Mexican Mole Seasoning
Hand blended from smoked paprika, sesame seeds, onion, garlic, brown sugar, ancho chiles, pasilla chiles, guajillo chiles, raw cacao powder, Canela (Ceylon) cinnamon, allspice, anise, chipotle chiles and cloves.
Considered the “royal” sauces of authentic Mexican cuisine, moles (pronounced mo lay) where first prepared for the early rulers of Mexico. One of the signature ingredients in these early dishes was raw cacao which was reserved for royalty (this was before chocolate). While the best, or most popular moles, come from the Oaxaca and Puebla regions of Southwestern Mexico, there are hundreds of variations of mole recipes throughout Mexico. Chiles are what give each different mole its characteristic color and flavor.