Joan Cass’s farm

Annatto (Achiote)

Annatto, or Achiote, is a vibrant red-orange spice derived from the seeds of the achiote tree, native to Central America. Traditionally used in Guatemalan cooking, this spice adds a warm, earthy flavor with subtle hints of nutmeg and pepper. Achiote is often used to color and flavor meats, rice dishes, and sauces, such as the famous Guatemalan recado rojo. Sustainably grown by IMAP, Achiote is harvested without the use of synthetic chemicals, supporting local biodiversity and the natural ecosystem.

Flavor: Earthy and slightly peppery, with a hint of nutmeg.
Uses: Ideal for marinating meats, coloring rice, or adding to stews and sauces.
Environmental Impact: Grown using eco-friendly methods that protect soil health and promote sustainable farming.

Allspice (Pimienta Gorda)

Allspice, also known as Pimienta Gorda, is native to the Caribbean and Central America, including Guatemala. This versatile spice combines flavors of cinnamon, nutmeg, and cloves, making it an essential ingredient in both savory and sweet dishes. In Guatemalan cuisine, Allspice is used in traditional stews, marinades, and desserts. IMAP cultivates this aromatic spice sustainably, ensuring that it is free from harmful chemicals while supporting the health of the surrounding ecosystem.

Flavor: A blend of cinnamon, nutmeg, and clove.
Uses: Excellent in stews, baked goods, marinades, and sauces.
Environmental Impact: Grown sustainably, protecting biodiversity and soil health.

Cardamom (Cardamomo)

Guatemala is one of the world’s largest producers of high-quality cardamom, a spice known for its sweet and aromatic flavor. Often used in both sweet and savory dishes, cardamom is a key ingredient in Guatemalan tamales and coffee drinks. The spice offers a complex flavor profile with hints of citrus and floral undertones. IMAP grows cardamom sustainably, ensuring that it is free from synthetic chemicals and preserving the natural environment.

Flavor: Sweet and aromatic, with citrus and floral notes.
Uses: Ideal for baked goods, coffee, rice dishes, and curries.
Environmental Impact: Grown using eco-conscious methods, promoting soil health and biodiversity.

Cinnamon (Canela)

Cinnamon, or Canela, is widely used in Guatemalan cuisine, especially in desserts, beverages, and savory dishes. This fragrant spice adds warmth and sweetness to stews, hot drinks like atol, and traditional desserts such as buñuelos. IMAP cultivates cinnamon using sustainable farming methods that respect the earth’s natural cycles, ensuring that the spice retains its full flavor while supporting environmental health.

Flavor: Warm, sweet, and aromatic.
Uses: Perfect for desserts, hot drinks, stews, and savory dishes.
Environmental Impact: Sustainably grown to protect biodiversity and enhance soil health.

Cumin (Comino)

Cumin, or Comino, is a popular spice in Guatemalan cooking, known for its warm, earthy flavor and slightly peppery undertones. It is a key ingredient in many traditional dishes, including stews, beans, and spice blends like recados. IMAP grows cumin sustainably, ensuring that each seed is harvested without the use of synthetic chemicals, promoting healthy soils, and supporting biodiversity in the region.

Flavor: Warm, earthy, and slightly peppery.
Uses: Ideal for stews, spice blends, beans, and marinades.
Environmental Impact: Grown using sustainable farming methods that protect soil health and biodiversity.

Coriander Seeds (Semillas de Cilantro)

Coriander seeds, harvested from the cilantro plant, are widely used in Guatemalan cuisine to add a citrusy, nutty flavor to dishes. The seeds are often toasted and ground for use in spice rubs, stews, and sauces. IMAP cultivates coriander seeds sustainably, ensuring that the plants grow naturally without synthetic pesticides, supporting a healthy, eco-friendly farming system.

Flavor: Nutty, citrusy, with earthy undertones.
Uses: Great in spice rubs, soups, stews, and sauces.
Environmental Impact: Sustainably grown to promote biodiversity and healthy ecosystems.

