The Science of Spice

The Americas 69

From the Gulf of Panama to the tip of Patagonia, the

vast coastline of South America naturally draws from

its waters for sustenance: all manner of seafood is

fried, grilled, or stewed. Indigenous culture, Spanish

colonization, the slave trade, and Asian and Arab

migrations have all influenced dishes, from delicate

chilli and coconut fish soups to hearty charquicán

(beef and vegetable stew). Chillies are key to the

spice mix, often used fresh in ceviche, while dishes

in the Nikkei tradition – a fusion of Japanese and

Peruvian cooking – draw on flavourings such as ginger,

sesame, tamarind, and umeboshi (pickled plum) paste.

PACIFIC

SOUTH AMERICA

Fresh | Spicy | Citrus

Signature

Chilli (ají limo, panca, chombo),

garlic, coriander stalks

Chillies, usually used fresh,

are extremely prevalent and

usually add zip to seafood

dishes, while coriander stalks

bring a slightly floral flavour.

Supporting

Cumin, chilli powder, ginger,

fresh lime, turmeric

Cumin is used as a seasoning,

while chilli powder provides

a milder alternative to

fiery whole chillies. Fresh,

clean ingredients, such as

ginger and lime, are added

to soups and stews.

Supplementary

Annatto, sesame, tamarind

Tangy tamarind adds both

sweet and sour touches,

sesame lends a nutty

richness, and annatto’s

bright red hue colours

soups and stews.

ging

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er stalks

SPICE

PALETTE

LOCAL SPICE BLEND

Leche de tigre

Translating as “tiger’s milk”,

this is the marinating

liquid for ceviche, the raw

fish dish originally from Peru

and now enjoyed all along

the Pacific coast.

½–1 ají limo, habanero, or other

hot chilli, finely chopped

1 fat garlic clove, crushed

2.5cm (1in) piece of ginger,

coarsely grated

1 tbsp fresh coriander stalks,

finely chopped

½ small red onion, finely chopped

juice of 5 limes

salt, to taste

Combine all the ingredients and

refrigerate for 1 hour before using to

marinate fresh white fish.

leche de tigre is traditionally drunk

after the fish has been eaten.

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