Blue corn is one of the oldest varieties of corn dating back to the pre-Colombian era. Blue corn is open-pollinated, so its growth is not as easily regulated as is that of commercial hybrid yellow or white field corn. Blue corn tortillas, with its higher protein content than average hybrid white corn tortillas is a great addition to your diet.
CHAPULINES "FUTURE FOOD"
Insect eating is in our dietary future, or at least should be. Insects are packed with protein, much less damaging to the environment than other livestock, CHAPULINES spanish word for grasshoppers, are an old culinary tradition in Mexico. Eating them as snacks with lime juice, chilli powder and salt, put in a tortilla with salsa for a taco, sprinkled on top of an orange to sip a Mezcal are among the most common uses.
CUITLACOCHE ANTI-AGING GOODNESS
The "Aztec Corn Truffle" is an edible mushroom delicacy that grows attached to the ear of the corn when the rains are abundant, it is recognised for its unique culinary properties and high nutritional content. Earthy and somewhat smoky is delicious in soups, instead of regular mushrooms, filling for quesadillas, crepes and enchiladas.
Our Chiles are available in Pod, Flakes and Powder
Mexican Chiles are intended to add heat and flavour. However, some have a more particular flavour which makes them special to combine with other foods, while others are versatile as can just add a kick of spice but can be mixed with almost any food. From fruity, to smoky and dry, you can pick your favourite and make your own blends at home.
Chile Ancho Dried version of the meaty green poblano peppers have a deep red color and wrinkled skin. They are sweet, smoky hot, with a hint flavor slightly like raisins. Sweetest of the dried chiles. Use: Cooked salsas, stews, soups, filled with cheese and meat. Heat Scale: Medium-hot. 1,000-1,500 on the Scoville Scale Chile Pasilla Its name (Pasilla is a spanish diminutive forraisin) describes well its dark and wrinkled skin. It is the dried form of the Chilaca Chile. Mild to medium hot, rich flavored with berry-raisin overtones. Use: Cooked salsas, stews, soups. Heat Scale: Medium-Hot Heat 1,000 to 2,500 Scoville Scale
Chile Guajillo The Guajillo Pepper is a typically dried chile that has a mild to medium level of spicyness. It has a good kick at the end that has made it popular and base for many salsas. Use: It is used for rubs, salsas, and tamales. Heat Scale: 2,500-5,000 on the Scoville Scale.
Chile Mulato Mexican mulato chiles are part of the famous “trinity” used in mole. Use: Sauces and Stews. Pairs nicely with meats and has a chocolate, licorice tones with undertones of cherry and tobacco. Closely related to the poblano (ancho) and usually sold dried. Heat Scale: is 2,500 to 3,000 on the Scoville scale. Mild to medium hotness.
Chile Cascabel Cascabel chiles [kahs-kah-BEL] Also know as ball chile means "rattle" and the name refers to the shape of the chile as well as the sound the seeds make when a dried chile is shaken. The cascabel chile is deep red to brownish in color when dried. Use: Toast on a pan then grind or reconstitute. Great to add in sauces and stews. Heat Scale: 4,000 - 5,000 on the Scoville Scale
Chile Morita Like the larger mora chile, this is a smoked and dried small red jalapeño. Substitutes: chipotle (larger) OR mora chile (larger) Use: In cooked sauces, and marinades for meats. Heat Scale: 4,000-5000 in the Scoville Scale.
Chile Piquín Also from the Capsicum annuum, this variety originates from the city of Queretaro, Mexico. This chile has a bright red color when its completely ripe. Their shape is long and pointy and can also be dried. The plant is robust and can reach 1.50 m height. Heat scale: 4,000 - 5,500 on the Scoville Scale Pequin Peppers are very hot, 7-8 times hotter than jalapeños. Uses: include pickling, salsas and sauces, soups, and vinegars.
