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Aquí encontrarás toda la información necesaria para conocer todos los productos que ofrecemos en mentta y poder elegir como un auténtico experto.
Apple cider vinegar is a fermented liquid obtained from apple juice. Its production process includes alcoholic fermentation, where the sugars from the apple are converted into alcohol, and then acetic fermentation, in which bacteria transform the alcohol into acetic acid, the main component of vinegar.
Apple cider vinegar is known for its nutritional and medicinal properties:
properties of apple cider vinegar - mentta blog
There are different types according to their production process and filtering:
Raw and unfiltered apple cider vinegar: Contains the "mother," a cloudy substance rich in enzymes and probiotics.
Filtered apple cider vinegar: Clearer, without the "mother," with a more commercial appearance.
Organic apple cider vinegar: Made without pesticides or chemicals in the apples.
Pasteurized apple cider vinegar: Heated to eliminate bacteria, but loses some of its probiotic benefits.
Apple cider vinegar is produced wherever apples are grown, but the main producers are:
United States: A major producer of apple cider vinegar, especially in California and Washington.
France: Known for its artisanal and high-quality apple cider vinegars.
Spain: Produces apple cider vinegar in regions with a tradition in apples, such as Asturias.
Germany: Known for its organic production of apple cider vinegar.
Argentina and Chile: Produce apple cider vinegar from local apples.
China: Exports large volumes of industrial apple cider vinegar.
Apple cider vinegar is very versatile and can be used in various ways:
In salads: As a dressing mixed with olive oil and spices.
Detoxifying drink: Mix a tablespoon in a glass of water with lemon and honey.
In cooking: For marinating meats, fish, or adding to sauces.
In infusions: Combined with tea or ginger to enhance its digestive benefits.
Cosmetic use: Applied to the hair for shine or diluted in water to cleanse the skin.
For oral health: Diluted rinse to combat bacteria (do not overuse to avoid damaging dental enamel).
Black pepper (Piper nigrum) is a spice obtained from the fruits of the plant of the same name, native to southwest India. These fruits, called "peppercorns," are harvested while still green and then dried to obtain the characteristic black grain.
Improves digestion: Contains piperine, an active compound that stimulates the production of digestive enzymes, aiding in the absorption of nutrients and relieving digestive issues.
Antioxidant properties: Piperine also has antioxidant qualities that can help combat oxidative stress in the body.
Increases the bioavailability of other nutrients: Piperine enhances the absorption of nutrients like curcumin (from turmeric), increasing the benefits of other active ingredients.
Anti-inflammatory properties: Helps reduce inflammation in the body and may be useful for conditions like arthritis.
Improves blood circulation: Stimulates circulation and may help improve cardiovascular health.
Yes, there are several varieties of black pepper, which mainly differ in their origin and flavor:
India: Is the largest producer globally, with the Kerala and Malabar regions being well-known for their production of high-quality pepper.
Vietnam: Another major producer, closely competing with India.
Indonesia: Known for its Java pepper.
Malaysia: An important producer, especially of Sarawak pepper.
Ground: The most common way to consume it is by grinding peppercorns when needed, which helps preserve its freshness and flavor.
Whole: Can be used whole in stews, soups, or broths and then removed before serving.
In powder form: Already available in many stores, ready to be added directly to dishes.
In oils or vinegars: Can be infused in oils and vinegars to add a special touch to salads and marinades.
As part of spice blends: Black pepper is essential in blends like garam masala or Chinese five spices.
Advanced marinades and rubs, did you know? - Mentta Blog
Carbonara sauce is a classic Italian sauce originating from Rome, traditionally made with a base of egg, pecorino romano cheese, pancetta or guanciale (a type of Italian cured bacon), and black pepper. It is famous for being creamy without the use of cream, although in many modern recipes it is often added to give it a smoother texture.
Proteins: The egg and pancetta provide good quality proteins.
Fats: Due to the bacon and cheese, it has a high content of saturated fats, making it a calorific dish.
Minerals: Pecorino cheese is a good source of calcium.
Sodium: Depending on the amount of pancetta and cheese, it can be high in sodium, so it is important to consume it in moderation.
Italy is the birthplace of carbonara sauce and the main producer of the traditional version. It is especially popular in Rome and other regions of central Italy.
Outside of Italy, the recipe has been adapted in many countries, but Italy remains the reference for its original preparation.
Traditional preparation:
Cook the pasta (usually spaghetti) al dente.
In a skillet, fry the guanciale or pancetta until crispy.
In a bowl, beat the eggs with pecorino cheese and pepper.
