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Popular ingredients include cassava flour (farinha de mandioca), black beans, coconut milk, guaraná, tapioca, hearts of palm, and Brazilian cheeses like queijo minas.

Store Brazilian cheeses in the refrigerator, wrapped in wax paper or plastic wrap. Use within a week for best flavor.

Coconut milk is used in stews, cakes, and desserts. Add towards the end of cooking to preserve its flavor.

Keep guaraná soda refrigerated after opening and consume within a few days for best carbonation.

Yes, manioc flour and tapioca starch are naturally gluten-free and often used as alternatives in breads and cakes.

Yes, freeze shaped dough balls before baking or freeze baked pão de queijo; reheat directly from frozen.

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

Keep linguiça refrigerated and use within a week, or freeze it if storing longer. Cook thoroughly before eating.

Manioc flour is often toasted and used as a side dish called farofa, or as a base for baking Brazilian cheese bread (pão de queijo).

Soak black beans overnight, then simmer with beef or pork cuts, garlic, onions, and bay leaves until tender.

Hydrate tapioca starch until it is powdery, then sift into a heated pan, and cook until it binds, filling with sweet or savory options.

Hearts of palm are often added to salads, tarts (empadão), or as a pizza topping. Drain and rinse canned hearts before use.

Mix tapioca starch, cheese, eggs, and milk to form a dough, shape into balls, and bake until golden.

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

Doce de leite is a creamy caramel spread enjoyed in cakes, pastries, and as a topping for toast or fruit.

Add these spice blends directly to rice, beans, stews, or grilled meats for authentic Brazilian flavor.