Chile Chipotle From the Nahuatl word chilpoctli (meaning "smoked chili"), is a smoke-dried form of the famous Jalapenos Chile Pepper. It is a medium to large size chile, which has a war and burning sensation. Authentic chipotle is prepared in isolated smokehouses. Use: in soups and stews, add in any marinades, chop them and enhance the flavor of tacos. The addition of chipotle peppers in your dishes is a great way to spice up your meals and improve your family's health. Heat Scale: 5,000 - 6,000 on the Scoville Scale
Chile Mora It is a type of Jalapeño, its made when the jalapeño is dried by sun light or in an oven. Colour: dark violet ;Taste-aromatic sweet spicy fruity; Use: Cooked sauces, stews, mixes well with morita, mulato and guajillo peppers. Heat Scale: 6,500 to 7,500 in the Scoville Scale
Chile de Arbol These long thin peppers that turn red when dried have been cultivated and used since the Pre Hispanic period in Central and South America. They can be found in dierent sizes but in average is 7 cm long and 1 cm wide. Warning: when handling this chili, don't rub your eyes, and can be very irritating on hands. Heat Scale: 15,000-30,000 (HOT) in the Scoville Scale
Chile Habanero Habanero chili comes from the Amazonas region, and from there it was spread through Mexico. Today it is mostly produced in the Yucatan Pensinusla Mexico. Habanero's popularity comes from its high heat, its fruity, citrus-like flavor, and its oral aroma. It is known as a chilli that does not cause you ulcers or irritation after eating. Use: with Pork Dishes, sauces, soups. Mix with orange juice, lemon and get a spicy sauce for tacos. Heat Scale: Very Hot, 100,000–350,000 on the Scoville scale
MOLE NEGRO Mole negro (black mole) is probably the most well known version of mole and it’s almost always made with bittersweet chocolate, ground almonds, and charred chile peppers. Mole rojo is similar, but it’s made without the chocolate and has a brighter spicy flavor. Green and yellow moles are made with fresh ingredients like epazote, Mexican oregano, and marjoram. Use: Mole sauce can be mixed with Chicken, Pork and Beef.
ADOBO Mexican adobo sauce is made of dried chile ancho and guajillos. This adobo sauce can be used in a variety of authentic Mexican recipes. Can be used as a marinade for favorite meats or seafood. Add a little broth to the adobo and you can do a nice enchilada red sauce. Use: Delicious for marinating pork and chicken. PIPIAN PIPIAN or better said "pepián", the main and special ingredient of this tasty type of mole are the toasted pumpkin seeds then grinded. This is then added to a mix of dried chilies, pepper and spices. Use: Best with Chicken.
ACHIOTE Achiote and annatto product extracted from the seeds of the evergreen Bixa orellana shrub/tree. The seeds are dried and used whole or ground as a culinary spice. The product goes by many names but "achiote" which comes from the Nahuatl language of the Aztecs in Mexico is the most famous and used name, annatto by the Caribs, and achuete by "Filipinos". Achiote is native to the tropical areas of the Americas including the Caribbean and Mexico.The Spanish brought Bixa orellana from the Americas to Southeast Asia in the 1600s where it is now a common food ingredient. Use: Great seasoning for pull pork dishes. Among some Mexican famous dishes using Achiote are Cochinita Pibil and Tacos al Pastor.
Mexican Herbs, Spices, and More.... Oregano Known as “The Green Gold”, Mexico is the main producer of Oregano followed by Turkey and Greece. The specie found in Mexico is famous for being of superior quality and with highly concentrated flavors. Uses: Spice used specially on stews, soups and sauces.
Epazote While its young shoots and tender leaves are used like leafy greens in soups; our presentation comes dried leaves like the oregano. Its mature, pungent leaves added in small quantities help digestion of carminatives in bean, fish, and corn dishes. Uses: Beans, soups, corn dishes.
Hoja Santa Hoja Santa from the Spanish "Holy Leaf", is also known as tlanepa or tlanepaquelite ("aromatic herbal medicine") besides its many health benefits, it has pepper flavor, anise, eucalyptus and nutmeg notes. Uses: Condiment for soups, egg dishes, stews and sauces across central and Southern Mexico. Some of the staple dishes using Hoja Santa are Yellow mole from Oaxaca, barbacoa, Green Pipian in Puebla among many others.
Jamaica (Mexican Hibiscus) Hibiscus flower is another wonderful ingredient with powerful health benefits. Used to prepare drinks and other dishes in Mexican food. Great to be infused as a tea. This flower contains important vitamins such as vitamin A, B1, C, E, minerals Iron and calcium. Hibiscus flower can help flu symptoms, stomach ache and skin problems.
Hominy Corn Pre Stewed grain corn made from the dried maize kernels that have been treated with an alkali in a processcalled nixtamalization. Creamy white color. Use: Key ingredient to prepare the famous traditional soup called “Pozole”.
Cactus From the Nahuatl word "nohpalli", it can be eaten raw or cooked, a cup serving of nopal fruit is an excellent source of the dietary mineral manganese (20% of the Daily Value, DV) and a good source of vitamin C (13% DV), magnesium (11% DV) and calcium (14% DV). Presentation: Whole in brine and Strips Use: Excellent in salads,used in marmalades, soups stews, great for mixing in omelets and eggs, tacos, a healthy side dish.
Corn husks are the outer covering of an ear of corn. They are commonly sun, air or ven dried. Corn leaves are widely used as wrapping for making steamed tamales, or other slow cooked meats and vegetables to add some corn flavour while cooking. Use: Soak in hot water in order to become pliable. To encase foods to be steamed or baked, imparting a very light corn flavor. Can also be used for presenting a dish, but are not edible Various meat and vegetables fillings can be baked or steamed in corn husk. In Mexico, it's mainly used to to wrap “tamales”.