Argentinian Spices

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  • CHIMICHURRI SPICE

    CHIMICHURRI SPICE

    CHIMICHURRI SPICE
    7,90 € 158,00 €/kg

Häufig gestellte Fragen

Argentinische Gewürze konzentrieren sich auf Chimichurri, Oregano, Paprika, Kreuzkümmel und schwarzen Pfeffer. Chimichurri ist die bekannteste Gewürzmischung aus Petersilie, Knoblauch, Oregano und Gewürzen – unverzichtbar für Asado und Grillgerichte.

2-3 Esslöffel Chimichurri Gewürz mit 100 ml Olivenöl und 2 EL Essig vermischen. Optional etwas Wasser hinzugeben. Mindestens eine Stunde, besser über Nacht, ziehen lassen. Im Kühlschrank mehrere Tage haltbar.

Traditionell wird Chimichurri als Sauce nach dem Grillen über das fertige Fleisch gegeben oder separat serviert. Nicht als Marinade verwenden – so bleibt die Kruste des Fleisches knusprig.

Argentinische Gewürze passen zu gegrilltem Rindfleisch, Hähnchen, Schwein, Lamm, Fisch und Meeresfrüchten. Auch vegetarisch zu gegrilltem Gemüse, als Dip für Brot, über Salate oder in Pastasoßen verwendbar.

Chimichurri Verde (grün) ist die klassische Variante mit Petersilie als Hauptzutat. Chimichurri Rojo (rot) enthält zusätzlich Paprika und Tomaten und ist etwas süßlicher und milder. Verde ist verbreiteter.

Buy Argentine Spices – Chimichurri and Asado Cuisine

Argentine spices represent a clear, intense flavor profile: fresh herbs, garlic, and the
tradition of Asado. Since 1981, The Spice Shop has been producing its own Argentine spice blends.
Argentine cuisine focuses on a few, but distinctive, spices – first and foremost Chimichurri, the culinary symbol of the country.

Argentine Spice Culture – Less is More

Argentine cuisine does not work with complex spice blends like other South American countries.
The focus is on high-quality meat and a few, but intense, spices. Chimichurri is the central element – a blend of parsley, garlic, oregano, paprika, and pepper. This spice blend accompanies almost every Argentine grilled dish. In addition to Chimichurri, oregano, paprika, cumin, and black
pepper are frequently used in Argentine cuisine. The seasoning is powerful but not overwhelming – the meat takes center stage, and the spices
provide support.

Chimichurri – The Heart of Argentine Spice Culture

Chimichurri is more than just a spice blend – it is a culinary symbol of Argentina. The base consists of
parsley, garlic, oregano, paprika, pepper, and often chili flakes. The exact composition varies from
family to family, but the basic principle remains: fresh herbs, intense garlic, and a slight spiciness. Chimichurri is available as a ready-made spice blend – practical to dose and ready to use. The blend can be sprinkled directly on meat as a dry spice or combined with olive oil and vinegar to make a classic Chimichurri sauce.

Making Chimichurri Sauce Yourself

The classic preparation is simple: mix two to three tablespoons of Chimichurri spice with about 100 ml of olive oil and 2 tablespoons of red wine vinegar or white wine vinegar. Optionally, add a little water to adjust the consistency. Let the sauce steep for at least an hour – preferably overnight. This allows the flavors to fully develop. The finished Chimichurri sauce keeps in the refrigerator for several days. The longer it steeps, the more intense the flavor becomes. Stir well before use, as the oil and vinegar may separate.