by Alicia Walter, of breadcrumbed.wordpress.com

Flavors are composed of various aroma compounds and Mexican cuisine is full of exquisite combinations.  Here is a primer on six herbs and spices common to the cuisine that was the backdrop of my childhood.  Try to pick out the distinct flavor components next time you have the luxury of letting someone else cook for you.

Chilies and Mexican cuisine are inexorably linked and the rise in the popularity of Mexican cuisine has undoubtedly contributed to the chili’s distinction as the most widely grown spice in the world.  In fact, throughout the world, chili production and consumption is 20 times that of black pepper.  Chilies can be used dried or fresh, toasted or roasted to contribute different flavors combinations to the dish.  The high pectin content in chilies can thicken sauces when blended.  Chilies increase metabolic rate and also enable us to burn more energy.  They can make us feel less hungry and eat less of the dish that was made with chili.

In Mexico, chili powder often refers to a spice made from just one type of red pepper.  However, the ambiguously-named chili powder in your pantry most likely contains cumin, garlic, oregano, salt and coriander.  A quick sprinkle of this powder can give some personality to bean stock, steamed summer squash and even popcorn.

Mexican oregano is a completely different plant than true oregano and contains 3-4 times the amount of essential oils as compared to regular oregano.  In fact, there are 13 different varieties of oregano in Mexico.  Oregano is anti-bacterial and also a potent antioxidant

Mexican cuisine encompasses the most widely grown spice in the world and also the world’s most widely grown herb.  Cilantro lends a top note or fresh aspect to dishes and is typically sprinkled on a dish right before serving.   Dried cilantro will lend more flavor to recipes where the herb will be heated and cooked.

Coriander seeds are harvested from the flower heads of the cilantro plant.  They contribute a floral and lemony note to the dish.  Try grinding your own coriander seeds and compare it to jarred ground coriander.  You can sift freshly ground coriander seeds if you do not want any texture from the hull in your dish.  The difference in taste will be so significant that you may never go back.

Cumin is a member of the carrot family and also lends a top note to this cuisine.  It is fresh and has an element of pine.  Cumin is said to benefit the digestive system; perhaps that is why my mother always added a generous pinch to a simmering pot of beans.