What about cajeta? Is it possible to find that here?
I find it very unlikely - unless itās used in Filipino food? Once in a while Iāll realize a missing Latin American ingredient is also used in Filipino cooking.
I supply fresh jalapeƱo/serrano peppers, orange/red habanero peppers, poblano peppers and green tomatillos. Purple tomatillos didnāt grow well so thatās gone, green tomatillos are available from December to March, just sold the last batch a couple weeks ago.
JalapeƱo/serrano/habanero/poblano will be available until May/June-ish, weather permitting.
Also have Ancho, dried from the Poblano once turned red.
I think we also have guajillo, gotta double check with my farmer if you are interested 
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I got these on Shoppe, I think also Carrefour. What we really call black beans, not soybeans. Thereās a lot of stores on Shoppe that sell dried nuts, beans, and grain. Theyāre easy to confuse with black soybeans because the Chinese names are hard to distinguish and their sometimes mistranslated on packages.
Which Jasonās or Carrefours? Iāve only found it from resellers, but never in a store. Not for a year anyway.
Iāve bought corn flour from the types of sellers I mentioned above. I donāt know what qualities it needs to be masa harrina but they have their own grinding machines so they may be able to make to order.
Which is maddening. If I had the money and the gumption Iād start a marketing company.
See above comment. You have to look at the actual bean. Soybeans are more spherical.
It looks like they have 2 kinds of black soybeans.
The Mrs. says itās not. Also, some things have the same names but arenāt, like adobo flavoring.
Iām interested. Please give details.
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Please PM me. Thank you!
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Iāve purchased dried anchos from @Nomad4ever and they were perfect to use for enchilada sauce.
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xD
I donāt know how much of it you guys would use, but I put the contents of the bag you gave me in TWO large rations of rice along with some other stuff (OK, including some Sichuang spicy sausage), and I had to cook it several times adding two yogurts and a lot of water in an attempt o make it edible.
Nowadays I use thin slices of the resulting paste for spicing up food.
Itās evil stuff or I used like 1,000 times the normal quantity.
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Just the tiniest minced habanero sauteed with shrimp and garlic is so good. Be sure to wear gloves to chop peppers but then theyāre ok to eat.
I tell you itās not safe. Not in this amount even if diluted in lots of riceā¦
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1/2 a habanero to 16 shrimp. That should be safe.
https://spicyaddict.com/recipes/habanero-garlic-shrimp/
I use 3 or 4 of my orange habanero peppers to spice up a 12L pot of mole, if no habanero Iād add 6-7 of my serrano peppers instead.
Occasionally I get chocolate habanero, they are spicier than the orange ones!
Thick gloves to protect your hands are a must. I had a Taiwanese customer who sliced 1kg jalapeƱo bare-handed and was rushed to the emergency room in the middle of the night for her burning handsš
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This is a great remedy for poison ivy
Did you get in trouble, or did you warn her in advance?
Didnāt get in trouble 
I found these the other day. Are they actual dried black beans?
compared to these which are black soy beans.
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They are black soybeans unless otherwise specified.
Itās soy bean
My link isnāt working, but on their website it says itās soy