DULSE SEAWEED

What is dulse seaweed?

The dulse seaweed (Palmaria palmata) is an edible red seaweed that grows on the shores of the North Atlantic. It has been traditionally used in the cuisine of countries such as Ireland, Canada, Iceland, and Spain. It has a slightly salty and umami flavor, with smoky and slightly sweet notes.

Properties of dulse seaweed

High protein content: It contains up to 25-35% protein, making it an excellent plant source of this macronutrient.
Rich in minerals: It provides iron, magnesium, calcium, potassium, and iodine, essential for the nervous and muscular systems.
Source of antioxidants: It contains vitamin C and carotenoids, which help reduce oxidative stress.
Good for digestion: Its high fiber content promotes intestinal transit.
Low in fats: It is a healthy option for those seeking a balanced diet.

Varieties of dulse seaweed

Although Palmaria palmata is the most well-known, within red seaweeds there are other varieties similar in taste and texture, such as Porphyra (nori) and Gracilaria, although they are not exactly the same.
Main producing countries

Countries with the highest production

• Canada (especially on the Atlantic coast)
• Ireland and Scotland
• Iceland
• Norway
• Spain (Galicia)
• France (Brittany)

Ways of consumption and preparation

Dulse seaweed can be consumed:

Raw: In salads, after soaking it for a few minutes.
Toasted: Its flavor resembles bacon when lightly fried.
In soups and stews: It is added directly to provide flavor and nutrients.
In powder: To sprinkle over dishes as a condiment.
In dehydrated snacks: They are sold in the form of chips or sheets.

HORSETAIL

What is horsetail?

The Horsetail (Equisetum arvense) is a perennial medicinal plant that belongs to the equisetum family. It is characterized by its appearance similar to a horse's tail, with long, thin, jointed stems. It mainly grows in wet and temperate areas of Europe, North America, and Asia.

Properties and Benefits

Horsetail is widely used in natural medicine for its multiple properties:

• Diuretic: Helps eliminate fluids and toxins from the body, useful in cases of fluid retention and kidney problems.
•  Remineralizing: Rich in silica, strengthens bones, nails, and hair.
• Healing: Accelerates tissue regeneration in wounds and ulcers.
• Anti-inflammatory: Used to relieve muscle and joint pain.
• Antioxidant: Helps combat cellular damage caused by free radicals.
• Bone strengthening: Benefits people with osteoporosis or bone fragility.

Varieties of Horsetail

There are around 20 species within the Equisetum genus, but the most well-known are:

• Equisetum arvense (Common horsetail): The most used in herbal medicine.
• Equisetum giganteum: Larger, grows in tropical areas and is used in traditional medicine.
• Equisetum hyemale (Winter horsetail): More used in gardening than in medicine.
• Equisetum palustre: Toxic to livestock, so its consumption by humans is not recommended.

Main Producing Countries

Horsetail grows wild in many regions, but its production and commercialization are more active in:

• China: A major producer of medicinal herbs.
• Spain: One of the main exporters in Europe.
• Mexico: Used in traditional herbalism.
• Brazil: Present in Amazonian natural medicine.
• United States: Cultivated and sold in the form of supplements.

How is it consumed or prepared?

Horsetail can be consumed in various ways:

Infusion: Boil 1 teaspoon of dried plant in 1 cup of water for 5-10 minutes.
Drink up to 2-3 times a day.
Capsules or extracts: Sold in health food stores in various concentrations.
Powder: Can be added to juices, smoothies, or mixed with water.
Topical use: Applications in the form of compresses for wounds or foot baths.

KOMBU SEAWEED

What is kombu seaweed?

Kombu seaweed is a type of edible seaweed belonging to the genus Laminaria, especially Saccharina japonica. It is widely used in Asian cuisine, especially in Japan, Korea, and China, where it is used to make broths, stews, and side dishes.

Properties and benefits of kombu seaweed

Kombu is a nutrient-rich source and offers numerous health benefits:

• High iodine content: essential for thyroid function.
• Rich in minerals: provides calcium, magnesium, potassium, and iron.
• Source of fiber: improves digestion and aids in intestinal health.
• Natural glutamic acid: enhances the flavor of broths and enhances umami.
• Antioxidant properties: combats free radicals.
• Helps reduce gas: when added to the cooking of legumes, it facilitates digestion.

Varieties of kombu seaweed

There are different types of kombu seaweed, depending on the region and cultivation method:
Rishiri Kombu: Used for refined broths (dashi).
 Ma Kombu: Sweet and aromatic, ideal for soups.
Hidaka Kombu: Softer, used in stews and for boiling.
Rausu Kombu: Rich in umami, highly valued in Japanese gastronomy.

