Cont. 10 gr
Dried avocado leaves are popular throughout central and southern Mexico as a herb used to flavour a wide range of dishes. Avocado leaves are toasted to release the natural oils which have a subtle and delicious anise flavour. They are used to enhance to taste of black beans, give an extra something special to guacamole or to make barbacoas meat even more delicious. From stews to sauces, dried avocado leaves add a fantastic extra flavour that’s distinctly Mexican.
In a spice grinder or a molcajete (pestle and mortar), grind toasted Avocado Leaves until powder-like, then sift into guacamole. You could also lay a bed of avocado leaves on a soaked dried Corn Husk, place a fish fillet on top with achiote seasoned butter, then wrap the husk over on itself so the fish is enclosed and roast in the oven until cooked through.
Dried avocado leaves need to be toasted to release the natural oils. Place the leaves in a hot, dry pan and dry-fry for a few seconds, then turning and repeating on the other side.
They can then be added whole, like a bay leaf, to a wide range of dishes such as stews, rice, soups or sauces. They can also be tucked into fish or meat to infuse with the food as it cooks.
Made in a factory that handles nuts and sesame.