Flavors of Bolivia by Universidad para el Desarrollo y la Innovacion

Flavors of

BOLIVIA CULINARY MAGAZINE

NUMBER

1 – AUGUST 2015

Editorial We present you the first edition of our magazine Flavors of BOLIVIA. An independent Magazine focused principally to approaching topics and challenges inside the gastronomic field in Bolivia, in order to add to the efforts of many people who wish to stimulate the national gastronomy and to promote it for the entire world. For that reasons, we offer to our readers, specially who doesnâ&#x20AC;&#x2122;t know Bolivia, a beautiful paradise in the hearth of South America, very interesting articles and news, to learn not only about national and regional dishes, but much more about Bolivian enterprises and the people who is behind them, trying to develop these land full of richness. So Flavors of BOLIVIA invites you to know other facets of Bolivia in gastronomic matters, because we want that the world believe in what we are, and if youâ&#x20AC;&#x2122;re from Bolivia, we just simply demand : BELIEVE IN YOU.

Staff Direction: Cecilia Sanchez Edition: Luciana Quiroga Diagramming: Cecilia Sanchez Graphical Projects: Luciana Quiroga Texts: Cecilia Sanchez Luciana Quiroga Phone: (591-3) 3-337004 E-mail:

flavorsofbolivia@flavorsofbolivia.com

TRADITIONAL FOOD . A

Look to Santa Cruz de la Sierra Santa Cruz. EXOTICS

BREAKFAST in Bolivia

QUESILLO Cheese

FRUITS.

BANANA Squash Frittes

AUBERGINE

CARROTS

DEHYDRATED Fruits

ROSEMARY

HEALTH

trhoug the time.

BOLIVIAN ENTERPRISES

THE HISTORY OF BOLIVIAN WINE. A trip

INTERVIEWS

GASTRONOMIC CULTURE RECIPES HEALTH

21 GUSTUS

Restaurant. The philosophy behind the cooking

26 Speccial Interview to:

INES ESPAÑA

GASTRONOMIC CULTURE

THE WINE IN BOLIVIA

A trip through the time . . .

The production of wine in Bolivia has several centuries of history. In some way everything began with the arrival of Spanish and Portuguese to America, at the end of the 15th century. Since the first plantations in Mizque until today, with the concentration of the production of grape in Tarija, Bolivia has passed through a mystical history related to the grapevine.

Beginnings of the production of wine in Bolivia The first wines were elaborated in Mizque, Cochabamba's department. The grape that was cultivated in this area, was used principally as part of the traditional diet of the settlers and for liturgical purposes. With the exploitation of the silver mines in Potosi, the region had an incredible development. A lot of historians have written about PotosĂ city, because it was most important that many other cities in the world, such Paris. However, the first industrialization of the grapevine in Bolivia started in Camargo with the manufacture of the Singani. The Singani, that is a typical Bolivian drink was very consumed during the exploitation of the silver, because helped people to keep warm on the hard winter to 4000 meters on the level of the sea. 5

GASTRONOMIC CULTURE

It’s very interesting to know, that the most important difference between the production of the wine and the Singani, is that the grapevine has a process of distillation for the Singani, giving as a result, a distilled clear one of wine, made with the Muscatel of Alexandria’s grape.

Continuing with our trip in the time, the first record of a vineyard in the department of Tarija, dates back of 1606 in the locality of “Entre Ríos”. On the other hand, according to the writings of the Catholic priest Alejandro Corrado, in 1755, Tarija was exporting wines to Tucumán in Argentine, but it could not be an important producer because of the plagues that flogged the region.

The wine production in the modernity From the colony until middle of the 20th century, the national production of wine was made in a handcrafted form, that means using non industrial methods. It is from the 60s of the last century, that the production of wine in Bolivia begun to become industrialized, implementing also new skills to improve the soil, and it started to introduce new varieties of grapes to achieve wines of better quality. At this moment, thanks to the investments realized by the big warehouses, the Bolivian’s wine begins to travel the way of the success, managing to captivate the most demanding palates of the international market.

GASTRONOMIC CULTURE In the last decade of last century, important investments were the realized to bringofto the the In 1998, export country the best varieties of grapevine. Nowadays wines Bolivia produces an interesting variety by Campos de Solana of wines, since the Cabernet Sauvignon, Malbec, Barbera and Merlot in theared ones,age to Warehouse started new Bolivian wines, with Riesling, Franc Colombard and Chardonnay in the for whitethe varieties. sending Germany Thea For example, in 1998, the export of the wines by Campos de to Solana Warehouseand started UnitedandStates new age for the Bolivian wines, with sending to Germany The United States, and now arriving to Europe and Japan.

