Spicy is often the first word that comes to mind when describing Latin cuisine, though it’s worth noting it does not always translate to hot. Throughout Latin America and the Caribbean, dried herbs and seeds impart delicate nuances and depths of flavor to soups, stews, pastes and marinades. Traditional cooks instinctually add a little of this and that as they work, unsure of exact measurements but always confident of where they are heading. Here are a few key spices and herbs used for savory dishes that are good to have on hand when you start experimenting.
¡Dalé! Pitbull Is Bringing Some Fresh Flavor to His Hometown With a Brand New Restaurant
January 11, 2018