African and Latin American cuisines are a vibrant tapestry of flavors, shaped by unique spices and herbs. From North African cumin to West African grains of paradise, each region boasts distinct seasoning practices that reflect its history and cultural influences.

These culinary traditions have been molded by indigenous ingredients, trade, and colonization. Iconic blends like Ethiopian berbere and Jamaican jerk seasoning showcase the complex flavor profiles that define these diverse cuisines, creating a rich and exciting gastronomic landscape.

African and Latin American Seasoning Practices

Spices in African and Latin cuisine

• African spices and herbs
  • North Africa incorporates warm, aromatic spices like cumin, coriander, saffron, mint, and parsley, reflecting Mediterranean influences
  • West Africa utilizes pungent, unique spices such as grains of paradise, alligator pepper, calabash nutmeg, and prekese (Tetrapleura tetraptera) to create distinct flavor profiles
  • East Africa embraces aromatic spices like cardamom, cloves, cinnamon, and fenugreek, showcasing Indian and Middle Eastern influences
  • Southern Africa features piquant, smoky flavors with the use of peri-peri (African bird's eye chili), buchu (Agathosma betulina), and rooibos
• Latin American spices and herbs
  • Mexico boasts a wide variety of chili peppers (ancho, guajillo, chipotle) along with herbs like epazote, Mexican oregano, and cilantro, contributing to complex, layered flavors
  • Central America incorporates earthy, pungent ingredients such as achiote (annatto), culantro (Eryngium foetidum), and loroco (Fernaldia pandurata) to create distinctive taste profiles
  • South America utilizes unique ingredients like ají amarillo (Peruvian yellow chili pepper), huacatay (Tagetes minuta), merquén (smoked chili pepper blend from Chile), and urucum (annatto) to develop bright, fresh flavors

Cultural influences on seasoning

• African influences
  • Indigenous African spices and herbs form the foundation of traditional seasoning practices
  • Arab and Middle Eastern influences through trade introduce spices like cumin and saffron, enriching the culinary landscape
  • European colonization leads to the adoption of new ingredients such as chili peppers, expanding the flavor palette
• Latin American influences
  • Pre-Columbian indigenous ingredients and techniques shape the basis of Latin American seasoning
  • Spanish and Portuguese colonization introduces European spices (cumin, coriander) while also adopting indigenous ingredients into colonial cuisine
  • African influences through the transatlantic slave trade result in the incorporation of African ingredients and techniques, leading to the creation of unique Afro-Latin American culinary traditions

Key ingredients in iconic blends

• Ethiopian berbere combines fiery chili peppers, aromatic garlic and ginger, earthy fenugreek, fragrant korarima (Ethiopian cardamom), nutty nigella seeds, and salt to create a complex, spicy blend essential to Ethiopian cuisine
• Jamaican jerk seasoning features the heat of Scotch bonnet peppers balanced with the warmth of allspice, the herbaceous notes of thyme, the pungency of garlic and ginger, the mild sweetness of scallions, the depth of nutmeg, and the enhancement of salt, resulting in a bold, flavorful blend synonymous with Jamaican cooking

Regional flavors through seasoning

• African seasoning techniques
  • Dry-roasting and grinding spices intensifies their flavors and aromas
  • Using spice blends as a base for stews and sauces creates a harmonious, well-rounded taste
  • Incorporating fermented ingredients (dawadawa, ogiri) adds depth and umami to dishes
  • Smoking and drying meats with spices imparts a unique, smoky flavor profile
• Latin American seasoning techniques
  • Toasting and grinding spices enhances their potency and releases their essential oils
  • Using fresh herbs and chili peppers contributes bright, vibrant flavors to dishes
  • Marinating meats with spice blends infuses them with complex, delicious taste
  • Incorporating citrus and vinegar provides balance and acidity to complement the spices
• Regional flavor profiles
  • North African cuisine features warm, aromatic spices with Mediterranean influences (saffron, cumin)
  • West African dishes showcase pungent, fermented flavors and the use of rich palm oil
  • East African cooking incorporates aromatic spices with Indian and Middle Eastern influences (cardamom, cloves)
  • Southern African cuisine boasts piquant, smoky flavors with the prominent use of chili peppers
  • Mexican dishes exhibit complex, layered flavors thanks to the diverse array of chili peppers employed
  • Central American cooking features earthy, pungent flavors with the use of achiote and distinctive herbs
  • South American cuisine displays bright, fresh flavors through the incorporation of chili peppers and herbs