The end of this majestic trip around the wine, nobody knows, however, the quality of the Bolivianâ&#x20AC;&#x2122;s wines that thanks to the geographic conditions, can achieve a huge aromatic richness because of the intensive exposition to the sun, could be the key to find new 7

GASTRONOMIC CULTURE

TRADITIONAL FOOD A look to Santa Cruz de la Sierra One of the first steps to appreciating the unique and enticing flavors of Bolivia is to leave behind any preconceived notions you may have about Bolivian cuisine. In this opportunity we invite you to follow to Santa Cruz city and enjoy a delicious travel that allows you to learn about ingredients that maybe haven’t listened before.

To understand the gastronomic culture of the city, it turns out important to comment on you, that the city of Santa Cruz de la Sierra is located in the eastern part of Bolivia. It was first founded in 1561 by Spanish explorer Ñuflo de Chavez about 200 km east of its current location. In this respect, the Spanish influence in its gastronomic and culture is undeniable. Santa Cruz is very rich because of its huge diversity of ingredients, so take notes, because someday this information could help you in your visit to this paradise.

The city of SANTA CRUZ DE LA SIERRA offers to their visitors a big variety of dishes that enclose a historical merger of local ingredients and foreign skills. In this sense, you can taste:

“Majao” or “Majadito” , it’s a risotto-style plate with charque, duck or chicken meat. It is served in two variations: majadito tostado or majadito batido. It also includes fried egg and fried banana. According to many historians, this plate derives from the Spanish paella, with the difference that, how there weren’t in these lands seafood, people used “charque” - dried food because at that time didn’t exist another way of conservation as we have today.

GASTRONOMIC CULTURE

Typical Foods

“Camba Muerto” , that is made with meat ground and flavored with salt, pepper and manioc. It’s very delicious, by that it’s cooked to the embers or fuelwood.

“Locro”. It is a rice and hen soup with potatoes, onion, garlic, and oregano. It's common to use chicken instead of hen, and it is eaten with a piece of boiled manioc. 11

GASTRONOMIC CULTURE

Typical Drinks You are going to be pleasingly surprised at the time you need something to drink, because you could find very original ones, like the “somó”, that is a white corn – based drink, served cold. Also, you can taste the famous “chicha”, that’s a sweet non – alcoholic drink made with corn and cinnamon or the “mocochinchi”, that is made with peeled and dehydrated small peach, sweetened with a bit of sugar. It’s served cold.

GASTRONOMIC CULTURE

Typical Pastries These are better known as “horneados” , they are usually eaten in the afternoon with a cup of tea or coffee. For example, you can taste the “cuñapé”, it is made with starch of manioc and creole cheese, baked in small buns. Also, we have the “sonso”, it’s manioc and cheese, boiled and mixed, and finally oven baked or grilled. Finally, we have the “masaco” in three variations: “Masaco de plátano”, it’s made with banana mixed with charque or meat. “Masaco of Manioc”, it’s made with manioc mixed with charque or meat and last “Masaco of cheese”, it’s made with cheese mixed with banana or meat.

GASTRONOMIC CULTURE

Taste Some

MAGIC SANTA CRUZ

EXOTICS FRUITS

NOT READ what a city produces ignore their roots, their culture, and their traditions. So I would like to invite you to know more about the Exotics Fruits of Santa Cruz de la Sierra. If you like to taste new flavors, this note would probably interest you. In the markets of the city, we can find a lot of exotics fruit that deserved to be eaten. Some of them come from the “ Oriente Boliviano” ( East region of Bolivia) and others from the Amazonia, but they share the same space in every market near each home. They are fantastic for made some salad fruit or juice, so healthy that your body will thank you forever. So let’s meet this delicious fruit one by one. ENJOY !

EXOTICS FRUITS

CAQUI Rich in vitamin A, potassium and vitamin C. They are recommended in case of digestive problems. Delicious as fresh fruit, also can be consumed as jam, ice cream, sherbet, pudding, pie, pudding or drink.

GASTRONOMIC CULTURE

SANTA CRUZ

CARAMBOL A This fruit gives us vitamin

C and A, substances with high antioxidant, essential to avoid premature aging of cells and reduce the risk of cardiovascular, degenerative and even cancer diseases.

ACEROLA It is a fruit that has a slightly sour taste and is loaded with vitamin C. Therefore ACEROLA is a good tool to prevent colds.

GASTRONOMIC CULTURE 16

SANTA CRUZ

EXOTICS FRUITS

GUAPURÚ It is a tree native to Brazil, but is also found in Paraguay and eastern Bolivia. Besides being a low-calorie fruit, is a source of vitamin C, copper, iron (so it is very beneficial for anemic) and phosphorus.

OCORÓ It is a fruit that aids digestion and is anti-allergic. This fruit is prized locally for being tasty and sweet. He swallowed as fresh fruit and delicious jams are also produced

EXOTICS FRUITS

ACHACHAIRU The fruit known for its rich antioxidant content, along with its unique nutrient composition makes it a real food. It’s very easy to eat, just wash, press the middle and enjoy.

MOTOJOBOBO

GASTRONOMIC CULTURE

SANTA CRUZ

A grape-like fruit, but growing in the soil and is a relative of the tomato. Currently it is used, albeit infrequently, for canning and spirits.

Let’s go to the nearest market and buy some of this delicious fruits, and experiment the most magical combinations of flavors and colors that you can only find in Santa Cruz. 17

GASTRONOMIC CULTURE

BREAKFAST IN BOLIVIA Bolivia is a very diverse country, we have beautiful dances, music, many different cultures and of course FOOD NEVER MISSES . If you ever want to visit this beautiful country , we want to advance some of the most outstanding traditions in what one refers breakfasts, the most important meal of the day because it is the first recharge of batteries for the body, making a basic distinction the divisions of the Bolivian territory, wish are: Andean Zone, Subandina Area and Plains Area. The ANDEAN zone covers 25% of the national territory. In this zone we can find the departments of La Paz, Oruro and Potosi. Recorded temperatures are the lowest in the country and can go up to 20 degrees Celsius below zero. The average temperature is 10 degrees Celsius. The SUBANDINA area, has warm temperate zone that covers 16% of the territory. It has an average temperature of 16 degrees to 20 degrees Celsius. In this area we find the departments of Cochabamba, Chuquisaca, Tarija and part of the department of Santa Cruz. These areas are located in the center of the country. The PLAINS area are quiet extensive and has an average annual temperature of 22 degrees Celsius to 25 degrees Celsius. It comprises the northern department of La Paz, the eastern part of commercial centers of Cochabamba, Santa Cruz and Beni and Pando. The same way we explain a little bit about how geographically Bolivia is divided, the same way the breakfast of the tree main areas are different, so I invite you to know more about it.

In the Andean part, by the fact that they have very low temperatures, never misses a hot drink as coffee, tea, chocolate, milk and also the famous “Api” and taking accompanying homemade bread, marmalade, huge “Pasteles de Queso” and cereals.

•

Entering into warmer territory, in the Subandinas areas we find a variety of typical pastries, homemade bread, scramble eggs and as for drinks we refer to, different teas, coffee, hot chocolate, milk.

•

Once in hot territory, the plains area´s culture, has a wider variation. For eating we can find more fries in it, like fries “Empanadas” are very well consumed by the population, whether are of cheese, meat or chicken, but also people consume more fruits too. Finally talking about drinks, typical “REFRESCO” is the most consumed, like the Somó, Mocochinchi , Tamarindo and fuit juice too.

GASTRONOMIC CULTURE

•

However, in Bolivia the custom of eating in the street markets is becoming more and more popular, especially when we speak about breakfasts and lunches, snacks and dinners………. Well it’s for everyday and any time.

GUSTUS

The Philosophy behind the cooking !

In the middle of the decade of the 90, the gastronomic Danish businessman Claus Meyer desire to inspire a new generation of cooks, helping them to discover the real potential of the gastronomic culture of Bolivia. For that reason, he stimulated a movement of great social impact dedicated to the improvement of the quality of life of the citizen across the food, and following between others: to base the food on seasonal ingredients, agricultural sustainable processes and the revaluation of the native food, prioritizing an approach of innovation and simplicity. In this sense, Claus Meyer started working with his foundation Melting Pot, adopting the challenge of developing a Gastronomic Movement Bolivian based on the Nordic Model,

BOLIVIAN ENTERPRISES

A RESTAURANT REVIEW

giving life to their bigger project in Bolivia “GUSTUS”, a restaurant of discharge cooks that works only and exclusively with Bolivian products of all the regions of the country to show to the world the variety and richness, for becoming later an international shop window of the real potential of the gastronomic culture of Bolivia. That’s why Gustus is a magnificent restaurant, that you can’t miss to visit on your next trip to the city of La Paz, Bolivia; because it is trying to go forward than just cooking, it has turned into a project of transformation of minds and hearts for Bolivian people and it could be greatfull if you are part of it. Source: http://restaurantgustu.com/

212

BOLIVIAN ENTERPRISES

GUSTUS

A glimpse that defies our senses … If you are ready to taste new sensations and see innovation on your food presentation, you can start taking notes about some of the delicious options GUSTUS offers you.

