Quinoa kibbeh

The fried kibbeh recipe originated in the Middle East many centuries ago. It is a traditional dish from countries like Lebanon, Syria, and Turkey. Fried kibbeh is made with ground beef, bulgur wheat, mint, onion, and spices. The dough is shaped into balls or cylinders and then fried in hot oil. Fried kibbeh can be served as an appetizer, main course, or side dish.

In Brazil, fried kibbeh was introduced by Lebanese and Syrian immigrants in the early 20th century. The dish became popular and is now found in restaurants and diners across the country. Fried kibbeh is a versatile dish that can be served in a variety of ways. It can be served with tahini sauce, Arabic salad, or rice. It can also be used to make sandwiches or wraps.

Fried kibbeh is a delicious and nutritious dish that can be enjoyed by people of all ages. It is a good source of protein, fiber, and vitamins. Fried kibbeh is a versatile dish that can be served in a variety of ways.

Below is a kebab recipe.

Quinoa kibbeh

Ingredients:

500g minced meat

2 cups quinoa flakes (you can substitute breadcrumbs)

500 ml of hot water

1/2 cup chopped mint

1/2 cup chopped parsley

1/2 cup chopped onion

salt to taste

How to prepare quinoa flakes:

In a pot, place the quinoa and hot water, stir, and set aside. In a bowl, place the ground beef, mint, onion, parsley, and salt, and stir well. Add the quinoa, mix, and shape the kibbeh.

To freeze, put them on a baking sheet, put them in the freezer, and after they have frozen, put them in plastic bags.

To bake in the oven, bake in a preheated oven at 180° for approximately 40 minutes or until golden brown.

Yields approximately 12 servings

How to prepare quinoa grains:

In a pot, place 1 cup of quinoa and hot water until it is covered, stir, and set aside. In a bowl, place the ground beef, mint, onion, parsley, and salt, and stir well. Drain the excess quinoa water, mix it with the meat, shape the kibbeh, and that's it!

How to prepare it with breadcrumbs:

In a pot, place the breadcrumbs and hot water until covered, stir, and set aside. In a bowl, place the ground beef, mint, onion, parsley, and salt, and stir well. Drain the excess water from the breadcrumbs if necessary, mix with the meat, and shape the kibbeh. And ready!!!

Gluten free lemon cake

The origin of the lemon cake recipe is uncertain, but it is believed to have originated in Europe, where lemon is a common ingredient.

The first written records of a lemon cake recipe were found in English texts, dating back to the 14th century. The English recipe was made with a traditional cake batter and lemon zest and juice.

Lemon cake spread to other parts of the world, including Brazil, where it arrived in the 19th century, brought by European immigrants.

Features of lemon cake

Lemon cake is a cake made with a traditional cake batter and lemon zest and juice. The dough is usually made with wheat flour, sugar, eggs, milk and yeast. Lemon is a citrus fruit that is known for its tart and refreshing flavor.

Advantages of lemon cake

Lemon cake is a versatile dish that can be served as a dessert, snack or even as a meal. It is also a relatively cheap and easy option to make.

Here is a simple lemon cake recipe:

Gluten-free lemon cake

 

Ingredients:

4 eggs

170 g of natural yogurt

1 tea cup of oil

25 g of lemon-flavored gelatin powder

1 cup of sweet sprinkle tea

1 cup of Demerara or brown sugar

2 tea cups of rice flour

1 tablespoon powdered yeast

 

Topping Ingredients:

395 g of condensed milk

juice of 2 lemons

Dough preparation method:

In a blender, beat the eggs, oil, natural yogurt, gelatin powder, and sweet sprinkles. Place the mixture in a bowl, add a cup of rice flour, stir, then add another cup of rice flour, stir, add the sugar, and lastly, add the baking powder. Once ready, pour it into the mold with a 24 cm hole in the center, take it to the preheated oven at 180° for 30 to 40 minutes, or do the toothpick test (if the toothpick comes out clean, it's done).

How to prepare the topping:

In the blender, beat the condensed milk and the lemon juice for approximately 20 seconds so as not to turn into a mousse. Pour it on top of the cake, and that's it!