Main producing countries

• Japan (the largest producer and consumer).
• China (cultivated in large quantities).
• South Korea (production for domestic consumption and export).
• France and Spain (on the Atlantic coast, especially in Galicia and Brittany).

How to consume or prepare kombu seaweed?

• Dashi broth: Used as a base in miso soup, ramen, and other Japanese dishes.
• In stews and casseroles: Adds flavor and thickens broths.
• With legumes: Added to the cooking of lentils or chickpeas, it improves digestion and reduces gas.
• In salads: Rehydrated and cut into thin strips.
• In powder form: Can be used as a seasoning.
• In sushi or rice: Adds an extra flavor.

LEMON VERBENA

What is lemon verbena?

Lemon verbena, also known as Aloysia citrodora or Lippia citriodora, is a plant native to South America, specifically countries like Argentina, Paraguay, and Brazil. Its name comes from its citrusy aroma, reminiscent of lemon, due to the essential oils it contains.

Properties:

• Relaxing and anxiolytic: Commonly used to reduce stress and anxiety due to its calming effects on the nervous system.
• Digestive: Helps alleviate digestive problems such as indigestion, gas, and colic.
• Anti-inflammatory: Its compounds may have anti-inflammatory effects that help reduce inflammation in the body.
• Antioxidant: Its antioxidant properties protect the body from damage caused by free radicals.
• Antibacterial: Has antimicrobial properties that help combat some infections.

Varieties:

There are some varieties of lemon verbena, although the most well-known is the variety used mainly in infusions and as a condiment. Some differences can be found in the intensity of the aroma and flavor, but overall, they all share the properties described above.

Ways of consumption and preparation:

Infusion: Fresh or dried lemon verbena leaves can be prepared to make an infusion. Boil water and add the leaves, letting them steep for a few minutes.
Essential oil: Can be used for aromatherapy or in the production of cosmetics and personal care products.
Condiment: Fresh or dried leaves can also be used as a spice in cooking, especially in dishes with fish, salads, or dressings.
Tincture or extract: Some people prefer to consume it in the form of a tincture or extract to take advantage of its medicinal properties.

Main producing countries:

• Argentina
• Paraguay
• Brazil
• Peru
• Chile

OYSTER SAUCE

What is oyster sauce?

Oyster sauce is a thick, dark condiment primarily used in Asian cuisine, especially in Chinese cooking. It is made from a extract of cooked oysters, along with sugar, salt, cornstarch, and sometimes other ingredients like garlic or spices, to give it flavor and texture. Its taste is umami, deep, and salty, making it a key ingredient to flavor many Asian dishes.

Properties of oyster sauce

Umami flavor: This deep and savory flavor comes from the oyster extract, providing a salty yet sweet touch.
Enriched with minerals: The sauce contains minerals from oysters, such as zinc and iron, which are beneficial for health in small amounts.
Low in calories: Although salty, oyster sauce generally does not have many calories when used in moderation.
Natural flavor enhancer: It can replace artificial flavor enhancers, offering a more natural option to enrich dishes.

Are there varieties of oyster sauce?

Yes, there are some variations in terms of flavor and composition:

Traditional oyster sauce: Made from oysters, salt, and sugar.
Vegan oyster sauce: Made with mushroom extracts, such as shiitake, to mimic the umami flavor of oysters, suitable for people who do not consume seafood.
Oyster sauce with garlic: Some versions include garlic, giving a more intense and spicy flavor.

Main countries that produce

China: It is the largest producer and consumer of oyster sauce, with many well-known brands exporting around the world.
Thailand: It is also a significant producer, with oyster sauce brands used throughout Asia.
Vietnam and Malaysia: Both countries also produce oyster sauce, especially in seafood cuisine.

How can it be consumed or prepared?

In stir-fries: Oyster sauce is commonly used to stir-fry vegetables, meats (such as chicken, pork, or beef), or seafood.
In soups and broths: It is added to intensify the flavor of Asian broths and soups.
In marinades: It is a common ingredient in marinades for meats, as it adds flavor and helps to tenderize proteins.
In sauces and dressings: It is used to prepare sauces to accompany dishes like fried rice or noodles.

SEAWEED BROTH

What is seaweed broth?

Seaweed broth is a concentrated broth made from various seaweeds. It is used as a base for soups, stews, rice dishes, and fish dishes, providing an intense sea flavor and a touch of umami. Its composition may vary depending on the type of seaweed used, with common types being kombu, wakame, nori, and spirulina.

