Pasilla Negro Chile Pepper
Pasilla or “little raisin” is the dried version of the Chilaca Pepper. Pasilla Negros, combined with the Ancho and Guajillo, form the holy trinity of chiles used to prepare the traditional mole sauces.
Pasilla Peppers have mild to medium heat, and a rich earthy flavor finishing to floral overtones. They are traditionally used in Mole sauces, or are excellent served with duck, seafood, lamb, vegetables, as well as in soups, stews, and salsa.
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Cascabel Chile Pepper$6.00
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.
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Originally from Chennai, India this spicy sweet curry was intended for vegetarian dishes, but also complements chicken, lamb, and pork. “Madras” is the 17th century name of Chennai, adopted by British cooks to name this popular curry powder. Cook with vegetables, coconut milk or yogurt to make a traditional curry sauce. Hand blended in small batches with: coriander, pepper, cumin, mustard, turmeric, cardamom, Chiles,
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Herbes de Provence$7.00 – $22.40
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