Papelon with Lemon

Anise Seeds

The anise seed is a sweet herb, which has slow annual growth and belongs to the parsley family, is one of the oldest spices and was known by Egyptians, Greeks and Romans. Its seed is…

Trout

Fish that usually lives in cold, clean waters of rivers and lakes, spread across North America, in countries like Ecuador, Bolivia, Peru and the Venezuelan Andes. It is consumed fresh and under various presentations (grilled…

Soy Sauce

Is one of the oldest spices in the world, of Asian origin and prepared by fermenting soy beans with toasted cracked wheat, is highly prized in Asian food and its use has spread worldwide in…

Cream Cheese

Milk derivative product from the milk curd with cream to form a thick cream, its main use is to serve as spreadable food usually with toast or crackers, but was incorporated into the cuisine for…

"Llanero" White Cheese

Solid food made from cow or goat milk curd, is from Venezuela, specifically the Plains region but has spread nationwide and across borders for its delicious taste. Usually used for filling, sprinkle food and as…

Pork Shoulder

Meat food derived from the hind leg of pork, its preparation and consumption caress palates, and is paramount in Venezuelan traditional Christmas cooking. Generally is baked or broiled, and is still a good protein that…

Snapper

Whitefish, of short and solid length, dwelling in the depths of the Atlantic and Caribbean can grow to 95 cm long and 8 kg. Their meat is delicious and of great culinary use. It can…

Ocumo (Yautia)

Herbaceous plant of the Araceae family, scientifically called xanthosoma sagittifolium, whose tubers are used as food in Venezuela and other parts of Central America and the Antilles. It can be eaten as part of soups…

Yam

Root extracted from the plant of yams, of dark brown bark and edible meat, like sweet potatoes and of great importance in African, Asian and Caribbean countries.

It is ideal for preparing broths and soups…

Round Beef

Cut of meat taken from the back of the animal with little fat. There are two types, Round, which is a little softer and square, easier to split when cooked. It is ideal for preparing…

Mussel

They are a family of marine bivalve mollusks of great economic and gastronomic interest. They are of great importance in gastronomy to prepare exotic dishes based on sea fruits, also in the Andalusian and tropical…

Ossobuco

It is a small venous cut with a bone in the center and a popular marrow found in the upper part of the front legs of the cow. It is ideal for the preparation of…

Serrano Ham

Food obtained from the salting and drying of the hind legs of the pig, usually consumed alone, thinly sliced and at a suitable temperature, although it may serve as ingredient for the preparation of pizzas…

Smoked Ham

Extracted from the roast pork that has been processed and subjected to a firing process for product consumption and conservation, it can be used to prepare sandwiches, like filling of dishes such as stuffed baked…

Granola

The granola is a mixture of various grains such as nuts, oats, raisins mixed with honey and other natural ingredients, it is sweet and can be eaten alone or as an ingredient in some foods…

Pickles in Vinegar

It refers to vegetables cut (carrots, cucumbers, peppers, etc …) immersed in vinegar and salt to preserve and culinary uses, as it is, part of the hallacas at Christmas, preparation of vinaigrettes, providing fewer calories…

Pork Chops

Meat cut obtained from the backbone of pig. A chop of an adult pig usually contains part of a vertebra and part of its corresponding rib, due to the convenience when consumed. It is of…

Chucho

Fish Family of the ray, of flattened and cartilaginous body that lives in the deep sea in the sand, is very popular in the Venezuelan islands gastronomy for being the main protein in the development…

Goat

Food meat from domestic goat of red meat. Its culinary uses range from the preparation of roasted or stewed like the goat tarkari, originating in the Venezuelan central region. Its flesh is soft and of…

Peanut

Peanuts, are a very versatile food as they can be eaten raw, roasted, baked or fried and is one of the most widely used ingredients in many sweet recipes. However you prefer it, it always…

Crackling

It consists of fried pork skin with or without meat. The pork crackling is one of the most common when it comes to alcoholic drinks snacks, it can also be consumed as a stuffing for…

Mushrooms

Fungal species native to Europe and North America, cultivated for its culinary uses in preparing dishes like pizza ingredient, fillings, sandwiches, creams, among others, provides many health benefits due to its high content of essential…

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Fish Broth

The fumet or fish soup is a soup base or stock, made from parts of fish which are usually discarded as the head, tail and can also be added parts of seafood like crab heads…

Cauliflower

Species of vegetable from the variety of sprouts, of firm white mass and leafy aspect belonging to the family of broccoli that can proliferate throughout the year but preferably in the months of September and…

Pork

Meat from the pig, despite being a food forbidden in some religions, it is one of the most consumed worldwide, the main ingredient for making various dishes prepared in many ways like baked, roasted, stewed…

