Hoja Santa ¼ oz
The heart-shaped hoja santa leaves, called Acuyo in Veracruz, have a delicious licorice aroma. Reconstitute by soaking in lukewarm water before using.

Avocado Leaves
Some varieties of Mexican avocado have scented leaves that are used in cooking. They have a subtle, aniseed aroma that does wonders for beans and roasted meats marinated with chile sauces.

Spanish Paprika (Pimentón de la Vera)
There are national brands of paprika in all pepper- producing countries of Latin America, but finicky cooks prefer imported brands from Spain. Though peppers
are New World plants, the best paprika comes from Spain and Hungary, the two European countries that perfected the cultivation of capsicum annum varieties suited to its production. Our favorite brand is Pimentón de la Vera, produced in Extremadura, a region in the interior of Spain encompassing the provinces of Cáceres and Badajoz.

Aniseed 2 oz.
Spaniards and Latin Americans share the southern Mediterranean affection for anise, seeking its sweet aroma in liqueurs, syrups, cookies, sweet breads,
desserts and even savories. If you want to cook like a Latin, you must have aniseed in your pantry.

Star anise
The aroma we identify as anise is a volatile chemical substance known as trans anethole present in plant foods including aniseed, fennel seed and star anise, a spice of Asian origin much popular in Latin America.

Ceylon cinnamon (Mexican canela) 2 oz.
The soft quills of the true Ceylon cinnamon are known as canela and are a must in many Latin desserts.

Whole allspice 1.5 oz.
This native American spice, the berry of a tree related to myrtle, is named for the way it combines the fragrance of cloves, cinnamon, nutmeg and black pepper. It is our favorite spice, and we use it with a light hand to give our food depth and an ineffable aroma.

Achiote (annatto seeds) 5 oz.
The seeds of a tropical bush known to many pre- Columbian peoples as a dye for foods and drinks as well as body paint, is the Latin saffron. The seeds are
usually steeped in oil or lard to release their color.

Dried hibiscus (Flor de Jamaica) 2 oz.
Flor de Jamaica (hibiscus, roselle, Jamaica sorrel), is a popular drink ingredient in Mexico, Central America and the Caribbean. This is not technically a flower but the calyx of a seedpod from a herbaceous bush related to okra.

Peruvian purple corn 2 lbs.
This strain of Andean corn has deep purple kernels and it is prized in drinks like the Peruvian chicha morada and as the color base of desserts like mazamorra morada.

Ecuadorian dried corn for toasting (tostado) 14 oz
Some strains of Andean corn are mealy and soft when toasted and are eaten as a snack called tostado.

Argentinean yerba mate
When dried, the leaves of a South American holly are generically called yerba mate, grass. A hot infusion made from these leaves is sipped from a gourd called mate and sipped from a silver straw called bombilla.

Pumpkin seeds 2 oz. (Pepitas de calabaza)
When toasted these seed are used to make sauces or eaten as a snack

Peruvian canary beans 2 lbs.
These golden colored beans are a staple in Northern Peru and are delicious stewed with rich Andean pepper cooking sauces

Quinoa 16 oz.
The mother grain of the Andes is a nutritious as is delicious. Simply boiled and seasoned with a savory cooking sauce, it makes a wonderful side dish.
Use it in salads as you would bulgur wheat and to to coat chicken of fish for deep frying.

Maseca (Dehydrated Corn Masa to Make Tortillas) 4.4 lbs

Maseca para Tamales (Dehydrated Corn Masa to Make Tamales) 4.4 lbs

P.A.N. (Pre-Cooked White corn Flour to Make Venezuelan and
Colombian Arepas)