By Manzanillo Sun Writer from the May 2014 Edition
| Adobo Marinade | Mixture consisting of paprika, oregano, salt, garlic, | |
| and vinegar | ||
| Allspice | Pimienta Dulce | Equal amounts: nutmeg, cloves, cinnamon |
| Anise | Anís | Licorice flavored, allied to star anise |
| Baking Soda | Bicarbonato de sosa | |
| Baking Powder | Levadura en polvo | |
| Basil | Albahaca | A sweet but fragrant herb is used in Italian |
| cooking. | ||
| Bay Leaf | Laurel | Aromatic leaf used in soups and stews |
| Capers | Alcaparras | For fish dishes |
| Caraway | Alcaravella | Used in rye bread |
| Cardamom | Cardomomo | A component in curry powder |
| Cayenne | Pimentón | Hot chili pepper |
| Celery Seed | Semilla de Apio | Stews |
| Celery Salt | Sal de Apio | To make: Grind 1 part celery seed to 2 parts salt. |
| Chamomile | Manzanilla | A plant used as a tisane for its sedative powers. |
| Chervil | Perifollo | An herb of the parsley family. |
| Chili | Chili | In Mexico, both the Ancho Chili and Chipotle Chili |
| powders are available, also a square packet of | ||
| compressed sauce. | ||
| Chinese 5 spice | 5 Especias chinas | Mixture of: toasted and ground cinnamon ,cloves, |
| fennel, star anise, and Sezchuan peppercorns | ||
| Chives | Cebollin | Pungent member of the scallion, or green onion |
| family. | ||
| Cilantro | Cilantro | A strong flavor used in most salsa. |
| Cinnamon | Canela | Cinnamon sticks best, also available in powder. |
| Clove | Clavo | Great in ginger bread, baked ham or with apple pie |
| or pudding | ||
| Cocoa | Used in Moles. A special dish usually made with | |
| chicken. | ||
| Coriander | Cilantro | Seed of the cilantro, can be termed herb or spice. |
| Cream of Tartar | Crema de Tártaro | Baking soda good substitute. A good leavening |
| agent. | ||
| Cumin | Comino | Adds peppery flavor when added to curry or chili. |
| Curry | Curry | East Asian mixture of toasted seeds and ground |
| spices: Cumin, cardamom, coriander, | ||
| ground turmeric, dry mustard, cayenne pepper. | ||
| Dill seed | Encido/Eneldo | Dried seed of dill plant. |
| Fennel | Hinoja, Canamo | Italian or Mediterranean cuisine has licorice |
| flavor. | ||
| Garlic | Ajo | Only thing better than a little garlic, is a lot of |
| garlic. | ||
| Ginger | Jenjibre, Gengibre | Aromatic, pungent and spicy, wonderful in stir |
| fries and ginger breads. | ||
| Herbes de Provence | Mixture of savory, marjoram, rosemary, thyme, oregano and | |
| lavender leaves. |
| Hoisin | Chinese Barbecue Sauce | ||
| Horseradish | Rábano Picante | This ancient grated root is used as a pungent spice | |
| with beef or in seafood sauces, but has many | |||
| medicinal properties. Mix shreds of root with | |||
| vinegar and dry mustard to keep as sauce. | |||
| Hot Sauce | Salsa Picante/Salsa Caliente Tabasco is available. There are different kinds to | ||
| choose from. | |||
| Italian Seasoning | Condimento Italiano | Mixture of: Basil, or oregano, rosemary, | |
| marjoram, cilantro, thyme, savory and red pepper | |||
| flakes. | |||
| Ketchup | Salsa de tomate | ||
| Lime juice | Jugo de Limon | Lemons are rare and the lime is readily available. | |
| Mace | Macis | Aromatic, ground from the dried aril around | |
| nutmeg seed. | |||
| Marjoram | Mejorana | Herb used extensively for lamb in Mediterranean | |
| recipes. | |||
| Meat tenderizer | Ablandador de Carne | A mixture of spices including Bromelain (and often | |
| MSG). Several fruits can do the same thing ie., | |||
| Papaya. | |||
| Mint | Yerbabuena | There are many varieties but the one called | |
| English mint is used for mint sauce with lamb. | |||
| Chop mint finely, add vinegar and sugar. | |||
| Mole | This sauce can come pre -mixed in many basic | ||
| flavors. It is not difficult but time consuming to | |||
| make at home. The base is a Dona Maria sauce | |||
| purchased at any supermarket. | |||
| Moles come in various flavors and ingredients, with chili | |||
| peppers as the common factor. However, the classic mole | |||
| version is the variety called mole poblano, which is a dark red | |||
| or brown sauce served over meat. | |||
| Mustard (dry) | Mostaza (seco) | Ancient spice used in many recipes for mixed | |
| spices and curries. | |||
| Nutmeg | Nuez Moscada | Used in Allspice and often with cloves and | |
| cinnamon for cakes | |||
| Onion salt | Sal de Cebolla | Three parts salt to Onion powder | |
| Oregano | Orégano | Mexican Oregano is a little stronger than Italian. | |
| Use sparingly. | |||
| Paprika | Pimenton Dulce | Hard to find in Manzanillo. | |
| Parsley | Perejil | Most popular herb and relative of celery | |
| Pepper (Black/White)Pimienta (Negra/Blanca) | |||
| Peppermint | Essencia de Menta | Cross between wintermint and spearmint. | |
| Pickling Spices | Especias para encurtidos | Hard to find in Manzanillo. Mixture of : Cinnamon, | |
| Allspice, Mustard Seed, Coriander, Bay Leaves, | Ginger, | ||
| Chilies, Cloves, Black Pepper, Mace, Cardamom, and Sulfiting | |||
| Agents. | |||
| Poppy Seed | Semilla de Amapolla | From Opium poppy, banned in Mexico. | |
| Poultry Seasoning | Sazonador para aves/ | Mixture of: dried sage, rosmary, thyme | |
| condimento para aves | marjoram, nutmeg and black pepper. | ||
| Rosemary | Romero | Fragrant leaf used in stuffing , other herb mixture |
| and with lamb. | ||
| Saffron | Azafrán | Dried stigma from the crocus. Used in Paella and |
| savory rices | ||
| Sage | Salvia | An aromatic leaf used to season meats (pork or |
| geese) | ||
| Salt (Sea Salt) | Sal (Sal del Mar) | Sea salt from Cuyutlan is available in Manzanillo |
| Savory | Salado | Similar to oregano it is used in herb mixtures & |
| German foods. | ||
| Sesame Seeds | Semilla de ajonjoli | One of the first seasonings. Adds a nutty flavor to |
| Asian dishes | ||
| Sesame Oil | El aceite de sésamo (Ajonjoli) Not often available in Manzanillo | |
| Tarragon | Estragòn | Used in fish dishes |
| Turmeric | Cúrcuma | Yellow powder. Ingredient in curries. Of the ginger |
| family | ||
| Vanilla | Vainas de Vainilla | Native to Mexico’s Pre-Columbian Mesoamerican |
| people who cultivated the vine of the vanilla | ||
Worcestershire Sauce Salsa Ingles’
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Manzanillo Sun’s eMagazine written by local authors about living in Manzanillo and Mexico, since 2009
