FAJITAS with colored pepper and onions, served with tortillas, salsa and sour cream.

Latin herbs

There is nothing like salsa, beans, or rice with a few choice herbs to make it all taste authentic. Just thinking about fresh herbs sprinkled on mole or enchiladas will make your mouth water.

Cilantro balances out that kick of heat often found in Latin dishes with its cool and crisp flavor. Great when used on seafood, beef or chicken dishes and let’s not forget Pico de Gallo and other salsas.

Coriander is a complimentary spice that can be used in seed or powder form. (The seeds come from the same plant harvested for Cilantro leaves) Use in marinades, spice rubs, curries, and soups.

THE TRIFECTA: Marjoram, Thyme, and Oregano are a popular trio often found in Mexican and Mediterranean cooking. Combine all three herbs in a bouquet garni to incorporate maximum flavor. The bouquet garni is a blend of herbs, bundled in cheesecloth and tied together with string. It is mainly used to prepare soup, stock, casseroles, and a variety of stews.

Learn more about these herbs

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