The Dry Blend
Chilean Aliño Completo and Adobo Seco: The Two Everyday Dry Blends
The all-purpose Chilean blend and the garlic-led dry rub used across the region. What is in each, how they differ, and what to check on the jar.
The Dry Blend
Mixed dry and shelf-stable. Merkén, aliño completo, adobo seco, an honest sazón.
The Dry Blend
Merkén: What It Is, and Why It Is Not a Chile
A smoked, ground Mapuche seasoning from southern Chile. What goes into it, how it is made, and why reading it through Mexican vocabulary gets it wrong.
The Dry Blend
An Honest Sazón: MSG, Colouring, and What to Read on the Packet
Most sazón packets are salt, MSG and dye. What the blend is supposed to contain, which versions leave the additives out, and how to read the label.
The Dry Blend
Mexican Oregano and Mediterranean Oregano Are Different Plants
Not a regional variety of the same herb. Different botanical families, different flavour, and the substitution most recipes make without saying so.
The Dry Blend
Adobo Seco: The Garlic-Led Dry Rub, and What Separates It From Sazón
Garlic, oregano and turmeric rather than annatto. Where the two blends diverge, how to read a jar, and why the word adobo means three things.
The Dry Blend
Palillo: The Peruvian Yellow, and the Jar That Is Usually Turmeric
The powder that makes Peruvian stews yellow. What the name actually covers, why turmeric is sold under it, and what that means when you buy a jar.
The Dry Blend
Aliño Chileno: The Chilean All-Purpose Blend, and What Is Actually In It
The dry mix that seasons most Chilean home cooking. What the standard four are, what gets added, and why the supermarket jar is not the same thing as the one made at home.