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Mole Verde Spice
As with "curry", there are misconceptions about "mole". Where people think of curry as always being spicy hot, many people believe that mole is always made with chocolate. Interestingly the words "mole" and "curry" both translate to "sauce"! As with any sauce, the variations are endless.
Ground pumpkin seeds, green chiles, sesame seeds, masa harina, salt, epazote, cilantro, garlic, onion, parsley, cumin, pepper and cloves
Our Mole Verde (green mole) is one of the seven traditional moles credited to the Mexican Oaxacan culture. It is brightest of the traditional moles partly because of the quantity of herbs, but also because the sauce is based around the zesty tomatillo. With our Mole Verde Spice you'll need to add the tomatillos. Use our Mole Verde to make beef, chicken, pork, seafood or vegetable mole. To convert the spice into a paste, mix equal parts spice, water, and oil.
Purchase bottle refills (in bags):
Mole Verde Spice Recipes
The following recipes use Mole Verde Spice.
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