Chimichurri

What is Chimichurri? The South American Charm.

We know Argentina for its premium beef, and it’s because they have a centenary cattle ranching tradition. Authentic cowboys herd cattle in the endless flatlands or Pampas under the shadow of the impressive Alps.

It’s easy to see why grilling cowboy-style on the open flame is such a big deal in Argentina, and where there’s good meat, there're good condiments. Many countries have long-lasting grilling traditions, but none like Argentina and neighbouring Uruguay. Here, meat is a religion, and no ‘Asado’ or grilled meat extravaganza is complete without chimichurri.

Chimichurri is a blend of herbs and spices, which you add to olive oil and vinegar to create a sauce. The spice blend is also a superb rub, and it has many uses, even for food cooked outside the grill. Here’s all you need to know about the delightful chimichurri, the very essence of South American spices.

The History of Chimichurri

The origin of chimichurri is unknown, but there are plenty of versions depending on who you ask. There’s no doubt chimichurri is widespread in Argentina, which is probably why pinpointing its exact origin is tricky.

Some people believe the term chimichurri comes from the name Jimmy Curry. Legend says an Irishman, Jimmy McCurry, created the seasoning to imitate the famous Worcestershire sauce he remembered from back home. Chances are this was not the case, but there’s a big chance the British did influence the creation of chimichurri.

Chimichurri is not dissimilar to a few fresh Indian curries, and Indian cuisine greatly influenced all British colonies. Perhaps the British soldiers who unsuccessfully invaded Argentina during the 19th century developed the aromatic and fragrant sauce in an attempt to make curry with South American ingredients.

Still, there’s evidence that some kind of condiment not dissimilar to modern chimichurri already existed in America long before the arrival of the first European settlers. The Quechua people seasoned meat to preserve it with herbs and spices — was this the very first chimichurri?

Finally, we can’t ignore the similarities between the Argentine chimichurri and the Basque tximitxurri, a combination of herbs used in Northern Spain. Is chimichurri European? Or is it unique to South America? Perhaps we’ll never know, but today, the oily sauce and condiment is now synonym with Argentine cooking, and no table is complete without it.

How to Use Chimichurri?

Using chimichurri is easy. Spice Master’s chimichurri blend is the balanced combination of paprika, celery salt, parsley, oregano, cracked black pepper, garlic granules, onion, chilli flakes. Together, these ingredients make for a lovely dry rub for red meat, pork and chicken.

Still, chimichurri’s greatest expression comes to life when you combine the spices and herbs with red wine vinegar and extra virgin olive oil — that’s how you get the famous chimichurri sauce.

Add chimichurri to sausages in a bun or “choripan”, or just rub it on a thick steak. Although the condiment has many other uses, chimichurri is exceptionally compatible with red meat. The sauce’s freshness, oily character and depth of flavour are unmatched, and they can undoubtedly elevate any meat dish to new heights.

Use chimichurri spices as a dry rub or make a sauce with it. Either way, you’re in for a treat! And when your chimichurri spices are all-natural and crafted with high-quality ingredients, you know it can’t get better. You’ll soon discover why no meal in South America is just about the food — time spend around the table is always a celebration!

Chimichurri, Explained

Chimichurri is an oily condiment with an impressive depth of flavour. Add to that the condiment’s versatility, and you really have a spice to use every day. Here are the elements in Spice Master’s Chimichurri blend.

1. Paprika

Paprika was created in Europe using American peppers. Red peppers are smoked, dried and ground into a powder to become paprika; the spicier the peppers, the more vibrant the results. Paprika soon found its way to Argentina with the enormous European migration, and it’s now a colourful addition to any chimichurri blend.

2. Celery Salt

Salt is a flavour enhancer, and celery salt is a seasoned salt that makes the most out of the earthy and refreshing flavour of celery seeds. An all-natural anti-caking agent and an aromatic in its own right, celery salt helps bring all the elements on chimichurri together.

3. Parsley

Parsley is the most essential ingredient in chimichurri; it’s the star of the show. Although the herb is native to the Mediterranean region, it found a new home in the new world, and it’s now widely grown in South America.

4. Oregano

The classic Mediterranean herb adds herbaceousness and an earthy, sometimes minty flavour to food. Oregano is very compatible with red meat and hearty stews — it’s easy to see why it plays a supporting role in chimichurri.

5. Cracked Black Pepper

Black pepper is a dried fruit rather than a spice. Together with salt, black pepper is considered a universal seasoning and has a place on every table worldwide. Slightly spicy and very aromatic, nothing can substitute freshly cracked black pepper.

6. Garlic Granules

Garlic is another critical element in chimichurri. Parsley’s freshness hits you first, leaving a warm, garlicky flavour in the back palate, making the condiment inviting and almost addictive!

7. Onion

Onion is also an aromatic base for some of the most successful spice blends on the planet. Onions can be pungent, but they’re also sweet and fragrant. Together with garlic, onion sets the stage for the fresher flavours of herbs in our chimichurri blend.

8. Chilli Flakes

Last but not least, a little spiciness goes a long way when it comes to chimichurri. Red meat is fatty and can fatigue your palate, and that’s where the subtle heat of pepper flakes comes in. Chimichurri is not spicy at all, as chilli flakes are just an accent and flavour enhancer.

Chimichurri Can Do It All

Combined with extra virgin olive oil and vinegar, chimichurri is the only sauce you need for your next grilling party. Its compatibility with anything kissed by smoke and fire is unique.

The fragrant spice blend is more than grilled meat, though. Use it as a rub or flavour your favourite puff pastry empanadas. Bless your food with that exciting South American spirit and share a wonderful meal with friends and family.

Spice Master’s Chimichurri spices are all-natural and authentic — they’re the best way of elevating your cooking to new heights, Andean heights, that is.