Latin food is characterized by its diversity of flavors thanks to the fresh and natural ingredients used. Some of the most common ingredients include:

Corn: The base of many dishes, such as arepas, tamales, tacos, and tortillas.

Beans: A staple that accompanies many meals, whether in the form of black beans, pinto beans, or red beans.

Chiles: From jalapeños to chipotle or ají, chiles are essential to provide spice and depth.

Cilantro: Used fresh to add a refreshing touch to salsas and stews.

Garlic and onion: Essential bases in almost all recipes, especially at the beginning of stews or salsas.

Tomato: Used both fresh and in sauces, it’s key in dishes like tomato salsas or stews.

Latin flavors are a combination of fresh, acidic, spicy, salty, and sometimes sweet ingredients. They stand out for their perfect balance between spicy, smoky, salty, and herbaceous notes. Some of the most representative flavors are:

Spicy: Spice is a distinctive feature, thanks to the various types of chiles.

Acidic: The use of lime, sour orange, and vinegar is common to balance flavors and bring freshness.

Smoky: Many latin dishes have a smoky touch, achieved through dry chiles, smoked peppers, or grilling methods.

Sweet: While not predominant, ingredients like cinnamon, vanilla, and sugar are used in desserts and sauces.

Herbaceous: Herbs like cilantro, oregano, basil, and thyme are essential in latin cuisine to add freshness and aroma.

Spices and seasonings in latin cuisine are essential to provide the depth of flavor that characterizes the dishes. Some of the most common ones include:

Cumin: An essential spice in many stews and meats, especially in Mexican and Caribbean cuisines. It provides an earthy, warm touch.

Annatto (or Achiote): Used to give color and a slightly earthy, sweet flavor to dishes, it is very common in Caribbean and Central American cuisine.

Cilantro:Cilantro: Not only used fresh, but also in dried seed form, which is used in marinades and salsas.

Oregano: Another basic component, especially Mexican oregano, which has a stronger flavor and is used in salsas and meats.

Chili powder: Depending on the variety, it can be mild or spicy. Chile de árbol or ancho are commonly used to add depth to stews.

Paprika or Pimentón: Used to give a smoky flavor and a sweet touch, especially in rice dishes, soups, or meats.

Black pepper: A basic spice in many latin American kitchens, it adds a mildly bitter, spicy taste that enhances other ingredients.

Cinnamon: While more associated with desserts, cinnamon is also used in some salsas or dishes like mole in Mexico.

The term "latin spice" refers to the spices used in latin American cuisine to add flavor and character to dishes. These spices are essential to the rich and diverse latin gastronomy, and some of them have ancestral origins. As for "latin seasoning", it refers to spice blends that combine several of these key ingredients, creating perfect combinations to season meats, soups, rice, and more. latin seasoning blends can vary by region, but they all aim to capture the essence of latin cuisine, which is vibrant and full of flavor.