Mexican Herbs, Spices, Packet and Seasonings

Achiote (annatto) bixa orellana

The dark red seed of the annatto plant, which can grow anywhere from bush to tree size, is a basic necessity in traditional Yucatecan cooking. Combined with bitter orange juice, oregano and other spices, it makes a paste that is added to meat, poultry and fish. It is used to color rice dishes, and is an excellent marinade for grilled pork or chicken.

Albahaca (sweet basil) oncimum basilicum

This sunny annual can be found in many varieties, including those with lemon and cinnamon aromas, and its most frequent culinary uses in Mexico are in vinaigrettes and sauces.

Amaranto (amaranth) amaranthus hypochondriachus

The seeds of the amaranth plant are used to make the popular candy called alegría, as well as in blended juice drinks and other health-food menu items. In the state of Tlaxcala, where it grows in abundance, it is found in the delicious mole de amaranto.

Ajonjolí (sesame) sesamum indicum

An indispensible ingredient in many moles, as well as being the traditional mole Poblano garnish, sesame seeds are used to top the sandwich rolls called cemitas and a variety of other baked goods. The leaves are a flavoring ingredient in some teas

Anís (anise) pimpinella anisum

The sweet, aromatic seed of the plant is widely used in Mexico in candies, cakes, some stews, and the after-dinner liqueur of the same name.

Azafrán (Mexican safflower) cartamus tinctorius

Mexican saffron is much milder than the Spanish variety, and is noted for its color rather than a strong flavor. It is found primarily in chicken and seafood dishes, especially in combination with rice.

Chaya, also known as chayamansa, chayacol, and keki-chay, cnidoscolus chayamansa

Found naturally only on the Yucatan peninsula, the leaves of this non-flowering herb have been used in Mayan cuisine since pre-Hispanic times. In addition to its traditional Mayan place in tamales and pumpkin seed sauces, it is an ingredient in Yucatecan Nouvelle Mexican Cuisine, such as crepas de chaya.

Chepil or chipil, crotalaria longirostrata

An important ingredient in Oaxacan cooking, probably because of its drought resistance, the tiny leaves are tucked into the famous tamales de chepil and their green bean-like flavor adds a delicious touch to white rice.

Chía (chia) salvia columbariae

Well known in the United States as the seeds that sprout on "chia pets", the seeds of this relative of the watercress are used in Mexico to make an agua fresca. They are soaked until somewhat spongy and viscuous, then combined with water, sugar and lemon juice.

Cilantro (coriander, Chinese parsley) coriandum sativum

With its tangy, almost pungent flavor, cilantro is used in a great variety of Mexican dishes. Its leaves are required in fresh and cooked salsas, as well as bean and rice dishes, soups, stews and moles. The seeds are ground and added to stews. Cilantro loses its flavor when dried, but is widely available fresh in produce departments and markets

Cominos (cumin) cuminum cyminum

The flavorful and highly aromatic seeds are used whole or ground in a wide variety of Mexican meat stews and soups.It has a toasty, slightly bitter flavor and is one of the most popular Mexican spices. Dishes containing cumin include enchiladas, chalupas, and various rice dishes.

Corteza de maguey or mixiote (century plant) agave americana

The outermost layer of the maguey leaf, called a penca, is similar to parchment paper in thickness and consistency. It serves as a cooking bag for meat and poultry; these bundles are also called mixiotes.

Epazote (wormseed) chenopodium ambrosioides

This hardy perennial, with its resinous fragrance and serrated, tapering leaves, grows wild in many parts of Mexico and the United States, especially California. Considered indispensable in cooking black beans, epazote is also unsurpassed in quesadillas and in many mushroom dishes. Epazote may be dried for culinary use during winter in cold climates.

Guajes (cuajes) hauxya

These pods, which come from the tree of the same name, contain seeds that resemble lentils and are used to flavor the delicious Mexican meat stew called guasmole, a specialty of the regions around Puebla and Oaxaca. Their distinctive taste, somewhat reminiscent of garlic.

