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This is our favorite spice for chocolate! Imported from Mexico, sapote has an aroma reminiscent of cherry and almond. Sapote is traditionally used to season desserts in West-Indian kitchens and in some parts of Mexico. In Oaxaca it is used to make the corn and cocoa drink tejate, along with the rosita de cacao.
Sapote and vanilla make a fine pair in many desserts, such as chocolate cake, spice bread, crème brûlée and French toast.
It shines best with hot chocolate. Sapote not only adds a wonderful flavor to the drink but also helps to emulsify the cocoa. For those reasons we have found it to be a great addition to any chocolate recipe. Grate ¼ of a sapote seed to flavor most desserts.