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When a dish needs more heat without a change in flavor
What does grain of paradise taste like
built for cold-weather cooking
where its job is less about heat and more about body and color
then strain them out before serving
Ancho Chile Pepper Juniper Berry When a dish needs moreReach for ground ancho when you want the deep, smoky sweet backbone of Mexican cooking without wrestling whole dried pods. It carries the flavor cooks chase in mole, birria, red enchilada sauce, and chili: dried plum and raisin, a note of cocoa, gentle earthy warmth, and only mild heat, closer to a red bell pepper than a fiery chile. Stir it straight into a stew or rub it onto sweet potatoes, ribs, or eggs. An ancho is a poblano pepper left to ripen
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