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Latin, Caribbean & Spicy Southwest

Our Products: Flavors of the World > Latin, Caribbean & Spicy Southwest
Latin, Caribbean & Spicy Southwest
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Qty
 
SKU
Description
Price
20222
Serve as topping for nachos tacos pizza hamburgers or hot dogs. Add to omelets hash brown potatoes or casseroles.
$3.49
20223
Serve as topping for nachos tacos pizza hamburgers or hot dogs. Add to omelets hash brown potatoes or casseroles.
$3.49
25121
Claimed to be the source of the Anaheim chile this chile is what put taste on the map. Used for everything and should be in every dish ever made. New Mexico Chiles are elongated tapered and the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor with tones of wild cherries. New Mexico Chile Powder is very easy to use. Use in stir fry or sprinkled over poultry or fish before baking or grilling. Spritzing popped popcorn with water and then tossing with a bit of Chile Powder is a great and differentsnack. New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces salsa rice dishes stews and soups. Add directly to the cooking liquid along with other spices. Use instir fry or add to chicken or fish marinades.
$7.49
25122
Claimed to be the source of the Anaheim chile this chile is what put taste on the map. Used for everything and should be in every dish ever made. New Mexico Chiles are elongated tapered and the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor with tones of wild cherries. New Mexico Chile Powder is very easy to use. Use in stir fry or sprinkled over poultry or fish before baking or grilling. Spritzing popped popcorn with water and then tossing with a bit of Chile Powder is a great and differentsnack. New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces salsa rice dishes stews and soups. Add directly to the cooking liquid along with other spices. Use instir fry or add to chicken or fish marinades.
$5.69
25123
Claimed to be the source of the Anaheim chile this chile is what put taste on the map. Used for everything and should be in every dish ever made. New Mexico Chiles are elongated tapered and the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor with tones of wild cherries. New Mexico Chile Powder is very easy to use. Use in stir fry or sprinkled over poultry or fish before baking or grilling. Spritzing popped popcorn with water and then tossing with a bit of Chile Powder is a great and differentsnack. New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces salsa rice dishes stews and soups. Add directly to the cooking liquid along with other spices. Use instir fry or add to chicken or fish marinades.
$6.99
25124
A smoked jalapeno with a smoky sweet taste. Usedin sauces salsas and soups. Great with chocolate. Chipotle Chile is the dried smoked and ground fruit known as jalapeno of Capsicum annum. The product is made from chile peppers grown in northern and southern Mexico. Chipotle has a distinctive smoky sweet meaty flavor with a moderately high heat level.
$6.19
25125
A smoked jalapeno with a smoky sweet taste. Usedin sauces salsas and soups. Great with chocolate. Chipotle Chile is the dried smoked and ground fruit known as jalapeno of Capsicum annum. The product is made from chile peppers grown in northern and southern Mexico. Chipotle has a distinctive smoky sweet meaty flavor with a moderately high heat level.
$6.49
25127
A dried deep reddish brown chile pepper usually about 3 inches wide and 4 inches long with a sweet hot flavor. When fresh they are referred to as poblanos. Anchos are flat wrinkled and heart shaped. The ancho is the sweetest of the dried chiles and is most commonly used in authentic Mexican cooking and is a staple in red chili and tamales. The Ancho Chile together with the Mulato and Pasilla chiles form the "holy trinity" of chiles used to prepare mole sauces. Ancho is used to add flavor heat and color to sauces and moles. Ancho has a sweet taste with a mild fruity flavor. Sometimes used in place of Chile Mulato.
$5.99
33097
These will give lots of your favorite dishes a little heat - but not too much! Great for salsa conqueso hamburger quesadillas burritos enchiladas pot roast taquitos soups stew or to give your guacamole a slight kick.
