John Myers
Introduction
Ecuadorian cuisine is known for its diverse mix of flavors and influences, ranging from indigenous traditions to Spanish and African influences. Herbs and spices play a vital role in Ecuadorian cooking, adding depth and complexity to the dishes. In this article, we will explore some of the most common herbs and spices used in Ecuadorian cuisine.
Achiote
Achiote, also known as annatto, is a bright red spice that is commonly used in Ecuadorian cooking. It is made from the seeds of the achiote tree, which is native to South America. Achiote has a slightly sweet and earthy flavor and is often used in marinades and sauces for meats, fish, and poultry. It is also used to give color to dishes such as tamales and rice.
Cilantro
Cilantro is a common herb used in Ecuadorian cuisine and is known for its fresh and citrusy flavor. It is used in a variety of dishes, including ceviche, soups, stews, and sauces. Cilantro is also used as a garnish for many Ecuadorian dishes, adding a bright pop of color to the plate.
Oregano
Oregano is a herb that is commonly used in Ecuadorian dishes, particularly in soups and stews. It has a slightly bitter taste and is similar to the oregano used in Mediterranean cooking, although the Ecuadorian variety is often stronger and more pungent. Oregano is also used to season meats and fish.
Cumin
Cumin is a spice that is commonly used in Ecuadorian cooking, particularly in dishes with beans and rice. It has a warm, earthy flavor and is often used in combination with other spices such as coriander and chili powder. Cumin is also used to season meats and soups.
Ají pepper
The ají pepper is a common ingredient in Ecuadorian cuisine, and there are many different varieties used in cooking. Some are mild, while others are very hot. Ají peppers are used to add flavor and heat to dishes such as ceviche, stews, and sauces. They are also used as a garnish for many Ecuadorian dishes.