Crab

Flattened marine crustacean, of oval body with rich and edible meat. It is one of the treasures of world cuisine being used as an ingredient in seafood dishes, like meat that plays an important role…

Squid

Mollusk species of strong tentacles and elongated body of great use in Mediterranean cuisine, Asian, Italian and Caribbean for the preparation of various dishes based on this mollusk, dishes like paella, pasta with seafood, as…

Eggplant

Purple fruit, its first crop dates back about 2000 years to Southeast Asia which was then sold by Arabs and carried worldwide through colonization, its uses are endless in the preparation of dishes as a…

Tuna

Pink fish or red meat contains more hemoglobin y mioglobin than other species of fish. Tuna is one of the most consumed fish worldwide both raw and cooked, it is common to consume oil in…

Arracacha

The arracacha or White carrot is a type of tuber, coming from the family of the carrots, grown in countries like Venezuela, Colombia, Peru, Bolivia and Ecuador, it is used in gastronomy for the making…

Sesame

It’s a seed that comes from the sesame plant which is native to the Middle Eastern countries and it can be used in gastronomy for the preparation of sweets, sauces, bread enrichment, crackers and they’re…

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Sachet D' Épices

It is a set of spices used to flavor a stock, broth or sauce. Wrapped in a square made with gauze or muslin that given the form of a sack.

Unilateral Cooking

It is to provide cooking over medium heat on a griddle, grill or pan only one side of the piece of meat, in order to achieve a progressive cooking. Usually it applied to very fatty…

Sabayon

Emulsified sauce made from egg yolks and wine or other liquor. Very often it used in baking.

Roast

Technique that involves placing food; preferably with fat; directly to the burner flame or in the oven until the skin is charred. This method facilitates peeling and brings food and smoky flavor.

Grill

Method consisting on providing strong heat. This technique is used when cooking on a grill over direct heat, or alternatively, in a special pan for grilling.

Reversed Water Bath

It is to prepare a container with ice water where boiled food is immersed in order to stop cooking.

Poach

Cooking food dipping in liquid, just before the boiling point.

Dice

Vegetables or vegetables cut into a cube. They can be small, medium or large.

Clear Vegetable Soup

Liquid obtained by cooking vegetables in water. It is used as a basis for any kind of preparation. It consists of: Mirepoix, Bouquet Garni and Sachet D’ Épices.

Chateau

Cut vegetables in small barrels, usually with five or seven sides.

Brandade

Traditionally made with cod pureé, olive oil and milk. Preparation popular in Catalonia.

Bouquet Garni

It is a set of herbs to flavor a broth, background, soup or sauce.

It is composed of: thyme, parsley and bay leaf tied with a piece of garlic joint. Herbs can vary according to…

Bâtonnet

Basic cut consisting of vegetables or vegetables cut into thick and long strips.

Allumettes

French term referring to the cut made to the potato in the form of very thin long strips (julienne).

Al Dente

Term applied when cooking food is mild, achieving a crunchy texture that offers resistance to bite.

Water Bath

It is used a water bath to slowly cook foods found within a container surrounded with boiling water from a larger container.

Tear

Method of cutting into four, six or eight pieces the whole bird.

Supreme

Fillet cut made from the breast and the wing of any bird.

Stock

Bone cooking juices that have been browned. They may be: poultry, beef or beef flavored with mirepoix, red wine and tomato paste…

Stew

Method that involves bleaching or browning in fat, food previously chopped, before being subjected to a slow cooking broth or other flavored liquid without boil. The liquid is usually boiled down to be used as…

Short Stock

Liquid seasoned with vegetables, herbs, spices, wine or vinegar, used to cook fish or shellfish.

Sauce

Liquid accompanying a food. They can be savory or sweet. There are also cold as vinaigrettes. Hot as a bechamel sauce. Emulsified as mayonnaise. Mixed with a thickener (cream, flour, egg, bread crumbs, etc.) a…

Reduce

It is to decrease the volume of a liquid, either on low or high heat in an uncovered container. Thus a thicker consistency and a more concentrated flavor are achieved.

Pureé

Product obtained by applying the methods like food cutting, sieving or grinding to bring it to a paste with different textures depending on the desired result.

Polenta

Cornmeal, widely used in Italy where it is often served as a garnish for meats and stews.

Its preparation consists on diluting the flour in water or broth, to fire, stirring constantly, it is usually…

Mousse

Light and airy dressing made with beaten egg whites and / or whipped cream milk. This can be sweet or salty.

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Mounting

It consists of beating cream or egg whites until solid.

It also applies to sauces or other preparation. It means to beat it while adding some fat to acquire body, i.e. is thickened.

Milanesa

Poultry boneless breast cut in half and flattened without being completely separated the fillets.

Garnish

Accompanying of the main ingredient in a dish or edible decoration.

Frothing

It involves removing surface impurities as a liquid broth, soups, sauces, etc. during cooking.

