Herbs. and Spices / Hierbas y Especias

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