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Almond Oil
Sesame Oil
Hazelnut Oil
Walnut Oil
Sesame Seed
Pepper
Camu camu
Virgin Camellia Oil
  Organic Virgin Camellia Oil

Camellia Oil is said the orient "Olive Oil". As the woody oil, 12 months are needed from its bloom to its pollination, then to its maturity.
At the harvest, the second bloom begins which makes it enjoy the reputation, in quote, that as is said in the Chinese saying, "a woman gets pregnant while having a baby." As a healthy edible oil, it has a variety of nutrients, bright color and unadulterated taste because grown in the shinny sun for so long time without any pollution from little chemical fertilizers or pesticide.
it is also a titbit among so many kinds of oil because of its growing environment, its growing period, its health care and its small quantity.
Different researches show that if we have it for a long time, it can help us regulate blood fat, control coronary heart disease and blood pressure, reduce cholesterin in blood and so on, for it is rich in not only a variety of unsaturation fatty acid such as oleic acid, linoleic acid, and linolenic acid but different kinds of microelement which can not be gained by our bodies.

It is made directly from tea seeds by the process of coldly-pressing, filtrating, depositing and then filtrating them. And it is suitable for cooking and salad. The color is clear golden yellow with camellia oil.

1) Organic
2) 100% cold pressed
3) Content of unsaturated fatty acid up to more than 90%
4) No cholesterol
5) Rich in vitamine E,squalene ,camellia glucoside,camellia saponin,tea polyphenol
6) OMEGA -3 diet
Packing: 500ml/bottle,180kg/Drum.can pack as per clients' request

For more information or any comment, please contact
Hugo Castedo e mail: sales@ccbolgroup.com
Phone: (56 2) 4580210 - Movil Phone (56 9) 94320205
Santiago - Chile
 
 
  Sweet Almond Oil (liter)

This oil is made with first quality sweet almonds. Its color is clear yellow. Its flavor is light and subtle, and it practically has no aroma. This oil is recommended for people who like healthy nutrition while at the same time enjoy the flavor of each and every food. It is used to season salads and to sauté vegetables, white meats and fish.
The oil is a healthy source of low saturated fats which reduces cholesterol and supplies vitamins E and A. Its mellowness helps form a protective coating in the walls of the stomach. For the more creative make your own Balsamic Oil: add rosemary, garlic, cilantro and other herbs to a bottle of almond oil. You can enjoy the flavor of each herb because this oil transports the essence of the aroma and flavor.
  
 
  Sesame Seed Oil (Liter)

This oil is made from sesame seeds, oleaginous seeds imported from Turkey where they have been consumed for centuries. Its color is clear yellow, but if the oil is extracted after the seeds have been toasted its color changes to gold. It has a delicious flavor and aroma. Cooking with this oil is a pleasure because it can reach high temperatures without losing its natural properties. It contains lecithin and phosphorus lipids which are highly recommended for sportsman and people with stress.
The oil aids in mental and physical recovery. We recommend it for all types of food preparation from delicious salads, stir fries and all other healthful and nutritious foods.
 
 
  Hazelnut Oil

This oil is unique in the world for its flavor and its origin. It is made from a wild fruit called genuine hazelnut mol found in the native forests in the south of Chile. The Spanish who conquered the Chilean territory called it Chilean hazelnut for its similarities to the European hazelnut. However, its flavor is very distinct as well as its natural properties.
We call it Neufen, the name given by the Mapuches, a people who for centuries have collected this wonderful and nutritive fruit. Its color is deep yellow, and its aroma is smooth and lightly fruity. This special oil contains palmitic fatty acid which is difficult to find in nature. It is rich in unsaturated fats, gives energy and is nutritive.
It has antipyretic, orthodontic and mineral properties and can be used as an astringent. In regards to its flavor, we can say it is delightful and singular. We recommend it to season all types of salads, to sauté vegetables, meats and fish, and to prepare all types of sauces and desserts
 