Sweet Sprinkle Donut

Did you know? that the first sour cassava donut recipe appeared in Brazil in the 19th century. Sour cassava starch is a typical ingredient in Brazilian cuisine, made from fermented cassava.

The first sour tapioca donut recipe in America appeared in 1936 in the book "The Joy of Cooking", by Irma Rombauer. The recipe was for a sweet doughnut made with sour cassava starch, sugar, eggs, butter, milk, and yeast. The donut was described as "soft and fluffy" and "perfect for breakfast or as a snack."

The sour cassava donut is a sweet made with sour cassava starch, water, eggs, oil, and sugar. The dough is shaped into a doughnut and baked in the oven.

The recipe for sour starch donuts was first published in a Brazilian cookbook in 1863. The recipe was simple and consisted of sour starch, water, eggs, oil, and sugar.

The sour tapioca donut quickly became popular in Brazil and is now a traditional sweet in the country. It is commonly served for breakfast, as a snack, or as a dessert.

Here is a basic sour tapioca donut recipe: 

                       Sweet Sprinkle Donut   

 

Ingredients:

2 kg of sour starch

2 cups of sugar

2 tablespoons of margarine

1 cup cassava flour

2 eggs, cinnamon to taste, boiling water to a point

Method of preparation:

Place the sour starch in a bowl, add the sugar, the eggs, and the margarine, and mix; add the cassava flour and the cinnamon, and mix again; then gradually add boiling water until you form a dough that does not stick to your hands, taking care not to burn yourself; place the dough on the table to knead; knead it into a loaf shape; cut it into slices; stretch them out until they are approximately 35 cm long; stick the ends together; and place them in the pre-heated oven. -heated to 200°, directly on the oven rack, for 35 to 45 minutes or until it has doubled in size and is lightly golden. And ready!!!

how to make coconut milk

The first coconut milk recipe appeared in Asia thousands of years ago. Coconut milk is made from coconut pulp, which is ground and mixed with water. Coconut milk is a versatile ingredient that can be used in a variety of dishes, such as sweets, savory dishes, and drinks.

The first coconut milk recipe was probably developed by indigenous people in Asia who cultivated coconut trees. Coconut is a versatile fruit that can be used to make a variety of products, including milk, oil, sugar, and flour.

Coconut milk was introduced to Europe and America by Portuguese and Spanish explorers. Coconut milk quickly became popular around the world and is now a common ingredient in many kitchens.

In Brazil, coconut milk is an essential ingredient in many typical dishes, such as acarajé, vatapá, and cocada.

Here is a basic coconut milk recipe: 

How to make coconut milk

 

Ingredients:

750 ml of hot water

1 coconut in pieces

1 cloth per strain

Method of preparation:

Put the water and coconut in the blender and beat for about a minute. Strain with a clean cloth, and you're done!

Note: Separate the grated coconut and save it to make other recipes!

Gluten-free and lactose-free bread

 

The first bread recipe made with powdered milk in America appeared in 1894 in the book "The Boston Cooking School Cook Book", by Fannie Farmer. The recipe was for a sweet bread made with powdered milk, sugar, eggs, butter, flour, and yeast. The bread was described as "soft and fluffy" and "perfect for breakfast."

In 1902, Mary Randolph's "White House Cook Book" included a recipe for a savory bread made with powdered milk, flour, water, salt, and yeast. The bread was described as "nutritious and tasty" and "ideal for serving with soup or salad".

Bread made with powdered milk grew in popularity in the United States during World War I, when fresh milk was scarce. Powdered milk was a viable alternative to fresh milk and could be used to make tasty and nutritious bread.

After the war, bread made with powdered milk continued to be popular in the United States. Today, it's a common recipe in cookbooks and cooking websites.

Here is a recipe for bread made with powdered milk.

