Merkén
What it is
Not a single chile but a Mapuche smoked chile seasoning: dried, smoked cacho de cabra ("goat's horn") chiles ground with toasted coriander seed and salt, sometimes cumin. A rust-red, coarse powder.
How it's made
Cacho de cabra chiles are sun-dried, smoked over wood, then milled with coriander and salt into the signature blend.
Flavor profile
Warm, smoky, and earthy with a gentle building heat and a distinctive coriander-citrus lift from the seed — aromatic rather than fierce.
Culinary uses
A finishing and cooking seasoning across Chilean cuisine: dusted on grilled meats, fish, soups, eggs, and pebre. Pairs with seafood, beef, potato, and avocado.
Regional variations
Indigenous to the Mapuche people of Araucanía; recipes for the blend vary by family and community.
Cultural & historical context
A living indigenous foodway and a symbol of Mapuche culinary heritage, now embraced as Chile's signature spice.
Reference notes
Tags: `dried`, `smoked`, `blend`, `Chilean`, `Mapuche`, `indigenous`, `seasoning`. Related: ají cristal, smoked paprika. Substitute smoked paprika + ground coriander + chile flakes + salt. Sourcing: Chilean importers and specialty spice shops. Link → Mapuche Cuisine, Pebre, Cacho de Cabra.