Origin and production
“TWO SPICES THAT TURN ANY PAN TOWARD MEXICO.”
Cumin and coriander are among the defining spices of Mexican cuisine. While cumin provides the bold, warm base, coriander adds a slightly fresh and delicately citrusy note. Together they make a balanced blend that goes especially well with beans, meat, vegetables and spicy sauces. Carefully blended in-house so that the two spices complement each other in flavor without one overpowering the other.
Taste and aroma
Warm, earthy and bold, with a subtle citrus note in the background. Cumin, with its intense, slightly smoky character, takes center stage. Coriander makes the blend rounder, fresher and a little milder. Together, the two spices create the unmistakably savory flavor that people associate with tacos, chili, burritos and Mexican skillet dishes.
Application
Ideal for tacos, burritos, enchiladas, quesadillas, chili con carne and chili sin carne. The blend goes wonderfully with ground meat, chicken, beef, beans, corn, bell peppers and roasted vegetables. Just as good for tomato sauces, rice dishes, soups, stews, marinades and spicy dips. For an especially bold aroma, toast briefly in a little oil before adding the remaining ingredients to the pan. Depending on taste, use about half a teaspoon to one teaspoon per serving.
Good to know
Although cumin and coriander are firmly associated with Mexican cuisine today, both spices originally reached the Americas by way of Europe. There they were combined with local ingredients such as chili, corn, beans and tomatoes and became an important part of numerous regional dishes. Cumin in particular shapes many hearty meat, bean and braised dishes today, while coriander gives the flavor more freshness and balance.
Ingredients
Cumin, coriander.