Mix the hot pasta with the pancetta and then add the egg mixture, stirring quickly to prevent the egg from cooking and turning into scrambled eggs.
Serve immediately with more cheese and pepper to taste.
5 Italian Sauces - mentta blog
Coconut oil is a vegetable oil extracted from the mature meat of the coconut, the fruit of the coconut palm (Cocos nucifera). It is known for its mild flavor and high concentration of saturated fats, making it a popular product in both cooking and beauty.
Coconut oil: the new food trend - mentta blog
Recipes with coconut oil. Discover all the uses - mentta blog
Tomato sauce is a sauce made from fresh tomatoes, which are slowly cooked together with other basic ingredients, such as olive oil, onion, garlic, and, in some cases, herbs and spices.
The process of frying the tomatoes, instead of just cooking them, gives it a smoother texture and a more concentrated flavor.
Although homemade tomato sauce is very easy to prepare, with just a few ingredients you can have a rich and delicious sauce, nowadays many people prefer to use canned or bottled versions that are just as tasty.
Check out all these quality tomato sauces.
In addition to its flavor, tomato sauce also has properties that are good for the body.
The lycopene, the antioxidant that gives it its red color, is released better when the tomato is cooked. This means that tomato sauce is a great source of antioxidants, which help protect cells from damage caused by free radicals.
It also has vitamins like vitamin C and vitamin A, important for the immune system and eye health.
However, as with everything, it is good to consume it in moderation, as sometimes canned tomato sauce may contain added sugar or salt.
The possibilities are almost endless. Here are some simple ideas:
Ketchup, also known as catsup in some regions, is a thick and intensely red sauce mainly made from tomatoes, vinegar, sugar, and spices.
And although its preparation seems simple, the ketchup recipe varies depending on the region or brand that produces it.
In addition to the basic ingredients, brands add preservatives and additives to extend the product's shelf life.
If you prefer more natural options, there are brands that make ketchup without added sugars or with organic ingredients.
Take a look at all these quality ketchups.
The origins of ketchup date back to China around the 17th century, where a sauce made from fermented fish called "ke-tsiap" was prepared. This sauce was used as a condiment for meats and fish, and its salty flavor was very popular.
The "ke-tsiap" reached Europe through trade in the 18th century, but Europeans adapted the recipe to use other more local ingredients.
It was in England and the Netherlands where they began to experiment with the sauce, replacing the fish with other products like mushrooms, nuts, and meat.
However, the modern version of tomato-based ketchup was created in the United States in the mid-19th century.
Today, ketchup is one of the most consumed condiments in the world, with millions of bottles sold each year.
Although ketchup is sometimes criticized for its sugar content, if consumed in moderation, it has some benefits:
When choosing a good ketchup, consider the following aspects:
Mayonnaise, or "mahonesa" as it is also known in Spain, is a cold emulsified sauce made from whole eggs and beaten vegetable oil.
The origin of mayonnaise is a highly debated topic among gastronomic historians:
Check out all these quality mayonnaises.
Mayonnaise is a sauce rich in fats, mainly coming from the oil used in its preparation.
Its nutritional profile varies depending on the ingredients you use, but in general, a serving of 15 grams (approximately one tablespoon) provides:
Homemade mayonnaise made with healthy oils such as extra virgin olive oil is a healthier option than commercial versions, which in some cases contain refined oils, preservatives, and additives.
Furthermore, it is a source of healthy fats, necessary for the absorption of fat-soluble vitamins (A, D, E, and K).
However, due to its high caloric and fat content, it is recommended to consume it in moderation, especially in weight loss diets or in people with cardiovascular problems. It is best to use homemade or light versions as more balanced alternatives.
Preparing mayonnaise at home is super simple. Here is the traditional recipe:
Ingredients:
Preparation:
Mint syrup is a sweet and aromatic syrup obtained by infusing mint leaves in water and sugar. It is very popular in beverages and desserts due to its refreshing and distinctive flavor. Sometimes, mint extract can also be used, intensifying the flavor without the need for using fresh leaves.
Although mint syrup is primarily sweet, it offers some beneficial properties:
Mint syrup can vary depending on the ingredients and intensity of flavor. Some of the most common variants are:
Mint syrup is mainly produced in countries where mint grows abundantly. Some of the main producers include:
United States: The state of Indiana is known for its production of mint, especially for the syrup and essential oils industry.
Mexico: A large amount of mint is produced in regions such as Zacatecas and Guanajuato.
Italy: Produces quality mint, especially in the Sicily region, where it is used in both food and beverages.
