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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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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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Native to South America, the Aji Amarillo chile is a bright-orange, thick-fleshed chile with a medium to hot heat level.
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Native to South America, the Aji Panca chile is a dark red, mild pepper with a smoky, fruity taste.
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Bhut Jolokia peppers are one of the hottest chiles on the planet. A native chile of India, the Bhut Jolokia chile measures at a searing 1 million Scoville heat units, while the common Jalapeno measures a range of 7,000 – 11,000 Scoville units. Officially it made the Guinness Book in 2007 for hottest pepper in the world.
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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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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).
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A wild herb with a sharp, strong flavor often compared to cilantro.
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Try adding pickling spices to boiling water when making seafood for a unique flavor. Use as a delicious meat marinade.
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A pungent herb used especially in Italian cooking to flavor meats and tomato sauces.
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Prepare yourself for any culinary situation with these intensely flavored pantry essentials.
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Granulated garlic is made from dried garlic and contains no salt or any other spices.
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Ground Annato seeds impart a rich yellowish-orange color to stews and sauces.
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When fresh Anaheim chile pepper is dried, it is called Chile California. This powder form has a fairly mild, earthy flavor with just a hint of heat. Add this spice to casseroles, stews and soups. It can also be used to make mole, a very tasty and traditional Mexican sauce.
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Vegetables
