Herbs & Spices

Herbs & Spices

Achiote Paste

A red seasoning paste made with achiote, also called annatto, and other ingredients that vary by recipe or manufacturer.

Cook with it: Pollo Asado for Tacos (Achiote Grilled Chicken)

Herbs & Spices

Allspice Berries

Whole allspice berries add a rounded warm-spice note to seasoning blends and sauces. This is one spice, despite its name, rather than a ready-made mixed-spice blend.

Herbs & Spices

Cumin Seed

Whole cumin seeds bring a warm, earthy note to savory seasonings and chile sauces. Keep them whole or grind them as directed rather than swapping an unmeasured spoonful of powder.

Herbs & Spices

Epazote

A strongly aromatic leafy herb used in small culinary amounts in Mexican soups, beans, sauces, and masa dishes.

Cook with it: Chicken Pozole Verde · Mole de Olla with Beef Shank and Chuck Roast

Herbs & Spices

Mexican Canela / Cinnamon Sticks

Canela sticks for infusing warm spice into drinks, syrups, and sauces. Buy the stick format when the recipe calls for an infusion rather than ground cinnamon.

Herbs & Spices

Mexican Oregano

An aromatic herb, commonly Lippia graveolens, used dried in Mexican sauces, soups, marinades, and table garnishes.

Cook with it: Authentic Pozole Rojo (Mexican Red Pork & Hominy Stew) · Red Chicken Pozole (Pozole Rojo de Pollo)

Herbs & Spices

Pepitas

Pumpkin seeds for mole, pipián-style sauces, or a toasted finishing crunch. Check whether the package contains hulled green pepitas or seeds still in their shells.

Herbs & Spices

Sesame Seed

Small seeds that add a nutty note to mole and other sauces, or a finishing sprinkle. Follow the recipe on using them raw or toasted, rather than assuming every package starts the same way.

Herbs & Spices

Whole Cloves

Whole cloves add concentrated warm spice to broths, sweets, and drinks. Count them carefully and follow the recipe on whether to remove them or blend them into the dish.