Gluten-free and lactose-free bread

 

Ingredients:

12 tablespoons of powdered milk (Zero lactose)

1 tablespoon of corn starch

3 tablespoons rolled oats (gluten-free)

3 gems

3 egg whites

1 tablespoon powdered yeast

1/2 cup of water

1 bread pan, n°3

Method of preparation:

In a bowl, place the egg yolks and water and beat at medium speed for approximately four minutes. Add the oats, then the powdered milk, the cornstarch, the egg whites, and lastly the baking powder. Pour into the greased and floured pan and bake in a preheated oven at 180° for 15 to 20 minutes or until golden brown. And ready!!!

Tip: You can replace the oats and starch with 1 cup of rice flour, sorghum flour, chickpea flour, and others.

creamy coconut truffle

The origin of the chocolate truffle recipe is uncertain, but it is believed to have appeared in France in the 19th century. A chocolate truffle is a sweet made with melted chocolate, cream, and butter. The dough is shaped into small balls and covered with cocoa powder.

The first chocolate truffle recipe was published in a French cookbook in 1895. The recipe was simple and consisted of melted chocolate, heavy cream, and butter.

The chocolate truffle quickly became popular in France and around the world. Today, it is a traditional sweet that is served on special occasions.

There are two main versions of the origin of the chocolate truffle. One version claims that the chocolate truffle was created by accident by French chef Auguste Escoffier at the end of the 19th century. Escoffier reportedly attempted to make a chocolate mousse but ended up creating a dough that was too dense to be served as a mousse. Escoffier then decided to shape the dough into small balls and cover them with cocoa powder.

The other version claims that the chocolate truffle was created by Louis Dufour, a French chef who worked in Chambéry, France. Dufour is said to have created the chocolate truffle in 1895 after attempting to make chocolate fondant. Dufour would have molded the dough into small balls and covered them with cocoa powder.

Regardless of who created the chocolate truffle, the fact is that this sweet is one of the most popular in the world. Chocolate truffles are a versatile sweet that can be served on special occasions or simply as a delicious snack.

Here is a basic chocolate truffle recipe with cocoa:

creamy coconut truffle

Ingredients for the cocada:

200 g grated coconut flakes

1 tea cup of coconut milk

395 g of condensed milk

200 g of chocolate to make the cups

Coconut preparation method:

In a pan, mix the coconut milk, condensed milk, and grated coconut. Cook over low heat until it comes out of the pan (approximately 15 minutes). Turn off the heat and place on a plate to cool.

Chocolate tempering:

Melt the chocolate in a water bath; for semisweet chocolate, increase the temperature between 45°C and 50°C; and for milk chocolate, increase it from 40°C to 45°C. After melting, pour the chocolate into a marble; lower the temperature of the chocolate if it is semisweet between 26°C and 27°C, and then increase between 31°C and 32°; and if it is milk, lower the temperature between 24°C and 25°C, and then increase the temperature between 29°C and it is ready to use.If you don't want to cool the chocolate in the marble, you can also melt half of the desired amount of chocolate and use the other half to cool, placing finely chopped pieces in the same bowl as the melted chocolate and stirring until the chocolate melts as well.)

To decorate:

100 g of melted chocolate

30 to 50 g of grated coconut flakes

50 g blueberry chocolate chips

(I cut the slivers with a vegetable peeler.)

Assembly:

Place the equivalent of a tablespoon of melted chocolate in a silicone cupcake mold, spreading it well to form a small cup of chocolate. Refrigerate for approximately 10 minutes. Remove from the fridge and fill with the coconut. Cover with melted chocolate. Decorate to taste. And that's it!

gluten-free Japanese cheesecake

The Japanese cheesecake recipe emerged in Japan in the 20th century, in the 1960s. Japanese cheesecake is a type of cheesecake that is made with cream cheese, condensed milk, eggs, and sugar. The filling is baked in a bain-marie and has a light, airy texture.

The Japanese cheesecake recipe was created by Japanese chef Tomotaro Kuzuno, who was inspired by a German variation of cheesecake (käsekuchen) during a trip to Berlin. Kuzuno adapted the German recipe to make it lighter and airier.

Japanese cheesecake quickly became popular in Japan and around the world. Today, it is a traditional sweet that is served in restaurants and cafes.

