Seasonings & Spice Blends
Recado Rojo
Recado
Belize
Annatto seed ground with oregano, cumin, garlic and vinegar into a hard brick-red paste, dissolved into almost every stew in the country.
Original eatfuls sticker artwork
What it is
A closer look at Recado Rojo.
Annatto seed ground with oregano, cumin, garlic and vinegar into a hard brick-red paste, dissolved into almost every stew in the country.
What to look for
Know it when you find it.
Sold in wrapped bricks and small tubs at every market. A brick that crumbles dry has been sitting; good recado is claggy.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Recado Rojo.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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آب غوره
Juice pressed from unripe grapes and bottled as a souring agent for stews, soups and salads — sharper and less fruity than lemon.
Connacht, Ireland
Achill Island sea salt
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Puerto Rico
Puerto Rican Adobo
Adobo
A dry rub of garlic powder, oregano, black pepper, turmeric and salt, or its wet version loosened with vinegar and olive oil, worked into meat before cooking.
Iran
Advieh
ادویه
The Iranian spice blend — rose petals, cinnamon, cardamom, cumin and turmeric in varying proportions — mixed differently in every region and household.
Benin
Afitin
Fermented locust bean (néré/Parkia biglobosa) condiment; a powerful flavour enhancer; called 'African mustard' in Benin; the Fon name is afitin and Yoruba name is iru; essential to sauces.
Côte d'Ivoire
Akpi
Djansang seeds toasted and ground into a thickening, faintly bitter paste that goes into palm-nut and okra sauces.
Liberia
Akpi
Aromatic African nut used as a thickener and seasoning in Liberian soups and sauces.
Wales, United Kingdom
Anglesey sea salt
Anglesey sea salt is hand-harvested from seawater in the Menai Strait and sold as fine or flaked crystals.