Peruvian maca is a tuber with a particular flavor, rich in beneficial properties. It is highly appreciated in the Andes for its nutritional, tonic, revitalizing and strengthening qualities. Maca is also known as Peruvian ginseng, for enhancing male sexual performance. It is proposed in herbal medicine as a natural remedy for metabolic support. The recommended dosage is 5 grams 1/2 times a day.
The Peruvian red maca is used in herbal medicine for its nutritional, tonic, revitalizing qualities against stress and fatigue. It is highly valued for its amino acid content, which is useful for increasing muscle strength and endurance. It is a root also known as Peruvian ginseng. It is proposed as an excellent nutrient for metabolic support. The recommended dosage is 5 grams 1/2 times a day.
The Fleur de sel of the Algarve is called in Portugal the “sun cream”, and represents a very precious salt, known since the ancient Romans. It has recently been rediscovered by chefs around the world. It shows a crunchy texture, a mild flavor and an ivory white color. Very rich in magnesium and potassium, and goes well with any type of dish.
Definita “grano de oro” dagli antichi popoli Maya e Inca, è un superfood delle Ande ricco di proteine, fibre alimentari, minerali preziosi e privo di glutine. Il seme di questa pianta può presentarsi in diversi colori, tra cui il bianco di questo tipo di Quinoa, dal sapore delicato. Si utilizza in cucina come un cereale integrale, che regola la digestione e sazia, ottimo per primi, insalate e contorni.
Quinoa was defined by the Inca people and the Maya as grano de oro, or grain of the Andes. Proteins, carbohydrates, fats, dietary fiber and minerals such as phosphorus, iron, sodium, magnesium and zinc make it a rather complete food.
Defined “grano de oro” by the ancient Mayan and Inca peoples, it is a superfood from the Andes rich in proteins, dietary fibre, precious minerals and gluten-free. The seed of this plant can come in different types, including black quinoa: rich in antioxidants, with an intense flavour, perfect for salads and first courses, it cooks longer than other varieties. As a whole grain, Quinoa regulates digestion and satisfies.
The Peruvian red maca is used in herbal medicine for its nutritional, tonic, revitalizing qualities against stress and fatigue. It is highly valued for its amino acid content, which is useful for increasing muscle strength and endurance. It is a root also known as Peruvian ginseng. It is proposed as an excellent nutrient for metabolic support. The recommended dosage is 5 grams 1/2 times a day.
Allspice, also known as pimento or clove pepper, is native to the Caribbean and Central and South America. Jamaica's most important crop, it is used to produce an interesting essential oil, eugenol, so much so that the scent from the plantations pervades the air of the "allspice trails". Its slightly spicy and intensely aromatic taste is well suited to dishes of all kinds.
Discover this variety of legumes, which contains a high amount of protein, vitamins and dietary fiber. The “giant” version of chickpeas derives from the prized variety of Mexico, available today to create healthy and nutritious recipes. Thanks to the thin skin and intense flavor, you can create delicious dishes with soft and creamy chickpeas after cooking: soups, pastas, side dishes, salads. The size of these chickpeas makes them ideal for hearty appetizers and surprising cold dishes.
Ingredients: giant chickpeas Origin: Mexico
Soaking: 12 hours. Cooking time: 120 min. / in a pressure cooker 60 min.
The Carolina Reaper is a new hybrid chili pepper of the Capsicum Chinense family grown in South Carolina obtained by crossing two species of extremely hot chili peppers, the Pakistani Naga Morich and a Red Habanero.
Red Savina Habanero Powder is an extremely spicy spice obtained by grinding Red Savina Habanero chili peppers, known for their intense heat and fruity flavor. This powder is used to add a strong spicy note to a variety of dishes, from sauces and marinades to soups and stews. The Scoville Heat Unit (SHU) for this type of Habanero can reach up to 577,000, making it one of the hottest chili peppers in the world. It is advisable to handle it with care and use it in small quantities to avoid overwhelming the taste of the dishes.