$1.49
33767
Organic Gluten Free Macrobiotic Vegan Make Tamales, Tortillas and More What’s special about Gold Mine’s Masa? It’s certified organically grown and processed. Most masa in the US is made from conventionally grown corn, and almost all of it is genetically modified. Gold Mine Natural Food Co. is adamantly opposed to genetically modified foods and supports efforts to label GMO foods. Masa de Maiz is Spanish for corn dough, made from Masa Harina. It is more flavorful and nutritious that corn flour because it has been nixtamaized, or pre-cooked in lime water. This process also allows it to form pliable dough for making tortillas, tamales, etc. The process of making masa is labor-intensive: First, the dried corn is cooked in an alkaline solution. After cooking, the corn is steeped in the cooking liquid. During cooking and soaking, a number of chemical changes take place. The kernels hydrate and absorb calcium or potassium from the cooking liquid. Starches swell and gelatinize.Certain nutrients in the germ are released that allow the cooked corn to be ground more easily, making the dough less likely to tear and break. Cooking changes the corn’s protein matrix, which makes protein and other nutrients like niacin more assimilable. The prepared corn, called nixtamal, is then dried and ground into masa harina (corn flour). Enjoy all three colors of masa – white, yellow and blue. Blue corn contains 20% more protein and has a lower glycemic index than white corn. When used to make tortillas, blue corn produces a sweeter, nuttier taste than yellow or white corn, and is a more complete protein source. PRODUCT OF USA
$7.29
33768
What’s special about Gold Mine’s Masa? It’s certified organically grown and processed. Most masa in the US is made from conventionally grown corn, and almost all of it is genetically modified. Gold Mine Natural Food Co. is adamantly opposed to genetically modified foods and supports efforts to label GMO foods. Masa de Maiz is Spanish for corn dough, made from Masa Harina. It is more flavorful and nutritious that corn flour because it has been nixtamaized, or pre-cooked in lime water. This process also allows it to form pliable dough for making tortillas, tamales, etc. The process of making masa is labor-intensive: First, the dried corn is cooked in an alkaline solution. After cooking, the corn is steeped in the cooking liquid. During cooking and soaking, a number of chemical changes take place. The kernels hydrate and absorb calcium or potassium from the cooking liquid. Starches swell and gelatinize.Certain nutrients in the germ are released that allow the cooked corn to be ground more easily, making the dough less likely to tear and break. Cooking changes the corn’s protein matrix, which makes protein and other nutrients like niacin more assimilable. The prepared corn, called nixtamal, is then dried and ground into masa harina (corn flour). Enjoy all three colors of masa – white, yellow and blue. Blue corn contains 20% more protein and has a lower glycemic index than white corn. When used to make tortillas, blue corn produces a sweeter, nuttier taste than yellow or white corn, and is a more complete protein source.
$7.29
33769
What’s special about Gold Mine’s Masa? It’s certified organically grown and processed. Most masa in the US is made from conventionally grown corn, and almost all of it is genetically modified. Gold Mine Natural Food Co. is adamantly opposed to genetically modified foods and supports efforts to label GMO foods. Masa de Maiz is Spanish for corn dough, made from Masa Harina. It is more flavorful and nutritious that corn flour because it has been nixtamaized, or pre-cooked in lime water. This process also allows it to form pliable dough for making tortillas, tamales, etc. The process of making masa is labor-intensive: First, the dried corn is cooked in an alkaline solution. After cooking, the corn is steeped in the cooking liquid. During cooking and soaking, a number of chemical changes take place. The kernels hydrate and absorb calcium or potassium from the cooking liquid. Starches swell and gelatinize.Certain nutrients in the germ are released that allow the cooked corn to be ground more easily, making the dough less likely to tear and break. Cooking changes the corn’s protein matrix, which makes protein and other nutrients like niacin more assimilable. The prepared corn, called nixtamal, is then dried and ground into masa harina (corn flour). Enjoy all three colors of masa – white, yellow and blue. Blue corn contains 20% more protein and has a lower glycemic index than white corn. When used to make tortillas, blue corn produces a sweeter, nuttier taste than yellow or white corn, and is a more complete protein source.
$7.99
3530
Made from chopped and peeled green chiles flame roasted for even more spice. Made in Hatch New Mexico by third-generation chili farmers.
$2.15
3531
Sliced jalape?os are essential for the popular nachos are a common salad bar offering and frequently find their way into the dip salsa.
$1.49
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