Modern Filipino recipes are delectable dishes that are at par with the world’s best. But modern recipes depend on both modern and native spices. Common spices in cooking modern recipes and dishes are the following:
Annatto or “atsuete” in the vernacular are dark red seeds used for natural food coloring of vegetables, meat, and fish recipes. These are tear-shaped seeds found in clusters inside one-inch diameter balls covered with curly fibers. Annatto is bland, but Philippine cooking considers it a “spice” that often goes with other spices. Recipes are enhanced by coloring. Some food colorings are synthetic and may prove harmful to health, but not annatto seeds. They’re natural. Modern Philippine red dishes are “spiced” up with them.
Butter is also a favorite, not only as a cooking oil substitute, but also to improve flavors of dishes. In this sense, butter is commonly thought of as a spice. It is wholly of milk and cream and is applied in recipes for a thick, creamy touch. Butter is used for frying, sautéing, mixing in the middle of cooking, or a melting topping on dishes.
Cheese is another modern Philippine spice. A lot of recipes use it for creamy dish textures and taste. Cheese is also used as a melting topping on various dishes like lasagna, baked spaghetti or macaroni, beef mechado and local hamburgers. Cheese is also grated and mixed as a spice in many dishes like vegetable salads, beef caldereta. Cheese is wholly of dairy products, and popular varieties are cheddar, edam, white cheese (from goats’ milk), and parmesan. Cheese melts are also used as dips to supplement other recipes.
Native chili. This is an all-time favorite in Philippine culinary arts. They are a very dependable hot spice to liven up the taste buds and appetite. They can be applied as a recipe ingredient while cooking hot and spicy dishes, and they can also serve in hot sauces and dips. Chicken “tinola” and pork “sinigang” are among the recipes that may include native chili as an ingredient.
Cornstarch is also commonly used in a lot of recipes as a spice. It achieves a thick, creamy, and subtle sauce or stew for a lot of dishes. It is also a cheaper substitute for milk and cream for the same purpose. Cornstarch is dilute in water first before mixed in recipes.
Modern Philippine recipes are rich in ingredients and spices that perk up the savory qualities of dishes. Common spices responsible for delectable dishes are often cheap recipe mixes.