Properties of seaweed broth

Seaweed broth stands out not only for its flavor but also for its nutritional benefits:

Rich in minerals: Contains iodine, magnesium, calcium, and potassium, essential for metabolism and bone health.
High in vitamins: Provides vitamins from the B group (such as B12 in some seaweeds), A, C, D, and E.
Low in calories: Ideal for healthy diets.
Source of umami: Contains natural glutamates, enhancing the flavor of dishes without the need for excessive salt.
Digestive properties: Some seaweeds, like kombu, aid digestion and reduce gas.

Varieties of seaweed broth

There are different types depending on the seaweeds used:

• Kombu broth: Widely used in Japanese cuisine to prepare dashi.
• Wakame broth: Milder, ideal for soups and light broths.
• Nori broth: Provides a more intense and marine flavor.
• Spirulina broth: Rich in proteins and antioxidants.

Main producing countries

The biggest producers of seaweeds for broth are:

Japan: Leader in kombu and wakame production.
South Korea: Major producer of nori seaweed.
China: Exporter of multiple seaweed varieties.
Spain: Galicia has a growing production of Atlantic seaweeds.
France: Brittany is known for its edible seaweed industry.

How is it consumed or prepared?

Seaweed broth can be used as:

• Base broth: For seafood soups, rice dishes, or fideuas.
• Substitute for fish broth: Adds depth of flavor without the need for animal ingredients.
• Hot drink: Some people consume it solely for its nutritional benefits.
• Powder seasoning: Can be dehydrated and used as a seasoning.

PEPPERMINT

What is peppermint?

Peppermint is an aromatic plant from the mint family, known scientifically as Mentha spicata. It is characterized by its fresh and slightly sweet flavor, and is widely used in gastronomy and traditional medicine.

Properties of peppermint:

• Digestive: Relieves stomach disorders such as indigestion, colic, or gas.
• Anti-inflammatory: Has anti-inflammatory properties that can relieve muscle or headache pain.
• Relaxing: Used in infusions to reduce stress and anxiety.
• Antibacterial: Helps fight bacteria and maintain oral hygiene.
• Refreshing: Ideal for breath and as part of cosmetic products.

Varieties:

There are different varieties of peppermint, although the most common is Mentha spicata. Some of the varieties include:

Common peppermint: With a milder and fresher flavor.
Curly-leaved peppermint: With a stronger flavor and very distinctive aroma.
Peppermint: Although not strictly peppermint, it is related and used for similar purposes.

Main producing countries:

• India: The largest producer of mint in the world, including peppermint.
• United States: Especially in the state of Indiana, which is a major mint producer.
• China: Also produces large quantities of peppermint and other mint species.
• Egypt: Stands out in the production of peppermint, especially for export.

How to consume or prepare:

Infusions: The most common way of consumption is in infusion. It can be prepared with fresh or dried leaves.
Seasoning in cooking: Very popular in Mediterranean cuisine dishes, such as salads, sauces, and meats. It is also used to add flavor to mojitos and other beverages.
Essential oil: Peppermint essential oil is extracted for aromatherapy or to mix in cosmetic products.
Capsules or extracts: It can also be consumed in the form of supplements or extracts for digestive or relaxing benefits.

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TROUT ROE

What are trout roe?

Trout roe are the eggs of this freshwater fish, characterized by their intense orange color and soft, gelatinous texture. They are similar to salmon caviar, although smaller and with a more delicate and less salty flavor.

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Properties and benefits of trout roe

Trout roe is a highly nutritious food beneficial for health. Some of its properties include:

• Rich in high-quality proteins: Promote muscle regeneration and tissue maintenance.
• Omega-3 fatty acids: Contribute to cardiovascular health and brain function.
• Vitamins A, D, E, and B12: Benefit skin, vision, the immune system, and red blood cell production.
• Essential minerals: Such as phosphorus, iron, potassium, and magnesium, which strengthen bones and muscles.
• Low in calories: Although they are a fatty food, their fats are healthy and do not contribute to overweight if consumed in moderation.

Varieties of trout roe

Depending on the trout species, roe can vary in size and flavor. Some of the most common are:

• Rainbow trout roe (Oncorhynchus mykiss): The most popular and commercial. Bright orange color.
  Mild flavor and delicate texture.
• Brown trout roe (Salmo trutta): More reddish in color and with a more intense flavor.
  Found in European river trouts.
• Lake trout roe (Salvelinus namaycush): Smaller and with a lighter tone.
  Consumed less, but appreciated in North America.

Main producing countries

Countries with the highest production of trout roe include:

Spain: Notable production in regions like Navarra and Castilla y León.
France: Great consumer and producer of gourmet products.
United States: Especially in the northwest, where trout is common.
Canada: Producer of trout in fish farms and natural lakes.
Chile: An important player in trout aquaculture.
Turkey: Major producer of freshwater trout for export.

