Products

How can I tell a hotter chile from a milder one?

Milder chiles have broader shoulders and blunter tips and are generally lighter in color.

What is the hottest part of a chile?

The hottest part of a chile is the placenta, centered inside just under the stem. It is the capsaicin factory, where the hot, spicy ingredient is manufactured.

Which is hotter, the stems or the veins?

It is a tossup. The veins carry the capsaicin from the placenta, the point of production and it is stored in the seeds.

If I get too hot a taste of chile in my mouth, how can I get any relief, quickly?

The best is to immediately eat anything acid, sweet or dairy. Examples are lime juice, vinegar, or wine for the acid. Sweet items are honey, sugar or any food containing them. Dairy is milk, sour cream and cheese.

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Jane Butel Cooking School
2655 Pan American NE, Ste F Albuquerque NM 87107
Office: 505-243-2622
TOLL FREE: 1-800-473-8226
info@janebutelcooking.com

Corn

Meals & Masas

Yellow Corn Masa
Ours is the finest and is not available in stores. After stone-grinding Native high-starch corn, it is flotation-processed to eliminate the germ (those black flecks you see in ordinary tortillas, etc., are the germ and the provide a strong flavor that is often rancid). This masa is easy to use because it is fine textured which makes it perfect for tortillas, tamales and Southwestern specialties.
1 lb. = $5.00

White Corn Masa
Native white corn is used for this masa. White corn imparts a special, somewhat sweet taste that is favored by Native Mexicans and many others.
1 lb. = $5.00

Blue Corn Masa
Native New Mexican grown and lava-wheel ground to the right consistency for making blue corn tortillas. Just like our blue corn flour, ours is pure and NOT filled with other corns.
1 lb. = $5.00

Tamale Masa
This masa is specially ground coarser for tamales which a imparts a corn filled flavor. When blanketing the spicy meat filling, the authentic flavors are preferred by many.
1 lb. = $4.50

Corn Husks
Corn husks are necessary if you want to get the authentic flavor and appearance in tamales and casseroles for Southwestern specialties.
4 oz. =$4.00

Blue Corn Flour
Native New Mexican grown and lava-wheel ground to a very fine flour consistency. It features a nut-like flavor derived from smoking with pinon wood. Perfect for breads, batters and a range of very special Southwestern treats. Just like our blue corn masa, ours is pure and NOT filled with other corns.
1 lb. = $5.50

Blue Corn Pancake Mix
Enjoy the flavors of New Mexico at breakfast with our favorite blue corn pancake mix. Jane likes to add Pecos Valley Spice Co. pinon nuts to the batter and serve them with honey and fruited yogurt.
1 lb. =$5.00

Sopaipilla Mix
Created by the Spanish in 1620 in Old Town Albuquerque, these golden fried puffs of bread are favorites to accompany meals, serve stuffed or dusted with powdered sugar.
1 lb. = $4.50

White Corn Posole (dried)
Known as the “food of all blessings”, it is served at all the Fiestas, Native American dances and celebrations. It is must for New Year’s and perfect with chile dishes. Made from lime treated whole corn kernels.
1 lb. = $5.00