Herbs & Spices
We prefer to use dried chillies instead of fresh. As the chillies are dried their flavours become deeper and more intense making an all round richer culinary experience. ...And of course they store well in a cool dry place so you don't have to use them in a rush!
Annatto Powder
Also known as Achiote, Annatto powder comes from the Achiote tree
and was originally used as a pigment for war paint by indigenous Mayan Indians. Nowadays it is used mainly for it’s delightful flavour and vibrant colour in Mexican and Caribbean cuisine.
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Epazote
A herb native to southern Mexico, Epazote is traditionally used in bean based recipes esp. black beans. It has been used in Mexico for it’s culinary and medicinal purposes since pre-Aztec times and is considered an important part of the Mexican kitchen.
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Mexican Cinnamon (Canela)
Known as Canela and true cinnamon, Mexican cinnamon is a delightfully mellow and sweeter version of the main stream cinnamon (cassia bark) you'll find in most shops. If you're cooking Mexican always use Mexican cinnamon for an authentic mellow flavour.
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Mexican Oregano
Mexican Oregano is a wonderful herb and important ingredient in
Mexican cuisine. It has a fuller, deeper floral mix of flavours than the standard oregano in the shops. If you’re cooking Mexican always use Mexican oregano for an authentic flavour.
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