Here's a basic Japanese cheesecake recipe:

gluten-free Japanese cheesecake

Ingredients:

6 egg whites

90 g of Demerara crystal sugar

180 g of zero-lactose cottage cheese or cream cheese

50 ml of milk

50 g of melted butter

6 gems

30 g of corn starch

30 g of rice flour or other gluten-free flour

1 pinch of salt

juice of an orange

zest of an orange

1 22x7 cm mold lined with parchment paper and greased with butter, or a mold with a removable base lined with aluminum foil on the outside, well sealed to prevent water from entering.

 

Method of preparation:

In a bowl, put the curd, butter, and milk and mix until incorporated, then sift the rice flour, corn starch, and salt over the mixture. Mix the egg yolks one by one, and then add the juice and zest of the orange. Mix and reserve. Beat the egg whites until they turn into foam, then add the sugar little by little and beat until reaching a hard peak. Mix this with the reserved mixture gently, pour into the mold, and place in the preheated oven at 180°C for 30 to 45 minutes, until golden. If the toothpick test comes out clean, it's ready.

Note: Place the mold over another larger mold with 2 cm of hot water (in a bain-marie).

Passion fruit mousse

The passion fruit mousse recipe emerged in Brazil, probably in the 1960s. Passion fruit mousse is a type of mousse that is made with condensed milk, cream, passion fruit juice, and gelatin. The mousse is creamy and refreshing, and it is a traditional sweet that is served in restaurants and cafés.

The passion fruit mousse recipe was created by a Brazilian cook who wanted to create a light and tasty dessert. The cook used passion fruit juice to give the mousse a sweet and tart flavor.

Passion fruit mousse quickly became popular in Brazil and is now a traditional sweet that is served in restaurants and cafes.

Tips:

For an even tastier passion fruit mousse, use fresh passion fruit juice.
If you want, you can add 1/2 cup (tea) of chopped fruit to the mixture.
Passion fruit mousse can be stored in the refrigerator for up to 3 days.
The passion fruit mousse recipe may vary depending on the region of Brazil. In some regions, passion fruit mousse is made with condensed milk, cream, passion fruit juice, and coconut milk. In other regions, passion fruit mousse is filled with fruit or chocolate.

Passion fruit mousse

 

Ingredients :

 

2 tbsp. sour cream (can be coconut)

2 tbsp. condensed milk (lactose-free)

pulp of three passion fruit blended in a blender and sieved (200 ml)

1 passion fruit to decorate

 

Method of preparation:

Place all ingredients in a blender and blend for approximately one minute. Pour into small bowls or chocolate bowls and refrigerate for approximately two hours. Garnish with passion fruit when serving. And it's ready!

Ice cream pie with bonbon and chocolate sauce

 

The Sonho de Valsa bonbon was launched in Brazil in 1938 by the São Paulo food company Lacta. At the time, it was sold in kilos in sophisticated bononières, and for four years, it was consumed only by women.

In 1942, the size of chocolate was increased, and it began to be sold individually in bars and stores. The packaging was also changed, becoming pink with yellow letters and the image of a couple in formalwear dancing. Furthermore, the slogan "Enjoy a bonbon with your girlfriend" was introduced.

The change in marketing strategy was a success, and Sonho de Valsa became one of the most popular bonbons in Brazil. Today, it is the best-selling chocolate in the country, with around 1.5 billion units sold per year.

The recipe for Sonho de Valsa is simple but delicious: a wafer stuffed with dough and small pieces of cashew nuts, covered with two layers of chocolate, and wrapped in that packaging that Brazilians are so familiar with.

The Waltz Dream is a symbol of romantic love and the lightness of life. It's the perfect gift for a special occasion or simply to treat yourself.

