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CORN HUSK
Corn husks are the outer covering of an ear of corn. Commercially bought Corn husks are commonly the whole husk and are sun, air or oven dried. For most applications the Corn husks need to be soaked in hot water in order to become pliable. Corn husks are most commonly used to encase foods to be steamed or baked, imparting a very light corn flavor. Corn husks can be used in the presentation of a dish, but are not edible and should be discarded after use. Corn husks are especially popular ingredient in the making of tamales.
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CUITLACOCHE
The consumption of corn smut originated directly from Aztec cuisine. For culinary use, the galls are harvested while still immature — fully mature galls are dry and almost entirely spore-filled. The immature galls, gathered two to three weeks after an ear of corn is infected, still retain moisture and, when cooked, have a flavor described as mushroom-like, sweet, savory, woody, and earthy. Flavor compounds include sotolon and vanillin, as well as the sugar glucose.
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GOYA, AJI AMARILLO PASTE
Light up your taste buds with some Goya Yellow Hot Pepper Paste. Use it to add a bit of zip and rich flavor to main dishes or sides. Offered in a convenient jar, this Aji Amarillo paste can be used on sandwiches or even combined with rice for a unique twist. This earthy creamy condiment contains a savory blend of yellow pepper, water and sea salt. Goya Yellow Hot Pepper Paste: Goya brings authentic Latino cuisine to your kitchen Product of Peru Yellow pepper paste adds flavor to main dishes Ingredients: Ingredients: Yellow Pepper, Water, Sea Salt, Xanthan Gum, Sodium Erythorbate, Citric Acid as Acidulant. Directions: Instructions: Refrigerate after opening.
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ACHIOTE PASTE
Achiote, also known as annatto seed paste and recado rojo is a popular seasoning from the Yucatan and is also used in other parts of Mexico and Central America. Achiote is made of ground annatto seeds blended with other herbs and spices to create a distinctively delicious tangy flavor commonly found in dishes such as Cochinita Pibil. Achiote adds not only great flavors and aromas, but also gives your food a vibrant color.
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DRIED SWEET RED PEPPERS
Bell peppers will re-hydrate to double in size in cool water. They can be used in any recipe where raw peppers are required. Drained, they can be sautéed, added to fresh salsa, or salads (although the size of the dices may be too small for a green salad). They do not have the crispness associated with fresh but flavor is there.