Hierba buena (spearmint) mentha spicata

This aromatic herb, a tough perrenial capable of taking over a garden, is used in meat stews, cooked sauces and soups, most notably caldo de pollo, to which it adds a truly exquisite touch.

Hierba santa or hoja santa piper auritum, piper sanctum

Abundant in the south-central region of Mexico, the palm-sized, velvety leaves of this anise-scented, bushy perrenial make fragrant wrappers for grilled or steamed fish dishes, such as the Pescado en Hoja Santa of Veracruz, where it is quite commonly known as acuyo. It is also used as a flavoring in green moles, a tamale wrapping, and with chicken and shrimp dishes.

Hoja de maíz (corn husk) zea maïsHoja de maíz (corn husk) zea maïs

Used both fresh and dried, corn husks most frequently serve as tamale wrappings. They can also be used to wrap foods to be cooked on a grill.

Hoja de platano (banana leaf) musa paradisiaca

In the warmer states in Mexico, such as Veracruz & Campeche, banana leaves are used as tamale wrappers. Many meat and poultry dishes, including the Yucatan's cochinita pibil, are enclosed in banana leaves before cooking. The leaves are sold in Latin markets and are available in supermarkets in large cities.

Laurel (bay leaf, bay laurel) Mexican

Mexican bay laurel has thinner leaves and a milder flavor than its European counterpart, but the difference is little enough that they may be used interchangeably. Many Mexican recipes call for bay laurel in soups, stews, and marinades.

Huazontle chenopodium berlandieri

Looks like an elongated version of broccoli, and with a similar flavor, this pre-Hispanic plant was first prepared by the Aztecs and other people of Central Mexico. The rough outer leaves are removed, and the tender tips are usually served stuffed with cheese, batter-dipped and fried or sauteed with onion & garlic.

Lipia (lemon verbena) lippia citriodora

The leaves of this plant, a perrenial growing to 5 feet tall, have a wonderful citrus aroma, and need only to be rubbed to release their delightful fragrance. They are used to make hot tea, agua fresca, and as a delicious addition to pay de queso - cheesecake.

Mejorana (marjoram) origanum onites

Along with thyme, marjoram is the ingredient in the traditional manojo de hirbas de olor - handful of fragrant herbs - mentioned in countless recipes for soups and stews. It is also a very common marinating ingredient, fundamental to cebollas, zanahorias y chiles encurtidos - the delicious marinated vegetables that grace the tables at many Mexican restaurants.

Menta (peppermint) menta piperita

Although it is a different veriety of mint, peppermint is used in Mexico like spearmint. See hierba buena above

Orégano (oregano) origanum vulgare

This variety of oregano is the most commonly found in Mexico, and is most often used dry. It is essential to pozole, the country's famous hominy chowder, as well to many tomato-based dishes, most notably huachinango a la veracruzana, Veracruz-style red snapper.

Pápalo or papaloquelite porophyllum ruderale

This distinctively pungent herb is usually eaten raw on cemitas - central Mexico's version of the hero sandwich - and is sometimes found in guacamole and salads. It's name comes from papalotl, Nahuatl for "butterfly."

Pepicha or pipicha

Pipicha is an herb from Oaxaca, Mexico. The flavor and aroma have elements of pine, citrus and mint. This refreshing combination is mild but long-lasting, leaving a clean taste on the palate well after the meal - which might include chiles, eggs, cheese and other strong flavors.

Perejil (parsley) petroselinum crispum

A self-seeding biennial, Mexican flat-leaved parsley is typically added at the end of cooking stews, soups and green moles.

Quelites (lamb's quarter) chenopodium berlandieri:

Eaten as a vegetable since pre-Hispanic times, this herb tastes similiar to young spinach, and is prepared in much the same way. It is delicious sauteed with a bit of chopped onion, and its delicate flavor is hightly esteemed by the indigenous people of the Sierra Nevada Oriental, who eat it with green salsa.

Quintoniles (Amaranthus hybridus)

Quintoniles (Amaranthus hybridus), a variety of leaf amaranth most popular in Oaxaca, is a wild herb similar to spinach, with long, wrinkled, oval leaves and green flowers.

