Recado rojo (achiote paste) ingredients
Recado rojo or achiote paste is a popular blend of spices from Mexico. Originally a Mayan blend, it is now strongly associated with the Mexican cuisine of Yucatan.
The spice mixture usually includes annatto, Mexican oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. The annatto seeds dye the mixture red, and this gives the meat or vegetables it seasons a distinctive red hue.
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Herbs and spices |
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Spices |
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Ajwain (bishop's weed) · Aleppo pepper · Allspice · Amchur (mango powder) · Anise · Aromatic ginger · Asafoetida · Camphor · Caraway · Cardamom · Charoli · Cardamom, black · Cassia · Cayenne pepper · Celery seed · Chenpi · Chili · Cinnamon · Clove · Coriander seed · Cubeb · Cumin · Cumin, black · Dill & dill seed · Fennel · Fenugreek · Fingerroot (krachai) · Galangal, greater · Galangal, lesser · Garlic · Ginger · Golpar · Grains of Paradise · Grains of Selim · Horseradish · Juniper berry · Kaempferia galanga (kencur) · Kokum · Lime, black · Liquorice · Litsea cubeba · Mace · Mahlab · Malabathrum (tejpat) · Mustard, black · Mustard, brown · Mustard, white · Nigella (kalonji) · Nutmeg · Paprika · Peppercorn (black, green & white) · Pepper, long · Radhuni · Rose · Pepper, Brazilian · Pepper, Peruvian · Pomegranate seed (anardana) · Poppy seed · Salt · Saffron · Sarsaparilla · Sassafras · Sesame · Sichuan pepper (huājiāo, sansho) · Star anise · Sumac · Tasmanian pepper · Tamarind · Tonka bean · Turmeric · Vanilla · Wasabi · Zedoary · Zereshk · Zest
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Lists of herbs and spices |
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