Deglaze

Remove with the help of a liquid (wine, water or broth) caramelized food debris and particles left in the bottom of the pot after roasting or sealing.

Dark Broth

It is an amber broth obtained by baking bones of poultry, veal or beef which have been gold as the mirepoix aromatizes it.

Clear Broth

Broth made with poultry or meat bones and vegetables that have not been golden. This favors preparations that want a pale color.

Bone

Method that involves removing a piece of bone or poultry meat, obtaining a steak.

Ballotine

Piece of meat, poultry or fish boneless, stuffed and rolled, which is generally cooked by dipping the piece in a hot liquid or by water bath.

Oxtail

A beef cut as its name implies, runs from the top back the animal until the end of the tail, another cut of minimal consumption but with a great taste, is firm with meat and…

Pasta

Product made from flour, water and egg that has been marketed throughout the world by the versatility of its culinary uses. It is the most consumed product in Italy and used to prepare a myriad…

Yeast

Fermented substance which in turn causes other fermentation with which it is mixed; there are many types of yeast as it is a species of bacteria capable of fermenting. The most commonly used are the…

Beer

Non alcoholic beverage distilled from grain germinated barley and of bitter taste. Countries such as Belgium, Germany and some South American countries have adopted beer as an ingredient in the preparation of dishes, one of…

Cabbage

An Herbaceous edible plant that generally has two varieties like white cabbage (for its pale green appearance) and purple cabbage, both are used in the kitchen for the preparation of salads, enrich soups or as…

Red Beans

Is one of Latin America, Africa and Europe most important legumes and There are a thousand and one ways to prepare these delicious beans, but the most popular way is cooked with smoked fish and…

Pork Loin

It is each of the two pieces of the pork meat that are located by the spine and under the ribs of the animal, it has cylindrical shape and low fat. It is very appreciated…

Vegetable Shortening

Product obtained by the solidification of the vegetable oil through a process of hydrogenation, unlike butter, this product has a neutral color and smell and is used in the kitchen to prepare desserts and generally…

Cow Stomach

Extracted from the stomach of the cow, it has a fibrous texture. Previously it was characterized as a waste product, but then people got to know their nutritional and delicious taste in the preparation of…

Brisket

It is a cut of meat taken from the abdominal area which is also known as beef flank steak, this cut has many nerves, is gelatinous and soft, and is used in the…

Yogurt

Dairy product, extracted from the fermentation of milk (preferably cow milk) thick consistency and acid flavor, this product has been marketed worldwide for its culinary, cosmetic and health benefits, as it can be used for…

Red Wine

Alcoholic beverage extracted from the fermentation of grapes, its intense color is that is made from black grapes. Often used to prepare stews of meat and poultry, making sauces, aromatizing stocks, and making broths with…

Caramelize

The process of cooking the sugar and water over low heat to yield a thick amber caramel, used as a base in molds for when making desserts such as quesillo or to decorate.

Emulsify

Technique of obtaining a stable mixture from two immiscible products. This technique is used for the preparation of dressings and mayonnaise, in this case the oil and vinegar are immiscible but, slowly adding oil to…

Stiff Peaks

Technique of beating the egg whites with a hand or electric mixer, with rapid circular movements to increase the volume of the whites and get firm white foam.

Blanch

Technique that involves cooking food in plenty of boiling water in a short time. Generally used for cooking vegetables, time varies from a few seconds to 2 minutes depending on the food to be cooked…

Gratin

Cooking process consisting of toasting or browning the surface of certain dishes in the oven or grill until a golden shell, is generally used in the preparation of baked pasta, vegetables, meat and poultry.

Mignonette

Culinary technique of grinding (can be with the help of knife blade) grains or seeds with intent to pulverize and use as a seasoning. An example of this is the grain of black pepper or…

Roasting

Culinary technique that involves cooking food with minimal fat, so it is browned on the outside and juicy on the inside.

Julienne

Technique that involves cutting vegetables, fruits and vegetables into very thin long strips with a knife about 4-6 cm long and a thickness of 2-3 mm.

Chiffonade

Of French origin, describes a technique of cutting greens, vegetables, herbs, etc. It’s like cutting julienne applied to these ingredients, since it results in long and thin strips.

Sauté

To perform this cooking technique, it is often used a wide pan, and all ingredients have space in a single layer without overlapping, and with slightly higher walls to prevent food from falling with the…

Fry

It consists of immersing the food in a hot fat at a temperature well above the cooking water. It causes food to absorb some of the fat, making it a much more caloric food and…

Boil

Moist cooking technique, boiling is one of the most used and old. Boiling is to cook a food by immersion in liquid (usually water or broth) boiling for some time, this will depend on the…

Oil Smoke Point

It is the temperature at which an edible fat or oil begins to decompose. The decomposition process is visible with the presence of smoke to overheat, but what happens internally is that triglycerides are separated…

Mirepoix

It is a type of cutting vegetables into small cubes of 1 cm section, used to perfume sauces, roasts, stews and soups. The traditionally used vegetables are carrots, onions and celery but leek, turnips, peppers…

Brunoise

Culinary technique that refers to the type of cut that is often used on vegetables and fruits. This technique is of French origin and results of cutting into uniform and evenly cubes of about 1-3 mm.

