IYKYK: Everything tastes 100 times better with just a little sprinkle of Tajín. This Mexican seasoning—made from a perfectly-balanced blend of dried red chilis, salt, and dehydrated lime juice—adds the perfect amount of saltiness, zestiness, and spiciness to anything from fresh fruit and corn to tacos, ice pops, tortilla chips, and margaritas.
By the way, in addition to its ability to instantly transform a bland dish into something that’ll tantalize every single one of your taste buds, Tajín also packs major anti-inflammatory benefits. If you’re ready to learn more about the rich history of Tajín, 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 western city in Mexico. The product had a humble start, 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 ’90s. At the start of the 2000s, the product underwent some minor makeover adjustments and began exploring its worldwide potential in continents like Europe, Asia, and Africa. Today, the product can be found in more than 30 countries globally, 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 neighboring city of Guadalajara. As mentioned, it’s made from a simple blend of chili peppers, lime, and sea salt. BTW, don’t be fooled by the chili pepper base and the bright red hue that might make you think Tajín is ghost-pepper-level spicy—rest assured, it’s not. This seasoning is made with mild chili peppers 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 primary ingredients in this seasoning is chili pepper, which also happen to be one of the best anti-inflammatory ingredients out there. Chilis, which get their heat from an anti-inflammatory compound called capsaicin, can help with vascular and metabolic health, work to combat symptoms of free-radical damage in the body, and some findings suggest that they may have anti-carcinogenic properties as well. Finally, according to the American Heart Association Scientific Sessions report that analyzed diet and mortality data from four large international studies, consumption of chili pepper may reduce one’s relative risk of cardiovascular disease mortality by 26 percent.
How to use Tajín
Although everyone has a different *favorite* way to use this condiment (mine is showered over fresh mango slices), know that Tajín can be used to season both sweet and savory dishes alike. For starters, it can make fruits like oranges, watermelon, mangoes, and pineapples taste even more vibrant and tangy. We also recommend adding Tajín to vegetables like corn on the cob, potatoes, avocados, cucumbers, and carrots to entice the picky eater in the family. You can also add a dash of it to grilled chicken, fish, sour cream, guacamole, or as a topping on soup for a little je ne sais quoi.
Another common pairing you might find is freshly cut fruit with Tajín mixed together with Chamoy sauce, which is also a popular Mexican condiment made of dried chilies, lime juice, and fruit—usually mangos, apricots, or plums. The sauce’s sweet, tangy, tart, and spicy taste pairs perfectly with the acidity and saltiness of the Tajín; together, they’re the ideal umami-rich pair. You might also find esquites or elotes (grilled Mexican street corn) with a schmear of something creamy like mayo, sour cream, or crema, served with Mexican cotija cheese, a squeeze of lime, and a sprinkling of Tajín.
Tajín plus these gut-friendly black bean tostadas? Talk about a match made in heaven: