Bring the spicy and earthy Mex­i­can fla­vors into your kitchen

Delight Gluten Free - - Indulge - BY SALLY PICKLE, DE­LIGHT AS­SO­CIATE EDITOR

ACHITOTE POW­DER Achitote pow­der is dark red pow­der made from an­notto seed. Many recipes called for achiote paste – that is ground with in­gre­di­ents like gar­lic, vine­gar, oil and salt. CHILI POW­DER is mild blend of dried, pow­dered chilies, cumin and oregano. It is a key in­gre­di­ent in many Mex­i­can recipes for sea­son­ing meats and veg­eta­bles.

CHIPO­TLE Chipo­tle is a dried smoky jalapeño that is used in sauces, sal­sas and mari­nades. CAYENNE This is a very hot, grounded chili pep­per. It’s very com­mon in Mex­i­can cui­sine dishes. MEX­I­CAN CO­COA Co­coa is used in dishes, like mole to add a depth of rich fla­vor. CILANTRO Cilantro leaves that are fresh are used in sal­sas, rice dishes, moles and much more. The dried form of cilantro is known as CO­RIAN­DER. MEX­I­CAN VANILLA BEANS Vanilla Beans are used in many Mex­i­can desserts. It is very rich, smooth and sweet – with a hint of spice that adds a great ad­di­tion to any bak­ing dish.

CUMIN This ground seed is slightly earthy, smoky and bit­ter. Cumin is one of the most pop­u­lar Mex­i­can spices and it is used with meat and veg­etable dishes.

MAY - JUNE 2016

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.