Ground Beef

Ground beef is made by grinding whole of meat which is processed in a mill, and the resulting product is presented in a uniform manner designed for use in burgers, stews, meatballs, and more cuts…

Beef Broth

The broth is used as a food in itself since antiquity. It is often used as a base to give a richer flavor to other dishes, such as soups, sauces (as in the case of…

Cassava

This tuber that comes from a perennial, shrubby plant native to South America and Central America, which can reach 5 meters high and adapt to a wide range of soils. Rich in starch is a…

Tabasco

Sauce made with red Tabasco chili, vinegar, water and salt, of spicy flavor. It is produced in Mexico since 1868. This is a very versatile ingredient because it can be used in cocktails like the…

Pecorino Cheese

Variety of cheese, of Roman origin produced from sheep’s milk, with a hard consistency and strong and salty taste. It is often used in pasta dishes, and making sauces such as “bucatini all’amatriciana” contains protein…

Mozzarella Cheese

Native to the Italian city of Aversa. It is a variety of cheese made from buffalo milk of mild flavor and used in gastronomy for making pizzas, pastas, salads and various dishes. It is low-calorie…

Baking Powder

Type of baking powder on the basis of baking soda, used mostly in pastry and bakery for its ability to give the dough sponginess forming bubbles and increasing its volume. Used in cake mixes, biscuits…

Pine Nuts

From pineapple pine native to the Mediterranean basin. It has a fine flavor and slightly sweet. It is of great use in the Mediterranean cuisine in the preparation of sweet and savory foods providing a…

Whitefish

Variety of fish of oceanic origin with dorsal fin, white meat in their cooking, a wide variety of these (cod, sole, hake…) are widely used in cooking as main protein in an infinite number of…

Passion Fruit

Extracted fruit of this vine, from the warm regions of South America, oval or round and smooth or wrinkled skin and of acid flavor. Its pulp is used in the preparation of shakes and also…

Nutmeg

Oval seed composed of a veined and hard tissue from moscata tree, native to the Moluccas in Indonesia. It is used in cooking to flavor dishes; its most common use is as an ingredient in…

Mango

It is a pulpy, juicy fruit rich in magnesium and pro-vitamins A and C. It has high concentrations of carbohydrates which makes t having a high calorific value. The proportions of nutrients from mango may…

Orange Liquor

Obtained from the distillation of orange peels. It is native to the regions of France. Used in the production of sweet and savory foods, with the function of aromatize, ideal for desserts to mask bitter…

Lentils

It is one of the oldest vegetables, their first crops date back some 7000 to 9000 years ago from the Middle East. Rich in protein, minerals and carbohydrates, can be prepared with various variants, from…

Pine Nuts

From pineapple pine native to the Mediterranean basin. It has a fine flavor and slightly sweet. It is of great use in the Mediterranean cuisine in the preparation of sweet and savory foods providing a…

Evaporated Milk

Obtained from the reduction of raw milk at least 60% after evaporation process is of denser consistency than whole milk, is used for culinary purposes in desserts and salty foods granting creamy sauces and creams…

Coconut Milk

Ingredient used in Asian cuisine and Caribbean, comes from this tropical fruit pulp extracted from dried coconut. It is used for various gastronomic purposes, as an essential ingredient for coconut rice in the preparation of…

Unflavored Gelatin

Neutral or unflavored gelatin, a semi-solid, colorless and tasteless mixture (colloidal). It is available in powder and sheets.

Gelatine is obtained from collagen found in bones, tendons, cartilage and skin of animals such as pork…

Dried Nuts

They possess many beneficial properties, nutrients, vitamins and healthy fats, while generating satiety to the body, concentrated in a very small size. These fruits are named after the small quantity of water.