MENU APPETIZERS

Roasted Carrots with Chickpea Crêpe and Snap Peas Native Potatoes Baked In Salt with Nasturtium and Elderflower Silky Palm Marrow with Alpaca Charque and Egg Yolk Smoked Trout with Fermented Vegetables and Llullucha Llama Tartare with Pickled Egg Yolk and Nasturtium Leche de Tigre with Crispy Pork Belly and Toasted Corn Soft Poached Rabbit with Choclo Cream and Lemongrass

MAIN COURSE Creamy Amaranth with Confit Tomatoes, Pumpkin and Herbs Toasted Racacha with Chamomile and Apples From Our Garden Surubí, Spinach Purée, Chives, and Crunchy Quinoa Pork Belly with Tamarind , Peaches, Red Ají and Chicharrón Lamb Filet with Blackberry Leather, Asaí and Caramelized Chuño Aged Beef with Bone Marrow, Chivé and Tomato Beef Cheeks with Creamy “Pintaboca” and “Pala” Potatoes

DESSERTS

Source: http://restaurantgustu.com/

Goat Cheese Ice Cream with Romaine Lettuce and White Chocolate Pineapple Sorbet with Mint Meringue Oca With Orange Sorbet and Crumbled Shortbread Chirimoya Sorbet with Spicy Tamarind, Oca and Tomato Flakes Avocado with Candied Honey and Cacao Sorbet Achiote Ice Cream with Bacon and Cherries Chocolate Mousse Cake with Sultana Gelée and Coffee Fruit Ice Cream

RECIPES

Quesillo Cheese

The Bolivian cheese called QUESILLO comes from the state of Cochabamba. Most of people find the flavor to be very close to feta cheese. Quesillo is used in the preparation of many recipes, including salads and “empanadas”, as well as being backed on top of a roll, known as tortilla. It is also eaten in corn and in other dishes. Quesillo can be found easily in most Bolivian food markets. When accompanying many dishes such a “chicharrón de cerdo” it is used fresh. However, it is also used dry in a variety of other dishes, or with toasted corn. Making your own quesillo is quite easy and fun. INGREDIENTS

½ rennet tablet 2 ¼ teaspoons salt 8 cups whole milk

Quesillo Cheese Ingredients

132

In a clay mortar with a wooden pestle, smash the rennet tablet. Add ¼ teaspoon of the salt and 2 teaspoons water. Mix well.

T I P S

Pour the milk mixture into a bowl and set aside to curdle for 40-50 minutes. After the milk has cooled completely, slice it into 2-inch squares. Pour them into a strainer, cover with cheese cloth and leave them like this overnight in the refrigerator to get rid of the whey.

Heat the milk in a pot over low heat and very slowly, stirring. Add the rennet mixture. Continue stirring for 2 – 3 minutes.

RECIPES

C OO K I N G

4 Add the remaining 2 teaspoons salt to the curds. With your hands mold the curds into 4 patties. Place them in the refrigerator for 5 – 6 hours and afterwards they’ll be ready to eat.

Banana Squash Fritters

The sweet taste of banana squash makes this recipe a great snack for anytime. 2 cups diced, steamed banana squash 2 eggs, lightly beaten ¼ teaspoon ground black pepper ¼ teaspoon salt ¼ cup olive oil

In a bowl, combine the banana squash, eggs, pepper and salt. Form the mixture into ½ inch – thick 9-inch – diameter patties.

Heat the oil in a flat – bottom pan over medium heat, and fry the patties until golden brown on both sides.

