What would the heart of each dish be? What are the flavors that take us back to our roots? There will undoubtedly be many similar dishes, some in name, others in terms of ingredients, even in the way they are prepared. But did you know that the great difference between all the dishes in South America, the way to recognize which country they belong to, is simply through their seasoning? Each country has its own, and that is the heart of each dish that makes it unique. In Chile we use the Chilean Spice Blend (Aliño Completo), a mixture of spices that helps us to give flavor to our popular sauté base, which is the base of many dishes and which consists of frying a little bit of onion with some vegetables and the seasoning that you want to add.
This mix of Chilean Spice Blend is sold in stores and supermarkets, but now you and especially those compatriots who live far from Chile, will be able to make it at home.
Besides of this traditional dressing, paprika is often used in Chilean cuisine, which is ground dehydrated red bell pepper.
GARLIC POWDER
OREGANO
BLACK PEPPER
DRIED CILANTRO
CUMIN
You can use a mortar or simply a blender to process everything together and thus obtain a well-ground mixture, ready to use in the more traditional preparations of Chilean cuisine.
You may be interested in seeing the recipes of charquicán or Peeled chicken .
Personally, I prefer to use a mortar, the one I have and that you can see in the photo, I got it on my last trip to Chile, and I bought it at a fair in the city of Puerto Varas.
As you will see, little by little I am integrating the ingredients, until everything is well ground with the help of this mortar, then I store it in a dry and clean jar, with a lid. And so I have it ready for when I need it.
