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Coffee Tosepan from foggy...
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Medium roasting, acidity balanced, medium sweetness
Real cocoa criollo 100%...
Cocoa powder is obtained by drying, pressing and defatting cocoa beans. During pressing, cocoa beans are processed to preserve key vitamins, minerals, antioxidants and especially enzymes, which are destroyed at temperatures above 40 ° C. At the same time, the cocoa powder treated in this way retains the taste properties and aroma of cocoa beans. Cocoa powder and cocoa beans have more antioxidants and flavonoids than, for example, blueberries, red wine, black or green tea. Cocoa powder is rich in minerals including magnesium, sulfur, calcium, iron, zinc, copper, potassium and manganese. The product comes from the Mexican state of Tabasco, the type of cocoa is Criollo. Unlike similar products, cocoa is pressed on the original stone presses and contains a maximum of 12% cocoa butter.
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Delicious roasted cocoa beans of the Criollo aromatic variety grown in Tabasco.
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Pinole with chia for runners
Pinole is a traditional Mexican semi-finished product. It is roasted ground corn mixed with roasted cocoa, sugar and cinnamon.
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Pinole is a traditional Mexican semi-finished product. It is roasted ground corn mixed with roasted cocoa, sugar and cinnamon.
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2xMexican tortillas with nixtamal 10 pcs (300g)
1002x An authentic corn tortilla made from Creole corn with a delicious corn flavor allows you to prepare tacos, tostadas or enchiladas.
Nixtamal (also known as nixtamalization) is a traditional process used in Mexican and Central American cuisine for preparing corn for consumption. The process involves cooking dried corn kernels with an alkaline solution, usually made from slaked lime (calcium hydroxide) or ash, which helps to remove the outer hull and soften the kernels.
During the nixtamalization process, the corn is soaked in the alkaline solution for several hours, then washed thoroughly to remove any remaining hulls and debris. The resulting product, called nixtamal, can be ground into masa (dough) and used to make various traditional dishes, such as tortillas, tamales, and pozole.
The nixtamalization process not only improves the nutritional value of corn by increasing the availability of certain vitamins and minerals, but it also improves its texture and flavor. It is an important cultural practice that has been used for thousands of years and continues to be an integral part of many traditional cuisines in Mexico and Central America.
Corn tortilla measuring 15 cm
– Naturally gluten-free
– Non-GMO
– Suitable for vegans and celiacs
Ingredients: Ingredients: 77% corn flour, water, salt and calcium hydroxide.
It must be stored in a dry and cool place at maximum temperature. +6 °C or deep freeze. You can find the expiration date on the back of the package. After opening, keep in the cold at a temperature of max. +6°C and use within 3 days.
Reheat and fill to taste before eating.
Data sheet
- Country of origin
- CZ,MX
- Storage
- In a dry, dark place at a temperature of up to 18c.
- Calories in 100g
- 237
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