Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Black Peruvian Mint
Inventory, bunch : 2.00
This item was last sold on : 09/09/17
|Coleman Family Farms||Homepage|
The leaves of Black Peruvian mint are thin and dark with pronounced ridges and a slightly purple tinge in color. The flavor of Black Peruvian mint is noticeably sharper than most garden-variety mints. Its taste and aroma is a mixture of basil, tarragon, mint and lime.
Black Peruvian mint is typically available in the summer months.
Black Peruvian mint also known as Huacatay (pronounced "wah-kah-tie") plays an important role in southern Peruvian cuisine. Enthusiastically known as Tagetes minuta, it is an annual herb of the Asteraceae family, and is the Peruvian cousin of the Marigold.
Black Peruvian mint is used as a condiment in stews, soups and Peruvian ajis. It can be used to make herb marinades for poultry, lamb and seafood. Black Peruvian mint’s cool clean quality is especially useful in chilled desserts that demand a sharp effervescent quality. Black Peruvian mint's flowers and leaves produce a strong odor as it contains an essential oil called Huacatay oil. The Huacatay oil is used to make herbaceous and floral perfumes.
In Mexico, Black Peruvian mint is used medicinally in the form of teas for the treatment of common colds. Black Peruvian mint with its very aromatic leaves are ground into a paste and used to flavor many Peruvian Andean dishes. Huacatay paste is used in the popular Peruvian potato dish called Ocopa. In many places Black Peruvian mint is considered a weed.
Black Peruvian mint is native to the temperate grasslands of the southern parts of South America. This includes the countries of Argentina, Peru, Bolivia, Chile and Paraguay. At present its cultivation has spread to North America. Black Peruvian mint has also been introduced into the continents of Europe, Asia, Africa and also the countries of Australia, India, and Madagascar. The medicinal use of Huacatay goes back to the ancient Inca civilization. Black Peruvian mint was grown commercially for its oil as early as 1750. In the African continent, this plant is used to control and guard against pests and bugs.
Restaurants currently purchasing this product as an ingredient for their menu.
|AToN Center Inc.||Encinitas CA||858-759-5017|
|The Rose||San Diego CA||619-281-0718|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Little Lion||San Diego CA||619-519-4079|
|Mesa College||San Diego CA||619-388-2240|
|Secret Table||Solana Beach CA||858-356-4054|
|Trust Restaurant||San Diego CA||609-780-7572|
|Stake Chophouse & Bar||Coronado CA||619-522-0077|
Recipes that include Black Peruvian Mint. One is easiest, three is harder.
|The Peruvian Mom Recipes||Aji de Gallina|
|The Daring Gourmet||Peruvian Aji Verde Sauce|
|Peru Delights||Locro de Zapallo|
|There's a Newf in my Soup!||Andean-Style Roasted Potatoes with Huatacay-Yellow Chili Sauce|
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