 
  Walnut Oil

This oil is made with first quality walnuts. This nut is considered to be the richest in oil: 3/5 of its weight is oil. Its color is coppery yellow and its flavor very delightful. It has been used for centuries in French cuisine. Within its nutritive properties we can highlight its potential to reduce the level of cholesterol and triglycerides in the blood.
The content of vitamin B helps with the functioning of the central nervous system. This oil contains a high level of poly-unsaturated fats as well as lecithin. It is a good source of potassium, magnesium and zinc.
There is nothing better than good cheese marinated in walnut oil accompanied by good wine on a cold winter’s evening. It’s ideal to prepare carpacchios, to season pasta, to sauté vegetables and create delicious salads. We always care for and protect your heart.
  
 

Sesame seed

Sesame seed lore Probably the most widely-known reference is "Open sesame," the magic words used by Ali Baba to open the treasure cave in the classic tale. The Thousand and One Nights. Sesame was so well-known and common to the Arabs,
it was suggested that this phrase would quickly be forgotten because it was so common. Other interpretations suggest the phrase comes from the manner in which the sesame seed pods burst open with a pop much like the sudden pop of a lock springing open.
Sesame seed varieties This annual herb can grow as high as seven feet tall, though most plants range two to four feet. The white to lavendar-pink flowers, similar in appearance to foxglove, mature into pods containing the edible sesame seeds which burst with a pop when the small seeds are mature.

 
Since this process scatters the seeds, the pods are often harvested by hand before they are fully ripe. Sesame seed hulls are often removed since they contain 2 to 3 percent oxalic acid, which can interfere with the absorption of calcium and give a bitter flavor.
Prime season for sesame seeds is between September and April when the new crops are harvested. A cologne is made from sesame flowers.
The oilcakes left after pressing sesame oil are rich in protein and are used as cattle feed and as a subsistence food. The seeds come in a variety of colors depending on the plant variety, including shades of brown, red, black, yellow, and most commonly, a pale grayish ivory. The darker seeds are said to be more flavorful, but beware of seeds that have been dyed. Sesame seed selection and storage.
Sesame seeds have a nutty, slightly sweet flavor and aroma which is enhanced by toasting.
They are available packaged in the spice section and in bulk quantity in Middle Eastern markets. Due to their high oil content, the seeds will quickly become rancid.
It's best to purchase them in small amounts and use them quickly.
Unrefrigerated seeds should be kept in an airtight container in a cool, dry place for up to three months, refrigerated up to six months or frozen up to one year.
Sesame oil, on the other hand, is remarkably stable and will keep for years without turning rancid, even in hot climates.
To bring out the nutlike flavor of sesame seeds, spread seeds on a cookie sheet and toast in a 350-degree F. oven for 15-20 minutes, stirring often. are ground and used as a condiment

Tahini
Tahini is a paste made of ground sesame seeds which is used in many Near and Far East recipes. You can purchase it prepared in most markets, but it's easy enough to make your own. Just try this homemade tahini recipe.

Health watch
Although sesame seeds contain no cholesterol, they are still 50 percent unsaturated fat, so those watching their fat consumption should exercise moderation. Luckily, a small amount goes a long way in flavoring foods.
They have a high magnesium content to help steady nerves and are used in laxatives as an emolient. One-half cup of sesame seeds contains over three times the calcium of a comparable measure of whole milk. Some studies show that sesamin, a lignan found only in sesame seeds, has remarkable antioxidant effect which can inhibit the absorption of cholesterol and the production of cholesterol in the liver.
The seeds are also rich in Vitamin A, E and protein.y to regulate the menses.
  Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The same fruit is also used to produce white pepper and green pepper.
Black pepper is native to South India and is extensively cultivated there and elsewhere in tropical regions. The fruit, known as a peppercorn when dried, is a small drupe five millimetres in diameter, dark red when fully mature, containing a single seed.

