Heat: 3 on a scale of 1 to 10. This chile is grown in Mexico and it is common to Mexican and Southwestern cooking. The mildness of this chile is accompanied by a sweet, almost fruity flavor.
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Mariposa Farms Dried Products
Dehydrated Chile Peppers
Chipotle
Heat: 5-6 on a scale of 1 to10. Made from the familiar Jalapeño chile, chipotle chiles are first smoked, then dried – giving them a unique, medium-hot flavor that is popular in many southwestern dishes.
Browse Recipes >>De Arbol
Heat: 7.5 on a scale of 1 to 10. A bright, red chile 2-3 inches long. This chile has a smoky fresh wheat flavor. It is a hot chile.
Browse Recipes >>Guajillo Chile
Guajillo Chiles are widely popular in Mexican cooking, coming in second to the famed ancho chile. With a fruitier flavor than many other peppers of its kind, this variety adds a tangy, berry-like punch to its spicy repertoire.
Browse Recipes >>Habenero
Heat: 10 on a scale of 1 to 10. These small chiles pack a punch, but behind these fiery bells lies a wonderful fruity flavor.
Browse Recipes >>New Mexico Pods
Heat: 2-4 on a scale of 1 to 10. Commonly used for chile sauces and chile powders. A mildly hot chile.
Browse Recipes >>Pasilla Negro
Heat: 3.5 on a scale of 1 to 10. It is the color of these chiles that make them unusual. When picked fresh or rehydrated, they are the same color as eggplant. They make a beautiful addition to any dish.
Browse Recipes >>Pequin
Heat: 8.5 on a scale of 1 to 10. These chiles are little balls of fire. Just a few of these will add delicious heat to your entree.
Browse Recipes >>Serrano
Heat: 6 on a scale of 1 to 10. Serranos are a common, yet favorite, chile in Mexican and Southwestern dishes. They have a sharp bite which is accentuated when they are roasted.
Browse Recipes >>Dried Mushrooms
Black Trumpet
A great delicacy, this trumpet shaped mushroom is incredibly buttery and rich.
See how to reconstitute dried mushrooms here.
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Boletes
These mushrooms can be found under conifers and hardwoods, this is what gives them their woodsy flavor. Use them in any recipe calling for wild mushrooms.
See how to reconstitute dried mushrooms here.
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Chanterelles
Chanterelles grow in temperate woodland areas. They have funnel shaped caps that usually range from pale yellow to orange but can also be white, grey, brown or black. Chanterelles are noted for their fruity aroma and mild flavor.
See how to reconstitute dried mushrooms here.
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Lobster Mushrooms
With their bright red color, it is no wonder they are called lobsters. This mushroom feeds off of other mushrooms like a parasite. This gives the lobster a variety of different flavors.
See how to reconstitute dried mushrooms here.
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Morel
Morels have a wonderful woodsy flavor that’s delicious with beef, game, wild rice or tofu. To serve as a side dish, saute with leeks or onions. Use morels in light cream sauces, risotto’s, stews and soups.
See how to reconstitute dried mushrooms here.
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Northwoods Blend
Includes Shiitake, Morel, Porcini, Oyster, Bolete, Lobster and Sliced Shiitake. Northwoods Blend was developed for the gourmet cook to use a combination of great mushrooms in one recipe. Northwoods Blend also gives the new user a chance to sample many different kinds of mushrooms at one time.
See how to reconstitute dried mushrooms here.
Browse Recipes >>Oyster
Popular in many Asian inspired dishes, with a firm texture and mild flavor. Also very good in cream soups, sauces and stews.
See how to reconstitute dried mushrooms here.
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Paddy Straw
These mushrooms are grown in south Asia and can not be bought fresh anywhere but there. They have a mild flavor, which makes them ideal for vegetable and tofu recipes.
See how to reconstitute dried mushrooms here.
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Porcini
Delicious in soups, sauces, stuffings and stews. Dried porcini can be substituted for any mushroom in any recipe. Smaller amounts of dried porcini can be used in recipes because of the intense flavor of the porcini.
See how to reconstitute dried mushrooms here.
Browse Recipes >>Portabella
A huge mushroom with thick ivory skin. This is a very versatile mushroom with a mild woodsy flavor.
See how to reconstitute dried mushrooms here.
Browse Recipes >>Shiitake
These mushrooms can be prepared in many ways. Try them breaded & fried, in Oriental soups or in stuffed vegetables. Add them to your next stir fry. The flavor is light and delicate.
See how to reconstitute dried mushrooms here.
Browse Recipes >>Stir Fry Blend
Shiitake, Woodear, Button, Cloud Ear and Oyster mushrooms make up this delightful mix of mushrooms. They are wonderful to have on hand for any recipe, but go especially well in stir fry.
See how to reconstitute dried mushrooms here.
Browse Recipes >>Woodear
This mushroom has a crunchy texture and a mild flavor. Woodear is very popular and is often served in Oriental soups. Woodear are often called for in pork recipes and are good with most meats.
See how to reconstitute dried mushrooms here.
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Sun-dried Tomatoes
Sun-dried Tomatoes
Before canning methods were available Italians used to lay tomatoes on their tile roofs to dry in the sun. These tomatoes could then be used during the cold months when fresh tomatoes were not available.
For many years sun dried tomatoes were just seen as a gourmet item but over the last few years their popularity has greatly increased.
Sun dried tomatoes can be added to any dish that calls for a savory burst of flavor.
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