. Dried cilantro should be used only in recipes that will be cooked.

Cinnamon: Cinnamon was first introduced to Mexican cooking by the Spanish, and is most often used in beverages.

Coriander Seed: The dried seeds of the coriander plant yield a much different taste than coriander leaves. Their flavor is reminiscent of lemon peel and sage, and their mild flavor is used both in main dishes and sweets.

Crushed Red Pepper: The dried, crushed chili pepper often found on the table in Italian restaurants is also a popular ingredient in Mexican dishes. Use 1/2 teaspoon for each chili pepper called for in your recipe.

Cumin Seed: Known as comino seed, this spice is the predominant flavor in many chili powder blends. Cumin is used extensively in Mexican cooking; its flavor balances the hotness of other spices.

Mexican Seasoning: This blend is a virtual potpourri of Mexican spices, and may be used in most Mexican entrees. Frontier offers several Mexican seasoning blends to conveniently provide authentic flavor to your dishes.

Mint: Mint is used sparingly in some Mexican recipes, including meatballs, soups, and beans.

Nutmeg: The warm, sweet, spicy flavor of nutmeg is most often used in beverages and desserts.

Oregano: Oregano is extremely popular in Mexican cuisine, with 13 varieties available. Oregano leaf is more desirable than powdered oregano, and in some recipes, the directions call for lightly toasting the oregano leaf before adding to dishes. Used both fresh and dried.

Sage: Used whole, rubbed, or ground, sage has a strong, aromatic, slightly bitter taste. It is often used in soups and stews.

Thyme: Thyme has a dry, pungent flavor, and is used most often in Mexican soups and sauces.


Picture: Salvia elegans Mexican Pineapple my mom's favorite of herb for the last two years.

Mexican sage is one of my favorites: pineapple page (Salvia elegans). More delicate than its showy cousin, the blossoms on this variety are tiny, ruby slippers on slender, green stalks. These do not have the longevity that would make them a candidate for arrangements, but they make up for this by being edible. They have a tangy, citrus-mint flavor, a welcome contrast to creamy leek and potato soup, for example. Sprinkle them on salads and in tea for a flavorful and eye-catching garnish. The fresh leaves have a distinctly pineapple taste. Try using them with chicken and pork dishes, with cheeses or fruit salad.