Bestsellers
Coffee Tosepan from foggy...
Shade: pepper, vanilla, cedar. 100% ARABICA, Puebla México, 1200–1500 m.n.m.
Medium roasting, acidity balanced, medium sweetness
Real cocoa criollo 100%...
Cocoa powder is obtained by drying, pressing and defatting cocoa beans. During pressing, cocoa beans are processed to preserve key vitamins, minerals, antioxidants and especially enzymes, which are destroyed at temperatures above 40 ° C. At the same time, the cocoa powder treated in this way retains the taste properties and aroma of cocoa beans. Cocoa powder and cocoa beans have more antioxidants and flavonoids than, for example, blueberries, red wine, black or green tea. Cocoa powder is rich in minerals including magnesium, sulfur, calcium, iron, zinc, copper, potassium and manganese. The product comes from the Mexican state of Tabasco, the type of cocoa is Criollo. Unlike similar products, cocoa is pressed on the original stone presses and contains a maximum of 12% cocoa butter.
Suricata Inspiration: 70%...
Suricata Inspiration: 70% vegan chocolate with raisins, cocoa, coffee, cola nuts, jaguar habaner 10g
Dark cacao nibs in 70%...
Delicious roasted cocoa beans of the Criollo aromatic variety grown in Tabasco.
- Out-of-Stock
Vegan Chocolate bar with...
Vegan Chocolate bar with raisins, cocoa nibs and chili habanero Jaguar.
Pinole with chia for runners
Pinole is a traditional Mexican semi-finished product. It is roasted ground corn mixed with roasted cocoa, sugar and cinnamon.
Pinole with chia for...
Pinole is a traditional Mexican semi-finished product. It is roasted ground corn mixed with roasted cocoa, sugar and cinnamon.
- New
Chilli Del Árbol, entire, high quality, sun dried, 30g
Chilli Del Árbol, sun dried. Capsicum Annuum chilli from Mexico and Central America. Widely used in Mexican cuisine.
- Characterized by spicy taste and rich aroma, chili can be cooked or used raw or sliced.
- Chiles de árbol has a high content of vitamins C and A and are cultivated from pre-Hispanic times.
- The plant is taller than average chilli and has long, thin fruits about 7 cm long. After drying, it acquires a bright red color.
- It is usually used in the dry state, although some gourmets prefer fresh.
- Often used in soups, sals and sauces or for direct consumption. Highly tasty variety that fits most of the wide selection of mild to medium-sized Mexican dishes, such as Chilli Con Carne.
Data sheet
- SHU
- 30,000
- Country of origin
- Mexico
- Calories in 100g
- 133
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- Dark cacao nibs in 70% chocolate. . Delicious roasted cocoa beans of the Criollo aromatic variety grown in Tabasco.
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Chilli Del Árbol, sun dried. Capsicum Annuum chilli from Mexico and Central America. Widely used in Mexican cuisine.