Here are some interesting facts about Waltz Dream:

The name of the candy was inspired by the waltz, a romantic musical genre.
The pink packaging was chosen to represent love and passion.
The slogan "Enjoy candy with your girlfriend" was created to attract a male audience.
Sonho de Valsa is made with selected ingredients, such as Belgian chocolate and cashew nuts from Northeast Brazil.
The candy is produced at a Mondelēz International factory in São Paulo.

sources 1

sources 2

Below is a delicious recipe with a waltz dream:

Ice cream pie with bonbons and chocolate sauce

 

Ingredients:

1 liter of ice cream (flavor of your choice)

20 chopped bonbons

Chantilly:

300 ml of milk

300 g of fresh cream

300g of sugar

 

chocolate syrup:

3 tablespoons of chocolate powder

1 full tablespoon of margarine

3 tablespoons of sugar

4 spoons of milk

 

Method of preparation:

Involve the bottom of a form with cling film, place 1 liter of ice cream and the chopped bonbons, and take it to the freezer.

While the mold is in the freezer, put 300 ml of milk in a large bowl and beat until it forms a cream, then add 300 g of fresh cream and 300 g of sugar and beat for approximately 15 to 20 minutes until it becomes whipped cream. Pour the ice cream on top of the bonbons and place the mold in the freezer again for 1 to 2 hours.

To make the syrup, place the chocolate powder, margarine, sugar, and milk in a pan and bring to a boil. Then just pour it with a spoon into the pie and serve.

 

Lactose-free Coconut Manjar

The coconut manjar recipe originated in Asia, probably in India or Indonesia. Coconut was introduced to Brazil by the Portuguese in the 16th century and quickly became a popular ingredient in Brazilian cuisine.

The coconut manjar recipe was brought to Brazil by Asian immigrants, who began producing coconut manjar for their own consumption.

In the 20th century, coconut manjar began to be produced on a commercial scale in Brazil. Today, this sweet is popular across the country and is served in restaurants and cafes.

Here are some theories about the origin of coconut manjar:

Indian origin: coconut manjar is believed to have originated in India, where it is known as payasam. Payasam is made with coconut milk, sugar, and rice.

Indonesian origin: it is believed that coconut manjar also originated in Indonesia, where it is known as bubur santan. Bubur santan is made with coconut milk, sugar, and rice.

Brazilian origin: it is believed that coconut manjar emerged in Brazil from milk manjar recipes.

Coconut manjar is a traditional sweet from Brazilian cuisine. It is a creamy and tasty sweet that is served as a dessert.

Here is a basic coconut manjar recipe:

Lactose-free Coconut Manjar

Ingredients for the delicacy:

1 cup sugar or 1 tablespoon condensed milk

5 full tablespoons of cornstarch

900 ml of water

1 dry coconut with water

 

Ingredients for the syrup:

1 cup of sugar

2 cups of fresh cherries

250 ml of water

 

Meal preparation method:

Blend the coconut with the water in a blender for approximately one minute, pour it into a pan, add the cornstarch and the sugar, mix well until the starch dissolves, cook over medium heat until it thickens, pour the manjar into a mold with a hole in the center, and refrigerate for approximately two hours.

Syrup preparation method:

Place the water, the cherries, and the sugar in a saucepan; bring to a boil over medium heat for approximately twenty minutes or until the syrup thickens; place the syrup in a bowl with a lid; and refrigerate for approximately one hour.

Assembly:

Unmold the manjar on a plate and pour the syrup over it. Decorate with the cherries, and that's it!

Egg-free, gluten-free and dairy-free orange cake

The recipe for eggless orange cake originated in Brazil, probably in the 20th century. The recipe was created by a Brazilian cook who wanted to create a more accessible cake for people who couldn't or didn't want to eat eggs.

The eggless orange cake recipe is made with sweet tapioca starch, wheat flour, orange juice, oil, and chemical baking powder. The absence of eggs is compensated by the addition of sweet cassava starch, which gives the cake a lighter and fluffier texture.

Eggless orange cake quickly became popular in Brazil and is now a traditional dish in the country. The cake is served as breakfast, a snack, or a dessert.

