Salprieta

Salprieta is an Ecuadorian condiment that is typically served as an accompaniment to various dishes based on rice, plantains, or fish. To make salprieta, peanuts and corn are first toasted and ground into a powder, then combined with annatto, coriander, salt, black pepper, and oregano.

The corn used in the process should be of the canguil blando variety, indigenous to the area, while the achiote seeds give the condiment its dark color. The name of this condiment is derived from two Spanish words: sal, meaning salt, and prieta, meaning dark or brown.