SEITAN

Seitan is derived from the protein portion of wheat. It is a spongy food made from gluten extracted from wheat flour. It is a low fat, high protein, firm textured meat substitute that can be cooked like a cutlet, roast, meat loaf, hamburgers, mince. Seitan provides a modest amount of B vitamins and iron and contains no saturated fat or cholesterol .

TEMPEH

Tempeh is a fermented food typically made from soybeans, most popular in Indonesia and other parts of Southeast Asia . Tempeh is similar to tofu in providing a way to improve the digestibility of soybeans, but different from it in nutritional characteristics and eating qualities, as tempeh's fermentation process and its retention of the whole bean give it a higher content of dietary fibre and vitamins, as well as firmer texture and stronger flavour. Tempeh is used worldwide in vegetarian cuisine as a meat substitute. Suitable for celiac sufferers.

TOFU

Also known as bean curd, tofu is made from soy milk. It has a slightly nutty flavor that gives it the ability to absorb the flavor of the food with which it's cooked. It can be sliced, diced or mashed and used in a variety of dishes including soups, stir-fries, salads, sandwiches, salad dressings and sauces. It is considered a health food as it is low in calories, calcium and sodium and high in protein. It is also cholesterol-free . Suitable for celiac sufferers.

SPELT (used in Maravilla, Seitan Espelta)

A cereal grain with a nutty flavour.

QUINOA (used in Macarrones)

Quinoa is a species of goosefoot ( Chenopodium ) grown as a crop primarily for its edible seeds. Considered to be a grain crop, it is a pseudo cereal rather than a true cereal, as it is not a grass. Its leaves are also eaten as a leaf vegetable , much like amaranth, but the commercial availability of quinoa greens is currently limited.

SPIRULINA (used in Tallarines a la Spirulina)

Spirulina is a microscopic spiral shaped, blue green vegetable alga that has been used as a significant food source for centuries. It is highly digestible and the most nutritious, concentrated whole food known to mankind.

Spirulina contains a rich spectrum of available proteins and is the richest source of beta-carotene and mixed carotenoids in the world.

Spirulina is nature's richest whole food source of bioccelate organic iron. It's 58 times richer than raw spinach and 28 times richer than raw beef liver.

Spirulina is nature's richest source of vitamin E. It's 3 times richer than raw wheat germ, and its action in the body is 49% greater than that of synthetic vitamin E.

Spirulina is nature's richest source of gamma linolenic acid (GLA). It's 3 times richer than evening primrose!

Spirulina is a rich whole food source of chlorophyll - equal to that of alfalfa or wheat-grass.

SEA ALGAE (used in Tallarines a la Spirulina)

Ocean / Sea algae are the richest natural source of minerals, trace minerals and rare earth elements.  They are usually sold dry in Health Food stores.

SEAWEED (used in Pate de Algas, Tahin con Algas, Seitan, Seitan with spelt)

Seaweed has been used as a staple item of diet in Japan and China since prehistoric times. In 600 BC, Sze Teu wrote in China , "Some algae are a delicacy fit for the most honoured guests, even for the King himself." Some 21 species are used in everyday cookery in Japan , six of them since the 8th century. Seaweed accounts for some 10% of the Japanese diet and seaweed consumption reached an average of 3.5 kg per household in 1973, a 20% increase in 10 years (Indergaard 1983).

TAMARI (used in Pate de Tofu y Miso, Seitan with Spelt)

Tamari literally means liquid pressed from soybeans, originally it was the thick brown liquid that pooled in casks of fermenting soybean miso. For centuries this tamari was a rare delicacy reserved for special occasions. Eventually producers learned to brew tamari as a liquid soy sauce that had similar characteristics as the original by-product of miso. This tamari is brewed from whole soybeans, sea salt, water, and koji (Aspergillus hacho). Tamari is wheat free and popular with those who have wheat allergies.

