The Science of Spice

66

LOCAL SPICE BLEND

Chimichurri

A popular fresh spice and

herb sauce, widely served

with sausages and steak.

1 tsp chilli powder

(^1) ⁄ 2 tsp dried chilli flakes
(^1) ⁄ 2 tsp paprika
2 garlic cloves, finely chopped
1 onion, finely chopped
4 tsp finely chopped parsley
or coriander
1 tsp finely chopped oregano
3 tsp white or red wine vinegar
6 tbsp olive oil
salt and black pepper, to taste
Place all the ingredients in a bowl
and stir well to combine them.
Signature
Chilli (ají amarillo, rocoto/locoto,
merquén), cumin, garlic
Chillies lead Andean cuisine,
offering heat, freshness, and
colour, and often starring
as the main ingredient.
Spicy sauces pep up any
slow-cooked dish.
Supporting
Pepper (white and black), molle
(pink pepper), turmeric, cinnamon,
paprika (sweet and smoked)
These warming spices tend
to be added to slow-cooked
stews and soups to create
depth of flavour and colour.
Supplementary
Annatto, coriander, mustard
More usually seen in
Mexico and Central
America, annatto brings
colour to Andean dishes,
too. Coriander and mustard
seeds add subtly aromatic
and warming touches.
SPICE
PALETTE
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THE ANDES
Warming | Earthy | Piquant
Spanning some 4,500 miles, the Andes mountain
range traces a route from Argentina and Chile,
crossing through Bolivia, Peru, and Ecuador, up to
Colombia and Venezuela. People who live in or close
to the Andes at 1,000 to 3,000m (3,250 to 10,000ft) or
more above sea level usually slow cook hearty dishes
such as stews and soups. Chillies play a dominant
role; ají amarillo (yellow chilli) has been cultivated
for more than 8,000 years and was a key ingredient in
Inca cuisine. In Andean Peru, uchucuta is a spicy salsa
made from rocoto chilli and herbs; llajua is the
Bolivian and Argentine equivalent.
World of Spice
066-067_Amazon_Andes.indd 66 04/06/2018 15:46