$4.95
For beef, chicken, pork or vegetable mole. Mix 6 tbsp spice with 2 tbsp each water and broth for paste.
Try adding a tablespoon or two to your next pot of red chili.
Dutch cocoa, sugar, toasted sesame, roasted ancho, pasilla negro and guajillo chiles, cinnamon, garlic, salt, pepper, anise, cloves.
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Great used as a southwestern style dry rub. Try it on chicken, pork, beans, or mixed in with ground meat for tacos, for a deep, rich, hearty flavor. We use five different peppers and chilies to add layers of flavor to your meals.
Spicy, full flavored, unique and authentic Ethiopian flavor. Use in stews, on chicken or lamb, and for roasting or grilling.
Our savory Indian curry powder blend is a convenient way to use the signature flavors of curries — simply add the powder to the hot oil in which you’ve sautéed meat, vegetables, seafood or tofu and deglaze with liquid stock or coconut milk.
A mildly spicy and robust pepper combo, balanced with garlic and onion, that you can add to gumbo, rice and beans, shrimp, fish, and all your meats to get that authentic, bold, Cajun taste.
Mexican Adobo
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