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La Pampa Argentina a timeless classic of the South American tradition, tasty and slightly acidic, which adapts to almost all types of meat prepared on the grill or barbeque, but also boiled meats, in some cases it is also used (more diluted) to marinate meat before cooking.
paprika, oregano, garlic, pepper, onion, parsley, basil, chilli, tomato (tomato paste, corn starch).
The traditional chimichurri sauce is created with a combination of spices, aromatic herbs and olive oil, giving life to a famous South American condiment for grilled meats. We always start with the mix of herbs and spices, which we offer in its “dry” version for different types of marinades. The basic ingredients used in chimichurri are parsley, garlic, oregano and chilli pepper, which are macerated in oil and red wine vinegar. Naturally, like all spice mixes, there is a wide variety of versions to give uniqueness to the sauces. In our Pampa Argentina version, we have added tasty elements to the most well-known ingredients to give an intense aroma and some herbaceous notes, such as basil, tomato, pepper, onion and paprika. This is how our dried chimichurri condiment was born, with a more pungent and pronounced flavour than the fresh one. This complex, herbaceous, peppery and sour mix is perfect for grilling season: it can flavor beef, pork, chicken and lamb in the most delicious “parrillade”!
The Argentine Pampas mix combines spices and aromatic herbs in a balanced way between sour and spicy. This mix has a medium level of heat, due to the chili pepper and pepper.
Parsley infuses the mix with a herbaceous and fresh note, with an aroma known for its vaguely peppery touch and a particular nuance, reminiscent of nutmeg.
Pepper gives the mix a strong, acrid flavor, and an intense, pungent aroma; this spice adds a lively touch to the meat, in any type of cooking.
Chili pepper provides its intense heat and spicy flavor that makes the difference on grills, with an aroma that spreads best during cooking.
Onion adds a pungent, slightly sweet flavour to the mix; an unmistakable aroma that pairs well with rice and all the ingredients in paella.
Garlic adds a warm, pungent flavour, with pleasant, bold, savoury notes; as an aromatic ingredient, it makes the mix versatile for use on chicken, beef and other white meats.
Oregano gives the Chimichurri mix a warm, pungent, herbaceous flavour, with deep aromatic notes – it is a very fragrant herb and shows off its properties best on meat.
Paprika adds a moderately spicy, pleasantly sweet and sour flavour with fruity notes. The perfect balance between chilli, onion and basil.
Basil is a very aromatic element in the Pampa Argentina mix, with a fresh, sweetly pungent flavour and complex, fruity notes.
Tomato, in its concentrated version, gives the sauce a rounded, acidulous flavour, with spicy, sweetish notes that create a complex flavour.
You can buy the Chimichurri spice mix through our Pampa Argentina mix offer for sale on Natura d'Oriente. You can find it online at a convenient price, and available in a large quantity for every need: packs of 50 g, 75 g, 100 g, 250 g, 500 g and up to 1 kg.
The seasoning contains all the delicious flavors of the chimichurri sauce enclosed in a dry seasoning, convenient to keep on hand in the kitchen. The Pampa Argentina Mix is versatile and can be used both for the Chimichurri sauce and for marinades with olive oil. Its flavor becomes excellent on chicken breast or grilled steaks, on roasted and boiled white or red meats. It is also worth trying as a final seasoning for meat, and as an accompaniment to salad or vegetables. In Argentina and South America, green chimichurri is used to prepare meat in three ways.
- It is used to coat all the meat before roasting with a marinade of spices, olive oil and red wine vinegar - considered better than white.
- The sauce is used to baste the meat while grilling or barbecuing - not as a marinade.
- It is served by placing the sauce on the table, to add a couple of spoonfuls of chimichurri on top of the steak or other meats.
