Südamerikanische Küche

This collection gathers herbs, spices and dried ingredients used in the kitchens of South America. The continent's cooking spans Andean, Amazonian, coastal and pampas traditions, and its seasonings range from smoky dried chillies to bright herbs and earthy spice blends.

Here you will find ingredients such as aji and other South American chillies, cumin, coriander, oregano, annatto (achiote) for colour, and yerba mate, the caffeinated leaf brewed across Argentina, Uruguay, Paraguay and southern Brazil. Together they cover the flavours behind dishes like chimichurri, empanada fillings, ceviche marinades and slow-cooked stews.

Whether you are seasoning grilled meats, building a sauce or brewing mate in a gourd, these products give you the building blocks of South American flavour in convenient dried form.

Frequently asked questions

What ingredients are typical of South American cooking?

Common ones include dried aji and other chillies, cumin, coriander, oregano, annatto for colour, and yerba mate as a drink. They appear in dishes such as chimichurri, empanadas, ceviche and stews.

Does yerba mate contain caffeine?

Yes. Yerba mate is made from the leaves of Ilex paraguariensis and is caffeinated. It is traditionally brewed in a gourd and sipped through a metal straw.

How do I make chimichurri with dried herbs?

Combine dried oregano and parsley with garlic, chilli flakes, red wine vinegar and olive oil, and let it sit so the flavours mingle. Adjust the vinegar and chilli to taste.

How should I store these herbs and spices?

Keep them in airtight containers away from heat, light and moisture. Whole spices keep their flavour longer than ground, so grind small amounts as you need them.