Locate these Dried Spices:

Chile de Arbol

Comes from a “treelike” lush plant. The chile itself is narrow, curved and bright red in color and very hot.

» See Salsa Recipes to see this dried spice in a flavorful recipe.

Cacahuate Quemado

(Valencia In-shell Roasted Peanuts)

Valencias usually have three or more small kernels to a pod and are covered in a bright-red skin. They are very sweet peanuts and are usually roasted and sold in-the-shell. They are also excellent for fresh use as boiled peanuts.

Camaron Entero

Dried shrimp can be used in many different dishes and salads. Drying shrimp is accomplished by sun-drying the seafood so that the shrimp shrinks to a rather small size.

Camaron Molido

Ground dried shrimp. Fantastic in soups where you want a seafood flavor. When you first open it, it has an ammonia smell, just dump it in, and it disappears entirely.

Canela

(Cinnamon)

Cinnamon is native to Sri Lanka and one of the oldest spices in the world. Cinnamon comes from a small, Laurel-like Evergreen Tree. The spice is actually the bark of the tree that is peeled. Once peeled, the outer bark is removed leaving the inner bark to be rolled into a stick.

Flor de Jamaica

(Hibiscus flower)

Hibiscus flower is a dried flower that is used for flavoring warm beverages and soups. These dried flowers have a trumpet shaped body, about an inch in length. They are dark burgundy in color. These flowers lend a floral flavor profile to hot drinks or soups and can be used as a garnish.

Frijol Mayocoba

An oval-shaped dried bean common in Latin American cooking. Medium in size and ivory-yellow in color, the Mayocoba bean is similar to a pinto bean in appearance and flavor. Mild flavored with a buttery taste and texture; this bean is used as an ingredient in soups, salads and refried bean dishes. The Mayocoba bean may also be referred to as azufrado bean, canaria bean, canario bean, Mexican yellow bean, Peruvian bean, or a Peruano bean.

Guajillo

Guajillo is a thick, leathery dark reddish brown chile that contains mild to moderate amounts of heat. It is one of the most commonly grown chiles in Mexico.

» See Salsa Recipes to see this dried spice in a flavorful recipe.

Habas

The Fava bean is a dark tan, flat, oval bean that comes in an inedible large pod. The Habas is a peeled Fava bean. The Habas has a creamy white color, assertive, almost bitter earthy flavor and granular texture. Habas beans cook quickly if soaked for 3 hours before cooking.

Hoja de Concha

(Corn Husk)

Corn husks are used primarily for making tamales. These are the papery like dried husks of the corn stalk that are used to wrap foods that will be steam cooked. Husks must be soaked in hot water for 30 minutes and dried prior to wrapping food.

Chile Japones

The Chile Japones is a small, pointed chile. This chile is similar in appearance to the De Arbol though the walls of the Japones are thicker. Dried Japones chiles are medium hot and good with Asian dishes.

» See Salsa Recipes to see this dried spice in a flavorful recipe.

Maiz Pozolero - Blanco

(Giant White Corn)

Giant white corn for Posole has a slightly yellow white color and a soft firm texture when cooked. This corn is 1-½ cm in width and length. Giant white corn is perfect for posole (a thick Mexican stew, often flavored with pork). This corn can be baked, broiled, fried, used in soups, and it is wonderful tossed with rice and spices. A truly versatile grain.

Maiz Pozolero - Morado

(Purple Corn)

Purple corn posole has a deep purple color and when cooked, it becomes a soft, firm texture. This corn is 1 cm in width and length. Corn comes in various colors, blues, reds, purples, and a giant white kernel. These corns add eye appeal and a unique corn flavor to many stews, soups and casseroles. Ground corn is used for many products such as corn meal, corn starch, masa harina and corn flour.

Morita

Morita means “little blackberry” in Spanish. This chile is dark, reddish purple. It has a unique, medium hot, smoky flavor which is popular in many southwestern dishes.

» See Salsa Recipes to see this pepper in a delicious, cream sauce.

Mulato

The Mulato is a large, flat and wrinkled chile. It is the color of deep chocolate and has a medium thick skin and a deep smoky flavor which is not too hot.

» See Salsa Recipes to see this dried spice in a flavorful recipe.

Nuevo Mexico

Nuevo Mexico chiles are dark brownish and maroon in color. It has a thin flesh with an earthy chile flavor and undertones of wild cherries. They are mildly hot and very popular in Southwestern cooking.

» See Salsa Recipes to see this dried spice in a flavorful recipe.

Pasilla

The Pasilla chile is often called the “little raisin” of chiles, because of its black, wrinkled skin. It has an earthy flavor with mild to medium heat.

» See Salsa Recipes to see this dried spice in a flavorful recipe.

Piloncillo

Piloncillo is an unrefined sugar that is commonly used in Mexican cooking. It is made when sugar canes are crushed; the juice is then collected and boiled then poured into molds, where it hardens into blocks. Piloncillo is smoky, caramely and earthy. It has far more flavor than brown sugar, which is generally just white sugar with a small amount of molasses added back to it. It can be used in moles and other sauces, as well as to simple sweeten coffee or top off buttery toast.

Pulla

The Pulla chile is a shiny pepper that is related to the Guajillo. Thinly fleshed, it has a light flavor containing light fruits and cherry tones. Its medium-pungent heat is dusty, dry and quite intense.

Pumpkin Seeds
Lady Nails - Roasted/Salted

Our one-of-a-kind roasted pumpkin seeds are a tasty snack! White in color, this ‘lady nails’ variety is imported from the northern section of Bulgaria. Rich in vitamins and minerals, pumpkin seeds are not only a scrumptious snack, but a healthy one, too. High in protein, it makes for the perfect energy snack.