Cascabel Chile Pepper
Also called the “Chile bola” for its round shape, Cascabel is the dried version of the cascabel cultivar of the Mirasol Pepper. With a rich and earthy flavor, plus medium hotness, try Cascabel to heat up your pico de gallo or guacamole recipe.
You mayalso like...
Berbere$7.00 – $22.40
This fiery spice blend is used in many Ethiopian dishes. Builds a powerful curry sauce and doubles as a rub on meats and vegetables. Great addition to a Bloody Mary, sweet potato and cob corn.
Cascabel Coffee Rub$7.00 – $22.40
Definitely not just for latte liberals, this contemporary steak rub pairs the flavor of dark French roast coffee with the Oaxacan Cascabel Chile. With medium heat and smoky chocolaty tones, pair this rub with steaks, chops, or any form of protein.
Cinnamon ~ Indonesian Cassia$6.00 – $19.20
The Greek poet, Sappho, referenced Cassia in 7th century B.C. Though not the “true” Cinnamon, Cassia (also called Chinese Cinnamon) is often sold as Cinnamon in the U.S., where it’s preferred for its strong, spicy and lingering flavor.
Use in both sweet and strong savory dishes: candies, baked goods, meats, preserves, curries, and hot beverages. Cassia, with its intense aromatic qualities and taste, is the popular choice for Cinnamon Rolls.
Taco de Mineros$7.00 – $22.40
For grilling meats or vegies, mix with lime juice and olive oil to make a fajitas marinade, add to taco and burrito meat, liven up soups, or sprinkle a little on foil-cooked fish for a hint of spicy heat. Taco Seasoning or dry rub!
Caraway$5.00 – $17.60
Credited as a mainstay ingredient in love potions, caraway is also said to maintain a power against evil. Medieval cooks used every part of the plant (leaves, root, and seed) to add flavor to plain food.
Popular in Eastern European cuisine, Caraway lightens heavy-flavored meats such as mutton and liver. Try adding to applesauce, pasta dishes, and soups.