Peru
SEASONINGS
Peruvian seasoning and spice combinations are quite distinctive, with several key elements that make them unique:
AJÍ PEPPERS are the most defining element – particularly ají amarillo — yellow pepper, ají panca — dark red, smoky pepper, ají rocoto — spicy red pepper, and ají limo — very hot pepper. These give Peruvian food its characteristic heat and depth that’s different from other Latin American cuisines. While some dishes can be spicy, Peruvian food generally has a balance of flavors, including sweet, sour, salty, and spicy.
Unique herb varieties from coasts, mountains, jungles:
HUACATAY – black mint, an Andean herb that’s neither quite like mint nor basil, but has its own complex, slightly anise-like quality.
EPAZOTE – Used in the Andes for soups and stews
MUÑA – Andean mint used for altitude sickness and cooking
CHINCO – a native herb essential for pachamanca preparation, it has aromatic, anise-like flavor
Peruvian cuisine has less emphasis on dry spice blends compared to other Latin American cuisines and a strong focus on fresh paste-based seasonings rather than dried spices, extensive use of lime in coastal cuisine, and integration of fermented ingredients like chicha de jora — corn beer, or pisco — grape brandy, in marinades and sauces. Many of these seasonings, especially the native peppers and herbs, are difficult to substitute.
Interestingly, garlic and onions, while not native to Peru, are used in such large quantities that they’ve become fundamental to the cuisine’s flavor profile. They often form the base of dishes along with ají peppers.
Cumin, oregano, and black pepper were introduced by Europeans but are now used in distinctly Peruvian ways – in marinades for anticuchos and in meat dishes. These spices are used more subtly than in other Latin American cuisines.
Unique seasoning combinations emerged from cultural fusion. For instance, the use of soy sauce was introduced by Chinese immigrants and created new flavor profiles.
SAUCES
LECHE DE TIGRE – Though technically the marinade for ceviche, it’s often served as a sauce or even drunk on its own. Contains lime juice, fish juice, chilies, garlic, cilantro, and other seasonings.
HUANCAÍNA SAUCE – A creamy, spicy yellow sauce made with ají amarillo, queso fresco — fresh cheese, milk, saltine crackers, and garlic. It’s famous as the sauce for Papa a la Huancaína but is used widely.
OCOPA SAUCE – A sauce from Arequipa similar to huancaína but distinctly flavored with huacatay — black mint, and ground peanuts, often including evaporated milk and crackers.
AJÍ VERDE – A fresh, spicy green sauce made with cilantro, jalapeños or ají amarillo, lime juice, and garlic. It’s commonly served as a table condiment and used particularly with grilled meats.
SALSA CRIOLLA – A fresh sauce/relish made with sliced red onions, lime juice, chilies, and cilantro. It’s served with many dishes, particularly grilled meats and anticuchos.
CHALACA – A fresh condiment of diced onions, chilies, corn, and lime juice.
Algeria
SEASONINGS
The seasoning profile of Algerian cuisine is more about spices than high spiciness. Sweet and savory combinations are not as common in Algeria as in Morocco. In a global context, Algerian flavor building sits in the moderate range — not as minimalist as Northern European cuisines, but simpler and more direct than Persian or Indian cooking. Parsley, cilantro, and mint are the most popular herbs, alongside generous use of cumin, cinnamon, coriander, paprika, caraway, ginger, and turmeric. Spices are usually added together early in cooking. Base building starts with onion, garlic, oil or smen (fermented butter), followed by ground spices.
Spice mixes Ras el hanout, Hror, Za’atar, Tabil are popular.
RAS EL HANOUT – a complex blend of spices that can include up to 80 (!) ingredients, is popular with cumin, coriander, cardamom, cinnamon, nutmeg, turmeric, and ginger at its core.
HROR is a mixture of dry-roasted peppercorns, cumin, coriander, cloves, and nutmeg until they’re toasted and gain a distinctive smoky flavor. The mix of flavors in slow-cooked stews adds a robust and warm spice profile. This is a lesser-known but valued regional spice blend of French origin.
Levantine ZA’ATAR – dried oregano, thyme or marjoram, sumac, sesame seeds, salt.
TABIL – a warm and earthy spice mix beloved in Algeria and Tunisia, used to flavor meats, stews, and vegetables. Made of caraway, coriander seeds, cumin and dried chili.
SAUCES
Popular Algerian sauces are harissa, derssa, and hmiss. Also, chermoula, which may be more associated with Moroccan cuisine, yet some versions are used in Algerian seafood and vegetable dishes. Also, the garlic-based toum, originating from Lebanon, is not traditionally Algerian but has found a way to urban areas.
HARISSA – spicy chili paste from dried chili peppers, garlic, olive oil, cumin, coriander. It is used as a condiment to add heat and flavor to stews, soups, and grilled meats and as a marinade for proteins.
DERSSA is a slightly milder, made of garlic, chili, caraway, lemon juice, olive oil, parsley, cilantro, and mint. It is often used as a dipping sauce for bread, vegetables, and grilled meats, as a marinade or dressing for salads. It might sound similar to harissa, but dersa is garlic-forward rather than chili-forward, and has a unique flavor profile due to the caraway seeds and fresh herbs.
HMISS is another popular spicy and tomatoey condiment from roasted red peppers, tomatoes, garlic, olive oil, and chili peppers. Usually served as a dip or spread with bread or grilled meat, it can also be used as a topping for sandwiches or pizzas. In some parts of Algeria, hmiss is made with the addition of cumin and paprika, giving it a unique regional variation.
