Merquén

Merquén (also spelled merken) is a traditional Chilean condiment made from dried and smoked red chili peppers (Capsicum annuum), coriander, cumin, and salt. It is a staple in the Mapuche cuisine, originating from the Mapuche people of south-central Chile and southwestern Argentina.

History

Merquén has a long history dating back to pre-Columbian times. The Mapuche people, one of the oldest ethnic groups in South America, have used this spice blend for centuries in their traditional cooking. The process of smoking the peppers not only preserves them for longer periods but also gives the spice its distinctive smoky flavor.

Preparation

The preparation of merquén involves a meticulous process. The ripe red aji cacho de cabra (goat's horn) peppers are handpicked, naturally sun-dried, and then smoked over a fire. After smoking, the peppers are ground with coriander seeds, cumin, and salt. The resulting spice blend has a unique, smoky, and slightly spicy flavor.

Usage

Merquén is used in a variety of dishes in Chilean and Mapuche cuisines. It is often used as a rub for meats and fish, added to stews and soups, or sprinkled on cheese and bread. It is also used in the preparation of pebre, a traditional Chilean condiment made with tomatoes, onions, garlic, and coriander.

Health Benefits

Merquén is not only valued for its unique flavor but also for its health benefits. Capsicum peppers are known to be high in Vitamin C and other antioxidants. They also contain capsaicin, which has been studied for its potential benefits in pain relief, weight loss, and cardiovascular health.

Availability

While traditionally used in Chilean and Mapuche cuisines, merquén has gained popularity worldwide. It is now available in many specialty food stores and online retailers, allowing chefs and food enthusiasts around the world to incorporate this unique spice blend into their dishes.

See Also

• Chilean cuisine
• Mapuche cuisine
• Capsicum annuum
• Pebre