Popular Herbs and Spices in Cuban Cuisine

If you live in or near our luxury South Florida apartments, then you’ve undoubtedly come across some pretty amazing Cuban food during your time in Miami. 

Cuban cuisine accounts for a fair portion of Miami’s most popular foods and dishes. Recipes are passed down through generations and secret sauces are held close, but there’s nothing stopping you from giving it a try on your own!

Here are some of the most commonly used spices in Cuban cooking that you will learn to recognize in any Cuban dish.

Spices used in Cuban cooking

Adobo sauce

Though Adobo sauce is a popular condiment in Mexican Cuisine, a variety of Adobo sauce is also often used in Cuban Cuisine. A typical Adobo sauce includes ingredients like garlic, salt, cumin, oregano, black pepper and lime juice, all blended together and incorporated into a rich tomato paste.

The sauce is often used as a marinade for red meat, chicken and fish.

Sofrito sauce 

You can't have Cuban cooking without a good sofrito sauce nearby. Though the exact recipe varies region-by-region, city-by-city and even household by household, most sofrito sauces are made by blending vegetables, herbs and spices into a puree or chunky sauce. Cuban sofrito sauces usually include tomatoes, garlic, red peppers and onions, though the occasional green pepper sauce is also popular.

Cinnamon

Don't underestimate the power of a sweet spice like cinnamon. This earthy, barky spice is a staple in many Cuban desserts and sweets from arroz con leche to flan to tres leches cake and more. It can even be used in a rich meaty dish for a touch of sweet spicy flavor. 

Try this Cuban cake with honey to see how cinnamon shines in this traditional dessert.

Bay leaf

The bay leaf is native to Europe and was brought to the Caribbean by Spanish colonists hundreds of years ago. This woody, almost bitter leaf does well in savory Cuban dishes like ropa vieja and carne guisada. 

Cilantro/coriander

A good bunch of fresh cilantro goes well with anything from rice to veggies to chicken, beans, salsas and more. It’s light and fresh and balances heat and spice well, and when blended into a zesty Mojo sauce it’s downright delicious. 

Parsley

This herb is available in two forms: flat leaf parsley (also known as Italian parsley) and curly parsley. Both are light and grassy in taste without being too overwhelming, though the curly variety offers more texture than its flat cousin. 

A good handful of parsley is a key ingredient in a good sofrito sauce, but don’t add enough to make it taste like a spoonful of freshly-mowed lawn. 

Lime

Cooking is a balance of salt, fat acid and heat, and lime is just the kind of acid that pairs beautifully with Cuban dishes. A squeeze of lime on some garlic-y black beans can elevate the profile of the simple dish, as does a bit of lime zest on some chicken or shrimp. 

Grate the zest for a strong, powerful lime taste, or use the juices for a more subtle hint of the citrus fruit. It’s up to you!

Cumin

What would the world be without cumin? It would be sad, most likely, since cumin is the best.

Cumin has a nutty, earthy, slightly bitter taste that is commonplace in Cuban dishes. It adds a smoky element to many dishes and complements other spices like chili, cilantro and cinnamon well. 

Garlic

While not technically a spice, garlic plays a prominent role in seasonings and spice blends used in Cuban cuisine. 

You’ll find garlic in nearly everything, though mostly in its fresh form instead of its dried powder form. 

Oregano

Oregano is a popular herb in Spain which, in turn, meant that it became a popular herb in Latin America and the Caribbean.

Cuba had an especially ideal climate for growing this pungent, woody herb. Thanks to some diligent farming and cultivation practices, Cuban oregano has even surpassed its ancestor Greek Oregano in terms of flavor, strength and aroma. 

Naturally, this means that oregano plays a large part in Cuban cuisine. You’ll notice the strong, minty herb in black beans, alongside chicken dishes, atop vegetables or seasoned on beef. 

Paprika

Paprika is a popular red spice all over the world and can come in many spectacular forms.

Regular paprika, which is the most common here in the United States, is neither sweet nor spicy, yet it contains both elements and pairs well with those complementary flavors. Hot paprika is made with spicier peppers, obviously, and smoked paprika has a distinct smoky taste to the bright red spice.

There are different varieties of this spice all over the world, but all of them will go perfectly with your collection of Cuban cooking spices!

Whether you’re making ropa vieja for the millionth time or trying your hand at a classic Cuban sandwich, you’ll be drawing from the same collection of spices and herbs that have found their ways into Cuban cuisine over time. 

Enjoy!

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Featured photo courtesy Pixabay/monicore