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Dried Hibiscus Flowers 40g
Description
Dried hibiscus flowers have an intense and complex perfume, similar to cranberries. Dried hibiscus flowers are most commonly steeped in hot water and drunk like tea, thought to be high in antioxidants, and to help lower blood pressure.
Hibiscus flowers really come to life when used as a dessert or cocktail ingredient. Infuse in water or sugar syrup, discard the flowers, and use the perfumed liquid in sorbets, jellies, or mixed with sparkling wine for summery, floral fizzes.
May contain traces of peanuts, nuts and sesame.
Quick Comparison
| Settings | Dried Hibiscus Flowers 40g remove | Pasilla Chillies 60g remove | Masa Harina remove | Churrumais Con Limoncito remove | Chilli Selection For Mole Poblano remove | Kidsmania Wacky Monkey remove |
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| Price | 3.75€ | 3.44€ | 4.94€ | 3.60€ | 12.44€ | 3.60€ |
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| Content | Dried hibiscus flowers have an intense and complex perfume, similar to cranberries. Dried hibiscus flowers are most commonly steeped in hot water and drunk like tea, thought to be high in antioxidants, and to help lower blood pressure. Hibiscus flowers really come to life when used as a dessert or cocktail ingredient. Infuse in water or sugar syrup, discard the flowers, and use the perfumed liquid in sorbets, jellies, or mixed with sparkling wine for summery, floral fizzes. May contain traces of peanuts, nuts and sesame. | Pasilla chillies are a dark green, dried chilaca pepper used in Latin American and Spanish cuisine. Literally translating as ‘little raisin’, mild pasilla has grape-like, liquorice flavours and a medium-low hotness, ranking just 1,000-2,000 on the Scoville Scale of chilli heat. Soak in warm water to rehydrate the pasilla chillies, and use slivers in salads or garnishes for meat dishes. Traditionally, pasillas are used in Mexican mole and enchilada sauces or meat marinades. May contain nuts and sesame. | This authentic Mexican masa harina is a gluten-free flour made from finely ground corn or corn meal. In Mexico, masa harina is widely used for making tortillas. Directly translated as ‘dough flour’, it's also used to make the dough for traditional tamales, antojitos and gorditas.
Masa harina is made from dried corn kernels, which are cooked and soaked in lime water, then ground into a fine flour.
Masa harina is increasingly popular for people with gluten-intolerances, as well as being used for traditional Mexican breads and tortillas. Like tapioca flour, gram flour, rice flour and coconut flour, masa harina can be bound with xanthan gum or guar gumto make gluten-free bread, pie crusts and sponges. Use a tortilla press to make beautiful artisan tortillas, a classic base for so many authentic Mexican dishes.
See our masa harina recipe how-to guides:
| It's spicy, it's lemon, it's crunchy, it's Churrumais! These corn strips are a Mexican classic, combining lemon and chili with a satisfying crunch to make these super addicting!
| The traditional Mole poblano from Puebla, Central Mexico is famed for the depth of flavour and sheer number of ingredients – and key are the three base Mexican chilliles: mulato, ancho and pasilla. We have packaged together a starter kit to help you get going, including 2 packs of mulato chillies, 1 pack of pasilla and one of ancho - saving £1.25 when you buy the chillies together. A recipe card for mole poblano is also included. This quantity of chillies will make approximately 2.5 litres of rich and spicy mole sauce, or enough to serve 12 to 18 people. It is best to make the full quantity of mole sauce at once, and then freeze any that you don't need for up to a month. To make the sauce you will also need a number of other ingredients - though many of these you may have in your store cupboard, or able to source from a local corner shop. See the full recipe for mole poblano here. | This snack is straight up wacky! Sweet and crunchy candies are the icing on top of the monkey cake, with a toy that you can clap all day long! Fun fact: The miniature spider monkey can hold all of its weight with just its tail!
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