Green peppercorns are picked before the peppercorns fully mature. Their unique flavor marries well with poultry, vegetables and seafood. They are also delicious in patés. Grind them and add to spreadable cheeses such as fresh goat or any other soft cheese. Dried green peppercorns can be used in the same manner as black by grinding them in a peppermill. Add a new twist to your dishes with this wonderful spice.
A thin-fleshed chile with a wrinkled body and a berry flavor with herbacdous tones. Medium-hot, it ranges 3-5 on a scale of 1-10. Use in traditional Mexican sauces, salsa and soups or get adventurous and add to meatloaf, beef stew or corn chowder. Combine with the Ancho and Guajillo to make the traditional mole sauces. Approx. 6” long, 1 1/2” wide.
Guajillo Whole Dried Chiles A little goes a long way. Smooth skinned with a distinct, slightly fruity flavor and strong piney, berry under-taste. Mildly hot ( 2-4 on a scale of 1-10). Use in salsa and soups or combined with the Pasilla and Ancho to make the traditional mole sauces. Approx. 3-5” long, 1” wide.
