Spices

Laurus nobilis, commonly called laurel or lauro, is a perennial shrub or tree belonging to the Lauraceae family, to which it gives its name. It is native to the Mediterranean area and its leaves are used for remedies and in cooking. Bay leaves are used as a condiment in European cuisine (particularly Mediterranean cuisine), as well as throughout America.

The cinnamon tree is an evergreen tree, 10 to 15 meters high. Its inner bark, which is obtained by peeling and rubbing the branches, is used as a spice.

It is a species of the Piperácea family, cultivated for its fruit, which is used dried as a spice. It can be used whole or in powder.

It is a species of the Piperácea family, cultivated for its fruit, which is used dried as a spice. It can be used whole or in powder.

Also known locally as Kion. One of the medicinal plants with health benefits and a condiment widely used in gastronomy.

Considered a magical plant given its organoleptic characteristics and therapeutic and protective properties, especially at the liver and skin level. In the lowland jungle it grows on clay-silt soils (beaches) that were fertilized during the river’s rising stage, leaving the land open during the river’s low waters.

It has a characteristic bitter taste and a strong, sweet smell thanks to its high oil content.

Annatto is grown mainly in Colombia, Mexico, Ecuador and Peru, and its main attraction is its fruit, made of shells. When these valves dry and crack, they expose bright red seeds.