Use Cool Chile Co Avocado Leaves to infuse soups, stews or Mexican moles, place them whole under roasting meat or fish, or grind and sprinkle them into guacamole. They have a subtle aniseed flavour, and should be toasted in order to release all their natural oils.
How to use avocado leaves
In a spice grinder or a molcajete (pestle and mortar), grind toasted Avocado Leaves until powder-like, then sift into guacamole. You could also lay a bed of avocado leaves on a soaked dried Corn Husk, place a fish fillet on top with achiote seasoned butter, then wrap the husk over on itself so the fish is enclosed and roast in the oven until cooked through.
Take a look at our Mexican collection for more products and ingredients of Mexico.
Dodie Miller, founder of Cool Chile Co, believes that there are certain warm, earthy flavours and smells that instantly transport you to Mexico. Whether it's salsas and sauces made with toasted dried chillies, tortillas fresh from the comal, Mexican oregano rubbed over pozole, or black beans bubbling in a pot with epazote, these are the tastes and spice sensations that they want to bring into your home.
May contain traces of nuts and sesame.
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