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Dried peppers
- Chile Guajillo
- Chile California
- Chile de Arbol
- Chile Ancho
- Chile Habanero
- Chile Japones
- Chile Pulla / Puya
- Chile Morita
- Chile Chipotle - Mecco
- Scorpion Chile
- Chile Cascabel / Bola
- Chile Pasilla
- Bird's Eye Pepper
- Chile New Mexico
- Chile Piquin
- Chile Ghost Pepper - Bhut Jolokia
- Carolina Reaper Chile
- Wiri Wiri Chile
- Chile Aji Panka Black
- Chile Mulato
- Hatch Chile
- Corn Husk
- Chile Aji Panka Yellow
- Chile Criollo
- Spices
- Seasonings
- Herbs
- Foodservice
- Other Items
- Specialty Items
Corn Husk
Corn husks are strong, yet biodegradable. They have long been valued across cultures for their usefulness in and out of the kitchen. Here are just a few ways to use them:
- Tamales: Dried corn husks are used to make the classic Mexican dish tamales. The wrappers are soaked to soften them, then stuffed with corn masa paste and a variety of savory fillings such as beans and cheese, stewed pork, chicken or chilies.
- Wrappers: The husks can also be used before they are dried as wrappers for grilled or steamed food, similarly to a banana leaf.
- Grilling Corn: Instead of shucking the corn, some cooks grill corn with the husk on to keep the kernels tender and juicy and give a great smoky flavor. For the best results, soak the corn in cold water for 10 minutes before grilling to keep the husks from burning.
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