Ancho Chili: More Fruit Than Fire, and How to Use It
Ancho chili is a dried ripe poblano with mild heat, dark fruit flavor, and gentle earthy sweetness. Use whole dried…
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Spices From the Americas: Chilies, Vanilla, and Annatto
Find americas spices articles, ingredient guides, cooking techniques, storage tips, and comparison pages in one organized index.
In this section
5 articles in Spices From the Americas: Chilies, Vanilla, and Annatto
Each one is tested in a kitchen, and every health claim names the research it rests on.
Chipotle Is a Smoked Jalapeño, and the Form Changes the Dish
Chipotle is usually a ripe red jalapeño preserved through smoking and drying. Dark morita tastes fruitier and stays…
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What Is Allspice, and How Should You Cook With It?
Allspice is one dried unripe Pimenta dioica berry with clove-led, woody, peppery aroma, and Jamaican pimento is central…
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What Is Annatto, and Why Does Its Form Matter?
Annatto and achiote name the same brick-red seed from the achiote tree. Use whole seeds to infuse oil, powder for…
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What Is Vanilla, and When Is Imitation Good Enough?
Imitation vanilla has 1 flavor compound; real vanilla has 250+. The price reflects 12–15 months of hand-pollination and…
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