This 'flower of salt' Guأ©rande salt is located in southern French region Brittany. Very white, with fine, snow-like crystals and a very slight hint of violet, it enhances meals by bringing out the taste of even the finest dishes. Only a small amount should be used on raw or cooked food.

Guajillo chilies are one of the most commonly used chilies in Mexican cuisine. Their moderate heat level, 3-4 on a scale of 1 - 10, makes them a good choice for family-friendly cooking. With a bright, tangy flavor and a moderate fruity heat, these versatile chilies are a great addition to marinade, moles, salsas, sauces, and soups.

These chillis are believed to be derived from the cayenne pepper and like cayenne are quite hot - they clock in at 50,000-65,000 on the scoville heat unit scale (which is about 7-8 on a 1-10 scale). Their nice red color and brightness make these peppers great for craft work such as making chile wreaths or ristas. Increase any dishs heat by throwing a few pods in while cooking. Great in chili, hot sauce, salsa, tacos, stir fry, Thai curry and soups.

Pasillas are one of the most popular chilies in Mexico. آ  Fairly mild, with an earthy, raisiny flavor and deep purple color, these flavorful peppers clock in at 3-5 heat level, on a scale of 10. For a delicious pepper puree that can be stirred into soups and sauces, toast peppers in a dry pan for a few minutes, then soak in warm water and puree until smooth. Thin the puree with vinegar if desired.