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A spice market in Istanbul. Night spice market in Casablanca. This is a list of culinary herbs and spices.Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring.
Escabeche is the name for several dishes in Spanish, French, Portuguese, Italian, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce (usually with vinegar), and flavored with paprika, citrus, and other spices. In both Spain and Latin America, many variations exist ...
Quatre épices – spice blend used mainly in France, but also found in Middle Eastern kitchens. Ras el hanout – popular Moroccan blend of spices that is used across North Africa. Recado rojo – or achiote paste is a popular blend of spices from Mexico. [58] Sharena sol – the better known of the savory species.
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos ...
The species is a source of popular sweet peppers and hot chilis, with numerous varieties cultivated all around the world, and is the source of popular spices such as cayenne, chili, and paprika powders, as well as pimiento (pimento). Capsinoid chemicals provide the distinctive tastes in C. annuum variants.
A popular local drink is tejuino, made from fermented corn. Bionico is also a popular dessert in the Guadalajara area. [88] On the Pacific coast, seafood is common, generally cooked with European spices along with chile, and is often served with a spicy salsa. Favored fish varieties include marlin, swordfish, snapper, tuna, shrimp and octopus ...
Though horchata de arroz was once typically homemade, it is now available in both ready-to-drink (shelf-stable or refrigerated) and powdered form in grocery stores, principally in the U.S. and Latin America. [citation needed] Horchata de arroz is one of the typical drink flavors of Mexican aguas frescas, together with tamarindo and hibiscus.
Once sugar was used to sweeten it rather than spices, it gained popularity [21] and was used in feasts. Toasted cacao beans were ground (sometimes with parched corn) and then the powder was mixed with water. This was beaten with a wooden whisk until foamy. Vanilla orchid pods or honey were used as flavor enhancers. [22]
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