Corn husks are used for wrapping food when steaming, grilling and barbecuing. Simply soak the dried husks in just-boiled water for 15 minutes so that they become pliable, keeping them submerged. Drain and then use to wrap your food.

Use cooking string to tie the corn husks around fish and meat to keep in the moisture. Also try steaming tamales, wrapping fish, or creating parcels stuffed with cochinita pibil, a Mayan slow-roasted pork dish.

The corn husks are dried in fields and are susceptible to wind and sun damage. This means the appearance can be a little rustic, however this is normal.

Dodie Miller, founder of Cool Chile Co, believes that there are certain warm, earthy flavours and smells that instantly transport you to Mexico. Whether it's salsas and sauces made with toasted dried chillies, tortillas fresh from the comal, Mexican oregano rubbed over pozole, or black beans bubbling in a pot with epazote, these are the tastes and spice sensations that they want to bring into your home.

May contain traces of nuts and sesame.