Colombian Seasoning Paste

Preparation info
  • Makes about

    350 ml

    • Difficulty


Appears in
Recipes from Brixton Village

By Miss South

Published 2014

  • About

The basis of sancocho, this paste features garlic, peppers, achiote and cumin. It is so popular in Colombia that you can buy shop-bought versions, but it’s easy and inexpensive to make. It will keep for about a week in the fridge or can be frozen in ice cube trays to make it go further.


  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon


Toast the cumin and coriander seeds in a dry pan until the fragrance is released. Remove them from the heat and grind finely in a pestle and mortar with the achiote seeds.

Chop the peppers, onion, spring onion and garlic finely. Combine with the ground spices, oregano and salt and pepper. Either use a blender or take some time with the pestle and mortar to get it as smooth as possible.