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Anua is commonly used to add a distinct, aromatic flavor to soups, stews, sauces, and traditional Latin American dishes.

Rinse the anua leaves under cold water, pat dry, and chop or tear as needed for your recipe.

Its flavor is quite unique, but in a pinch, you can use a mix of cilantro and celery leaves for a somewhat similar profile.

Fresh anua will last about 5-7 days in the refrigerator if stored properly.

Rinse and pat dry the leaves, then lay them out in a single layer in a well-ventilated area out of direct sunlight until fully dry.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Yes, both forms work well—use fresh for a brighter taste and dried for a more concentrated flavor.

No, anua is not spicy; it has a robust, savory flavor without heat.

Store fresh anua in the refrigerator wrapped in a damp paper towel inside a plastic bag. Dried anua should be kept in an airtight container in a cool, dry place.

Anua has a unique, slightly pungent flavor with hints of pepper and earthiness.

Popular recipes include sancocho, mondongo, and certain Latin-style broths, soups, and rice dishes.

Yes, you can chop anua and freeze it in airtight containers or ice cube trays with a bit of water for later use.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Start with a small amount, such as 1-2 tablespoons chopped, and add more to taste, as its flavor can be strong.

Anua is typically added during cooking to infuse dishes with flavor but can also be used sparingly as a raw garnish.

Anua is popular in Latin American, especially Colombian and Venezuelan, cuisines.