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A frost-free environment is necessary for the cultivation of Melissa's Aloe Vera Leaves. Aloe Vera gel is obtained by crushing the leaves.
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Anise Seeds smell and taste like licorice. They are primarily used to flavor fish, poultry, and stew as well as root vegetable dishes.
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Bay Leaves are extremely pungent, with a sharp, bitter taste.
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Boldo leaves may be used in cooking like bay leaves, though they have a stronger flavor than bay leaves.
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Cactus Leaves or Nopales (noh-POH-lays) are leaves which stem from the large Mexican cactus nopal.
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Salsas, Chile Rellenos, Moles, Enchiladas... so many tasty dishes to choose from when you have fresh and dried chiles at your fingertips!
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Don Enrique’s Canela (Cinnamon Sticks) is harvested from the inner bark of the stems of a tropical evergreen tree. Canela curls into long quills when dried. Cut into lengths, canela is sold as is or may be ground into powdered cinnamon and used for baking and cooking.
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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.
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Corn Husks, from Don Enrique (a complete line of Latin items from
Melissa’s) are extremely popular in Latin and Caribbean cuisine.
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Crushed red pepper is made from the perfect blend of premium hot and mild chile pepper flakes and seeds.
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Excellent roasted or stuffed for chile rellenos, their sweet, mild flavor is used in a broad range of Latin dishes.
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Full-bodied, but mild; used to flavor salsas, dips, and mole sauces.
Chile Temperature Scale: 3-5
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Flavorful and smoky with an acidic bite, used primarily for sauces and soups.
Chile Temperature Scale: 4
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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.
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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.
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Vegetables
