I am from the south and have been to Mexico. I am familiar with the food. I was very impressed with this post. It has a lot of good information about spices and their uses in both cuisines.

It is an easy read and has beautiful pictures. I would recommend this blog for anyone interested in either cuisine or in cooking. The author does a great job explaining the differences between Mexican and Southern cooking spices, showing where they overlap and also where they differ.

I have been using spices for years and I am a big fan of Mexican and Southern cooking. But there are times when I find the flavors a bit dull and missing that extra kick, so I have found out that spice blends can be used to enhance the flavors of both cuisines.

Spices are aromatic or pungent substances that are added to foods for taste or to make it last longer. They are also known as condiments. They come in many forms such as seeds, bark, roots, leaves and flowers. The most common spice blend is the chili powder which is made from hot peppers such as cayenne pepper, chile peppers and paprika. It is used to give food a spicy flavor like the ones in the Mexican cuisine.

The other popular spice blend used in Mexican cooking is the chili powder which is made from ground chili peppers. It gives food a hot and spicy flavor but not as hot as pure chili peppers. The last blend is called Cajun seasoning which is composed of garlic, onion, salt and pepper. The Cajun seasoning gives food a slightly sweet flavor with a little kick of heat and it goes well with beef, chicken and seafood dishes among other recipes.*

The Mexican cuisine and the Southern cuisine are distinctively different with their own unique flavors. The Southern cuisine is more about spicy and hot spices, which creates a rustic and robust taste. Mexican cuisine uses more of a variety of chilies, peppers, cumin, garlic and oregano.

There are some spices that are used in both cuisines. These spices include:

Chili Powder – which is made from crushed dried peppers like Ancho, Pasilla or chipotle. Chili powder is used in both cuisines.

Cayenne pepper – which is made from the ground dried fruits of plants such as the Cayenne pepper plant. This particular pepper has a smoky flavor with a hint of sweetness to it. Its heat level far surpasses that of the jalapeno or serrano chilies. It can be used in either cuisine to enhance the flavors of certain dishes.

Taco Seasoning – which is made from chili powder, salt, garlic powder and other herbs and spices. This spice can be found at most grocery stores in the Hispanic section. It’s used to flavor tortillas for tacos, burritos and other dishes. The main ingredients listed on the label should be: chili powder, salt, paprika, c

For those who prefer their food hot, but aren’t looking for the heat of a curry or chili pepper, the flavors of Mexico and the Southern USA offer an array of spices to choose from.

Designating a spice as “hot” is not an absolute; it’s more an indication of its relative intensity. Learning to modulate these flavors is a matter of acclimation. Here are some guidelines to help you find your way.

Allspice: As the name implies, allspice contains elements of all four spices on this list. The taste is different from any other, with a warm and woody flavor that accents both sweet and savory dishes.

Achiote: Like so many Mexican spices, this one has its origins in pre-Columbian Mesoamerica and was brought over by the Spaniards. It’s used ground into a paste, and imparts a deep red color and earthy flavor to whatever it touches.*

Cayenne: A fiery powder made from dried ground chiles that packs quite a punch. A little bit goes a long way.*

Chile Powder: An alternative name for dried chiles that have been ground down into powder. Ground cayenne is not the only kind of chile powder; there

If you’ve ever been to a Mexican restaurant, you’ve probably noticed the large supply of spices on the counter. For those who are interested, I thought I’d share a little information about them, as well as their origins.

Chili: Used in both cuisines, this spice is ground from dried and crushed chilis. The most commonly found ones are the jalapeno and serrano peppers. They come in varying degrees of hotness – from mild to blazingly hot.

Mexican oregano: Also known as Mexican marjoram, this herb is used frequently in Mexican cooking. It has a stronger, more spicy flavor than it’s Mediterranean cousin.

Cumin: This spice is native to the Middle East and was brought over by the Spanish during their conquest of Mexico. It’s often found in chili powder blends for seasoning meats and vegetables.

Paprika: This spice comes from Hungary and Southern California (some would argue it originated there), but it’s a staple in both cuisines now. The color ranges from bright red to orange, depending on how it’s processed. A common ingredient in chili powders and some rubs, paprika has a sweet taste with a slight peppery bite to it.

The best way to cook Mexican meal is by keeping one thing in your mind that spice should be used as a garnish for the food. Mexican cuisine is very spicy and use various types of peppers. They are cooked with other ingredients like herbs and vegetables. If you are planning to make a quick meal, I will suggest you to use canned products because they are ready to serve and less time consuming than fresh ones.

There are many spices used in Mexican cooking, some of them are as follows:

Chili Powder – Chili powder is made from dried chilies usually of cayenne pepper. This powder adds an extra kick to your meal.

Cumin – It gives a rich flavor to your Mexican foods. You can find it in any Indian spice shop. Cilantro – It has a lemony flavor and is quite popular in the world of cooking. Garlic Powder – It has a pungent aroma and gives a flavor which cannot be compared with any other herb or spice. Oregano – This herb gives a Mediterranean flavor to your food. Paprika – It is used for coloring purpose especially for making red sauces and stews red in color. Chili Peppers Powder – Chile peppers powder is made from dried red chilies, it has robust taste and hot

“Hot and spicy” is a phrase that inspires fear in most Americans. We have been programmed to think of it as a warning, or at least an indication of the presence of something challenging and unfamiliar. But in Mexico it is a description of food that is simple, direct and to the point. It’s a book that will clear up the confusion many Americans have about Mexican food.

Taco Bell was born in California, but it is owned by a chain called Yum! Brands headquartered in Louisville, Kentucky. It has restaurants all over the country, but they are all owned separately and they are not franchises in the usual sense of that word; Taco Bell has no control over what they sell or how they prepare it. What Taco Bell does have control over is the things you can get at any of its restaurants anywhere in the United States. The tacos, burritos, quesadillas and so on are all made from recipes developed in Southern California, where Taco Bell first became popular.

The result is that “Mexican-style fast food” is really Southern California style fast food. The hottest sauce you can get is mild — no more than twice as hot as ketchup — and there’s nothing really spicy at all. If you want real Mexican hot