The hard-shelled nuts…

Candied Fruits

They are fruits that are dipped in syrup and then cooked so they lose their indoor humidity and improve its preservation. Candied fruits are often used in the preparation of sweets, they are very typical…

Chicken Broth

It is the result of cooking meat chicken in water, sometimes combined with some vegetables. It contains much of the nutrient load of the ingredients and is used to hydrate and replenish flavor to preparations…

Bittersweet Chocolate

The bittersweet chocolate, according to FDA regulations, must contain at least 35% cocoa liquor, but can have up to 84%. It is beneficial to health, apart from being a delicious treat, while provides minerals, vitamins…

Dark Chocolate

The evidence of its preparation go back almost 2,000 years before Christ. It is the typical darker chocolate, with according to European legislation, must be at least 35% cocoa, sugar, flavorings (vanilla) and stabilizers (lecithin)…

Jalapeño Pepper

It is one of the most famous chilis in the world of Mexican origin is named after the city of Jalapa. They go from green to dark green; They are red when ripe, fresh jalapeño…

Bulleye

The bulleye or bigeye is a fish, abundant off the coast of Venezuela, orange or reddish skin, hard and thick. Eaten in stews, fried or grilled half open, with garlic sauce and olive oil, roasted…

Sweet Potato

It is native to the South American tropics and from ancient cultivation was spread through the Antilles. It was one of the foods that Christopher Columbus brought to Europe from America. In the kitchen it…

Honey

Sweet and viscous fluid produced by bees through nectar from flowers, is considered the oldest natural sweetener used by man. Its main function is to sweeten foods and beverages, but has multiple uses in baking…

Cantaloupe

Fruit oval or round depending on the variety grown, can be eaten raw as an appetizer or dessert, and cooked into jams or fruit compotes. To ensure the quality of the melon, it has to…

Watermelon

Coming from tropical Africa, its cultivation dates back centuries to the banks of the Nile, is a result of creeping plants oval or round depending on the variety, red inside, with multiple black seeds, flat…

Pear

Juicy, fleshy and one of the most produced fruits in temperate zones, there are more than 30 varieties of pears of different colors and textures. Is used for human consumption, fruit alone, cold for the…

Grapes

Extracted fruit of the vine plant from Asia from about 7000 years ago and was extended to the rest of the world by the settlers, it is one of the fruits most used in gastronomy…

Kiwi

Fruit native to China, of exotic acid flavor, used in cooking for making desserts such as tarts, jams, yogurt and as decoration, also in juices, cocktails and milkshakes. Kiwi contains twice as much vitamin C…

Pineapple

Originally from South America, particularly Brazil. It is the fruit of the plant known as Ananas. The composition of the edible flesh is led mostly by water, also emphasizing the carbohydrates and bromelain. Although it…

Beet

It is a plant food commonly used in salads and soups. Reddish coloured. It contains many nutrients that help protect our body against heart diseases, birth defects and certain cancers, especially colon cancer.

Beetroot is…

Pickle

It is a smaller variety of the cucumber that has often been pickled (through fermentation with brine) and is often marketed fresh or canned. Sliced, they are common in the burgers, in the preparation of…

Curry

The curry is a condiment of Indian origin that combines various spices powder. Its yellow color is due to the presence of turmeric. The curry came to Europe in the eighteenth century by the English…

Cashew

Fruit of Guyanese origin and Brazilian plains. The kidney-shaped seed, for its consumption is necessary to go through a roasting process. It can be eaten alone or as an ingredient in sweets as nougat marzipan…

Milk Cream

It is an emulsion of fat in water product of the manufacture of the skim milk. It is a kind of milk with a fat concentrated 35-36%. It is of thick consistency and slightly yellowish…

Hogfish Pulp

Type of fish, abundant in the Venezuelan coast, characterized by containing lots of thorns, thus removing the pulp is needed to consume. Of a reddish color, hard consistency and sweet taste. It is used in…

Banana

The banana contains three natural sugars: sucrose, fructose and glucose, as well as fiber and therefore raises the energy levels of immediate, sustained and substantially. The banana was born in the humid and warm valleys…

Sweet Sherry

Wine produced in the Andalusian cities of Spain, from the mixture of sweet wine and dry wine that has been infused with salt for a long life. It is used as an ingredient in cooking…

Tomato Paste

Tomato concentrate, which has withdrawn their skin and seeds for yielding one red paste. It has wide applications since its incorporation in stews and sauces in which acts as a thickener and enhance the red…

Gouda Cheese

Variety of cheese from pasteurized milk of Dutch origin named after the city of Gouda located in the province of South Holland. It is yellowish and is used in sandwiches, salads and fondue, matured gouda…

Brandy

It is a liqueur produced through the distillation of wine, also known as “burning wine” or “wine of fire”, as its name is an abbreviation of the Dutch word brandewijn, that just has that meaning…

Rum

West Indian origin alcoholic beverage obtained by the fermentation and distillation of sugar cane. It is used as an ingredient in cocktails and drinks, It has aromatic culinary properties and is commonly used in Venezuelan…

Sherry Vinegar

Liquid extracted from the fermentation of sherry, reddish colored with a bittersweet taste. It is one of the most used condiments in the Andalusian cuisine, such as Gazpacho, also used for salad dressings, in the…

Mayonnaise

Emulsified sauce of Spanish origin whose main ingredients are beaten whole egg and vegetable oil, seasoned with salt and vinegar. Mostly its role in food is seasoning and serving as a base for other sauces…