Here is a basic eggless orange cake recipe:

 Egg-free, gluten-free, and dairy-free orange cake

Ingredients:
 

200 ml of orange juice

100 g of sugar

100 ml of oil or melted butter

1 cup of sweet sprinkle tea

1 tea cup of rice flour

1 teaspoon of bicarbonate of soda

1 tablespoon powdered yeast

1 mold with a hole in the center, greased and floured

 

Method of preparation:

Place the orange juice, oil, sugar, rice flour, sweet starch, and bicarbonate of soda in the blender, beat for approximately one minute, then add the baking powder, beat until incorporated, pour into the mold, and Take it to the preheated oven at 180° for 30 to 40 minutes or do the toothpick test; if it comes out dry, it's ready. Unmold it while still hot, and it's ready!

Honey Bread Recipe

The first gingerbread recipe appeared in the 16th century, in Germany. The original recipe was made with flour, honey, spices, and yeast. Gingerbread was a common food in medieval Europe and was consumed by all social classes.

In the 17th century, honey bread arrived in Brazil with the Portuguese. The Brazilians adapted the original recipe, adding ingredients such as milk, eggs, and chocolate. Brazilian honey bread is now one of the most popular sweets in the country.

The first honey bread recipe published in Brazil was in 1840, in the book "Cozinha Imperial", by Maria Eugênia da Silva. The recipe was very similar to the original German recipe but included milk, eggs, and chocolate.

The gingerbread recipe has evolved over the years, and today there are countless variations. Some recipes include ingredients such as nuts, candied fruit, or liqueur. Honey bread can be served plain or covered with chocolate, dulce de leche, or icing.

Gingerbread is a versatile sweet that can be served on any occasion. It's a perfect treat for parties, meetings, or simply as a sweet snack.

Here is a recipe for gingerbread filled with sweet milk and covered in chocolate:

Honey Bread Recipe

Ingredients:

 

300 ml of milk (you can substitute coconut milk)

1 teaspoon of cinnamon powder

1/2 teaspoon ground cloves

250 g of honey (you can replace it with molasses if you are vegan).

1 teaspoon of bicarbonate of soda

1 pinch of salt

1 teaspoon powdered yeast

25 g chocolate powder (you can substitute carob powder)

1 and 1/2 cups of brown sugar

150 ml of oil

3 tea cups of wheat flour

5 eggs

1 tablespoon vanilla essence

200g of dulce de leche

honey bread mold, or you can use a rectangular baking pan n°5, greased and floured with rice flour.

1,100 kg of gluten-free chocolate

 

Method of preparation:

Put the milk, cinnamon, and cloves in a pan, stir, and bring to a boil. After boiling, add the honey and stir until it dissolves completely. Turn off the heat, cover the pan, and let it cool. After cooling, pour into a blender, add the oil, vanilla essence, eggs, and sugar, beat for approximately one minute, pour into a bowl, add the sifted chocolate powder and salt, stirring after each addition, add half of the sifted wheat flour, stir, then add the other half, also sieved, then mix in the sifted baking soda and lastly the baking powder, also sieved.

Pour into the molds and bake in a preheated oven at 180° for 20 to 40 minutes, or do the toothpick test; if it comes out dry, it's ready.

Assembly:

Unmold. When the breads have cooled, cut them in half, fill with dulce de leche, and then dip them in tempered melted chocolate.

Unmold the buns when they have cooled down, cut them in half, fill them with dulce de leche, and then bathe them in the tempered, melted chocolate.

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 coconut fruit

A Gift of Nature

Coconut is a tropical fruit that is highly nutritious and versatile. Its history is rich and full of curiosities. In this

documentation, we will talk about the characteristics, nutrients, benefits and recipes with coconut, as well as its

cultural role.

History of the Coconut Fruit

How did the coconut fruit arrive on

Brazil

Discover the history and curiosities behind the coconut, an exotic and tasty fruit that has conquered the palate

of Brazilians.

Origins in Asia

The coconut fruit originates from Asia, more specifically from the Philippines and Malaysia.

Origin

  The coconut is believed to have originated in the islands of Southeast Asia and Malaysia.

The fruit was cultivated by native peoples and later spread to India and Africa before reaching the

western South America.

Business

The history of the coconut trade is

marked by maritime adventures

and geographic discoveries. You

first merchants took it

to different parts of the world,

spreading its uses and applications.

