​​​​The Tasty Ingredients That Give Tajín Seasoning Its Famous Tang

Developed in Mexico in 1985, Tajín Clasíco is a flavor juggernaut that has almost single-handedly cornered the chile-citrus seasoning market, establishing itself as the go-to in its category for many consumers. Since proliferating in America (starting in the 1990s) and beyond, it has brought its mouth-puckering tartness and low-key heat to everything from chips to cocktail glass rims. The unique, craveable taste of this spice blend comes not just from the peppers, but also from lime and citric acid, which makes it bounce around your tongue and keeps you coming back for more.

Today, Tajín is a household name thanks to its proprietary blend of arbol, pasilla, and guajillo chiles, which impart smoky, earthy, and fruity notes. The heat in these peppers is tempered by lime in the form of dehydrated lime powder (dehydrating intensifies the citrus taste). The citric acid, originally derived from lemons but now more commonly made from the mold Aspergillus niger, not only acts as a preservative but also doubles down on the tartness front. The end result is a rust-colored flavor enhancer that is far greater than the sum of its parts.

Tajín's cheeky marketing tagline of making everything good taste better speaks to the heart of its product. The seasoning amplifies the flavors of everything you care to sprinkle it on, and the possibilities are vast. Traditional targets are tropical fruits, vegetables, and snacks, but its application really improves just about anything due to the lime and citric acid's inherent tanginess. Unconventional takes include using Tajín to make candy apples more craveable, roasted nuts more tantalizing, and even pasta dishes zingier. Tajín also comes in a spicier version with the addition of significantly hotter habanero peppers, and the brand produces a line of sauces, including a chile-lime hot sauce and a fruity chamoy. (For those not familiar with chamoy, it is another spicy, sweet and sour flavor bomb that relies on pickled fruits like apricot and mango for its base.)

There's really no end to the ways that Tajín can brighten up everyday foods, as this piquant, acid-forward flavor booster is an equal opportunity tool. Some of the best ways to use Tajín beyond its original cocktail glass rim trick are a quick dip to round out the flavors of icy popsicles, tossed into popcorn for a quick snack, and as a secret ingredient to make your homemade guacamole, queso, or other dips hard to resist. Clear a spot next to your salt and pepper, as this powerhouse spice blend may just become your indispensable seasoning move.