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Hoja Santa Pepper Leaf from Las Catrinas 10g

Unit price€499,00 / kg
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Use the Hoja Santa as a herb and spice ingredient. Hoja Santa, also known as "Holy Leaf" and "Mexican Leaf Pepper", is an exotic plant from Mexico. With their aromatic presence and versatile flavor, they add an incomparable touch to your dishes and have a very long shelf life when packaged. They can also be frozen.

The leaves of the Hoja Santa plant are usually heart-shaped. They have a velvety texture. Their distinctive fragrance is reminiscent of anise, black pepper and cloves. In Mexican cuisine, Hoja Santa is often used in the preparation of traditional dishes such as tamales and fish dishes.

Their unique flavors also perfectly complement meats, vegetables and sauces. The Hoja Santa leaves have been carefully selected to give you the best possible taste experience. Las Catrinas is a local company that values quality.

Using Hoja Santa in your kitchen opens up a world of culinary creativity. Experiment with new flavor combinations and be inspired by its versatility. From spicy fish tacos to aromatic sauces and exotic cocktails.

Further down on the product page you will find a small recipe suggestion.

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Product details

Shipping and delivery time

In Germany approx. 1-3 working days, to other EU countries approx. 3-7 days delivery time. Products stored in refrigerator or freezer temperatures are shipped only from Monday to Thursday or max. two days before weekends extended by holidays. For further information please read our Shipping terms. Digital goods are usually shipped directly after payment.


- Hoja Santa / Mexican Pepper leaf

Nutritional values

Nutritional values per 100g (may vary depending on leaf culture, therefore estimated values)
- Energy 57 kcal
- Fat 1,40 g
- Protein 3,90 g
- Carbohydrates 10,10 g
- Calcium 257 mg
- Salt 0 mg


Does not contain any allergens that require labeling


Eggs with Hoja Santa

- ground black pepper according to taste
- 2 eggs
- 2 tablespoons olive oil
- 3 leaves of hoja santa
- salt to taste

- 2 Serrano chilies
- 2 Chili de Árbol
- 4 tablespoons olive oil
- 1/4 cup bean puree e.g. from Isadora

- brush
- frying pan
- stove
- spatula


- Remove the stem of the hoja santa and the midrib. Coat two clean leaves with oil and place in the pan as a base for cooking the eggs.

- Heat the frying pan, brush the leaves again with oil and crack the eggs on top. Season with salt and pepper.

- Fold over the edges of the sheets, being careful not to let the egg white run over the edges. When the egg whites turn white, turn off the heat and set aside.

- Meanwhile, heat a little oil in an open pan. Add the serrano and arbol chilies and sauté briefly. Turn off the heat and set aside.

- Place another oiled tray in the pan as a base for the beans and chilies, turn on the heat and heat.

- Arrange the eggs on the hoja Santa and the beans and chilies on a plate.


Store in a dry place. Protect from moisture.

More recipes and tips on the blog

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