I’ve been meaning to write up a little list on the use of herbs and spices in Argentina, and I’ll get to that eventually, but aji molido came up twice about a week ago so I’ll get it out of the way first. First, there was a comment on the chimichurri recipe post and then one through e-mail; the latter a request for retailers that sell it in the U.S and I listed a couple at the end of this post.

In Argentina, refined rock salt is available in three different sizes: sal fina(fine salt), sal entrefina(semi-fine/half-refined salt), or sal gruesa(coarse salt). Kosher and harvested sea salt, in case you were wondering, are moving along at a snail’s pace in terms of rising popularity and use.