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Dried Hoja Santa is a spice widely used in Latin American cuisine. It is also called pepper leaf, Acuyo, Anisillo, Mexican Pepperleaf, Sacred pepper or Root beer plant. It has a complex flavour: Eucalyptus, Anise, mint, nutmeg and tarragon are all found in the dried Hoja Santa. The fresh leaves are dried in a drying cell and then shredded into coarse pieces. The dried pieces are perfect for grinding into powder, but it can also be used as a spice, providing a flavour twist to your dish. For example, it is an important seasoning for the famous sauce Mole verde and many other Mexican dishes.
Hoja Santa can be poisonous/unhealthy when ingested excessively. It is recommended to avoid large amounts of Hoja Santa.
From € 2,75
Store the dried herbs away from direct heat, such as sunlight. It is best to keep it in a jar or other airtight container in a cupboard or drawer so that it is stored in a dark place. If you expose dried herbs to too much light, the essential oils can get damaged and the herbs may lose flavour. This way the dried herbs stay good the longsted, up to 2 years.
The Hoja Santa leaves are grown in our greenhouse in the Netherlands, after which all leaves are removed from the plant and dried in a drying cell.
Store the dried herbs away from direct heat, such as sunlight. It is best to keep it in a jar or other airtight container in a cupboard or drawer so that it is stored in a dark place. If you expose dried herbs to too much light, the essential oils can get damaged and the herbs may lose flavour. This way the dried herbs stay good the longsted, up to 2 years.
The Hoja Santa leaves are grown in our greenhouse in the Netherlands, after which all leaves are removed from the plant and dried in a drying cell.
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