Ways of consumption and preparation

Trout roe is a very versatile product and can be consumed in different ways:

• Fresh and raw: On toast, blinis, or canapés with butter or sour cream.
• Marinated: In lemon or vinegar to enhance its flavor.
• In sushi and sashimi: Used as a topping on nigiris or makis.
• In salads and pastas: As a gourmet complement.
• As a garnish: For fish, seafood, and gourmet dishes.
• With scrambled eggs or omelets: To give them a salty and sophisticated touch.

TRUFFLE SAUCE

What is truffle sauce?

Truffle sauce is a cream made with truffles, mushrooms, and other ingredients such as olive oil, garlic, parsley, and, in some cases, cheese or anchovies. It is a gourmet product highly appreciated in gastronomy for its intense aroma and earthy flavor characteristic of truffles.

Properties of truffle sauce

Truffle sauce is not only a delicacy, but it also has some beneficial properties:

Rich in antioxidants: Truffles contain polyphenols that help fight cellular aging.
Low in calories: Provides intense flavor without the need for large quantities.
Source of minerals: Provides zinc, magnesium, and iron.
Anti-inflammatory properties: Thanks to the natural compounds in truffles.

Varieties of truffle sauce

There are different versions depending on the type of truffle used and other added ingredients:

• Black truffle sauce: Stronger and more intense flavor, ideal for robust dishes.
• White truffle sauce: More delicate and aromatic, perfect for refined dishes.
• Truffle sauce with cheese or cream: Softer, ideal for pastas and risottos.
• Truffle sauce with porcini mushrooms: A mix of truffle with boletus for a more earthy flavor.

Main truffle-producing countries (base of truffle sauce)

Italy: Leader in the production of white truffle (Alba) and black truffle.
France: Producer of the famous black truffle from Périgord.
Spain: Aragon and Soria are major producers of black truffle.
China: Emerging producer of black truffle, though of lower quality.

How is it consumed or prepared?

It can be used in many ways:

In pastas and risottos: Mixed with butter or cream to intensify the flavor.
On meats or fish: As a dressing for red meats, chicken, or grilled fish.
On pizzas and bruschettas: Adds a gourmet touch to crispy crusts.
In sauces or dressings: Mixed with mayonnaise or vinaigrette for salads.
On cheeses and cold cuts: To spread on bread or accompany cheese platters.

WASABI SAUCE

What is wasabi sauce?

Wasabi sauce is a spicy paste or cream made from wasabi (Wasabia japonica), a plant native to Japan. Its flavor is strong and spicy, but different from chili, as its spiciness is more volatile and is perceived in the nose rather than the tongue.
In most cases, what is marketed as "wasabi" in the market is a mixture of horseradish, mustard, and green coloring, as real wasabi is expensive and difficult to cultivate.

Properties of wasabi sauce
 

• Antimicrobial properties: Helps fight bacteria, so it is traditionally accompanied with sushi to reduce the risk of foodborne infections.
• Anti-inflammatory and antioxidant: Contains compounds that can help reduce inflammation and fight free radicals.
• Aids digestion: Can stimulate the production of digestive enzymes.
• Natural decongestant: Its strong aroma can help clear the respiratory tract.
• Low in calories: Provides low caloric content, making it ideal as a condiment without affecting the diet.

Varieties of wasabi sauce

There are different types of wasabi depending on their ingredients and preparation:

• Authentic wasabi: Made with the fresh root of the Wasabia japonica plant. It is expensive and difficult to obtain.
• Wasabi powder: Mixture of horseradish, mustard, and spices. It is hydrated with water before use.
• Wasabi paste: The most common version, available in tubes and jars. Contains colorants and additives to preserve its texture and flavor.
• Wasabi sauce: Mixture of wasabi with mayonnaise, sour cream, or oil, used as a dressing or dip.

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Main producing countries

Japan: The only producer of authentic wasabi, cultivated in regions such as Shizuoka and Nagano.
China and Taiwan: Produce commercial wasabi, mainly in powder or paste form.
United States: Wasabi is grown in Oregon and North Carolina, although in smaller quantities.
Canada and United Kingdom: They have developed experimental crops of authentic wasabi.

Ways to consume and prepare it

With sushi and sashimi: Traditionally, a small amount is used on raw fish.
In dressings and sauces: It is mixed with mayonnaise or yogurt to create a spicy dip.
In burgers and sandwiches: Can be used as a condiment to add a special touch.
With seafood: Ideal for accompanying shrimp, squid, or ceviche.
In meats and grills: Can be mixed with butter or sauces to enhance the flavor of grilled meats.
In soups and noodles: A bit of wasabi in ramen or broths can add a unique flavor.