Chile de arbol peppers, also known as rat’s tail chile or bird’s beak chile, are red chiles widely used in Mexican cuisine. Dried Chile de arbol peppers are well-loved for their spiciness and...
Posts by Randell
A well-loved ingredient in French and Italian cuisines, cepes or porcini mushrooms are wild mushrooms with dark brown caps and white spongy undersides. Their nutty, woodsy, and meaty flavor...
Recado rojo, or achiote paste, is a popular spice blend essential in Mexican and Belizean cuisines. The orange-red mixture injects earthy flavors and color when used as a marinade or rubbed directly...
Pimento (Jamaican or myrtle pepper) is a staple in Caribbean, Latin American, and Middle Eastern cuisines. It is common in dishes such as mole or Jamaican jerk chicken. Also known as allspice,...
Pasilla chile is the dried form of ripened chilaca pepper. The dark and wrinkly chile peppers are fruity and earthy, with mild to moderate heat. They are perfect for Mexican dishes, such as the...
Common thyme is the most-used variety of the evergreen perennial herb. Thyme is characterized by small rounded leaves of bright green to gray-green clustered on woody stems. It has woodsy, grassy,...