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Dried Epazote 1kg
Description
Epazote grows wild in many parts of the USA and Mexico, and is key in central Mexican cuisine. It is commonly confused with Mexican oregano, but is quite different.
Epazote has an intense fragrance. It does have notes of oregano as well as anise and mint, but also an almost pine-y, creosote aroma that makes epazote very distinctive. As may be expected, a little of this herb goes a long way! However, the aroma compounds do not stand up to heat very well, so only add epazote towards the very end of cooking. Dried epazote is referred to as the ‘bean herb’, as it is most often cooked alongside dried black beans or pinto beans to aid digestion.
Sprinkle a dash of dried epazote into the boiling water in the last half hour of cooking beans; use epazote in central Mexican-style quesadillas along with cheese and chillies; or add a pinch of dried epazote to guacamole to introduce a depth of herbal flavours.
Ingredients: epazote. Made in a factory which also uses: peanuts, nuts, sesame, celery and celeriac and mustard.
Quick Comparison
| Settings | Dried Epazote 1kg remove | Lock Jaw Mega Sour Cotton Candy Blue Raspberry & Strawberry Flavor remove | Mexican Chilli Selection remove | Chilli De Arbol 1kg - Short Dated remove | Boston Baked Beans remove | Guajillo Chillies 60g remove |
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| Price | 24.63€ | 3.60€ | 14.94€ | 15.63€ | 2.50€ | 3.69€ |
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| Content | Epazote grows wild in many parts of the USA and Mexico, and is key in central Mexican cuisine. It is commonly confused with Mexican oregano, but is quite different. Epazote has an intense fragrance. It does have notes of oregano as well as anise and mint, but also an almost pine-y, creosote aroma that makes epazote very distinctive. As may be expected, a little of this herb goes a long way! However, the aroma compounds do not stand up to heat very well, so only add epazote towards the very end of cooking. Dried epazote is referred to as the ‘bean herb’, as it is most often cooked alongside dried black beans or pinto beans to aid digestion. Sprinkle a dash of dried epazote into the boiling water in the last half hour of cooking beans; use epazote in central Mexican-style quesadillas along with cheese and chillies; or add a pinch of dried epazote to guacamole to introduce a depth of herbal flavours. Ingredients: epazote. Made in a factory which also uses: peanuts, nuts, sesame, celery and celeriac and mustard. | This cotton candy is more than just sour, it's Mega Sour from Lock Jaw! This blue raspberry and strawberry cotton candy is tangy and sweet on top of being sour as can be!
| Discover the difference between the smoky-sweetness of a guajillo, and the fiery heat of piquin with this Mexican chilli kit. The varieties included register at both ends of the Scoville Scale of chill heat, with some delivering an almighty kick, and other bringing gentle warmth to dishes. The habanero chilli, for example, can be ground and used sparingly in hot enchilada sauces (or whole for a little chilli russian roulette!), while the milder cascabel is best when infusing its complex, smoky flavours in meat stews. With such chilli diversity in Mexico, it is no surprise that more are eaten per capita than anywhere else in the world. | Chilli de arbol is a fiery hot chilli, often used in Mexican soups and sauces. Although its name implies that the chillies grow on trees, the long, elegant chilli de arbol actually hang from the branches of a wiry shrub, which grows a few feet off the ground. The arbol chillies turn a brilliant red colour when ripe, and are then sun-dried to intensify the spicy hot flavours. Chilli de arbol is primarily used for its hotness. While other milder Mexican chillies like ancho and mulato are known for their fruity-smoky flavours, arbols are best known for their firey heat – most commonly used in a condiment, or for giving dishes an exciting kick. So don’t remove the seeds of chilli de arbol...but embrace the hotness. Fry the chilli a little oil, or dry-fry on a skillit to release the flavours, before blending into a sauce, or chopping finely into a salsa. Best before 1st March 2018 | You don't have to go to Boston for these baked beans! These candy covered peanuts are perfect to crunch on all day long!
| This sun-dried Mirasol chilli, known as a guajillo, is used in Latin American and Spanish cuisine to bring a smoky sweetness to dishes. The dried guajillo chillies are often soaked and pureed into a paste, and can also be lightly toasted over a flame, or dry-fried to intensify their flavour. Dried guajillo chillies have a sweet, tannic flavour with green tea and berry notes. They are moderately hot (2,500-5,000 on the Scoville Scale of chilli heat), but their tongue-tingling spice has earned guajillo chillies the nickname ‘travieso chilli’ – or mischievous chilli. Delicious in adobo sauce, moles, soups or salsas. A 60g pack contains approx 5-8 chillies. May contain nuts and sesame. |
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