Cuisine
Spices in Mexican cooking
Toasted dried chiles, cumin, Mexican oregano, and allspice, with a smoke-and-earth backbone.
No. 98Blend
Adobo seasoning
Savory, garlicky, peppery, all-purpose
earthy·pungent
No. 16Spice
Allspice
Warm, like clove and cinnamon
warm·sweet·pungent
No. 74Spice
Ancho chile
Sweet, raisiny, mild, gently smoky
smoky·sweet
No. 60Spice
Annatto
Earthy, peppery, mild, mainly color
earthy
No. 21Spice
Cayenne
Sharp, hot, clean heat
pungent
No. 65Blend
Chili powder
Earthy, warm, mildly smoky, savory
earthy·warm·smoky
No. 75Spice
Chipotle
Smoky, hot, sweet, deeply savory
smoky·pungent
No. 28Herb
Cilantro
Bright, citrusy, pungent, fresh
herbal·citrusy
No. 3Spice
Cinnamon
Warm, sweet, delicate, gently woody
warm·sweet
No. 1Spice
Cumin
Earthy, warm, nutty, faintly bitter
earthy·warm·nutty
No. 80Herb
Epazote
Pungent, savory, resinous, petrol-herbal
pungent·herbal
No. 76Spice
Guajillo chile
Tangy, fruity, berry-like, medium heat
citrusy·pungent
No. 11Herb
Oregano
Herbal, peppery, slightly bitter, aromatic
herbal·bitter
No. 5Spice
Paprika
Sweet, mild, fruity, gently warm
sweet·warm
No. 6Spice
Smoked paprika
Smoky, sweet, deep, gently warm
smoky·sweet·warm
No. 88Spice
Tamarind
Sour, fruity, date-like, tangy
citrusy·sweet
No. 23Herb
Thyme
Herbal, savory, minty, peppery
herbal