Brazilian cuisine, celebrated for its diverse and flavorful dishes, owes much of its character to “temperos.” These ingredients are more than simple seasonings; they are the aromatic heart of many traditional recipes, providing a foundational taste that defines the country’s culinary identity.
What Are Temperos
Temperos refer to the foundational aromatic ingredients and seasoning blends that establish the flavor base in Brazilian cooking. They are not merely individual spices but often a combination of fresh and dried components, providing depth and authenticity to traditional dishes. They serve as the initial layer of flavor, often sautéed at the beginning of the cooking process to release their aromas and infuse the entire dish.
Common Brazilian Temperos
Common Brazilian temperos include garlic (alho) and onion (cebola), an indispensable duo providing a sharp, savory foundation for most dishes. Fresh herbs like parsley (salsinha), chives (cebolinha), and cilantro (coentro) are often combined to create “cheiro-verde,” a versatile blend adding freshness.
Bay leaves (louro) contribute an earthy note, especially in stews and bean dishes. Black pepper (pimenta do reino) offers pungent heat, while chili varieties like malagueta add spice.
Cumin (cominho) imparts an earthy, slightly bitter flavor, frequently found in feijoada. Paprika (colorau or urucum/annatto) is used for its vibrant red color and subtle, peppery flavor. Turmeric (açafrão-da-terra) provides a mild flavor and bright yellow hue. Salt (sal) enhances all other flavors.
How To Use Temperos In Cooking
The use of temperos in Brazilian cooking often begins with refogado, a fundamental technique. This involves sautéing chopped onion and garlic in oil or fat until golden brown, creating a rich aromatic base. This initial browning step is crucial for developing the characteristic flavor profile.
Beyond refogado, temperos are combined in various ways. For instance, a blend of garlic, onion, and herbs can be prepared in advance as “tempero pronto” (ready seasoning). This pre-made paste serves as a versatile base for soups, stews, or marinades.
Specific spice blends, such as Tempero Baiano from the Bahia region, incorporate ingredients like cumin, oregano, paprika, and various peppers for a bold flavor. This blend seasons fish, chicken, vegetables, and stews, and can also form marinades. For dishes like feijoada, bay leaves, garlic, and cumin are often combined to enhance the deep flavors of the black bean and meat stew.
Storing Temperos
Proper storage maintains the potency and extends the shelf life of both fresh and dried temperos. Fresh herbs like parsley, chives, and cilantro can be kept vibrant by storing them in a jar with water and refrigerating. Alternatively, fresh herbs can be chopped and frozen in ice cube trays with water or oil for longer preservation.
Dried spices and herbs should be stored in airtight containers, in a cool, dry, dark location away from heat. Whole spices retain freshness for up to two years, while ground spices typically last about six months. Some red spices, like paprika, may benefit from refrigeration to maintain color and flavor.