The dry spice mix is placed in a bowl, in the amount needed for the meats to be cooked. Typically, 1 cup of olive oil and ½ cup of red wine vinegar are added in proportion. Let it sit for at least 5-10 minutes, so that the mixture releases all the flavors into the oil. Some people let it sit for up to 1 hour, if time allows. Then use a glass or ceramic container and add the sauce and a little coarse salt to the meat. Starting to massage, distribute the sauce evenly and then put the meat to marinate in the fridge. The meat should be removed from the fridge at least an hour before cooking, for best grilling.
For those who do not like vinegar, you can use onlyoil to create a less acidic marinade. Or you can replace the vinegar with lemon juice.
Leave the mixture slightly moistened in warm water and let it sit for 5 minutes. Once rehydrated, add extra virgin olive oil - the amount of oil you want will vary depending on the consistency for the final application to the meat. Another option for applying it: dry the meat well with paper towels, and brush it with a little mild-flavored EVO oil. Then rub the spice and herb mixture into the meat and the grate, before roasting. If using the pan-fried meat mix, sprinkle the fillets or steaks before cooking.
The origins of this meat sauce date back to the early decades of the eighteenth century, with several points in common with the French “Persillade”, more or less from the same period. Both are sauces created with parsley, garlic, aromatic herbs, olive oil and vinegar. The traditional chimichurri is a fresh sauce originating from Argentina and Uruguay, countries known for large livestock farms in the endless Pampas, and for the excellent meats that derive from them – perfected by sauces and condiments.
The preparation of this mix of spices for the sauce is certainly linked to the marinade for grilled meats in the famous “asado” - the method of cooking meat on the grill, born in the Argentine prairies and now famous throughout the world. It is not a simple barbecue, because the meat is exposed to the heat produced by the flame, at a distance from the embers. A metal grill, the parrilla, is used, with long cooking times. In the past, the herdsmen of the South American pampas, called Gaucho, fixed the meat (veal or lamb) to a metal cross, exposing it directly to the heat of the fire. A classic "parrillada" normally includes different cuts of beef, pork, chicken and lamb. As in many classic sauces of South American and world cuisine, there are many varieties of recipes for chimichurri, and even in Argentina each "asador" has its own secret recipe. During the parties organized by the Gaucho, this green mixture is prepared in large containers, brought near the cooking point together with large brushes. The marinade, in fact, took place directly on the embers by brushing the meat.
Data sheet
La Pampa Argentina a timeless classic of the South American tradition, tasty and slightly acidic, which adapts to almost all types of meat prepared on the grill or barbeque, but also boiled meats, in some cases it is also used (more diluted) to marinate meat before cooking.
paprika, oregano, garlic, pepper, onion, parsley, basil, chilli, tomato (tomato paste, corn starch).
This herbaceous plant has several healthy properties, as well as gastronomic, known for centuries. Even today, its leaves are used both to flavor dishes with an intense taste, and to create herbal teas useful against stomach pain, aerophagia, as a function of digestive aid and astringent.
coriander leaves
It is obtained from the seeds and pods of vanilla, and is very useful for creating exclusive sweets with a unique flavor and unforgettable vanilla scent. It is a vanilla extract that is not pure, but essential in pastry, exquisite and rich in aromas that can give life to recipes for delicious sweets and biscuits.
water, glycol, propylene, vanilla flavouring, color E150.
Quantity: 28 ml
This smoky and aromatic chili pepper is typical of Mexican cuisine but now appreciated all over the world. The right spiciness and the flavor profile with fruity notes, make this chipotle chili versatile in different recipes. You can use it raw to flavor meat, fish, vegetable, soup dishes in an appetizing way. The version of the crushed red Jalapeno is practical, perfect for sauces and marinades for the barbecue.
red Jalapeno chili
Experience the exotic flavour of a unique and versatile blend of spices. Its delicate balance contains all the notes of spiciness, sweetness, a hint of bitterness and sourness. Ground Thai Red Curry is complex and refined, with a medium heat, perfect for giving its harmonious and complete flavour to vegetable, meat, fish and rice dishes.
lemongrass, ginger, pepper, chili pepper, coriander, cumin, turmeric, fenugreek seeds, paprika, MUSTARD seeds.