Hand Cheese

Native to the Venezuelan plains since the sixteenth century. The production of this cheese was one of the country’s most important livestock activities. It is of smooth consistency and low in salt, consumed as filling…

Leg Ham

Extracted from the hind legs of cured, cooked, boneless pork is used in cooking as a protein ingredient of the dish of pasta sauce, ingredient of salads, and can be eaten by itself. It is…

Wheat Flour

It is the powder obtained from grinding the grain of wheat, ripe, whole or broken, clean, healthy and dry, in which much of the husk and germ are removed. The rest is ground to obtain…

Red Onion

In addition to highlighting for its color, it has a sweet taste, and more pronounced than other types of onions. The red onion is highly appreciated, of large and globose bulb, grown in spring and…

Sodium Bicarbonate

Sodium bicarbonate is an economical, easy ingredient to find in the market, full of health properties and multiple uses in the kitchen, home, cleaning, beauty and gastronomy. This white chemical is famous for being a…

Shrimp

Kind of crustaceans that often live in aquatic environments both salt water (seas, oceans) or sweet (rivers, lakes). It is low in fat and calories. The shrimp has a significant position in the international market…

Peas

Legume rich in vegetable protein, vitamins, minerals and fiber, neutral taste with salt trend. Rich in vitamin C and calcium. They are given beneficial properties for the circulation, at the same time to control sugar…

Chili Pepper

Small pepper, of incisive taste, very spicy in general that acts as quite common seasoning in a large part of the recipes of Spanish cuisine. Chili, of which there are many varieties, is a native…

Cornstarch

It is the starch of the corn. Also written maicna or Maizina, which are brands that came into common usage. Cornstarch is used as an ingredient for making bread, pasta, biscuits, pizza bases, etc. and…

Carrot

A native of Europe and Southwest Asia. It is one of the most beneficial foods for our body. Many of its properties can contribute to the welfare of our skin, it is a diuretic vegetable…

Apple

Fruit native to the temperate zones of Europe, of great nutritional value, used for consumption alone or with different variants from the fruit salad to an ingredient in savory dishes, jams, compotes, etc. Eating an…

Hen

Kind of flightless birds that have the muscle of the sternum less developed. The hen is among foods low in sugar. The meat of the hen, of harder consistency than chicken, is often used in…

Coconut

It is native to tropical and subtropical islands in the Pacific, but it has spread throughout the Caribbean, Central America and tropical Africa. It is a round and elongated fruit, fibrous and oily white meat…

Cloves

It is an aromatic herb native to Indonesia with many medicinal benefits that make it suitable for therapeutic uses, in addition to its culinary uses. It is used to relieve nausea, stomach aches, toothaches and…

Bay Leaf

Aromatic herb used in the food, of balsamic odor, intense, sweet and fresh. It is ideal to mask the bitter taste of some dishes, a bay leaf is enough to enjoy its properties. Can be…

Clams

It’s a kind of clam of the Corbiculidae family, found in the southern Caribbean. It is exploited for human consumption. It is collected by hand and drag, and is one of the commercially important shellfish…

Scallops

Type of bivalve mollusk of great taste, related to clams and oysters of Galician name because of its abundance in Galicia. It is widely used in the Iberian gastronomy, as a main dish or as…

Parmesan Cheese

Variety of cheese, of hard and granular consistency from the regions of Parma, Bologna, Modena and Mantova. Its main use in the kitchen is to gratin pastas, pizzas, etc, but has had other uses over…

Black Beans

They are black, famous grains on the land of Venezuela, in past centuries, used to be served for breakfast, lunch and dinner. They were like an inseparable companion of any food like white rice or…

Bread

Staple food, which is part of the traditional diet world prepared baked, made with grain flour, salt and water. It is used in food as a snack presenting some variations and generally to accompany other…

Beef Broth Cube

Technically it is a dehydrated broth that allows to easily and quickly produce an instant broth when rehydrated. The ease of use in modern kitchen is mainly due to its ease of maintenance and the…

Sugar

It is the product obtained from sugar beet or cane sugar. It is formed by chemically bonding a molecule of glucose and fructose.