MISO (used in Pate de Tofy y Miso)

Miso (Japanese) is a thick paste, made by fermenting soybeans with sea salt and koji . It is the product of fermenting rice, barley or soybeans with a mold culture, koji-kin . Often, grains such as barley or rice, and sometimes other ingredients, are added. Miso primarily tastes salty although the exact flavour is determined by the grains and procedures used in the fermentation process. Because of this variation, some types of miso can also be sweet.

NIGARI (used in Pate de Tofu y Miso, Tofu)

Natural Nigari is well known in the west as "La Mer", Mother Nature's liquid. The base of nigari is magnesium chloride, but it has over 100 other mineral salts such as potassium chloride and calcium chloride. Seawater, where life began, has almost the same mineral balance as the blood of humans. However we evolve, there can be no change in this balance. Nigari contains a host of minerals which prevent diseases caused by modern living. Many now use nigari for hay fever, atopic dermatitis and obesity. Only since 1997, when the Japanese government repealed monopoly laws, have the benefits of nigari become known. From among the various mineral waters and health supplements available, nigari is the simplest and most naturally blessed. Kameyamado produces health and beauty nigari products for your convenience.

LIPIDS (used in Pate de Rovellons, Pate de Finas Herbas, Pate de Algas, Pate de Aceitunas Negras, Pate de Aceitunas Verdes, Seitan, Seitan Espelta)

Lipids are a class of hydrocarbon-containing organic compounds essential for the structure and function of living cells. Lipids are characterized by being water-insoluble and soluble in nonpolar organic solvents. Although the term lipid is often used as a synonym for fat , the latter is in fact a subgroup of lipids called triglycerides.

SHOYU (used in Pate de Finas Herbas, Pate de Algas, Tempeh, Seitan)

Shoyu is a soy sauce, which is a dark brown liquid made from soya beans that have undergone a fermentation process. Natural shoyu employs the use of a centuries-old method of fermentation involving a special koji (Aspergillus oryzae), which converts hard-to-digest soy proteins, starches and fats into easily absorbed amino acids, simple sugars and fatty acids. Most commercial shoyu is made by a chemical process in which cereals and soybeans are mixed with acids.

Depending on the ingredients there are different types of soy sauces: - shoyu: this soy sauce is mixture of soya beans and wheat - tamari: this soy sauce is only made from soya beans

GLUTEN (used in Seitan, Seitan Espelta)

Gluten is an amorphous ergastic protein found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley. It constitutes about 80% of the proteins contained in wheat, and is composed of the proteins gliadin and glutenin . Gluten is responsible for the elasticity of kneaded dough, which allows it to be leavened, as well as the "chewiness" of baked products like bagels. It is the glutenins (specifically, high molecular weight glutenins) that are especially critical to gluten quality.

ARAGON

Aragon (Castilian and Aragonese : Aragón ; Catalan: Aragó) is an autonomous community of north-eastern Spain . Its official name in Spanish is the "Comunidad Autónoma de Aragón." It has an area of 47,719 km2 (18,424 mi2) with a population of 1,217,514 (2003).

Aragon is bounded on the north by France , on the east by Catalonia , on the south by Valencia , and on the west by Castile-La Mancha, Castile-Leon, La Rioja, and Navarre . It comprises the provinces of Zaragoza (English: Saragossa ), Huesca , and Teruel . It is traversed by the Ebro , mountainous in the north; with beautiful fertile valleys, rather barren in the south. Its capital is Zaragoza .

TAHINI

Tahini is a paste made from ground sesame seeds. It is a major ingredient in hummus and other dishes from the Middle East . It can be purchased fresh, in cans, in jars, or dehydrated. Tahini comes in two varieties - 'hulled' and 'unhulled'. Both types are relatively high in vitamins and proteins. Unhulled tahini is quite bitter but has a much higher proportion of vitamins, calcium, and protein because the sesame seeds are ground whole.