Merkén
Smoked chili condiment from Mapuche cuisine.
Merkén, also called merquén, is a smoked chili pepper condiment from the Mapuche culinary tradition in Chile. When ground, it is frequently blended with other ingredients. The base pepper is the dried, smoked red variety known as "cacho de cabra" (Capsicum annuum var. longum). These peppers are first sun-dried, then smoked over a wood fire, and hung for storage before grinding. Once reduced to powder or flakes, the pepper is commonly mixed with salt and toasted coriander seed. Commercially, "natural merken" contains only salt added, while "special merken" includes coriander seeds, with a typical composition of roughly 70% chili, 20% salt, and 10% coriander seed.
Though originating from the Mapuche cuisine of Chile’s Araucanía Region, merkén is also used across Chilean cuisine as a substitute for fresh chili. Since the early 21st century, it has gained attention from professional chefs and entered international markets, while remaining widely used in Chile. Common applications include seasoning lentils, gold potatoes, and sautéed vegetables; as a dry rub for tuna, lamb, pork, duck, or beef; as a sprinkle or spice rub for seafood like crab; added to stews, savory pies, and purees; used in ceviches; mixed with cow or goat cheese; and combined with peanuts or salty olives.
- Field
- Condiment
- Known for
- Smoked chili pepper used in Mapuche and Chilean cuisine
- Base ingredient
- Cacho de cabra pepper (Capsicum annuum var. longum)
- Common additions
- Salt and toasted coriander seed
Lore & Background
Merkén originates primarily from the cuisine of the Mapuche of the Araucanía Region of Chile. The base ingredient is the smoked pepper 'cacho de cabra', a dried, smoked, red pepper that is sometimes ground with toasted coriander seed and salt. The peppers are dried naturally in the sun and then smoked over a wood fire, then stored by being hung to dry prior to grinding.
Reader's Guide
Merkén is a traditional condiment in Mapuche cuisine in Chile, but has also been used in Chilean cuisine as a replacement for fresh chili. Since the beginning of the 21st century, merkén has drawn the attention of professional chefs and has begun to find an international market, at the same time having widespread use in Chilean cuisine. It is used as a general condiment for dishes such as lentils, gold potatoes, and sautéed vegetables; as a dry rub for meats; as a sprinkle or spice rub for seafood; and as an addition to stews, savory pies, purees, ceviches, cheese, peanuts, or salty olives. Commercially, 'natural merken' contains only salt, while 'special merkén' contains about 70% chili, 20% salt, and 10% coriander seed.
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