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| 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. |
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| 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 |
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| 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. |
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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, |
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| 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. Flavour 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. |
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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 |
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The extraordinarily high Vitamin C content (in the order of 2-3% of fresh weight!), 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. |