TASTING: acid taste, vinegar but with bittersweet notes, reminiscent of a dressing.
PAIRING: mango, pineapple, watermelon, lemon, coconut, orange, avocado, white fish, seafood, potato, tomato, pea, peanut, garlic, chilli, parsley, cumin, coriander, pork, chicken, goat.
UTILIZATION: sushi, meat dishes and game stews.
FORMAT: 30 units
INGREDIENTS: Yellow Óxalis Flower.
CONSERVATION: between 4ºC and 6ºC. Excess moisture can reduce the shelf life of the product. Product not washed.
ALLERGENS: may contain traces of mustard.
DATE OF CONSUMPTION: 10 days.
TEMPORALITY: January to September.
COLOR AND SHAPE: purple flower with five petals.
NUTRITIONAL BENEFITS: very healthy, it has a wide range of nutrients that include vitamin C, iron, zinc, flavonoids, B vitamins and fiber. It is also low in calories.