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Epazote 400g
Description
Epazote is an intensely aromatic herb that’s commonly used in Mexican and Guatemalan bean dishes. Because of this, it is also referred to as ‘the bean herb’.
The aroma compounds the herb do not stand up to heat very well, so only add epazote towards the very end of cooking. As well as black bean and refried bean dishes, try adding a sprinkle of epazote to quesadillas.
This large 400g bag is ideal for catering purposes, as a little goes a long way! A smaller 50g pot is also available.
Ingredients: epazote. Made in a factory which also uses: peanuts, nuts, sesame, celery and celeriac and mustard.
Quick Comparison
| Settings | Epazote 400g remove | Cascabel Chilli 1kg - Short Dated remove | Mexican Chilli Selection remove | Sabritas Ruffles Queso Chips remove | Barcel Mini Takis Fuego Azul remove | Sabritas Adobadas remove |
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| Price | 24.94€ | 15.63€ | 14.94€ | 3.60€ | 1.25€ | 3.60€ |
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| Content | Epazote is an intensely aromatic herb that’s commonly used in Mexican and Guatemalan bean dishes. Because of this, it is also referred to as ‘the bean herb’. The aroma compounds the herb do not stand up to heat very well, so only add epazote towards the very end of cooking. As well as black bean and refried bean dishes, try adding a sprinkle of epazote to quesadillas. This large 400g bag is ideal for catering purposes, as a little goes a long way! A smaller 50g pot is also available. Ingredients: epazote. Made in a factory which also uses: peanuts, nuts, sesame, celery and celeriac and mustard. | Cascabel chillies are a deep red-brown, cherry-shaped Mexican variety, renowned for their nutty, smoky flavours and gentle spiciness. ‘Cascabel’ is the Spanish for ‘little bell’, and refers to the shape as well as the rattling of seeds inside a dried pod. The rich flavour of cascabel chillies makes them a great addition to tamales, salsas and stews. Dry fry the chillies to intensify their aromas. Then soak them in warm water to soften, and blend the cascabels into a paste or cut them into thin slivers. These slivers are particularly good stirred through plain rice. This 1kg pack is ideal for catering purposes. A smaller 40g pouch of cascabel chilli is also available. Ingredients: cascabel chilli. | 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. | American Ruffles are SO last month. Spice up your day with these Mexican Ruffles in queso flavor! Cheese, lime, and just a bit of spice come together to make a taste that doesn't need any salsa or dip to enhance it!
| Takis are back and they're so lit that their fire has turned blue! These Fuego Azul Takis are just as spicy as the normal red version, but have a bit of extra lime kick to them, making them so good that you'll want to eat them until all of your fingers turn bright blue!
| Mexico knows how to make every flavor next level tasty! These chips from Sabritas take the idea of ketchup chips and amp them up to 11, mixing in peppers that make these chips almost like eating salsa cooked into a chip!
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