Colombia: In some areas of Colombia, mint is cultivated for the production of syrups and oils.
Spain: Mint is common in the Castilla y León region, and is used in the production of syrups.
Mint syrup is very versatile and can be consumed in various ways:
In beverages: Added to water, lemonade, mojitos, or iced tea for a refreshing touch.
In desserts: Used as a syrup for ice cream, cakes, or yogurt.
In cocktails: Perfect for preparing drinks like mojito, mint julep, or caipirinha.
In natural juices: Added to fruit juices for an extra flavor.
In infusions: Can be added to herbal teas or iced teas.
Monk fruit (Luo Han Guo in Chinese, Siraitia grosvenorii) is a fruit native to southern China and northern Thailand. It has been used for centuries in traditional Chinese medicine for its medicinal properties and intense natural sweetness.
Zero-calorie natural sweetener: Its sweetness comes from compounds called mogrosides, which are up to 200-300 times sweeter than sugar, but without calories.
Zero glycemic index: It does not affect blood sugar levels, making it ideal for diabetics and people on low-carb diets.
Antioxidant and anti-inflammatory: Mogrosides have antioxidant effects that help combat oxidative stress and inflammation.
Potential benefits for the immune system and respiratory health: In traditional Chinese medicine, it has been used to relieve coughs and respiratory problems.
Yes, there are different varieties of Siraitia grosvenorii, but the most common ones are grown in China for sweetener production.
The largest producer of monk fruit in the world is China, specifically in the Guangxi region. There are also crops in northern Thailand, but on a smaller scale.
More sugar substitutes? Monk fruit, stevia and yacon syrup - Mentta Blog
Dried fruit: It is used in teas and infusions.
Powder or liquid extract: It is used as a sweetener in beverages, desserts, and baked goods.
Mixed with other sweeteners: Some commercial versions combine monk fruit with erythritol or stevia to improve texture and flavor.
Olive oil, a staple of Mediterranean cuisine, is obtained from the juice of the fruit of the olive tree, the olives. Belonging to the Oleaceae family, olive oil stands out for its special aroma and flavor, its versatility, and its nutritional role in global gastronomy, especially in Spanish cuisine.
Properties of EVOO? All about liquid gold - mentta Blog
Types of oil, pairing, and other fats - mentta Blog
The olive oil industry is constantly evolving, and there are numerous varieties of olive oil, depending on the different olive strains, producing regions…
PAPRIKA
Paprika is a powdered seasoning made from peppers (Capsicum annuum), which are usually dried and ground. It is very popular in many kitchens around the world, especially in Hungarian and Spanish cuisine. The pine syrup is a natural remedy made from the buds, needles, or resin of the pine tree, usually macerated with sugar, honey, or water. It has been traditionally used in natural medicine for its expectorant and anti-inflammatory properties, being especially useful for treating respiratory problems such as cough, bronchitis, and colds. Rice vinegar is a type of vinegar obtained from the fermentation of rice. It is widely used in Asian cuisine, especially in Japan, China, and Korea. It has a mild, slightly sweet flavor and is less acidic than other vinegars, making it ideal for dressings, marinades, and dishes like sushi. properties of rice vinegar - mentta blog Saffron properties - Did you know them? - Mentta.com Blog It contains powerful antioxidants such as crocin, safranal, and picrocrocin. These compounds help combat oxidative stress, protecting cells from damage caused by free radicals and contributing to the prevention of chronic diseases. Saffron has been shown to reduce inflammation in the body, which can be useful for people suffering from chronic inflammatory diseases such as arthritis or cardiovascular diseases. Traditionally, saffron has been used as a natural remedy to improve mood. Recent research suggests that it may be effective in reducing symptoms of mild to moderate depression. Saffron can help improve digestion and alleviate gastrointestinal problems. Its consumption is associated with increased appetite and improved nutrient absorption. The antioxidants present in saffron may have benefits for eye health, helping to maintain retinal health and potentially preventing age-related macular degeneration. Saffron also contains small amounts of vitamins such as vitamin C, as well as minerals like potassium, which are essential for the proper functioning of the body. Buy food online directly from the producer to your table | Mentta.comWhat is paprika?
Properties:
Taste and color: Paprika has a flavor that varies from sweet to spicy, depending on the variety of pepper used. It adds a vibrant red color to dishes.
Health benefits:
Rich in antioxidants: It contains vitamins A and C, which are important for eye health and skin.
Anti-inflammatory properties: Paprika compounds can have anti-inflammatory and antioxidant effects, helping to combat free radicals in the body.
