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.
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, like in this Mole Verde Sauce recipe.
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.
Ground pumpkin seeds, green chiles, sesame seeds, masa harina, salt, epazote, cilantro, garlic, onion, parsley, cumin, black pepper, cloves
This spice is nutty, bittersweet, herby, aromatic, and earthy with warm citrus flavor.
For paste to use as base for beef, chicken, pork, seafood, or vegetable mole, mix equal parts spice, water, and oil. Visit website for mole verde sauce recipe.
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