Besides providing sweeten and flavor to our meals and drinks, sugar provides…

Cucumber

Fleshy, firm, elongated, cylindrical, has a watery, pale green, crisp and fresh, slightly bitter flesh, under a thin bright green skin and generally smooth. Its origin is in the tropical regions of South Asia. India…

Vanilla

Type of orchid with an intense sweet and pleasant aroma from the city of Veracruz in Mexico and was discovered by the Spanish colonizers. In gastronomy it is used as a fluid extract from the…

Worcestershire Sauce

Spice from India, which was then sold in England, hence its name is based on vinegar, molasses, corn syrup, water, peppers, soy sauce, tamarind, anchovies, onions and garlic cloves. It is used in cooking to…

Ketchup

Sauce made of fresh processed tomatoes, thick consistency, from Europe and industrially processed for the first time in the United States in 1876. Although its main function is to accompany pasta, depending on its type…

Bacon

Product processed, extracted of the layers of pork skin. There are two variants for this product, fat and lean; the latter is more common in Latin America. It has many culinary uses, incorporated into the…

Romaine Lettuce

Lettuce variety originally cultivated in Europe, of elongated and robust leaves, which gives higher heat resistance is slightly bitter taste and is used for making salads, main base of the caesar salad. It is of…

Celery

This plant of aphrodisiac properties, provides a tasty and crisp taste that makes it an ingredient to prepare a variety of dishes. It is diuretic, anti-inflammatory and rich in fiber. It has 95% water…

Herbs

Of Mediterranean origin, used in cooking to flavor and seasoning food, among these they are: basil, bay leaf, mint, rosemary, oregano, among others. They are of great nutritional value as they can aid digestion, respiratory…

Breadcrumbs

Hard or dry bread that has been shredded or ground. Of floury consistency, it is generally used in food batter, breading or gratin different foods, with the intention of guaranteeing a crispy crust fried or…

Potato

It is a food tuber, which comes from the pre-Inca and Inca cultures. In Peruvian territory there is the greatest amount of potato species known in the world.

Potatoes are an essential source of energy…

Plantain

Fruit of tropical origin elongated and of sweet flavor extracted from the plantain tree. Much like banana but larger and, unlike the banana must be consumed cooked. In Latin American cuisine it is eaten as…

Raisins

Coming from grapes dehydrated through a process of sun exposure (oldest process), although for marketing, industrial processes were needed to combat the complaint. It belongs to one type of sweet nuts and is used through…

White Wine

Alcoholic beverage extracted from the fermentation of white grapes or red grapes with white flesh. It is rich in antioxidants and helps prevent cardiovascular diseases and disorders of metabolism, also characterized by relaxing muscles and…

Cumin

Spice used to flavor meats, soups, breads, vegetables, cheeses, fruits, and almost any food. In ancient Greece it stood on the tables next to the salt and pepper shakers. It is also considered very slightly…

Chives

Chives, ciboulette, scallions. The presence of this onion without bulb enhances the flavor of foods Its flavor is very reminiscent of onions but is much thinner and delicate. Rich in vitamin A, B and C.

Dogfish

It is a fish of the family of sharks but is one of the smaller species, the shark is a highly prized prey, because of the difficulty of fishing it. More or less abundant in…

Egg

It is a very practical and highly nutritious food that should be part of the diet. Eggs are easy to prepare, combine and consume either as a major part or as an ingredient in all…

Annatto

Condiment originating in Latin America, its seeds are extracted from the fruit of this shrubby plant of medium size, about 4 to 6 cm. Its main use is flavoring and coloring meat stews. Its seeds…

Cheese

Food extracted from the milk of mammals ruminants (cow, buffalo, goat …) through a process of fermentation and ripening. It is used in world cuisine with different applications depending on its type, but the most…

Butter

Product derived from milk, by a process of churning pasteurized cream, of solid and homogeneous consistency, like any other type of fat, butter is essential in the kitchen for frying greasing roasts saute foods and…

Corn

It is a plant native to America, and the most produced today. Its side products are varied. Prepared whole or shelled (as an ingredient in salads, soups and other foods) or ground into flour or…

Vinegar

Sour liquid coming from the fermentation of wine, rice or apple. It is a multi-purpose liquid, but its function in the kitchen is to sanitize food. It is essential spreading it on meat before cooking…

Cilantro

Aromatic plant is probably native to the Eastern Mediterranean (Greece) and the Middle East, the usable parts of the plant are the fruits, leaves and roots. Fruits and leaves have a completely different taste. Drying…

Bell Pepper

Originated in Mesoamerica, where it is cultivated for more than 6,000 years ago, the bell pepper (Capsicum annuum, of the family Solanaceae) was first reported by the name of pepper, until Christopher Columbus compared it…

Cinnamon

It is a spice used to flavor a lot of dishes, both sweet and savory. It is obtained from the bark of different evergreens of Cinnamomum family, grown during the rainy season, when the crust…

Onion

It is the underground bulb edible plant that grows in the same name. Its primary source is located in Central Asia, and the Mediterranean as a secondary center. The earliest references date back to 3,200 BC…

Orange

It is a fruit with a strong and easily identifiable flavor. It is one of the fruits most commonly used in both salty food and pastries, as it provides much flavor as well as color…

Black Pepper

The queen of spices, extracted from the pepper tree, and used after ripening of the fruit, native to India, is used as a spice to flavor food. It’s of hot flavor and can be used…

