Chiltepin Chile Pepper
Chiltepin Chiles were brought to Spain by Christopher Columbus to prove his travels to India. Misunderstanding the Nahuatl word “Chiltepicl” as “Chile Pepper,” he gave us our modern word “Chiles.” Used in Central American dishes.
You mayalso like...
Tonic Water ~ DIY$18.00
Includes instructions, and everything necessary to make a tonic syrup which, when cut with club soda, creates a traditional Tonic Water, as used in Colonial India and found at craft bars throughout the country.
Oregano, Mexican$5.75 – $18.40
A relative of Lemon Verbena. Similar to Mediterranean oregano, though more citrusy with a hint of mild licorice. Use in Latin American dishes and Southwestern cuisine with Chile Peppers, Cumin, and Paprika.
Stinson Rub$8.00 – $25.60
Named after Northern California’s most popular beach, this blend of herbs & Ancho Chiles complements without overpowering. It delivers herb & berry tones, overlying the earthy Ancho flavor w/minimal bite. Use as dry-rub on steaks, chops, chicken, or full-flavored fish like salmon.
Oregano, Mediterranean$6.00 – $19.20
Oregano, joy of the mountain, was once offered to goats and sheep for grazing in the Mediterranean to add spiciness to their meat. Oregano has a strong flavor and aroma with a pleasantly bitter, but robust effect.
A staple ingredient in Italian and Mexican cuisine, Oregano pairs well tomato sauces, soups, stews, meats, marinades, pasta, vegetables, and breads. [Oregano]
Basil$5.50 – $17.60
A symbol of love in Italy, it’s said that a man with a sprig of basil in his hair announced his intentions to wed his love, and she announced her willingness with a pot of basil on her balcony.
A slightly peppery member of the mint family, Basil is pleasantly sweet backed with a bit of spice. Pair with tomato, add to pizza or use with egg dishes, fish, poultry, and salads. Basil is also the main ingredient in pesto.