Ancho
A dried poblano. Deep red-brown, raisin-like and gently sweet with low heat. The backbone of many earthy blends.
Topic guide · Seasonings
Shape a Seasoning Blend
A seasoning blend works best when it has a point of view. Meet the dried chiles, spices and herbs first, then combine them so one flavour leads and the others support.
Know the dried chiles
Dried chiles are not simply "hot". Each has its own fruitiness, sweetness, bitterness and smoke. Many carry a different name once dried than they did fresh.
Guajillo
A dried mirasol chile. Smooth, shiny skin with tangy, berry-like flavour and a clean red colour.
Chipotle
A jalapeño that has been smoked and dried. Sold whole, ground, or canned in adobo sauce.
Pasilla
A dried chilaca. Long and nearly black, with notes of cocoa, prune and herbs.
Chile de árbol
Small, slim and fiery. Use sparingly to add pure heat without much extra flavour.
The supporting spices
Cumin is warm and earthy. It is common in northern Mexican and Tex-Mex cooking, but used more lightly in many central and southern dishes. Too much tastes dusty, so treat it as a supporter.
Mexican oregano (Lippia graveolens) is a different plant from Mediterranean oregano, with citrusy, slightly liquorice notes. Rub it between your palms before adding.
Garlic and onion, fresh or powdered, add savoury depth. Allspice, clove and cinnamon appear in small amounts in moles and adobos. Achiote, made from annatto seeds, colours and flavours Yucatecan dishes such as cochinita pibil.
Toast, grind and bloom
- Clean the chilesWipe whole dried chiles, snip off stems and shake out most seeds and veins, which hold much of the bitterness and heat.
- Toast brieflyPress flat on a dry, medium-hot pan for 10–20 seconds per side until fragrant and slightly pliable. Smoke means they are burning.
- Cool and grindOnce cool and crisp, break into pieces and grind in a spice grinder. Toast cumin seeds separately for about a minute and grind them too.
- Mix and storeCombine with salt and herbs. Keep in a sealed jar away from light; use within about three months for best aroma.
- Bloom when cookingAdd the blend to hot oil for 20–30 seconds before adding vegetables or liquid, so the oils release fully.
Three blends with clear direction
Each fills a small jar and seasons around 500 g of filling. They are labelled Mexican-inspired because dry rubs are a home shortcut; traditional cooks often blend rehydrated chiles into sauces instead.
Ancho house blend
2 tbsp ground ancho
1 tbsp ground cumin
2 tsp Mexican oregano
2 tsp garlic powder
1 tsp onion powder
2 tsp fine salt
½ tsp black pepper
Best with lentils, potatoes and refried beans.
Chipotle and paprika
1 tbsp ground chipotle
1 tbsp ground ancho
1 tsp smoked paprika
2 tsp cumin
1 tsp garlic powder
2 tsp salt
Best with black beans, sweet potato and charred corn.
Guajillo and cinnamon
2 tbsp ground guajillo
1 tsp cumin
½ tsp ground cinnamon
¼ tsp ground allspice
1 tsp Mexican oregano
2 tsp salt
Best with roasted squash, cauliflower and mushrooms.
| Missing | Substitute | Note |
|---|---|---|
| Ground ancho | Mild paprika with a pinch of cocoa | Less fruity; adds colour and roundness |
| Ground guajillo | Kashmiri chilli powder | Similar colour and mild heat, different aroma |
| Chipotle | Smoked paprika plus pinch of cayenne | Smoke without fruitiness |
| Mexican oregano | Mediterranean oregano plus a little marjoram | Use about three-quarters of the amount |
Regional context: a Oaxacan cook may reach for chilhuacle or pasilla mixe chiles that are hard to find abroad, while a Sonoran kitchen may lean on chiltepín. Our blends use widely available chiles and do not represent any single region.