Dried, ground pepper is one of the most common spices in European cuisine and its descendants, having been known and prized since antiquity for both its flavour and its use as a medicine. The spiciness of black pepper is due to the chemical piperine. Ground black peppercorn, usually referred to simply as "pepper", may be found on nearly every dinner table in some parts of the world, often alongside table salt.

The word pepper is derived from the Sanskrit pippali, via the Latin piper and Old English pipor. The Latin word is also the source of German pfeffer, French poivre, Dutch peper, and other similar forms. In the 16th century, pepper started referring to the unrelated New World chile peppers as well.
Pepper was used in a figurative sense meaning "spirit" or "energy" at least as far back as the 1840s; in the early 20th century, this was shortened to pep.

Flavour
Pepper gets its spicy heat mostly from the piperine compound, which is found both in the outer fruit and in the seed. Refined piperine, milligram-for-milligram, is about one per cent as hot as the capsaicin in chile peppers.
The outer fruit layer, left on black pepper, also contains important odour-contributing terpenes including pinene, sabinene, limonene, caryophyllene, and linalool, which give citrusy, woody, and floral notes. These scents are mostly missing in white pepper, which is stripped of the fruit layer. White pepper can gain some different odours (including musty notes) from its longer fermentation stage.

Pepper loses flavour and aroma through evaporation, so airtight storage helps preserve pepper's original spiciness longer. Pepper can also lose flavour when exposed to light, which can transform piperine into nearly tasteless isochavicine. Once ground, pepper's aromatics can evaporate quickly; most culinary sources recommend grinding whole peppercorns immediately before use for this reason.
Handheld pepper mills (or pepper grinders), which mechanically grind or crush whole peppercorns, are used for this, sometimes instead of pepper shakers, dispensers of pre-ground pepper. Spice mills such as pepper mills were found in European kitchens as early as the 14th century, but the mortar and pestle used earlier for crushing pepper remained a popular method for centuries after as well

  
 
 

Camu Camu

The Camu camu (Myrciaria dubia), also known as CamuCamu, Cacari, and Camocamo, is a small (approx. 3-5 m tall) bushy river side tree from the Amazon Rainforest vegetation in Peru and Brazil, which bears a red/purple cherry like fruit. Its small flowers have waxy white petals and sweet smelling aroma. It has bushy feathery foliage. The evergreen, opposite leaves are lanceolate to elliptic. Individual leaves are 3 - 20 cm in length and 1 - 2 cm wide.

It is a close relative of the Jaboticaba (Myrciaria cauliflora) and the Guavaberry or Rumberry (Myrciaria floribunda).

Uses
Documentation of traditional camu camu uses is scarce. It is unlikely that in traditional Amazonian societies camu camu has ever been nutritionally relevant. The fruit is extremely acidic, and the flavour can only be appreciated in recipes requiring a blender, dilution in milk/water and the addition of sugar.

  
 
 
 

The extraordinarily high Vitamin C content (in the order of 2-3% of fresh weight!),
is the most important property of the camu camu fruit, which has been exploited consistently in positioning camu camu on international markets. Vit C content declines as full maturity is reached, and there is a trade-off between Vit C and flavour expression. As a myrtaceous fruit, camu camu most likely provides other nutritional benefits (phenolics, etc.,), but these are less understood and communicated to consumers.

Camu camu has also a unique aroma and fruit pigmentation. A reddish pigment in the leathery skin (probably anthocyanins) imparts an attractive and unique pink color on juices extracted from camu camu. The aroma is subtle, but is not as captivating as in more popular fruits. Camu camu is more recently also used in ice creams, sweets, etc.

Processed powder from the fruit pulp is beginning to be sold in the west as a health food in loose powder or capsule form. In addition to the high vitamin C content it contains the amino acids valine, leucine and serine, and is also rich in flavonoids.

  
For more information or any comment, please contact us.