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Merken Spice
At one time nearly impossible to find in the United States, Merken has been gaining more popularity as the American palette becomes more familiar with and wanting of spicy food. This spice is to the food world of the United States today what garlic was in the early 19th century, a food brought over and primarily enjoyed by immigrants that slowly became incorporated into the local gastronomy. Today, Merken Spice is gaining popularity as Americans continue their search for dynamic, spicy flavors and new flavors for tried and true recipes, a journey that often leads to the addition of a chile or chile powder-based blend of spices. Merken fits that bill very well.
Merken is sometimes spelled “merkén” or “merquén” and is pronounced “Mer-KEN.” Some people mistakenly call this seasoning “Mapuche blend” or “Mapuche spice.”
The Story of Merken Spice
The indigenous people of Chile, known as the Mapuche, were one of the most successful groups at resisting European invaders. They were successful because they adopted Spanish methods of war, but they were also one of the few indigenous groups to adopt European crops into their own crop rotation. This gave them a unique advantage because they had crops that matured at different rates, meaning the Spanish could not successfully or effectively burn their food supplies and starve them out. Instead, the Mapuche people continued to thrive and make their land their own for nearly three centuries after the initial Spanish invasion of 1590s. Some of these crops included potatoes and strawberries, and in fact many of our modern potato varieties come from these Mapuche adapted varieties. After the Andean potatoes that dominated the potato landscape of the world were mostly wiped out because of the very disease that caused the Irish Potato Famine, these Chilean potatoes became the go-to.
Along with potatoes and strawberries, the Mapuche people have also contributed another important part to global cuisine. In the 19th and 20th centuries, German cuisine and American hot dogs became staples in the Chilean diet, becoming more and more influential to the Chilean cuisine. This led to a cuisine full of vegetables, bread, and meats but nearly no herbs, spices, or seasonings. Unlike other South American food, Chilean food is not particularly spicy. In fact, according to Chilean society, only the poorer populations enjoy the spicy flavors you would get from chiles. The wealthy and refined are above such things, so they are happy to stick to their bland, spice free steak and potatoes, thank you very much. Unfortunately, this was the general mindset of chef and Chilean cuisine experts as well, so merken wasn’t mentioned anywhere in cookbooks or restaurants of the country. However, due to globalization and the pressure from other countries to embrace the heat of chiles.
This is where Merken Spice comes in. Lately, Merken Spice has seen a resurgence in popularity as Chileans are becoming more interested in learning about and consuming the more traditional foods of their ancestors. This, combined with the ever decreasing stigma around enjoying spicy food across the classes, has helped catapult merken into the global spotlight as a spice to look out for! Merken was crafted by the Mapuche people with ingredients both familiar to them and borrowed from the Spanish in the centuries spent fighting over who would control the territory. The most important of these is of course the Goat’s Horn Chile, an ingredient so crucial that if it’s substituted the blend can no longer be called “merken.” The Goat’s Horn Chile is indigenous to Chile and has been cultivated by the Mapuche people for centuries. This seasoning has become somewhat of a celebrity in Chile now, as people are embracing this simple and delicious blend as a part of their cultural heritage and global footprint. You can even find Mapuche people celebrating merken in Los Angeles, California, spreading the joy of this condiment all the way in North America.
What’s in it?
Our Merken Spice is hand blended with smoked paprika, goat’s horn chiles, sea salt, and coriander.
Flavor Profile
Merken Spice tastes smoky, earthy, with a bit of heat and some saltiness to it.
Where to Use
This is a traditionally Chilean condiment, so it is used on traditional Chilean dishes like the lomito or chacarero sandwiches, or on pebre, the famous Chilean salsa. It can be used as a dry dip on things like hard boiled eggs or bread. Chileans are also fond of using it on pizza and meat-based dishes. Beef is especially compatible with the flavor of this smoky, savory spice blend. A favorite Chilean snack is “mani merkén,” or peanuts that have been tossed with Merken Spice.
In dishes from other cuisines, you can use it anywhere that you would use paprika, including goulash. Try sprinkling it on pasta dishes or on lentils. It’s wonderful on roasted vegetables, particularly potatoes or carrots. Combine it with radishes and cauliflower as well, as the smoky flavor compliments these hearty vegetables quite nicely. This is a blend that can be used on anything that needs a hint of chile flavor and works for people who want that earthy, smoked taste but don’t want to invest in a smoker.
Helpful Hints
If you don’t have any Merken Spice on hand, you can substitute it with La Vera Smoked Hot Paprika.