Saffron is a spice widely used in oriental cuisine in the preparation of meat, fish and rice dishes; also popular for flavoring desserts and drinks. The intense and persistent aroma of saffron, and the bitter taste that characterizes it, make it a prized spice, among the most precious and expensive in the world. In Italy, the use of saffron on risotto alla milanese is well known.
Negin saffron
Ground mace has a more delicate flavor than nutmeg and has various uses in the kitchen. In Indian cuisine, it becomes part of the mix of spices that make up the curry, and in Chinese cuisine, where it is used in both savory and sweet dishes.
whole mace
Cloves have a very particular scent, penetrating and warm, and give dishes a pungent taste with a sweet and balsamic aftertaste. The intense aroma attenuates with cooking, dominates over other spices but harmonizes the flavor in many sweet and savory dishes. Whole cloves make roasts, broths and stews more aromatic. They facilitate good digestion, perfume the breath and give balsamic virtues to infusions.
cloves
Zahatar is a mixture of spices well known and used in the Middle Eastern countries. This combination of spices is ideal for flavoring meats such as chicken and lamb, vegetables, cheeses, stewed potatoes and onions, mozzarella and tomatoes.
sumack, salt 3%, oregano, sesame, thyme.
Chili pepper is an excellent flavoring for cooking but it is also a food with healing and cosmetic properties, which not everyone knows about. Chili pepper has antibacterial properties, as well as digestive and antioxidant properties. It is rich in vitamin C, vitamin A, E, PP, potassium, calcium and phosphorus.
chili pepper
The beneficial properties of juniper berries were known from the time of the ancient Egyptians. They were in fact used for embalming and for disinfecting rooms. The numerous active ingredients contained in juniper berries give them important therapeutic benefits. Widely used in folk medicine to treat various ailments.
Juniper berries
Sesame seeds for toasting, without the outer husk, are highly valued as a source of beneficial nutrients including vegetable proteins, calcium, minerals and healthy fatty acids. They have useful properties and essential nutrients for a supportive and restorative diet, which helps to strengthen bones and teeth. Various compounds in natural sesame also facilitate proper digestion and cardiovascular health. Hulled sesame seeds can be easily integrated into the diet, versatile for toasting or as a raw condiment.
Hulled SESAME
Mint, as well as in the kitchen, can be used as a natural remedy thanks to its many beneficial properties. Promotes digestion, fights bad breath. It is suitable in the kitchen on various dishes, meat, vegetables, omelettes, soups.
peppermint
Sweet paprika lends itself very well to the preparation of various recipes. If we don't like spicy, better choose sweet paprika. Sweet paprika is the only spice that must be used in considerable quantities, otherwise there is a risk that it will not make any contribution to the dish. It is particularly suitable for sauces, flavored butter, hard cheese.
sweet paprika
Green paprika flakes lend themselves very well to the preparation of various recipes. Green paprika flakes is the only spice that must be used in considerable quantities, otherwise there is a risk that it will not make any contribution to the dish. It is particularly suitable for raw salads, or it can be cooked in various first courses.
green paprika flakes
Berberè is the basic ingredient of Eritrean and Ethiopian cuisine, it is a blend of spicy and tasty spices, known for making a good zighinì. Suitable for meat stews with tomato, a very versatile spice to use.
chili, black cardamom, white cumin, black cumin, basil, coriander, rue, garlic, ginger, fenugreek, salt, thyme, cumin.
Fennel as an officinal herb, is an excellent remedy for digestive problems, and in consideration of these beneficial virtues towards the digestive system, it can be very useful for those who have abdominal bloating and aerophagia problems herbal teas, decoctions and infusions prepared with the seeds of this vegetable.
fennel
