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Anis Seed / Anis (Don Enrique Brand) Baby Leaves/Hojas de Laurel (Don Enrique Brand) Boldo Leaves / Hojas de Boldo
Anise Seeds smell and taste like licorice. They are primarily used to flavor fish, poultry, and stew as well as root vegetable dishes. Bay Leaves are extremely pungent, with a sharp, bitter taste. Boldo leaves may be used in cooking like bay leaves, though they have a stronger flavor than bay leaves.
Caliente Chile Assortment Chamomile Flowers (Don Enrique Brand) Chamomile Tea / Te de Manzanilla (Don Enrique Brand)
Salsas, Chile Rellenos, Moles, Enchiladas... so many tasty dishes to choose from when you have fresh and dried chiles at your fingertips! Chamomile is also one of the safest herbs to use. Chamomile tea has a mild, fruity flavor and is most popularly used to reduce stress, promote relaxation and restful sleep.
Chile Pistachio Nuts Coquitos Corn Husk
Don Enrique's Chile Pistachio Nuts are a deliciously spicy, crunchy snack sensation! Melissa’s Coquitos are nuts cultivated from a Chilean Palm trees. They closely resemble coconuts in appearance but are much smaller. They taste of rich coconut with a sweet, nutty taste and have a crunchy texture you'll love. Corn Husks, from Don Enrique (a complete line of Latin items from Melissa’s) are extremely popular in Latin and Caribbean cuisine.
Dried Anaheim Chiles Dried Ancho Chile Dried Cascabel
Excellent roasted or stuffed for chile rellenos, their sweet, mild flavor is used in a broad range of Latin dishes.
Full-bodied, but mild; used to flavor salsas, dips, and mole sauces.

Chile Temperature Scale:  3-5
Flavorful and smoky with an acidic bite, used primarily for sauces and soups.

Chile Temperature Scale: 4
Dried Chile Chipotle Dried Chile Guajillo Dried Chile New Mexico
A large, dried, smoked jalapeno, the Chipotle is also known as a chile ahumado or chile meco. Tan to coffee brown in color, the Chipotle is veined, ridged and measures 2-4 inches long and 1 inch across. Producing a subtle, deep heat, Chipotles are used widely in Mexican and Latin cuisine. Measuring about 4-6 inches long, the Guajillo has berry tones with a sweet heat and is commonly used in salsas, chile sauces, soups and stews. Melissa’s Dried New Mexico Chiles are preferred for use in sauces, soups and stews. In their dry form, these chiles are also used to make decorative wreaths and strings (ristras).