Ancho Chiles, Cocoa Nibs, Coriander, Cumin, Garlic, Hungarian Sweet Paprika, Kosher Salt, Malaysian White Peppercorns, Mexican Oregano, and Turbinado Sugar.
How this blend is hand-made:
First, we hand-remove the bitter seeds and stems of whole Ancho Chiles, so that only the chile fruit remains. We then, slow toast the whole Chiles, Coriander seeds, and Cumin seeds over a fired cast-iron skillet to bring out the spice’s volatile oils. Lastly, we freshly grind all of the spices individually, and hand-blend them together to produce our Cocoa & Ancho Blend.