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Bay Leaves are extremely pungent, with a sharp, bitter taste.
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Salsas, Chile Rellenos, Moles, Enchiladas... so many tasty dishes to choose from when you have fresh and dried peppers at your fingertips!
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Chamomile is also one of the safest herbs to use.
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Don Enrique's Chile Pistachio Nuts are a deliciously spicy, crunchy snack sensation!
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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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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. Pepper 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 pepper 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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Hot & spicy, used most often in stir-fries and other Asian recipes. Pepper Temperature Scale: 7-8
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A wild herb with a sharp, strong flavor often compared to cilantro.
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The Ghost Jolokia Pepper is one of India’s most popular pepper varieties.
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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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It has been estimated that the Habanero is 30-50 times hotter than the jalapeno.
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Vegetables
