ACHIOTE
The slightly musky-flavored seed of the annatto tree is also called annatto seed. It
is used for both coloring and flavoring food, usually as a base of seasoning pastes for
meat and fish dishes.ANCHO CHILE
POWDER
The rich, mild, slightly fruit-flavored ancho (hints of raisin and plum) is the
sweetest of the dried chiles. It is a basic ingredient for many Mexican sauces.
AVOCADO LEAVES
Avocado leaves can be used whole, though we recommend toasting them slightly in a pan,
then grind with a mortar and pestle to release their subtle fragrance of anise and
hazelnut. Use in moles, stews, and chicken or fish dishes.
CANELLA
Canella is the softer cinnamon bark from Ceylon. It has a more delicate
flavor than the
darker, stronger bark from Malabar.
CHIPOTLE CHILE POWDER
This hot chile is actually a dried, smoked jalapeno. It has a wrinkled, dark brown
skin and a smoky, sweet, almost chocolate flavor. Use sparingly to add heat and an
exquisite smokey flavor to a soup, salsa or sauce.
EPAZOTE
Epazote is a pungent herb with pointed serrated leaves, a native of tropical America.
Epazote is essential for making Mexican bean dishes, with a unique
flavor best described
as aromatic and pungent, slightly citrus and bitter.
MEXICAN OREGANO
Mexican oregano has a considerably stronger flavor (with more anise
flavor) than its
European cousin. It is very aromatic and sweet smelling, combining well with chiles,
cilantro and epazote.
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