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Latin America

Latin America
With its rich, bold flavors, it's no surprise that Latin American cuisine has grown widely popular. The vibrant seasonings of robust chiles and aromatic herbs are what give Latin American dishes their distinct flavor. The combination of traditional Spanish cuisine with indigenous ingredients have influenced today's unique, flavorful dishes such as Mexican mole, Cuban ropa vieja and Peruvian ceviche.

Salt Free Adobo Seasoning

Originally used in Spain and Portugal for curing meat, adobo's rich flavors are delicious with vegetables, too. Today, it is...

Jamaican Allspice Berries

Jamaicans take great pride in their world-famous allspice, harvested from 40-foot pimenta trees. So named because it is reminiscent of...

Ground Jamaican Allspice Berries

Jamaicans take great pride in their world-famous allspice, harvested from 40-foot pimenta trees. So named because it is reminiscent of...

Anise Seeds

Gathered at their peak under the Andalusian sun, our Anise Seeds lend a fleeting and floral scent reminiscent of licorice....

Ground Anise Seeds

Gathered at their peak under the Andalusian sun, our anise seeds lend a fleeting and floral scent reminiscent of licorice....

Annatto Seeds

Annatto seeds come from the tropical achiote tree. Their taste is nutty and mildly peppery. As a paste they add...

Turkish Bay Leaves, Organically Sourced

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups,...

Turkish Bay Leaves, Powdered

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups,...

Turkish Bay Leaves

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups,...

Carne Asada Steak Seasoning

Carne asada is a staple at Sunday lunches in Mexico. Rich in flavor and mild in heat, carne asada is...

Aji Amarillo Ground Chiles

Sunny in color with a fruity, medium heat, this chile pepper creates the flavor base of most Peruvian cuisine alongside...

Ancho Style Dark Chile Powder

Ancho chile powder is made from sweet and earthy chilies, that are mildly hot. The chilies are native to Puebla,...

Ancho Chiles

In Mexican Spanish, there are three peppers that change names when changing state. Smoked jalapeños become ‘chipotle.’ A dried chilaca...

Cayenne Pepper

Derived from the Tupi for pepper, cayenne appears in Caribbean, Creole, and Cajun cuisine. It complements shellfish and is an...

Cayenne Pepper, Organically Sourced

Derived from the Tupi for ‘pepper,' cayenne appears in Caribbean, Creole, and Cajun cuisine. It is an excellent complement to...

Chile de Arbol

From Spanish for ‘tree-like’—in reference to the way the plant branches as it grows—this small, bright red pepper is an...

Ground Chipotle Chiles

Ground chipotle is a truly exciting alternative to black pepper. So exciting, in fact, we think you'll permit us to...

Chipotle in Adobo Sauce

La Fonda El Refugio in Mexico City was beloved for serving the best classic Mexican cuisine. Among its simple dishes...

Ground Guajillo Chiles

“A workhorse with a lot of dazzle,” according to Chicagoan Rick Bayless, guajillo chiles are bright, tangy, and spicy-sweet. Their...

Guajillo Chiles

“A workhorse with a lot of dazzle,” according to Chicagoan Rick Bayless, guajillo chiles are bright, tangy, and spicy-sweet. Their...

Ground Habanero Chiles

Grown mainly in the Yucatán, the origins of habanero can be traced to Peru 8,000 years ago. Use this ground...

Diced Jalapeno Chiles

Named after Jalapa, the capital of the Mexican state of Veracruz, this diced japlapeño flakes lends Latin flair, mild heat,...

Chiles, Jalapeno Ground

Jalapeño means "from Xalapa" in Spanish, Xalapa being the capital of Veracruz, where the chile was first grown. As iconic...

Mulato Chiles

This sweeter cousin of the ancho chile has a flavor that includes just a hint of licorice. Created from poblanos...

Ground Red New Mexico Chiles

You can’t make carne adobada—New Mexico’s iconic, flavorful pork stew—without authentic ground red chiles from the state. Grown in abundance...

New Mexican Hot Chiles

Hot and fragrant, this stuffable pepper is a two-fer. Leave the seeds in for more kick. Or take them out...

Pasilla Negro Chiles

The pasilla’s color and sweetness explain its name, which translates to ‘little raisin.’ Our friends in Mexico leave their home-grown...

Chili Con Carne Blend

Chili con carne is a staple of Tex-Mex cooking that was introduced to the rest of the U.S. at the...

Mexican Chorizo Seasoning

Mexican style chorizo is a fresh version of Iberian sausage. Make your own by combining 2 tablespoons of Mexican Chorizo...

Cilantro

Originally from Iran, and now thriving in Southeast Asia, North Africa, and Mexico, cilantro—also known as coriander or Chinese parsley—is...

Ceylon Cinnamon Quills

These tight, smooth, expertly rolled quills of Ceylon cinnamon feel like delicate parchment. You can break this Cylon cinnamon sticks...

Ceylon Ground Cinnamon

Quite distinct from cassia varietals, cinammon from Ceylon (aka Sri Lanka) is the preferred kind in Europe and Mexico. With...

Ground Cloves

Clove buds turn pink just before they flower, when they are ready to harvest. Short of picking them yourself, these...

Cloves, Hand-Selected

Discovered in Indonesia’s Spice Islands, cloves have long flavored the recipes of Asia, Africa, and the Middle East, as well...

Ground Moroccan Coriander Seeds

Coriander is both an herb (the leaves) and a spice (the seeds). German, Pakistani, African, and Persian chefs all use...

Moroccan Coriander Seeds

The most commonly imported type, Moroccan seeds are pleasantly sweet and used in Middle Eastern, Indian and Latino cooking. Unless...

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