Filipino Spices

• Annatto seed is a Mexican spice that tints many Filipino dishes a vivid reddish-orange color, without adding much flavor. Spanish paprika often plays a similar role, but adds a smoky essence. Spicy chilies, especially Thai bird's eye chilies, add a spicier kick to many dishes.

Filipino Herbs

• Banana leaves often serve as wrappers for steamed Filipino dishes. These giant leaves are not meant to be eaten, but they impart a mild herbaceous flavor to anything that cooks in them. Bay leaves, which are also too tough to chew, add a woodsy flavor to braised dishes. Chicken adobo, perhaps the most famous Filipino dish, includes bay leaves.