Chimichurri, Salsa Criolla … the Classic Marvels of Argentinian Condiments

With the exception of the north-western provinces, where the traditions of the native populations dominate, the Argentinian diet is generally indifferent to spice. Their use of condiments represents a delicate balance between native customs and those brought into the country by immigrants.

The cornerstone of development in diverse regional economies, the production of condiments has captured the market, and varied flavors fill the cupboards of corner stores and specialist businesses. Some are linked to old traditions, and others to new culinary trends. 

Argentina manufactures 8,818 tons (8,000 metric tons) of spices every year, with coriander, aniseed, fennel, cumin, mustard, mint, oregano, and pepper the most common.

The principal imported product is the peppercorn, a species that generally comes from Brazil and is the most common source of spice for the majority of Argentinian palates.

A spicy but warm flavor, this seasoning is made from ground, dried chilies. They come from the fruit of the capsicum and, along with paprika, represent an important industry in the towns of Salta. It is one of the most common spices in local cuisine.  

 

This aromatic herb can be found in every spice rack thanks to its versatility. It can be used fresh or dried. Since olden times, it has been thought to have medicinal qualities. Of Mediterranean origin, it is used to season pizzas, sauces, and meat.

Cumin is a signature product in kitchens in the north; a staple in empanadas, it is often paired with red meat and game. Paprika dazzles in three different versions: sweet, spicy, and smoked. A classic ingredient brought from Spain, it enhances casseroles and stews.

Found along the western corridor of the country, rosemary is a versatile herb used to marinate meat and season casseroles. Thyme is another popular herb, as it goes well with a large variety of ingredients. It can be used to season casseroles, pasta dishes, meat, and even fruit desserts.

This is one of the most legendary sauces in Argentinian gastronomy. It accompanies all kinds of meat and is always available at barbecues. It is made from parsley, garlic, oregano, oil, vinegar, chili powder, and salt. The origin of its name is unknown but may come from the English, "give me curry."

This is another stand-out essential at every barbecue. An indispensable seasoning for choripan (hot dogs) and any kind of offal. It is made from tomato, onion, peppers, salt, vinegar, and oil. It can be adjusted to taste, to make it smoother, more acidic, or sweeter.

Every recipe that ends with a la provencal references the presence of olives, garlic, and parsley, an essential trio of ingredients from the region of Provence in the Mediterranean basin, which arrived by boat with the French immigrants. It usually accompanies meat and fries.

Empanadas showcase the diversity in the use of condiments by region. In Salta they contain chili powder and paprika, while in Tucumán, they have pepper and cumin. Santiago del Estero uses oregano, Catamarca, Buenos Aires, and Entre Ríos add bay, and in Córdoba, sugar is added.

Thanks to the drive and development of the gastronomic routes, the aromatic herb and spice industry today records around 40 species of botanicals produced, industrialized, and manufactured in the country.

A seasoning that originated from the Mapuche tribes, the native inhabitants of Patagonia. Its main ingredient is the goat’s horn chili. There are varieties that include sea salt and coriander seeds, blending spice, smokiness, and freshness. It is used to season meat, fish, and in casseroles.

Marinades come in many different forms, depending on the meat and the region. The marinade for suckling pig, a classic dish across the Pampas, contains garlic, chili powder, vinegar, oil, parsley, bay, and white wine. Patagonian lamb is marinated in a brine of rosemary, bay, garlic, and barbecue salt.