You really should be cooking with hibiscus. Though it’s native to tropical Africa, hibiscus has made a significant splash in cuisines across the world. This dried hibiscus is sourced from Mexico and, when steeped in liquid, produces the most stunning berry-hued nectar. It’s flavor is pungent—almost like a more-nuanced cranberry—with a fruity-floral brightness balanced by an earthy must. It beautifully cuts through cloying sweets, brings color and complexity to drinks and dressings and, when cooked into a savory preparation, offers an unexpected tang and hearty texture.

This fragrant, dried Mexican oregano is grown and hand-selected by independent farmers in Mexico. It has the herbal brightness of the Mediterranean oregano you might be familiar with, but with a softer more delicate taste; it won’t overpower your dish. A whisper of licorice comes through along with a slightly floral aroma and a pronounced waft of citrus freshness. The seasoning is a staple in the Mexican pantry and we love how this one’s medium-fine texture holds its integrity while blending seamlessly into any dish.

These ancho chili peppers are hand-selected from Mexican farms and stored in an airtight package to keep them as fresh as can be. Intensely fragrant, anchos pack a nice smoky earthiness, with deep notes of dried fruit and cocoa. A raisin-like sweetness rounds out the flavors. But what stands out the most about these incredible peppers is how supple and tender they are. They don’t break and crumble like others we’ve tried, but rather gently tear apart. Plus, they’re insanely aromatic—their fresh fragrance hits you the second you open the bag.

These peppers have a deeply rich taste and a more mild heat when the seeds are removed (and you can keep the seeds if you’re looking for a bigger boost of spice). We love the noticeable sweetness of guajillos and their fragrant, smoky undertones. And when used to infuse butter, they create a simply heavenly ingredient. They’re much bolder and brighter than other dried chilies. But what stands out the most about these incredible peppers is how supple and tender they are. They don’t break and crumble like others we’ve tried, but rather gently tear apart. Plus, they’re insanely aromatic—their fresh fragrance hits you the second you open the bag.

About 2 to 3 inches long, these small yet potent chilies have a bright, bold heat followed by a deep savoriness. No traces of smokiness or sweetness—just clean heat. But what stands out the most about these incredible peppers is how supple and tender they are. They don’t break and crumble like others we’ve tried, but rather gently tear apart. The peppers are incredibly aromatic and fresh and produce a strong flavor.

Cultivated by farmers in Oaxaca Mexico, these pasilla chiles have a detectable raisin sweetness and mild heat. Dried fruit is the flavor at the fore here, with softer notes of earthy tobacco. What stands out the most about these incredible peppers, though, is how supple and tender they are. They don’t break and crumble like others we’ve tried, but rather gently tear apart. Plus, they’re insanely aromatic—their fresh fragrance hits you the second you open the bag.