Dried Avocado Leaf 2 oz - Hojas de Aguacate - Avocado Leaves (Mexican)
Avocado leaves (known as “hojas de aguacate” in Spanish) are harvested from the native Mexican avocado plant Peresea drymifolia. The leaves are used both fresh and dried. This is one of the harder to find ingredients we’ve started to carry for our customers that are particularly partial to authentic south central Mexican cuisine.While dried avocado leaves are difficult to find in the US fresh avocado leaves are next to impossible to locate. Avocado leaves are used fresh or dried and when dried they look like large bay leaves. The flavor profile is hints of licorice which is also characteristic of anise. There is little to no aroma to these dried leaves. Avocado leaves are used predominantly in the southern regions of Mexico, most predominantly in the states of Puebla and Oaxaca. Both fresh and dried leaves are toasted and then added to (black) beans, moles, pipianes (these are sauces made mostly of nuts or seeds), soups, stews and tamales. The leaves are used as a bed for roasting meats or added to casseroles between several layers. Fresh leaves are often wrapped around chicken, fish and meat when grilling and are used to wrap tamales as well. Recipes typically call for toasting both fresh and dried avocado leaves before using. Once toasted the leaves can be added ground, crumbled or whole to your dish, depending on what the recipe calls for. Some Avocado Leaves are more pungent than others and if you haven’t used these before we always recommend starting with a smaller amount – for example, use 1 whole leave or 1 teaspoon ground for a whole pot of black beans – you can always add more during the cooking process if you desire additional flavor.
Specifications
| Return Shipping Will Be Paid By | Buyer |
| All Returns Accepted | Returns Accepted |
| Item Must Be Returned Within | 30 Days |
| Refund Will Be Given As | Money Back |
| Brand | Sweet Pea Spice LLC |
| Food Aisle | Pantry |
| Type | Avocado |
| Form | Leaf, Dried |
| Size | 2 oz. |
| Product | Single Spice |
| Regional Cuisine/Region | Mexican |
| Country/Region Of Manufacture | Mexico |
Avocado leaves (known as “hojas de aguacate” in Spanish) are harvested from the native Mexican avocado plant Peresea drymifolia. The leaves are used both fresh and dried. This is one of the harder to find ingredients we’ve started to carry for our customers that are particularly partial to authentic south central Mexican cuisine.While dried avocado leaves are difficult to find in the US fresh avocado leaves are next to impossible to locate. Avocado leaves are used fresh or dried and when dried they look like large bay leaves. The flavor profile is hints of licorice which is also characteristic of anise. There is little to no aroma to these dried leaves. Avocado leaves are used predominantly in the southern regions of Mexico, most predominantly in the states of Puebla and Oaxaca. Both fresh and dried leaves are toasted and then added to (black) beans, moles, pipianes (these are sauces made mostly of nuts or seeds), soups, stews and tamales. The leaves are used as a bed for roasting meats or added to casseroles between several layers. Fresh leaves are often wrapped around chicken, fish and meat when grilling and are used to wrap tamales as well. Recipes typically call for toasting both fresh and dried avocado leaves before using. Once toasted the leaves can be added ground, crumbled or whole to your dish, depending on what the recipe calls for. Some Avocado Leaves are more pungent than others and if you haven’t used these before we always recommend starting with a smaller amount – for example, use 1 whole leave or 1 teaspoon ground for a whole pot of black beans – you can always add more during the cooking process if you desire additional flavor.
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