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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An aromatic blend of 13 spices used primarily for Indian cooking, Muchi Curry Powder is our hottest curry blend. Great in meat and vegetable dishes.
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.
Taste and Aroma: Spicy, full flavored, strong with a hint of mint. Uses: Pork, turkey, vegetables, veal, lamb and sauerkraut.
The perfect balance of traditional garden herbs, including rosemary, thyme, and lavender. This blend is traditionally used in cuisine from the south of France and will add a delectable flavor to Fresh cuisine, fish, meat, and stews.
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