A traditional herb primarily used for giving minty herbal flavor to dishes and used as a natural gas-relieving agent best describes Epazote. Along with Cilantro, Bay Leaf, and Marjoram, these are the most prized herbs in Mexican and Central American cuisine.

The most commonly used herbs and spices in Mexican cooking include cilantro, chili powder, Mexican oregano, cumin, cinnamon, cloves, anise, cocoa powder, and epazote.

The most popular Mexican ingredients are beans, rice, avocado and limes. They’re utilized in nearly every dish, from hearty enchilada casseroles to creamy drinks like horchata.

Cilantro. Fresh cilantro is widely used in Mexican cooking, added at the end of cooking and used in uncooked dishes like guacamole.

Parsley is another wonderful cooling herb. Its bright taste rounds out salsa or other richly flavored dishes perfectly, and its color is a welcome addition to a variety of sauces and dishes.

Ginger grows easily in Mexico, for example. … Iliana de la Vega, the well-known chef at El Naranjo in Austin, Texas and expert on Mexican cuisine, tells me that ginger is used in a number of moles, the most complex of Mexican sauces, in Oaxaca and a particular mole in Querétaro in central Mexico.

Turmeric is one of the key ingredients in many Asian dishes, imparting a mustard-like, earthy aroma and pungent, slightly bitter flavor to foods. Although typically used in its dried, powdered form, turmeric also is used fresh, like ginger.

What is five spice powder made of? We did an informal audit of five spice powders, and it’s usually a combination of: Chinese cinnamon, fennel seed, star anise, and cloves. When it comes to the fifth spice, it can be a bit of a wild card between ginger, white pepper, and Sichuan peppercorns!

Nine essential Chinese seasonings

• Soy sauce. Soy sauce is a fundamental seasoning in Chinese and other Asian cuisines.
• Shaoxing wine (or cooking wine, rice wine)
• Chinkiang vinegar.
• Oyster sauce.
• Toasted sesame oil.
• Five spice powder.
• Star anise.
• Sichuan peppercorn.