Recipes — Molinos Spice Institute

The history of chili pepper begins in Mesoamerica. Mayans use chili for treating infected wounds and gastrointestinal problems other than for its culinary purposes. It has shown that chili pepper inhibits microbial pathogens and capsaicin, the active ingredient in chili that causes its burning sensation and pungency, has analgesic properties.  Chilis are also used as a repellent for rodents such as mice and even elephants. Zambian Farmers deter Elephants by burning blocks of dung and chilis to prevent them from destroying the crop-- this is an effective deterrent to most mammals, except us crazy humans.  For over 6,000 years, humans...

This week's recipe is a hot chocolate drink with a kick! Take it from the Aztecs to spice things up. The chili pepper on this decadent drink will surely warm you up.  Recipe  3 cups Whole milk  4 tablespoon Dutch coco powder 100 grams of Semi Sweet Chocolate (chopped) Chili Powder, to taste (depending on your spice tolerance) A pinch of cinnamon A pinch of salt Sugar, to taste  Whipped cream for topping (optional)  Direction Bring the milk to a simmer then add the Dutch coco powder  and melt the semi- sweet chocolate in the mixture. Add sugar, salt, chili...

Nutmeg is a mild spice typically used in baking for its warm, nutty and slightly sweet flavor. Because of its popularity, it can be used in many different cuisines and applications. There’s more to this spice than meets the eye. Do you know that nutmeg was one of the most expensive spices in Medieval Europe? The reason was that it came all the way from the other side of the world. I’ve learned to appreciate and put more value on this particular spice as it actually takes seven to nine years to harvest this spice from the day it was...

Dried whole chilies make excellent chili con carne and Mexican red chili sauce. Clean, toast, and simmer in chicken stock to make the perfect chili puree or toss in the blender to make your own coarse chili powder.

Black pepper comes from the pepper plant—a woody vine native to India that produces the black, round spice that made its way to all kitchens around the world. Black peppercorns are mostly used in cooking savory items but it is also widely used to flavor liquors and wine. This master spice gives off a woody, citrusy smell with a floral undertone and heat levels ranging from mild to kicking. It can be used in different spice blends, rubs and dressings for almost all types of cuisines around the world.