Improves blood circulation: It contains capsaicin, which has been associated with improving circulation and relieving muscle pain.
Source of vitamins: In addition to vitamins A and C, it also has vitamin E, which is important for cellular health and skin.
Varieties of paprika:
There are different types of paprika, depending on the level of spiciness and the drying process:
Main producing countries:
The main producers of paprika are:
Hungary: Famous for its sweet and spicy paprika, especially in dishes like goulash.
Spain: Known for its smoked paprika (pimentón), used in dishes like paella.
United States: Although not as well-known for paprika, it is a significant producer, especially of the milder variety.
Romania: It is also a major producer of paprika, especially of the sweet variety.
Ways to consume or prepare paprika:
As a seasoning: It can be sprinkled on soups, salads, meats, fish, stews, and rice dishes like goulash.
In oils or butters: Paprika can be infused in oil or butter to enhance the flavor of foods.
In marinades: Paprika is often used in marinades for meats, especially chicken or pork.
In sauces: It is a common ingredient in sauces like pepper sauce or in the traditional "paprikash" recipe.PINE SYRUP
What is pine syrup?
Properties of pine syrup
Pine syrup has various health benefits, including:
Varieties of pine syrup
Pine syrup can vary depending on the part of the tree used and the additional ingredients:
Pine bud syrup: Made with the young buds of the tree and has a mild, sweet flavor.
Pine needle syrup: Contains more essential oils and has a more intense flavor.
Pine resin syrup: More concentrated and used in traditional remedies.
Pine syrup with honey: Combination with honey to enhance its calming properties.
Pine syrup with propolis: Mixed with propolis for a greater antibacterial effect.
Countries producing pine syrup
Pine syrup is more common in regions with abundant pine forests, especially in temperate and cold climates:
How to consume and prepare it?
Pine syrup is easy to consume and can be integrated into the diet in various ways:
Taken directly: 1 teaspoon of syrup 2-3 times a day to relieve cough or congestion.
In teas: Dissolved in tea or hot water with lemon.
As a sweetener: In desserts, yogurt, or on bread.
In cold drinks: Mixed with water or natural juices.
In cooking: Can be used in sauce or dessert recipes to add an aromatic touch.RICE VINEGAR
What is rice vinegar?
Properties of rice vinegar
Varieties of rice vinegar
Depending on the country and production method, there are different types of rice vinegar:
White rice vinegar: Mild and slightly sweet, common in Japanese cuisine.
Black rice vinegar: More intense and with an umami flavor, used in Chinese cuisine.
Red rice vinegar: Made with fermented red rice, with a stronger and earthy flavor.
Seasoned rice vinegar: Contains added sugar and salt, ideal for sushi.
Whole grain rice vinegar: Darker with a slight nutty flavor, made with unrefined rice.
Main producing countries
Japan: Major producer of high-quality rice vinegar used in Japanese gastronomy.
China: Produces more intense varieties, such as Zhenjiang black vinegar.
Korea: Used in kimchi and fermented dishes.
Thailand and Vietnam: Used in Southeast Asian cuisine.
United States: There are specialized brands in Asian products.
How to consume and prepare it
Salad dressings: Mixed with sesame or soy oil to give an Asian touch.
Sushi preparation: Mixed with sugar and salt to give the characteristic flavor to sushi rice.
Marinades: Ideal for meats and fish, providing a slightly acidic and sweet touch.
Sauces and stews: Used in dishes like "stir-fry" to balance flavors.
Healthy drinks: Mixed with water and honey, similar to apple cider vinegar.SAFFRON
What is saffron?
Saffron is a spice obtained from the stigmas of the Crocus sativus flower, commonly known as saffron crocus. This plant, which belongs to the iris family, blooms in autumn and is mainly cultivated in regions with Mediterranean climates. Each flower produces only three stigmas, making the harvesting process labor-intensive and, therefore, saffron is one of the most expensive ingredients in the world. Its characteristic intense red color, floral aroma, and earthy flavor make it a highly valued seasoning in the gastronomy of various cultures.
Nutritional properties
Saffron is not only a prominent ingredient in cooking, but it also offers a range of nutritional properties that make it a beneficial food:
Main producing countries
Saffron is cultivated in various regions around the world, but the main producing countries are:
Italy: Regions like Sicily and Abruzzo also produce saffron, although in smaller quantities.
Protected Designations of Origin (PDO)
Spain is renowned for the quality of its saffron, and several regions have Protected Designations of Origin (PDO) that guarantee the authenticity and quality of the product:
