Ethnic Specialties
- Anchos - Dried
The Ancho is the dried form of the fresh poblano pepper. Used mostly in sauces and casseroles, the ancho is very mild - 1,000 Scoville units.
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- Asian Pears
There are thousands of Asian pear varieties, each having it's own combination of flavor and crisp texture. Asian pears were introduced to California by Chinese laborers in the mid-1850's.
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- Cactus Leaves
The plant the cactus leaf is from the Cactaceae family, or commonly known as the prickly pear cactus. Nopal means cactus in Spanish and Nopales is the term used for the cactus stem.
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- Japones - Dried
The Japone chile has a very biting taste, and is in the "hot" category - 25,000 Scoville units. If you want heat added to your selected dish, this is the pepper to use.
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- Jicama
Jicama may not be the best looking vegetable - a member of the potato family - but it is very flavorful raw or cooked.
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- Lychee
Lychees - a very delicately flavored fruit - is a member of the longan family. The lychee has been cultivated since 1700 B.C., and originated in China.
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- Persimmons
In 1855 Commodore Matthew Perry returned to the US from Japan with persimmon trees that were planted in Washington, D.C. - the national fruit of Japan that is native to China.
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- Pomegranates
"The jewel of winter" - a delicious fruit with very high nutritional levels - the pomegranate is a wonderful treat.
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- Pummelos
An ancestor of the grapefruit, the pummelo originated in Asia, and grows on a tree that can reach heights of up to 50 feet.
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- Sugar Cone
Piloncillo (Mexican Brown Sugar): The name piloncillo refers to the traditional cone shape in which the sugar is produced. It is also known as panela and panocha.
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- Tamarind
Tamarind grows in tropical climates on large trees - the large brown pods that hang from the tamarind trees look like the large brown pods of the Catalpa tree!
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- Tomatillos
Tomatillos are relatives of the tomato family, and provide the tart flavor included in many green sauces - also referred to as tomates verdes, fresadillas, tomates de cascara.
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