Merkén
Merkén: the Mapuche smoked chilli and coriander seasoning
Merkén comes from the Mapuche kitchens of Araucanía: cacho de cabra chillies are dried, smoked over a wood fire, then ground with toasted coriander seed and salt into a brick-red powder that is smoky, warm and lightly hot. In Temuco and across the south it is shaken over potatoes, eggs, sopaipillas, grilled fish and soups. Outside Chile, use dried smoked red chillies, or plain dried red chillies plus smoked paprika. The mistake to avoid is scorching the chillies in the pan: if they blacken, the whole jar is bitter. Chef's tip: grind it a little coarse, as it is sold in Temuco's market, so the coriander seeds stay noticeable.
- Total time
- 23 min
- Difficulty
- easy
- Serves
- 12
Ingredients
- 1 ⅜ oz dried smoked red chilliessuch as cacho de cabra; stalks removed
- 2 tbsp coriander seeds
- 1 tbsp coarse sea salt
- 1 tsp smoked paprika (optional)only if your chillies aren't smoked
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Method
0/5 doneStep 1: Shake the seeds out of 1 ⅜ oz dried smoked red chillies for a milder blend, or leave them in for more heat. Tear into pieces.
Step 2: Toast 2 tbsp coriander seeds in a dry frying pan over a medium-low heat, shaking, until fragrant and a shade darker.
2 minStep 3: Add the chilli pieces and toast for 1–2 minutes, turning, just until they smell smoky and feel brittle. Tip onto a plate to cool.
2 minStep 4: Grind the chillies, coriander and 1 tbsp coarse sea salt in a spice grinder or mortar to a coarse powder. Stir in 1 tsp smoked paprika if using.
3 minStep 5: Store in a clean, dry jar away from light for up to 6 months. Use about a teaspoon at a time.
Nutrition per serving
- Calories
- 15 kcal
- Protein
- 1 g
- Carbs
- 2 g
- Fat
- 1 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does merkén take?
- About 23 minutes in total: 15 minutes to prepare and 8 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
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