Have you ever wondered what the end of the world tastes like? For the native Mapuche of Chile (which, by the way, is their word for "The end of the world"), it tastes a lot like Merquén - that sassy, zesty, smokey spice they've been adding to their dishes for centuries. Merquén is made from smoking the spicy cacho de cabra (goat horn) peppers. If you like Spanish Paprika, you'll love Merquén!
Merquén, or Merkén (not to be confused with the oft-named wig!) is made by grinding together smoked ají cacho de cabra, cumin, toasted coriander seeds, and salt. The historical process of making the spice is slow and elaborate. The cacho de cabra peppers are left to age on the vine until they take a deep red color. Then, they are dried in the sun for a short while before they are smoked over an open fire. Traditionally, the peppers are ground whole (seeds included!) in a stone mortar. When it has been reduced to a fine grain, the peppers are ground further with salt, toasted cilantro seeds, and often cumin. This paprika-like blend adds an intense smokey flavor to dishes along with a distinct kick of heat.
While customarily used in native Mapuche recipes, Merquén is now a staple in nearly every Chilean kitchen. Use this spice in soups and stews to add a unique subtle aroma, or as the main ingredient to a traditionally bland dish - it's really very versatile! Chileans love Merquén best on buttered potatoes. That makes the most sense, anyways; the most common potato was originally cultivated on the Chilean island of Chiloé - home to many Mapuche!
Merquén is becoming more available in the US now - look for it online from domestic distributors such as Tu Chile Aqui or Amazon.
Try Merquén in these dishes:
Garlic Chicken with Merquén
Mandarin Merquén Salsa
Puré Picante (Spicy Mashed Potatoes)
How would you use Merquén?
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