252

INTERVIEWS

"The Bolivian Cuisine is Unique"

Inés España, Bolivian recognized Chef ,spoke with OH! Los Tiempo´s newspaper on the recipe for success and ingredients for life that still 1 ) What is the recipe for Success? have saved. I think perseverance, go ahead trying to fulfill dreams, with special effort in a society where men reign, and where the

male dominates even in the kitchen. With hard work and perseverance you can get everything. But it was not always dedicated to the kitchen. I always had a passion for cooking, but in previous years thinking about studying cooking was not something really serious, it was a race undervalued and there were no places to study in Santa Cruz. I studied journalism, I love it and I dedicated many years, but then I was able to devote to the kitchen, which is my passion. It happened when I remarried and had a drawback health with my baby who forced me to be at home, that made me reassess what I wanted to do and decided I would do what would satisfy me completely, so I started with the kitchen. I went to study in Buenos Aires, with the support of my husband. Then to Sao Paulo, Santiago de Chile, and little by little I was trying to improve.

2 ) The Business Grew. I started with the courses at home and then with the program on the Argentine Cable channel "Utilísima" was called "La Cocina de Ines' because we were really at home. Then everything grew almost without realizing it, so I had to get a more formal place, and so gradually started with the restaurant. It grew so much that at one point one could not control, so the other parallel things like administrative subject, was drifting.

INES ESPAĂ&#x2018;A 3 ) Gastronomy has become fashionable. In Santa Cruz it tripped culinary theme, which is good on one hand, but bad for another. It's like when a city grows and becomes wildly chaotic as it is today Santa Cruz. It's good because it motivates steady growth and improve, to value our own. I am now in an effort to put more products in the Bolivian menu, for example. Competition makes you better force. But it is bad because young people believe that cooking career is easy. And obviously is a beautiful race that one enjoys when studying, but when exercise is complicated. It is a race with a lot of sacrifice. I have no Mother's Day, Christmas or New Year, because those days are the most work, and that young people do not see. When they are entering this race frustration of wanting to do other things of youth themselves and the race is so hard and so heavy that it cannot take.

INTERVIEWS

The Interview

4 ) So it's not as easy as it looks on TV . The problem is that people want to shine the overnight, but I do not know me the first day that I came to light; years my work was a painstaking task. 12 years ago I'm in this and after much I could see the fruit of my effort, but now there that mistake, believe it is suddenly to be famous again and it will be easy. It has happened with students from other schools who have come to work with me and they have realized that the reality is completely different. Say the race that generates higher voltage is not even medicine, but the kitchen. It is an immediate tension; I can not tell the client to go because I feel ill, the customer does not care about my problems, and that happened to me such as Mother's Day when the clinic had to come to attend the restaurant. Sometimes there is a misconception, actually cooking is nice, when you cook for your family, to your friends, but when you cook for the customer as well as being fascinating, involves other responsibilities.

272

INTERVIEWS

What

should

great

chef?

First, patience. However, with the client, staff, suppliers, and also you have to like the kitchen. There is no middle, is not that one likes a little, or about ... When you do not passionate about cooking, however good it is, will not be able to resist the pressure. We must love the kitchen, passion has to come from within.

6 ) What needs our food?

Quinoa, in Santa Cruz it is consumed very little, amaranth, wild fruits, Guapurú use blancmange, use more criollo cheese, try the surubí, paiche or lake trout, are most sought salmon or sole. I want to add value to our products so that our kitchen has an identity, that at this time I do not find.

You

not

have

identity?

When a foreigner is what you see in our kitchen is a very full plate, and tastes very covered, we should try to rescue own ingredients, and incorporate them into a new style but retaining the essence trying to make it more appealing to the diner and find gourmet dining and national food. I have in my menu eg quinoa couscous with Theincorporate Interview grilled shrimp and avocado mousse. Bolivia products want an easy way to ESPAÑA understand for Bolivia and abroad to visit usINES and thus make our grow kitchen. The only thing we have is unlike Peru sea, but we are so rich cuisine like them. I know that you can highlight our food. Recently here was Claus Meyer (founder of the Danish restaurant Noma), and cooked for him. I made a duck with sauce accompanied Guapurú quinoa, and became fascinated with Bolivian flavors.

INES ESPAÑA

8 ) How was your

experience on «Utilisima» ? fills me with pride and are unforgettable memories. It's those It is something that

INTERVIEWS

The Interview:

dreams that one does not believe that can be done. It helped having studied in Argentina and contacts I could make excellent teachers of the medium, they saw in me something extra. They knew I was a journalist and he was not afraid of the camera, so I encouraged her to do the show. Already having the "La Cocina de Inés" here, I sent a video program through one of my teachers, and I called a casting. I was lucky enough to choose me a couple of months later. I spent three 9 Do you plan to years in "Most useful" Going once every three weeks in Buenos Aires. I did not continue school?in principle the bring any financial gain, but a more important value. I support Lloyd Aereo Boliviano (LAB) and Aerosur after, if I would not have been impossible. I supported my husband, my family, we all knew that this was a good dream come true, we managed to be heard that Bolivia has a kitchen, I took many dishes here and prepared a paella quinoa that has become a reference worldwide, so far I write about it.