Romero (rosemary) rosamarinus officinales

Sometimes used as a seasoning, but most often as a tea, rosemary is a common home remedy for stomach ulcers and inflamations of the appendix and gall bladder.

Romerito suaeda torreyana

Long, thin leaves resembling rosemary leaves characterize this herb which is a traditional Lenten dish in Mexico. Along with dried chiles and other seasonings, it is used to make the broth in which tortas de camaron - dried shrimp and egg patties - are served.

Te limón (lemongrass) cymbopogon citratus

Coming into use as a flavoring in Nouvelle Mexican Cuisine, the tall, ornamental lemon grass has heretofore been used primarily for making tea. One of the most popular breakfast teas, it is also considered a digestive.

Tomillo (thyme) thymus vulgaris

This aromatic herb, a warm-weather perrenial, is one of the classic hierbas de olor - fragrant seasoning herbs - used in traditional Mexican cooking. It lends flavor to a wide variety of dishes, from sauces to marinades and pickled chiles.

Verdolaga (purslane) portulaca oleracea

Eaten either raw in salad or steamed in mole verde, this succulent annual is traditionally served in Mexico in a pork stew - espinazo con verdolagas - with a tomatillo-based sauce.

pimienta de pimienta (Cayenne Pepper)

Cayenne pepper has a deceptively mild aroma, yet has a hot and fiery taste. When using cayenne pepper in cooking, it must be used sparingly, as this spice is much hotter than it looks on first appearance. Cayenne pepper is widely used in Mexican cooking and is one of the components of Tabasco sauce.

Polvo de chile (Chili Powder)

Chili powder is a blend of dried, powdered chilies, oregano, and cumin and is a key ingredient in many Mexican dishes. There are various types of chili powder, including Chipotle, which is made from dried, smoked jalapeños. Chipotle is more piquant and is used to make Mexican adobo sauce.

Polvo de cacao (Cocoa Powder)

Cocoa is one of the popular ingredients used in many Mexican dishes like moles. Not the sweet chocolate bars but the slightly bitter, authentic cocoa powder, first discovered by the Mayans.

Ajo (Garlic)

Garlic is a mainstay ingredient in many cuisines including both Mexican and Tex-Mex. Perhaps garlic is not used because of its many medicinal uses, but one thing is for sure, the taste it offers any dish will definitely leave you remembering the power of garlic is undeniable.

Cinamomo (Cinnamon)

Who can imagine "Mexican chocolate without cinnamon? Cooks began adding this spice to many other dishes using both Old and New World ingredients, including mole poblano and other post-Conquest creations. Today Mexico is the world's largest importer of Ceylon (Sri Lankan) cinnamon (Cinnamomum zeylanicam), also known as "true cinnamon."

Cal (Lime)

Lime is used in Mexico to garnish water, ice drinks and is widely used as garnishes on many dishes, including Corona Beer. It is also used in soups like Lima Soupa (Chicken Soup with Lime) and stews.

Cebolla (Onion)

Onion is a distinct and integral seasoning ingredient used in Mexican food. It can be found in salsas, pico de gallo, soups, stews and main dishes like enchiladas and grilled along side meat or chicken for fajitas.

Vainilla (Vanilla)

The vanilla bean comes from an orchid plant discovered by Mexican Indians (they used it to add flavor to their cocoa and corn drinks.) The world's largest crop of vanilla beans still comes from Mexico.

Limón (Lemon)

Lemons are also integral to Mexican cuisine. The juice and peel may be used in savory main dishes as well as desserts, cakes and pastries. Of course, they are one of the most important ingredents in Margaritas and Sangria wine.

Anaranjado (Orange)

Oranges are used in sweet and savory dishes in Mexico. Oranges are a favorite in Oaxaca, where fruit is often cooked with meat and poultry. One delicious example is Pollo en Naranja also known as Orange Chicken. Like lemons, oranges are also used in beverages and wines like Sangria.

Mexican Herbs, Spices, Packets and Seasonings