Mexican Mulato Chilli is a dried Poblano chilli originally from Mexico. It is similar to the flavour of the Ancho chilli. It has a dark purple colour and a sweet and fruity taste, with hints of smoky chocolate, cherries, coffee and licorice. It is about 4 inches in length with a medium-thick skin. It is great for many "mole" sauce recipes. It is also excellent to add a dark rich flavour with low to moderate heat to any dish that could use extra warmth. For optimum results and flavour, re-hydrate the chillies in boiling water for 20 minutes before use.
Mexican Mulato Chilli is a dried Poblano chilli and is similar to the flavour of the Ancho chilli. It is dark purple in colour with a sweet and fruity taste, with hints of smoky chocolate, cherries, coffee and licorice. It is about 4 inches in length with a medium-thick skin and is great for many "mole" sauce recipes. It is also excellent to add a dark rich flavour with low to moderate heat to any dish that could use extra warmth. For optimum results and flavour, re-hydrate the chillies in boiling water for 20 minutes before use.
Much like other chilli varieties, Mulato chillies contain capsaicin which is known to have many health benefits including boosting the immune system, eliminating inflammation and aiding weight loss. It also helps with arthritis, cardiovascular disease, gastric ulcers, vascular headaches, infections and respiratory conditions.
Porcini mushrooms are a wild and meaty mushroom with a rich taste and woodsy flavor. These mushrooms actually produce their best flavor when dried. They also have a high protein content, great as a meat substitute for vegetarian dishes.
Parsley flakes are a versatile and popular rich forest green herb, and one of the most widely used herbs in Western cooking. It has a mild, refreshing and sweet flavour that complements many dishes and combines well with other herbs.
Rosemary is a large Mediterranean shrub with needle-like leaves and with a strong lemony pine aroma and pungent flavour. It is mostly used in French, Spanish, and Italian cuisines especially when cooking lamb and chicken. It is a key ingredient in the French blend Herbs de Provence. It has many health benefits and also it has been used for medicinal purposes.
Sage leaves are from a small perennial herb native to the Mediterranean, that have greyish green leaves. It has a strong, astringent, sweet savoury and peppery flavour and a fresh aroma reminiscent of balsamic. It is an essential herb for pork and poultry stuffing. Commonly used in Italian cooking, particularly with veal. Also, it is good with cheese dishes, eggplant, lame, soups, stews, turkey and vegetables.
Sesame seeds Black are tiny, flat oval seeds from the sesame plant whose pods pop open when it reaches maturity scattering the seeds, hence the term “Open Sesame”. These are the unhulled form of white sesame seeds & have a more crunchy texture. When chewed they have a similar nutty flavour with a hint of extra sharpness. Used more in savoury dishes like stir-fry vegetables & Japanese seasonings. Due to its deep, rich aroma and oil-rich, nutty flavour, they are preferred over white sesame in East Asian cuisines, especially in Japanese and Chinese cooking. We also stock Sesame Seeds White.
Thyme leaves is a perennial herb from the mint family originally native to the southern Europe and Mediterranean regions, and a great ingredient for daily cooking. Its dried leaves are gray-green leaves, and it has an herbaceous, minty, light-lemon aroma and mint and lemon flavour. It can be added to soups, stews, clam chowder, stuffing, gumbos, heartier sauces, sausages, roast chicken or pork, and many vegetable dishes, or fish. Its mint-like flavour that pairs well in most dishes. Its characteristic astringency counteracts rich and fatty foods.