Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Is merquén the new pimentón?

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Not so very long ago, Spanish pimentón (smoked paprika) was relatively exotic in the US. For those in the know, it was an impressive secret ingredient, capable of adding a mysterious smoky edge to any food—I’ve even added it to peaches.

Now that it’s gone mainstream, with McCormick selling smoked paprika in supermarkets, I’ve been wondering what the next pimentón might be. I’m hoping it’ll be Chilean merquén, because I think the world should know about this stuff. It’s a blend of smoked chile flakes, salt, cumin, and coriander made by the Mapuche, and indigenous people of Chile.

Many months ago, a colleague passed along a sample to me, but I’ll confess that I put it in my pantry and promptly forgot about it. Later, I was hunting for something to spice up a hash that I’d made, and lo and behold, there was that merquén. I sprinkled it on, took a bite, and yowza—what a flavor party! I went back for more…and more. It brings a salty, smoky kick of heat plus the fragrance of coriander and cumin. Since then, I’ve also used it as a seasoning on seared fish, a coating for a log of goat cheese, and as an infusion in olive oil for dipping bread—all delicious.

To learn more about the brand I tried, Etnia, visit www.etnia.cl. If you want to try it for yourself, it’s available from the Gourmet Import Shop on www.amazon.com.


Leave a Comment


  • SebastianDib | 06/08/2009

    Jennifer, yesterday I was looking on the web and I found this interested article of my product "merquén Etnia". My name is Sebastián Dib and I am the owner of this company. We will be at the Summer Fancy Food in NY this June on the boof number 1528, 1629 at the Chilean pavilion. It will be incredible if you go to the show, you can visit us. Also I am the Vicepresident of the Gourmet Asociation and we will have a lot of fancy products at our boof. Thanks, Sebastián (sdib@etnia.cl)

Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.