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Spices are very prominent Colombian cuisine with just about every dish highlighted by mild heat. Some of the main seasonings used are:

Achiote
These are ground seeds from an Annatto bush. Usually found in powder or paste form. Deep red-orange color and used mostly for coloring. Has a subtle pepper flavor.

Allspice
“Jamaican pepper,” has a spicy sweet flavor like cinnamon or cloves. It is a key ingredient in both sweet and savory dishes.

Chili Peppers
Chilies are an important part of Colombian cuisine. The type of pepper used affects the flavor and heat of the dish. Chilies are a very versatile ingredient.

Cinnamon
Cinnamon is used both in desserts and main dishes either ground or in stick form.

Cracked Black Pepper
This spice is used to bring dishes to a different level of heat.

Cumin
Very aromatic spice that Colombian cooks add to soups and stews. Whole seeds are toasted to release the aromatics and ground before adding to the dish.

Garlic
Particularly important to Colombian dishes. It helps to season seafood, meat, rice and breading.

Salt
Featured in nearly all Colombian food, salt is a dependable table spice in restaurants and homes across Colombia.

Spice mixes are also heavily used in Columbian cooking, often containing garlic powder, Mexican saffron and cumin.