5 Exotic Spices To Increase Flavour And Smell In Mexican Cuisine

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Across the world, spices are used in a variety of ways, recipes and methodologies to increase flavor, smell and aroma of cuisines. The same applies in the case of Mexican cuisine where exotic spices, coming from different parts of the world, are used to enhance its quality to world-famous standards. Mexican cuisine, a cuisine famous for its vibrant colours, pungent smells and aromatic flavours, utilizes a diverse disposition of exotic spices that have played a fundamental role in crafting its rich cultural heritage over the years.

This blog explores 5 exotic spices that are innovatively utilized in Mexican cuisine, providing the bold flavors behind the depth and nuance of Mexican dishes.

 

Cumin

 

Cumin, known as Comino in Spanish, is often used in spice blends and for flavoring meats, beans, and stews. It is a seed that has a rich and strong flavor, described in a variety of ways as pungent, warm or earthy. It is also described as having a little hint of citrus. Cumin brings out remarkably exquisite nuance, extracting it from sweeter vegetables or mild bread. It is for this reason that Cumin is regarded as the quintessential Mexican spice whose warm and earthy flavor is essential to dishes like tacos, enchiladas, and tamales.

Apart from these whole cumin seeds described above, Ground Cumin is another type of Cumin that is commonly used in Mexican cuisine. It is typically used to season meat and vegetables, and it's an integral component of chilli powder as well.

This versatile spice is used in various Mexican dishes that include Tacos, beans, legumes, meat, vegetables dishes, salsas and Chile con Carne, a popular stew blended with chilli peppers, garlic and oregano.

 

Cinnamon

 

Cinnamon, known as Canela in Spanish, plays a significant role in sweet and savoury Mexican dishes. Used in various dishes such as beverages, baked goods, savoury dishes, and spice blends, Cinnamon provides a pungent and woodsy taste as it comes from the bark of a tree. Introduced by Spanish Conquistadors in the 16th century, Cinnamon has an almost floral aroma. Its sweet spices, normally associated with desserts, also add depth and originality to soups and stews. It also pairs well with vegetables like carrots, onions, or winter squashes.

There are 2 types of cinnamon used in Mexican cuisine:

 

Ceylon Cinnamon (Canela de Ceilán)

 

  • Native to Sri Lanka.

  • Considered to be of higher quality.

  • Lighter in colour with a delicate flavour and smell.

  • Has a papery bark with a thinner appearance.

  • Aroma is more subtle and citrus.

  • Low coumarin levels (approximately 0.04-0.06%).

 

Cassia Cinnamon (Canela de Cassia)

 

  • Native to China and Indonesia.

  • More commonly available.

  • Darker in colour with a rougher and thicker bark.

  • Stronger, more pungent, and slightly bitter flavour.

  • Aroma is more intense and sweet.

  • Higher coumarin levels (approximately 3-5%).

  • Less expensive than Ceylon cinnamon.

 

When applied to Mexican cuisine, Ceylon cinnamon is a better choice for sweet dishes, since its delicate flavour will not overpower other subtle ingredients. Cassia Cinnamon is more appropriate for savoury dishes, as its stronger flavour can stand up against the bold flavours of other spices.

 

Coriander

 

Coriander is an essential spice in Mexican cuisine that adds warmth, depth, and complexity to a wide range of dishes. It is commonly used to flavour vegetable dishes like carrots, zucchini, and bell peppers, as well as meat like chicken, beef, and pork. It is also used in salsas, sauces and marinades, where coriander adds depth and warmth to salsa verde, salsa roja, and adobo sauce. Moreover, coriander is used in rice and grain dishes, enhancing Mexican rice, quinoa, and other grain dishes.

Coriander is also an important ingredient in traditional Mexican spice blends like chilli powder, curry powder, and adobo seasoning, where it adds a warm, slightly citrus and herbal flavour. By combining coriander with other Mexican spices like cumin, chilli powder, and oregano, a variety of depths of different spices and flavours can be produced that are widely used in Mexican dishes.

The types of coriander used in Mexican cuisine include:

 

Ground Coriander (Cilantro Molido)

 

  • Made by grinding coriander seeds into a fine powder
    .
  • Adds a warm, earthy, and slightly citrusy flavour with a mild and slightly sweet aroma.

 

Whole Coriander Seeds

 

  • Add a warm and earthy flavour.

  • Often toasted or fried to bring out their flavours and aromas.

  • Used in traditional Mexican dishes like stews, braises, and moles.

 

Oregano

 

Oregano is another widely used exotic spice in Mexican cuisine that is used to add flavour, smell, and aroma. There are different types of oregano used throughout the world, out of which 2 types particularly used in Mexican cuisine have been highlighted in this blog.

 

Mexican Oregano

 

  • Native to Mexico.

  • Has a more delicate and slightly sweet flavour.

  • Often used in traditional Mexican dishes like tacos, carne asada, and chili con carne.

 

Greek Oregano

 

  • Commonly used in Mediterranean cuisine but also found in some Mexican dishes.

  • More pungent and earthy aroma compared to Mexican Oregano.

 

Uses of Oregano in Mexican Cuisine

 

  • Tacos and meat dishes: Enhances flavour and aroma.

  • Salsas and sauces: Adds depth and warmth to salsa verde, salsa roja, and adobo sauce.

  • Soups and stews: Provides a warm and comforting flavour to pozole and menudo.

  • Roasted or grilled vegetables: Pairs well with bell peppers, zucchini, and eggplant.

 

Chilli Peppers

 

The 5th and final exotic spice used to enhance flavour and smell in Mexican cuisine that we are going to discuss here is Chilli Pepper. This spice originated in the Andean Mountains in South America and later spread to Mexico.

There are numerous types of chilli peppers used in Mexican cuisine. Some of the prominent types include:

 

Jalapeño

 

  • Moderately hot pepper.

  • Extensively used in salsas, sauces, and as a topping.

 

Serrano

 

  • Hot and flavourful pepper.

  • Similar to Jalapeño, used in salsas, sauces, and as a topping.

 

Habanero

 

  • Very hot, fruity, and slightly sweet flavour.

  • Used mostly in hot sauces and marinades.

 

Chipotle

 

  • Smoked and dried pepper.

  • Made from smoked Jalapeño, with medium heat and a rich, smoky flavour.

 

Uses of Chilli Peppers in Mexican Cuisine

 

  • Salsas and sauces: Adds heat and flavour.

  • Tacos and toppings: Used in grilled meats and vegetables.

  • Stews, soups, moles, and braises: Enhances depth, complexity, heat, and aroma.

 

Mexican cuisine, famous for its vibrant colours, pungent smells, and aromatic flavours, relies heavily on these 5 exotic spices to craft its unique identity and cultural richness. The use of cumin, cinnamon, coriander, oregano, and chilli peppers continues to define and elevate Mexican dishes to the next level, ensuring their bold and unforgettable flavours remain a global culinary treasure.