Recaudo de todo tipo (Belizean/Guatemalan whole spice paste)

Belize, Guatemala, and Yucatán — Maya and colonial fusion of indigenous spice preparation with Spanish introduced spices

Recaudo (or recado) in Belizean and Guatemalan cooking refers to spice pastes ground from toasted whole spices — a technique predating commercial spice powders. Recaudo de todo tipo (of all types) can include allspice, cumin, black pepper, cloves, cinnamon, dried oregano, and achiote, all toasted dry and ground to a paste with vinegar or citrus. The toasting of each spice separately before grinding builds complexity. It is the seasoning foundation for stew chicken, braised meats, and soups across Belize and Guatemala.

Warm, aromatic, earthy with allspice-forward note — distinctly Central American and Caribbean flavour signature