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YELLOW PEPPER (250 grs.)

The fruit of the yellow pepper is generally orange in color. It is used as a condiment for its spicy flavor or as a base for chili peppers or huancaine potatoes, among others.

BABY MUSHROOMS ERYNGII (150 grs.)

Pleurotus eryngii is a species of basidiomycete fungus of the order Agaricales. It is distributed in the countries of the Mediterranean basin and is one of the best-known mushroom species in Spain and highly appreciated for its flavor.

It is a mushroom with a tender consistency, of tight but flexible meat, very pleasant, just like its flavor, soft and sweet, which enhances the umami with cooking. It is also a very versatile mushroom in the kitchen, different cooking methods favor it although each one will have their preferences, it is a good mushroom to dry or prepare in a can, and it harmonizes with all kinds of food, vegetables, legumes, rice and pasta, fish, seafood, meats ... and as we always say about mushrooms, with a lot to offer in sweet preparations.

MUSHROOMS CHANTARELLE (200 grs.)

It is an edible mushroom, and can be found near conifers and planifolia trees, in most cases in the shade of holm oaks, cork oaks or oaks. In the summer-autumn season the mushroom appears as an ingredient in many of the dishes of European cuisine.

It is a pleasant mushroom with flavor and has culinary performance both stewed, canned or dry (they can be kept for up to a year at room temperature). The meat is brown and makes it an ideal accompaniment to meats. The mushroom has small traces of amanitins, but in order to be poisoned you have to eat hundreds of kilos.

BABY SHITAKE MUSHROOMS BIO (150 grs.)

The Chinese or shiitake mushroom is an edible mushroom of brown color and intense aroma native to East Asia. It is added to soups, scrambled eggs and other dishes to make them tastier. Shiitake is one of the sources of protein in the diet of the population of several eastern countries. It has many uses in Chinese or Japanese cuisine, as well as other less-publicized East and Southeast Asian culinary traditions.

This mushroom is served as part of miso soup, and also in a popular fish dish called dashi, as well as being part of a number of steamed recipes.

In Thailand, shiitake is consumed both fried and steamed. Shiitake is often dried and sold as a packaged food; once dried, it must be rehydrated by soaking it in water before consuming it. Many people prefer fresh shiitake to dry, considering that the sun drying process loses some of the umami flavor of the mushrooms.

"OLAVIDIA" CHEESE (280 GRS.)

It is the oldest form of fermentation; It is made with the lactic bacteria present in milk. This type of bacteria acts on lactose (milk sugar) and breaks it down to lactic acid. In these cheeses, the drainage (the loss of part of the whey contained in the milk) occurs spontaneously. Best cheese of Spain 2018 at the Salón Gourmets de Madrid.

BROWN SHIMEJI MUSHROOMS (150 grs.)

These Japanese mushrooms have a characteristic bitter taste, but it is eliminated with cooking, so it is recommended that shimeji mushrooms be cooked before eating, but they can also be eaten raw. They are tasty, as with other mushrooms, reminiscent of nuts, a mild nutty flavor, and can accompany very well all kinds of food, from vegetables to meat and fish, and of course, pasta, legumes and more. Another of the qualities of this species of mushroom is its texture, firm but tender.

WHITE SHIMEJI MUSHROOMS (150 grs.)

These Japanese mushrooms have a characteristic bitter taste, but it is eliminated with cooking, so it is recommended that shimeji mushrooms be cooked before eating, but they can also be eaten raw. They are tasty, as with other mushrooms, reminiscent of nuts, a mild nutty flavor, and can accompany very well all kinds of food, from vegetables to meat and fish, and of course, pasta, legumes and more. Another of the qualities of this species of mushroom is its texture, firm but tender.

GREEN SISHO LEAVES (30u.)

Sisho is known as Japanese basil and is used in a wide variety of dishes. Its flavor and aroma of anise and mint go well with fish, rice and seafood dishes. It is prized for its bright green leaves.

CHOCOLATE MINT BUNCH (100 grs.)

Chocolate mint is an aromatic and refreshing herb well known to all for its frequent use in the preparation of candies and chewing gums or that of alcoholic beverages such as pipermint or to accompany combinations such as mojito, among others. The uses of mint as an infusion are also well known, highlighting the famous Moroccan mint tea. Mint flavor with a touch of orange.

LEMON GRASS BUNCH (300 grs.)

It is one of the plants that has been consumed since time immemorial with specifically medicinal as well as ingredients in the kitchen. Its introduction into Western cuisines is not new, but it is becoming more and more known and popular for the use that great chefs give it.

Citronella, also known as lemongrass or zontol among other names, is native to India, widely used in Thai and Vietnamese cuisine. It is a very aromatic rustic and perennial herbaceous species, offers a suggestive lemon aroma and a light bittersweet flavor.

PEPPERMINT BUNCH (100 grs.)

Peppermint is used in gastronomy as a condiment to give its flavor and intense, fresh aroma to numerous preparations. With its stems and leaves, sauces are made as a garnish that accompany meat dishes, generally lamb.

LEMON THYME BUNCH (100 grs.)

This lemon thyme differs from the normal thyme by certain characteristics, such as its slightly more citric smell and its color, which has yellow tones and does not present pink or white flowers like the common thyme.

ROSEMARY BUNCH (100 grs.)

Thyme is an excellent aromatic herb for its medicinal properties and for those it provides in the kitchen. In our recipes it is not uncommon, we use it with vegetables, sauces, fish, meats ... Thyme is one of the fundamental condiments of Mediterranean cuisine due to its versatility. When rubbed, its leaves give off an intense, fragrant and slightly earthy perfume. Its spicy flavor incorporates notes of cloves, camphor and mint, which make it irreplaceable in traditional cuisine. Dried thyme maintains most of its aroma and flavor, making it highly prized as an aromatic herb. Traditionally it is presented on a branch or in leaves, in a glass jar, alone or combined with other aromatic plants such as rosemary, giving rise to Provencal herbs.

THYME BUNCH (100 grs.)

Thyme is an excellent aromatic herb for its medicinal properties and for those it provides in the kitchen. In our recipes it is not uncommon, we use it with vegetables, sauces, fish, meats ... Thyme is one of the fundamental condiments of Mediterranean cuisine due to its versatility. When rubbed, its leaves give off an intense, fragrant and slightly earthy perfume. Its spicy flavor incorporates notes of cloves, camphor and mint, which make it irreplaceable in traditional cuisine. Dried thyme maintains most of its aroma and flavor, making it highly prized as an aromatic herb. Traditionally it is presented on a branch or in leaves, in a glass jar, alone or combined with other aromatic plants such as rosemary, giving rise to Provencal herbs.

CORIANDER BUNCH (100 grs.)

Essential in the kitchen of half the world, this aromatic is still quite unknown in our country. We are talking about coriander, also called coriander, coriander or coriander. In addition, unlike other herbs that we use as a condiment in our recipes, in the case of coriander, its use in cooking extends to all its parts, since both the leaves, the stems, the seeds and the fruits are usable. .

The generic name, Coriander Sativa, comes from the Greek Korios which means bedbug, alluding to the unpleasant smell of the fruits of this plant while they are green. Its use is much more frequent in Asian, Caribbean and European cuisine than in our Spanish cuisine, except in the Canarian Community, where its use is also very widespread.