Merkén or merquén (from the Mapuche ''mezkeñ''

smoked Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and '' lapsang souchong'' tea are often smoked. In Europe, alder is the tra ...

chili pepper (or in Spanish language, Spanish, ''ají'') used as a condiment that is often combined with other ingredients when in ground form. Merkén is a traditional condiment in Mapuche cuisine in Chile.

Ingredients

The base ingredient of merkén is the smoked pepper "cacho de cabra" ( Capsicum annuum, ''Capsicum annuum'' var. ''longum''), a dried, smoked, red pepper that is sometimes ground with toasted

coriander Coriander (;

seed and

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quant ...

. The peppers are dried naturally in the sun and are then smoked over a wood fire. They are then stored by being hung to dry prior to grinding. Once reduced to powder or flakes, the peppers are often mixed with salt and roasted ground coriander seed. Commercially, merkén pepper with only an addition of salt is known as "natural merken" (''merkén natural''), while "special merkén" (''merkén especial'') contains coriander seeds. The composition of special merkén is about 70% chili, 20% salt, and 10% coriander seed.

Culinary use

Merkén originates primarily from the cuisine of the Mapuches of the

Araucanía Region The Araucanía ( ), La Araucanía Region ( es, Región de La Araucanía ) is one of Chile's 16 first-order administrative divisions, and comprises two provinces: Malleco in the north and Cautín in the south. Its capital and largest city is Te ...

of Chile, but is also used in the

Chilean cuisine Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and ...

as a replacement for fresh chili. Since the beginning of the 21st century, merkén has drawn the attention of professional chefs and has begun to find an international market, at the same time, having a widespread use in Chilean cuisine. Merkén is most commonly used as: * A general condiment for seasoning dishes such as lentils, gold potatoes, and sautéed vegetables * A dry rub for tuna, lamb, pork, or duck * A sprinkle, spice rub, or boiling spice for seafood including

crab Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) ( el, βραχύς , translit=brachys = short, / = tail), usually hidden entirely under the thorax. They live in all th ...

* An addition to stews, savory pies, and purees * A spice for

ceviche Ceviche () is a Peruvian dish typically made from fresh raw fish cured in fresh citrus juices, most commonly lime or lemon. It is also spiced with '' ají'', chili peppers or other seasonings, and julienned red onions, salt, and cilantro are ...

s * An addition to cow or goat cheese * An addition to

peanut The peanut (''Arachis hypogaea''), also known as the groundnut, goober (US), pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics, important to both small an ...

s or salty

olive The olive, botanical name ''Olea europaea'', meaning 'European olive' in Latin, is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. When in shrub form, it is known as ''Olea europaea'' ' ...

References

{{DEFAULTSORT:Merken Herb and spice mixtures Food additives Chilean cuisine Mapuche cuisine

Ingredients

Culinary use

See also

References