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Dried Epazote is a pungent herb with a whiff of pencil sharpenings.
This aromatic, grassy herb is integral to Mexican cooking, dating back to the Aztecs. Prized for its digestive properties, it is typically added to black beans but also pairs well with corn.
Sprinkle a little epazote into a simmering a seafood broth.
Add directly to black beans before simmering, or add to the pan when sautéing onions or mushrooms.
Made in a factory that handles nuts and sesame.
Dried black turtle beans, spices and epazote, to make Mexican style black beans and refry (recipe sheet included in pack).Mexican black beans, known as 'frijoles de la olla' are common to central and south Mexico, cook these beans with onion to make this dish, or add included sachet of smoked paprika to make refry.
Dried whole kernels of maize with a distinctive chewy texture.In Mexico, maize – also known as hominy in the US – is often used to make pozole, a savoury, brothy stew with pork, chicken or beans. Pozole is traditionally served for celebratory meals with colourful garnishes like shredded cabbage, sliced radishes, diced onion, Mexican oregano, árbol chilli flakes, lime wedges, and tostadas.