A spicy, smoky Mexican liqueur made with chile ancho, which are dried poblano chiles. These little beauties are macerated in neutral cane spirit for half a year, then blended with a selection of other ...

Destem the dried ancho chile and cut it open lengthwise. Discard the seeds and clean the chile by running it under cool water; remove its innards and set it aside. Cut the strawberries into ...

Don't throw out the seeds from pumpkin carving! Roast them up and use them to top fall salad and soup recipes, or bake them ...

pressing them flat into the skillet with your spatula to ensure the whole surface of the chile gets toasted. Once the cumin is ready, set the ancho chiles aside and pour the seeds into a mortar ...

This mole poblano recipe features chocolate, dried chiles, nuts, seeds, and spices for a traditional authentic mole sauce.

Fiery and smoky to mild and earthy – Mexico's countless chillies are at the heart of its cuisine. Don't miss our speedy guide to just some of the types you should be trying. Great British Chefs is a ...

Sources said the Horticulture department supplied green chilli seeds to all 22 blocks of the district to be distributed in ...

This salsa roja delights with a sweet-tart spiciness. Strawberries macerated with lemon juice and light brown sugar enhance the salsa's jammy flavors and complement the heat of ancho chile.

Punjab Agricultural University (PAU) has taken a significant step towards advancing chilli cultivation by signing an agreement with Harilal Seeds Private Limited, Secunderabad, Telangana. This ...

Chilli is the ultimate campfire feel ... Remove the stems and seeds from the guajillo and ancho chilies. Toast them in a dry skillet over medium heat for 2–3 minutes until fragrant.

for the commercial seed production of chilli hybrid CH 27. The memorandum of association (MoA) was signed by Dr GS Manes, Director of Research, PAU, and... The Tribune, now published from ...