Fresh Produce
Specialty fruits, vegetables, and herbs
10 ingredients
Scotch Bonnet Pepper
Bonet, Caribbean Red Pepper
The scotch bonnet is the quintessential Caribbean pepper, known for its distinctive shape resembling a Scottish tam o'shanter hat. Despite its intense heat, it has a sweet, fruity flavor that's irreplaceable in Caribbean cooking.
Callaloo
Amaranth Leaves, Bhaji
Callaloo refers to leafy greens used throughout the Caribbean, typically amaranth or taro leaves. In Jamaica, it's often sautéed with saltfish, while in Trinidad, it becomes a creamy coconut-based soup.
Epazote
Mexican Tea, Wormseed
Epazote is Mexican cuisine's most distinctive herb—loved for its pungent, almost medicinal flavor that's essential in black beans. It's an acquired taste that becomes addictive once you acquire it.
AjĂ Amarillo
Yellow Peruvian Pepper, AjĂ Escabeche
Ajà amarillo is Peru's beloved golden pepper—the heart and soul of Peruvian cuisine. Despite its bright color, it has moderate heat and a uniquely fruity, slightly tropical flavor.
Huacatay
Black Mint, Peruvian Black Mint
Huacatay is Peruvian black mint—an intensely aromatic herb with a flavor unlike anything else. It's essential for ocopa sauce and gives many Peruvian dishes their distinctive herbal punch.
Lemongrass
Citronella, Xa
Lemongrass is Southeast Asia's citrus grass—long, fibrous stalks with intense lemon-floral aroma. It adds irreplaceable freshness to soups, curries, and marinades.
Thai Basil
Horapa, Asian Basil
Thai basil is the anise-scented herb essential to Thai cooking—sturdier than Italian basil with a distinctive licorice flavor that doesn't wilt at high heat.
Galangal
Thai Ginger, Kha
Galangal is ginger's more sophisticated cousin—a rhizome with sharp, piney, almost mentholated flavor. It's essential for tom kha gai and Thai curry pastes.
Curry Leaves
Kari Patta, Karivepaku
Curry leaves are the aromatic leaves of the curry tree—essential for South Indian cooking with a flavor that's impossible to replicate. They have nothing to do with curry powder.
Calamansi
Calamondin, Philippine Lime
Calamansi is the Filipino citrus—tiny, sour, and essential. Its unique flavor is between lime and tangerine, adding brightness to pancit, sawsawan dips, and refreshing drinks.