Black Pepper (Pimienta Negra)

Black pepper, or Pimienta Negra, is a staple spice in Guatemalan cooking, used to add heat and complexity to a wide variety of dishes. This bold and spicy seasoning is grown sustainably by IMAP, ensuring that the peppercorns are free from synthetic chemicals. Black pepper is essential in everything from traditional Guatemalan stews like pepian to grilled meats and sauces.

Flavor: Bold, spicy, and slightly pungent.
Uses: Perfect for seasoning meats, soups, stews, and sauces.
Environmental Impact: Grown without synthetic pesticides, supporting soil health and biodiversity.

Bay Leaves (Hojas de Laurel)

Bay leaves, or Hojas de Laurel, is an essential herb in Guatemalan kitchens, adding a subtle, aromatic flavor to stews, soups, and sauces. Known for their slightly floral and herbal notes, bay leaves enhance the complexity of broths and meat dishes. IMAP grows bay leaves sustainably, ensuring that they are harvested without synthetic chemicals and promoting the health of the surrounding ecosystem.

Flavor: Mildly floral and herbal.
Uses: Ideal for flavoring soups, stews, and slow-cooked dishes.
Environmental Impact: Cultivated sustainably to protect biodiversity and ensure soil health.

Paprika (Pimentón)

Paprika, or Pimentón, is a mildly sweet and smoky spice made from ground red peppers. In Guatemala, it is commonly used to add flavor and color to dishes like chuchitos (mini tamales), soups, and marinades. IMAP’s sustainably grown paprika is cultivated using traditional farming methods that support soil regeneration and water conservation, ensuring a rich and flavorful spice that is also eco-friendly.

Flavor: Mildly sweet and smoky.
Uses: Great for seasoning meats, and stews, and as a garnish for soups.
Environmental Impact: Grown using eco-friendly methods that protect the environment and enhance soil health.

Clove (Clavo de Olor)

Clove, or Clavo de Olor, is a highly aromatic spice that adds warmth and depth to both sweet and savory dishes. In Guatemala, cloves are often used in traditional drinks like poncho (a spiced fruit punch) as well as in sauces and desserts. IMAP grows cloves sustainably, ensuring that the spice is harvested without harmful chemicals and preserving the natural environment.

Flavor: Warm, sweet, and aromatic.
Uses: Ideal for drinks, desserts, and savory sauces.
Environmental Impact: Sustainably grown to preserve biodiversity and soil health.

Nutmeg (Nuez Moscada)

Nutmeg, or Nuez Moscada, adds a warm, nutty flavor to both sweet and savory dishes. In Guatemala, it is often used to flavor rice dishes, baked goods, and stews. IMAP grows nutmeg sustainably, ensuring that it is free from synthetic chemicals, supporting healthy ecosystems while maintaining the spice’s full flavor and aroma.

Flavor: Warm, nutty, with sweet undertones.
Uses: Perfect for desserts, rice dishes, and sauces.
Environmental Impact: Cultivated using eco-friendly methods that protect biodiversity and soil health.

Vanilla (Vanilla)

Guatemala is known for its high-quality vanilla, a fragrant and sweet spice used in baking, beverages, and desserts. IMAP’s vanilla is grown sustainably, with the plants cultivated in harmony with the local environment. Vanilla adds a rich, sweet aroma to everything from cakes to coffee, and its sustainable production ensures that it is both delicious and environmentally responsible.

Flavor: Sweet, rich, and aromatic.
Uses: Ideal for baked goods, beverages, and desserts.
Environmental Impact: Sustainably grown to protect biodiversity and support healthy ecosystems.

Available weekly at Joan Cass’s farm in Texas and select farm stands in the Rusk, Texas region.

These Guatemalan spices offer a variety of flavors and culinary uses while supporting sustainable farming practices. Joan Cass’s farm weekly imports to Texas provide an excellent opportunity for consumers in the Rusk, Texas region to enjoy these authentic, eco-friendly spices. Let me know if you need more spices or further adjustments!