• Crushed bayleaves impart more of their desired fragrance than whole leaves, and there is less chance of biting into a leaf directly. Bay Leaves. • Bay leaf is also antifungal and antibacterial. • Fresh or dried bayleaves are used in cooking for their distinctive flavour and fragrance.
Ancho chile is a type of dried chile pepper commonly used in Mexican and Southwestern U.S. cuisine. It is a dry pepper, and its name is due to its width, as “ancho” in Spanish means “wide.” Sweet and mild, this chile is easily found all year round. Ancho is commonly added to sauces, soups, and marinades to enhance their flavor; it’s used pureed, chopped, or powdered.The whole chile is sturdy and heart shaped. Its name is true to its physical appearance as it’s larger than most other chiles (4 to 5 inches long and 2 inches wide).Ancho chile can be used dried or rehydrated, whole or ground. It’s usually incorporated before cooking sauces, blended with other spices or vegetables to make a base for a stew or soup, or sprinkled on top of meat, poultry, or seafood as part of a rub or marinade before cooking.The ancho chile pepper is the dried version of the poblano pepper (from Puebla, Mexico). Sweet and chocolatey, with a flavor also slightly reminiscent of raisins, the ancho chile pepper has heat that is mild to medium-hot when whole, and lesser when ground.Ancho chile registers between 1,000 and 2,000 Scoville heat units, which means it’s quite mild. For comparison, a bell pepper has from 0–100 units, and a Habanero has 100,000 units.Store the chile in an airtight container away from direct sunlight for up to two or three months. Keeping the air out helps the chile retain its leathery and chewy texture; if left to completely dry, it will break apart easily and won’t soak in the water when reconstituted. Ancho chile salsa, ancho chile powder, ancho chile sauce, ancho chili powder, ancho chili sauce, ancho chili recipe, ancho chili paste, chile ancho seco, chile ancho relleno. WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
Our hibiscus flowers are ideal for brewing hibiscus tea, a smooth, relaxing, naturally caffeine-free drink with a fragrant aroma and a tangy, cranberry-like flavor. Gaze into your teacup and you’ll see rehydrated hibiscus flowers serenely floating in deep magenta-colored tea. Hot hibiscus tea is soothing in the winter, while iced hibiscus tea delivers a cool kick in the summer. Hibiscus flowers are the main ingredient in many wonderfully refreshing teas made around the world, especially in Mexico, Latin America, and North Africa. A tea known as Agua de Jamaica, or simply Jamaica in Mexico, is usually served chilled with copious amounts of sugar to sweeten the natural tartness of the hibiscus. Agua de Jamaica (Hibiscus Tea) INGREDIENTS: 1 cup Dried Hibiscus Flowers 1/4 cup sugar or agave syrup PREPARATION Bring hibiscus, sugar, and 8 cups water to a boil in a large pot over high heat. Reduce heat to low and simmer 10 minutes. If using hibiscus flowers, strain mixture through a fine-mesh sieve into a large bowl; discard solids, then transfer mixture to a large bowl. Chill until cold, at least 2 hours. Transfer to a pitcher, pouring slowly so any fine particles remain in bowl. Agua fresca de Jamaica can be stored in an airtight container and chilled for up to 5 days.