1/4 cup vegetable oil
1/3 onion, finely chopped
1 tbsp plantain banana, chopped
1 tbsp green tomatillo, chopped
1 cup Mexican Mole spice mixture
1 tbsp white wine
1/4 tsp salt Continue reading
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Posted on March 24, 2014 by admin
Our fascination with the taco goes way back. In fact, from what I have read, it was not until around 1914 that taco recipes had first appeared in an English language cookbook. Now, there is even a National Taco Day on October 4th. I guess that declares the taco as a culinary super-star.
Posted on August 5, 2013 by admin
At Whole Spice we are always interested in all things spicy, which would include just about every kind of chile pepper on this great planet. We are especially fascinated by the complexity of the intense flavor, aroma and heat that these peppery pods can provide in all types of cuisines. From making great tasting sauces, marinades, and meat rubs to spicing up soups, stews and just about any food.I would be remiss if I didn't mention how red chile peppers also contain large amounts of vitamin C and small amounts of carotene translating into good contributors of health.
The pepper pods, also called berries, are either used fresh or dried. The best way to preserve chile peppers is to dry them for long periods of time or by pickling. The dried peppers are often ground into powders or are used whole by reconstituting them in water and then ground into a paste. Continue reading
Posted on February 4, 2013 by admin
In the hills of northeastern India there's a ghost lurking around, and it's is not your average haunting spirit. I am talking about the ghost chili pepper also known as bhut jolokia. This potent pepper is claimed to be the hottest naturally grown capsicum on the planet. Some of the farmers in that part of the world have had this to say about it, when you eat just one, its like dying; its so hot you cant imagine.
To further emphasize the point, these peppers are so hot that workers handling them have to wear goggles and gloves to avoid burns. Continue reading