Chile de arbol Literally translates to "treelike" named after the long twiggy appearance. Also referred to as chile de arbol it is used in sauces and fresh salsa dishes.
The vanilla bean is the seed pod of the orchid and the flavor comes from it's many tiny seeds inside the pod. Read our culinary guide to vanilla terminology and products. From extracts, to flavors, Mexican imports and more.
The agave is a desert plant with many culinary uses. Learn about the history of the plant and how the agave is used, including recipes.
Huitlacoche pronounced [wee-tlah-KOH-cheh] (also spelled cuitlacoche) is a fungus which grows naturally on ears of corn (Ustilago maydis). Learn about this Mexican delicacy also know as a corn truffle. Prepare fresh huitlacoche. Learn about the history of huitlacoche. Find where to buy canned or frozen huitlacoche.