Why Tajín is our favorite anti-inflammatory condiment

meYKYK: Everything tastes 100 times better with just a little Tajín. Made from a perfectly balanced blend of dried red chilies, salt, and dried lime juice, this Mexican seasoning adds the perfect amount of salt, flavor, and heat to anything from fresh fruit and corn to tacos, popsicles, and tortilla chips. , and daisies.

By the way, in addition to its ability to instantly transform a bland dish into something that will delight each of your taste buds, Tajín also contains significant anti-inflammatory benefits. If you’re ready to learn more about Tajín’s rich history, its many health benefits, and how to use it in every dish you serve, read on.

What is Tajín and where did it come from?

The story goes that Tajín was born on December 23, 1985 in Guadalajara, a city in western Mexico. The product had humble beginnings, with the owners selling the bottles one by one to local stores before expanding their business. After finding great success in the Mexican market, Tajín made its way to the United States in the early 1990s. In the early 2000s, the product underwent some minor makeovers and began to explore its global potential across continents. such as Europe, Asia and Africa. Today, the product can be found in more than 30 countries worldwide and proudly represents some of the bold and delicious flavors of Mexican cuisine.

According to the Tajín website, the product is now produced in Zapopan, Mexico, a city neighboring Guadalajara. As mentioned, it’s made from a simple mix of chili peppers, lime, and sea salt. By the way, don’t be fooled by the chili base and bright red hue that might make you think the Tajín is hot on the level of a ghost pepper; rest assured it is not. This condiment is made with mild chilies that pack all the flavors with a modest amount of spice, perfect for seasoning just about anything.

What makes Tajín anti-inflammatory?

One of the main ingredients in this condiment is chili, which is also one of the best anti-inflammatory ingredients out there. Chili peppers, which get their heat from an anti-inflammatory compound called capsaicin, may help with vascular and metabolic health, work to combat symptoms of free radical damage in the body, and some findings suggest they may also have anti-cancer properties. Finally, according to American Heart Association Scientific Sessions report that analyzed diet and mortality data from four large international studies, chili consumption can reduce the relative risk of mortality from cardiovascular disease by 26 percent.

How to use Tajin

While everyone has a different *favorite* way to use this seasoning (mine is drizzled over fresh mango slices), know that Tajín can be used to season sweet and savory dishes alike. For starters, you can make fruits like oranges, watermelons, mangoes, and pineapples taste even more vibrant and tangy. We also recommend adding Tajin to vegetables like corn on the cob, potatoes, avocados, cucumbers, and carrots to appeal to the picky eaters in the family. You can also add a dash to grilled chicken, fish, sour cream, guacamole, or as a topping for soup for a while. I don’t know quoi.

Another common combination you may find is freshly cut fruit with Tajín mixed with Chamoy sauce, which is also a popular Mexican condiment made from dried chilies, lime juice, and fruit, usually mangoes, apricots, or plums. The sweet, sour, sour and spicy flavor of the sauce combines perfectly with the acidity and saltiness of the Tajín; together, they are the ideal pairing rich in umami. You can also find esquites or elotes (grilled Mexican street corn) with a dash of something creamy like mayonnaise, sour cream, or cream, served with Mexican cotija cheese, a squeeze of lime, and a sprinkle of Tajín.

Tajin plus these gut-friendly black bean tostadas? Talk about a match made in heaven:



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