The Science of Spice

67

Ranging across nine different countries, the

Amazon is the world’s largest rainforest. Ancestral

influence, convergence between the rainforest’s

three key countries – Brazil, Peru, and Colombia –

plus an array of European influences, most

significantly from Portugal and Spain, all play

their part in this extensive larder. Amazon chillies

are some of the world’s hottest, and are often

used – along with garlic, cumin, and turmeric – to

marinate meat and fish.

LOCAL SPICE BLEND

Tucupí

A Brazilian broth-like sauce made from cassava

root and served with duck, pork, or fish.

Slices of steak

dressed with

chimichurri.

SPICE

PALETTE

Molle are the dried

pink berries of the

Peruvian peppertree.

They are similar to

peppercorns, but the

plants are unrelated.

2kg (4^1 ⁄ 2 lb) sweet cassava root, peeled and roughly chopped

2 garlic cloves, finely chopped

3–4 hot, fresh red chillies, finely chopped (or more to taste)

1 tsp whole black pepper, ground

Blend the cassava with 750ml (1¼ pints) water in a food

processor to form a thick purée. Transfer to a muslin cloth

placed over a bowl and squeeze out the starchy juice.

Leave to settle, then strain off the liquid into a jug, discarding

the sediment. Cover the liquid and leave at room temperature

for 24 hours to ferment. Pour into a pan, stir in the spices, bring

to the boil, and simmer for 30 minutes.

AMAZON BASIN

Exotic | Mysterious | Hot

“

Dominating the spice wheel

are chillies, grown here since

pre-Columbian times.

”

The Americas

Signature

Black pepper, chilli (ají amarillo,

ojito de pez, pinguita de mono,

pucunucho, cumari, malagueta,

cayenne), garlic, cumin

With hundreds of native chilli

species, in all shapes and

sizes, and ranging from mild

to fiery hot, it’s little wonder

that they cross the spectrum

to be used in many dishes.

Supporting

Annatto, açaí berries, jambú,

tonka beans, turmeric

Jambú is a flower whose

numbing effect leads

to its nickname of

“toothache plant”. It is

used in tacacá, one of

Brazil’s most popular soups.

Supplementary

Priprioca, guaraná, ginger,

cinnamon, clove, paprika, vanilla,

copoazú, macambo

The dried roots of priprioca (a

type of sedge grass) offer up a

peppery hit, while guaraná

seeds are used as a stimulant

more than for their flavour, but

are very common. Copoazú and

macambo are relatives of cacao.

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