Best North American Spice Blend and Seasoning Types
Jerk is a Jamaican seasoning blend used for dry-rubbing or wet-marinating various types of fish and meat. The basic ingredient in jerk seasoning is pimento, which is then mixed with other peppers such as Scotch bonnet, and other flavorings such as onions, salt, cloves, garlic, thyme, and scallions.
The jerk method of cooking has origins with the runaway slaves who used to season wild pigs' meat with numerous spices and cook it over coals. Today, most jerk meat is grilled over charcoal in steel drum pans.
This spice rub is so popular that the version produced by McCormick is readily available in most Canadian grocery stores, although it can also easily be made at home. It provides heat and flavor to steaks, burgers, and potatoes even without the floral herbs of numerous old world spice blends. Montreal steak seasoning usually consists of coarse salt, black pepper, cayenne pepper, garlic, paprika, onions, coriander, and dill, but regarding the ingredients used in it, there are numerous variations throughout Canada.
Recado rojo is a spice blend featuring ingredients such as annatto seeds, garlic, cumin, oregano, cinnamon, pepper, allspice, salt, and cloves. The blend is used for seasoning, rubbing, and marinating various types of meats, and it is especially useful for barbecued and grilled meat dishes.
When combined with liquids such as water, oil, or lemon juice, recado rojo becomes a paste, with annatto seeds giving it a distinctive red color.
Sazon is a versatile Puerto Rican seasoning mix that is prepared with a few simple spices such as cilantro, cumin, garlic powder, oregano, salt, and ground annatto seeds. Other possible additions include black pepper, saffron, and onion powder.
The spices are simply mixed together, then stored in airtight containers. That way, sazon will keep fresh for about 3 months. It is recommended to use this seasoning mix with a variety of dishes based on chicken, beef, fish, beans, or rice.
Old Bay Seasoning is a trademarked American seasoning mix originating from Baltimore, Maryland. The mix includes paprika, celery salt, crushed red pepper flakes, and black pepper, among other spices which are believed to include bay leaves, dry mustard, nutmeg, ginger, cloves, mace, cardamom, and allspice.
The seasoning was originally sold in distinctive yellow cans by McCormick & Company, but today it's usually sold in plastic containers. The spice mix is primarily used to season seafood such as shrimp and crab, but it can also be used in clam chowders, oyster stews, or as a topping for eggs, french fries, corn on the cob, popcorn, fried chicken, and salads.
MAIN INGREDIENTS
Recado negro, also known as black recado, is a traditional seasoning paste originating from the Yucatan Peninsula. The ingredients used in recado negro can vary depending on the region, but they typically include toasted chiles, achiote paste, black pepper, oregano, cumin, cinnamon, cloves, allspice, garlic, and vinegar.
It is used in many different regional meat and vegetable dishes, as a marinade or rub, and as a base for soups and stews. It is particularly well-suited to slow-cooking dishes, as it has a complex flavor that develops over time. Recado negro is an essential ingredient in the cuisine of the whole Yucatan Peninsula, which includes the cuisines of Mexico, Belize, and Honduras.
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