Salt

Trade name that is given to sodium chloride (NaCl). It is classified into 3 types, sea salt, rock salt and vegetable salt. The most used is the sea salt that provides food saltiness. It is…

Milk

Liquid food that can be extracted from mammals (cow, sheep, goat …) or vegetable (soy, almond, coconut …). From milk foods like cheese and yogurt are derived. In the kitchen milk is a basic ingredient…

Condensed Milk

Cow milk product of water reduction and incorporation of sugar, having thick and sweet consistency. It is mostly used in making desserts such as quesillos, lemon pie, marquis… It is of English origin, was used…

Hot Pepper

It comes from Central and South America, but is now cultivated worldwide. Usually red or yellow. The use and consumption the hot pepper, should be done with great care and should be excluded from the…

Oregano

Belonging to the group of aromatic herbs, the leaves of this plant are used fresh or dried as seasoning. In the cuisine enhances the flavor of all kinds of meats, pastas and pizzas and is…

Parsley

Herbaceous plant that is distributed worldwide, known for being the most widely used herb in the kitchen, green in color and slightly spicy. Its leaves can be used when fresh, and is used as a…

Mustard

Packing condiment, with pasty appearance of spicy flavor that is made from mustard seeds, it is believed that the Romans were the pioneers in developing the prepared mustard. It is generally used in cooking as…

Chicken

Basic food classified into white meat. Has a wide range of uses in the food as a main dish in different forms (fried, roasted, baked …) has high protein, energy, nutritious and low in fat…

Caper

They are the bud of the shrub with the same name or also called caper bush. It is ideal to accompany a wide range of recipes, very present in the Mediterranean, although they are native…

Leek

It was consumed in ancient Egypt and the Far East in 4000 BC; the Romans used it in the kitchen and Nero was passionate about this plant. It is used in salads, soups, puddings, as…

Lemon

Citrus fruit from Southeast Asia from the third century that was later incorporated into various regions of the world by the conquerors. It is of great culinary use for salad dressings, desserts and savory dishes…

Papelon

Extracted from cane juice that has been evaporated by boiling and of hard solid consistency, it is used in tropical kitchen, as a sweetener in beverages such as “papelón with lemon”, and in the preparation…

Vegetable Oil

They are obtained from seeds, beans, nuts and certain fruits. Basically, vegetable oils are fats which are liquid at room temperature. Vegetable oils contain a mixture of saturated fatty acids, monounsaturated and polyunsaturated. There are…

Olive Oil

It is a vegetable oil, for culinary use mainly extracted from freshly harvested olive fruit called olive. It originates from immemorial times BC. It has lots of antioxidants, polyphenols, monounsaturated fats and vitamin A, D…

Tomato

Originally from America and cultivated worldwide for both fresh and processed consumption modes; (China ranks first in cultivating and exporting tomato worldwide).

It is a known detoxifying that can also provide an extensive list of…

Corn Flour

Originally from the American continent, is used to make arepas, tortillas, food for thousands of years remains the staple food in the cultures of Latin America. This is a fine powder obtained by grinding the…

Water

Water is the most abundant substance on Earth. It is also a key element in gastronomy; it prevents the food from burning, moisturizes and makes them cook evenly. Often food releases those juices and mineral…

Stuffed Olives

It is the fruit of the olive tree, and are normally presented commercially stuffed with anchovies and / or pepper, using a hand corer to remove the bone inside, and then stuffing. The bones are…

Sweet Pepper

This variety of pepper, belongs to the genre Capsicum, and is found particularly in Latin America and the Caribbean. It is widely known in Venezuela, giving it truly surprising uses, to point to it as…

Garlic

This bulb has many followers longstanding thanks to its benefits as a condiment. Its nutritional importance lies in micronutrients, providing minerals such as sodium, potassium, phosphorus and magnesium. It also has B vitamins and is…

Rice

It is the seed of Oryza sativa. It is considered a staple cereal in many culinary cultures (especially Asian cuisine) as well as in parts of Latin America. Rice is responsible for the caloric intake…

Basil

Has its origins in India and Asia, is an aromatic plant that could be classified as immense by its various benefits. Since ancient times it has been used for multiple purposes, most of them culinary…

Avocado

The avocado is a fruit that originated in Puebla, Mexico and its oldest use dates back to 10,000 BC. Since 900, the avocado tree has grown and grown in Central and South America. It is…

Brown Sugar

Can be cane or beet sugar, and it differs from preserving certain impurities, a lower degree of refining, which gives it its flavor and color more or less dark, from light brown to almost chocolate…

Ingredients

Utensils

Preparation

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	500 gr. of Papelon
	1 cup of Lemon
	1 ½ liters of Water

Papelon with Lemon

Ingredients

Utensils

Preparation

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