CONDIMENTS AND SNACKS

ANISEED

Latin name: Pimpinella anisum Also known as: Anise, anix
It is used as condiment for cooking, bakery and patisserie, and also to prepare infusions and liquors. It helps digestion, increases appetite, and heals cramps. It has expectorant properties.

ORÉGANO

Latin name: Origanum vulgare It is used as spice and to prepare herbal infusions. It has antioxidant, antimicrobial, antitumor, antiseptic, tonic and digestive properties.

EGLANTINE

Latin name: Rosa eglanteria Also known as: Rosa rubiginosa, sweet briar, sweetbriar rose, sweet brier
It is used for cooking and preparation of infusions and liquors. It is rich in C-vitamin and improves immune system.

GRATED COCONUT

Latin name: Cocos nucifera Also known as: Cocoanut
It is obtained after scratching dry coco. It is used for savoring and patisserie decoration in general. It is rich in fiber, minerals (potassium, manganese, selenium and iron), and B-vitamin, among others.

SAFFLOWER

Latin name: Carthamus tinctorius
It is used for cooking as a substitute of saffron.

COCO CHIPS

They are baked slices of coco, keeping coco’s original properties such as anti-microbic, anti-viral and sedative. It is rich in magnesium, calcium and phosphorus.

BANANA CHIPS

Latin name: Musa Also known as: Plantains
Slices of banana dehydrated with sugar. It is rich in fiber and iron. Its content of potassium helps to reduce blood pressure and muscle contraction, as well as prevents sickness, fatigue and constipation.

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