What would the heart of each dish be? What are the flavors that take us back to our roots? There will undoubtedly be many similar dishes, some in name, others in terms of ingredients, even in the way they are prepared. But did you know that the great difference between all the dishes in South America, the way to recognize which country they belong to, is simply through their seasoning? Each country has its own, and that is the heart of each dish that makes it unique. In Chile we use the Chilean Spice Blend (Aliño Completo), a mixture of spices that helps us to give flavor to our popular sauté base, which is the base of many dishes and which consists of frying a little bit of onion with some vegetables and the seasoning that you want to add.
This mix of Chilean Spice Blend is sold in stores and supermarkets, but now you and especially those compatriots who live far from Chile, will be able to make it at home.
Besides of this traditional dressing, paprika is often used in Chilean cuisine, which is ground dehydrated red bell pepper.
GARLIC POWDER
OREGANO
BLACK PEPPER
DRIED CILANTRO
CUMIN
You can use a mortar or simply a blender to process everything together and thus obtain a well-ground mixture, ready to use in the more traditional preparations of Chilean cuisine.
You may be interested in seeing the recipes of Ground Beef Empanadas or Beef Broth Risotto.
Print
Chilean Spice Blend
- Total Time: 5 min
Description
This is a classic spice blend in Chilean kitchens, here I put the quantity as a reference, but you can do more, the important thing is that each ingredient is in the same portion.
Ingredients
- 1 tablespoon garlic powder
- 1 tablespoon dried cilantro
- 1 tablespoon of oregano
- 1 tablespoon of pepper
- 1 tablespoon of cumin
Instructions
- Ideally use a mortar and grind all the ingredients together.
- If you don’t have a mortar, you can use a food processor or blender to grind.
- Then put the mixture in a tightly closed glass jar.
- Now you can season many dishes to your liking.
- Prep Time: 5 min
Personally, I prefer to use a mortar, the one I have and that you can see in the photo, I got it on my last trip to Chile, and I bought it at a fair in the city of Puerto Varas.
As you will see, little by little I am integrating the ingredients, until everything is well ground with the help of this mortar, then I store it in a dry and clean jar, with a lid. And so I have it ready for when I need it.
Leave a Reply