Herbs and spices - a constant in Mexican cuisine

We are often asked, "What spices should I use to season my Mexican food?" What herbs and spices can you use to make your kitchen smell like Mexico? Here are some basic herbs and spices. These are often used to enhance the Mexican flavor and character of a dish. However, keep in mind that all herbs and spices should be of high quality, and most importantly, fresh. Then they will give away what they are most valuable in. Below are some of the most important herbs and spices that are used in Mexican cooking. The same herbs and spices are also used in Poland. Although Mexican cuisine is more aromatic and richer than other cuisines, the following spices can be used to make your kitchen smell like Mexico.

Oregano

Many people don't realize that oregano, one of the most common herbs in Mexico, is a very popular herb. It is most commonly used in Italian cooking. It turns out that it is an essential ingredient in Mexican cuisine. Mexican oregano comes from a different family, called verbenaceae. It has a slightly different taste than our Polish oregano because it has a more earthy aroma. It also has a different appearance and color. Mexican oregano is larger and has more citrus tones. It is mostly used in dried form. It is used to season soups, salsas and even to make chorizo sausage.

Thyme

It is mainly used for meats with heavy and deep flavors. It goes well with dishes that include tomatoes. They make a great pair.

Garlic

Mexican cuisine uses garlic in many forms, including raw, fried or roasted, as well as dried. It is most often used in salsas, but can also be used with meats.

Epazote

This herb is not easily available in Poland but is very popular in Mexico. You can always replace it with tarragon or leave it out altogether. They are stronger in flavor and more pronounced, so if you see a recipe that features epazote, be sure to use its substitute. Epazote is most often used in dishes where beans are the main ingredient ...., mainly because of its amazing trait of reducing gas in the intestines.

Smoked paprika

A mixture of dried smoked sweet and chili peppers that can be purchased in almost any hypermarket. An indispensable ingredient in Mexican cuisine. Characteristic red color of smoked paprika is a perfect addition to Mexican dishes. Smoked paprika adds a smoky flavor to meat. With smoked paprika you can deceive your taste buds.

Coriander

It can be found in both green leaves and seeds. It smells incredibly fresh if you use the leaves. It is usually chopped and sprinkled on Mexican dishes. It can be ground or pounded in a mortar and pestle to make a powder. It is best to roast the seeds for a few seconds before grinding. This will produce a stronger flavor.

Roman cumin

Not to be confused with cumin! Roman cumin, also known as quinoa (quinoa), is not cumin. When preparing Mexican dishes, one of the biggest mistakes is not using cumin. Many times we have seen cumin misspelled in cookbooks. Mexican restaurants also often encounter this problem. We grind the whole seeds in a mortar. This gives us more flavor and aroma.

You can give your dishes a Mexican flavor with just a few spices and herbs. These are not all the spices used in Mexico, but they are the most common ones found in Polish stores.