)

School for me is what really led the way in the kitchen, so I have an incredible will love. I started first with the school, but now I've had to cut courses because while school is the most beautiful thing I have is what sues me longer because the students got used to me being in class and when I try to put another the student and teacher who refuses. I stumbled upon this conflict so my classes are not as straight as before, now I teach twice a month, in the morning, afternoon and night. 292

HEALTH

Aubergine helps to reduce cholesterol

AUBERGINE is a food with detoxifying properties. On the one hand, it helps the body to eliminate toxins through diuretic properties produced by high potassium. So it serves to alleviate edema and to control blood pressure. On the other hand the aubergine is a laxative food, ideal for a lazy intestine. Its most interesting medicinal properties are lowering cholesterol levels in the blood reducing the risk of stroke. Â

Also has a hypoglycemic power as its regular consumption reduces the levels of blood glucose, which is very beneficial for people with type 2 diabetes. Contra-Indications Aubergine should not be eaten raw, because it has a poison that destroys the heat, also in oil can be irritating for sensitive stomachs. They should not excessively be consumed by people with glucose curve inverted. Â

AUBERGIN E 2

HEALTH

CARROTS CARROTS contain gluten, albumin, sugar, fluorine or numerous vitamins. It is indicated for some diets and it is a essential component for healthy. It is also rich in fiber and vitamins C and E. VITAMIN C in the carrots focuses mostly on his leaves, so prepare a broth with such a good option in a prevention of colds and flu. OTHER BENEFITS : For Respiratory Conditions: boil a grated carrot with a glass of milk. mix the pulp and milk and sweeten with honey to drink it hot morning and night . IT IS EXCELLENT FOR COUGH AND CLEAR THE AIRWAY.

Raw or cooked, this nutritious vegetable favors the proper functioning of OUR whole organism. It is very rich in vitamin A. Carrots have medicinals properties and power sunscreen.

312

HEALTH

VIRTUES OF

DEHYDRATED FRUITS There are many ways to include fruit in our diet. Here we'll tell you more about the version DEHYDRATED DRIED FRUITS are 100% natural, not be refined, or have artificial additives. In the process, the liquid evaporates their carbohydrates, fiber, protein and mineral salts are concentrated. They are good sources of calcium, sodium, potassium and phosphorus. They are also rich in Vitamins A y B .

PINEAPPLE: Protective of the heart, digestive problemas effective.

BANANA: Power Vitamin B6 and Folic Acid. Whose rich in potassium deficiency causes blood pressure problems, depression, fatigue and digestive disorders. CHERRY: For their flavonoids, such as ellagic acid, an antioxidant and energeticam. It has regenerative cleaning effect of organic tissues. STRAWBERRY: Full of antioxidants, protecting against gout, and anemia - arthitris states, containing an acid that neutralizes Cancerous effects. ORANGE: Both rich substances such as carotenoids malic acid, tartaric and citric oxalic (which enhance the action of Vitamin C). PEAR: It has a high natural sugar content, it has pectin, a soluble fiber to easy digestion, it also regulates intestinal function and helps to eliminate cholesterol.

HEALTH

It is very natural as cooking herb, used especially in the Mediterranean dishes that highlight the flavor of foods. It is also recommended for medicinal use. The plant takes its name from Rosmarinus, a Latin word that means «Rocío De l Mar» . It belongs to the family of Labiatae, so that essential oils are found in all parts of silver, and gives off a strong aroma. In popular culture rosemary has been used by herbalists to improve memory, relieve muscle spasms and stimulate hair growth. PROPERTIES OF ROSEMARY It helps to overcome liver conditions. Infusion taken after lunch, prevents the appearance of symptoms of heartburn.

How it is grown Place each seed in a small pot of soil, two-thirds full of gravel and a third of moss. Water it frequently and keep in a warm place until the roots have formed. - Do not water them very often - Do not worry about fertilizing - Collect pins rosemary leaf when you need it TO KE EP ROSEMARY: Can freeze up to six months. Put the sprouts in freezer bags and freeze them.

ROSEMARY 332

Flavors of

BOLIVIA

CULINARY MAGAZINE BECOMING BIGGER

EACH EDITION