Culture and Tradition

Coconut is an important fruit in

culture of many societies. It is a

symbol of hospitality and is

used in cooking, medicine

alternative and religious ceremonies.

dissemination route

merchants

indians

In the 16th century, Indians

started to trade coconuts

with Africa and the Middle East.

Browsers

europeans

In the 18th century, navigators

Europeans took the fruit to

Europe, where it became popular in

desserts, cakes and drinks.

Colonizers

Portuguese

The Portuguese colonizers

took the coconut to Brazil in the

16th century, during the period

colonial.

Possible reasons for arriving in Brazil

The coconut was brought by the Portuguese as food for their ships and crew during their voyages.

transatlantic.

Over the years, coconut cultivation has spread throughout northeastern Brazil due to the favorable climate.

Brazilian regions where the fruit is more

consumed

1 Northeast

The Northeast is the region most

known for the green coconut,

consumed in water

coconut or in typical dishes

like coconut cake and

Cocada.

2 Southeast

In the southeast, coconut is more

commonly used in

sweet dishes such as cakes and

desserts.

3 south

In the southern region, coconut is

rarer and is found

mostly in stores

natural products and

vegetarian recipes

Characteristics of the Coconut Fruit

The coconut fruit is a natural treasure, with a fleshy white interior, tasty and rich in nutrients. It is covered with a hard and fibrous shell, and inside it has sweet and refreshing water.

The coconut is a drupe - a type of stone fruit

It is one of the most important tropical fruits

It can weigh from 1 to 2.5 kg

It can be green, yellow or brown.

It has many uses in the kitchen, cooking and even cosmetics.

Nutrients in Coconut

Coconut is a tropical fruit that is very popular all over the world. It is actually a drupe, but is commonly thought of as a fruit. In addition to being delicious, coconut is extremely nutritious and offers a variety of health benefits.

Coconut is approximately 65% water, 30% fat and 5% carbohydrates, protein and fiber.

calories

100 grams of coconut provides approximately 354 calories.

Nutritional value

In addition, 100g of coconut provides:

Carbs: 15 grams

Protein: 3 grams

Fat: 33 grams

healthy fats

Coconut contains healthy fats such as lauric acid, which is a type of fatty acid that can increase good cholesterol in the blood and improve heart health.

vitamins and minerals

Coconut is rich in vitamins and minerals like potassium, which is important for cell function and helps maintain healthy blood pressure.

fibers

Coconut is a great source of fiber, which helps keep your intestinal tract healthy and helps maintain proper blood sugar levels.

Maintains body hydration

Coconut water is rich in electrolytes that help hydrate the body. One cup of coconut water contains 5.45 grams of carbohydrates, 252 mg of sodium, 600 mg of potassium and 60 mg of magnesium.

Cardiovascular Health

Coconut oil is high in saturated fat, but a different form of saturated fat that has positive effects on cardiovascular health.

fibers

Coconut is rich in fiber that helps digestion and prevents constipation. One cup of coconut contains 7.2g of fiber.

How do they benefit the body?

Fights viruses and bacteria

The lauric acid present in coconut has antiviral and antibacterial properties, which can help fight infections and strengthen the immune system.

improves digestion

The fibers present in coconut help to keep the intestinal tract healthy, reducing the risk of intestinal diseases and improving digestion.

Regulates blood sugar

Coconut helps regulate blood sugar levels and is a great option for those with diabetes or pre-diabetes.

As we can see, coconut is an extremely nutritious and beneficial fruit for the body. In addition, he is a delicious and versatile option to add to our diet. Include coconut in your diet and enjoy all the benefits.

ios that it can offer!

Forms of consumption in the country

1Coconut water is a drink

refreshing and healthy, rich in

nutrients and minerals.

2 Coconut milk is used in

dessert recipes, drinks

tropical and even in dishes

savory, like the famous bobó

of shrimp. being a great substitute for animal milk.

3 Dried coconut which is used to make the famous Brazilian dessert, cocada made with shredded coconut

and sugar.

4 Grated coconut is often used to make cakes, roll sweets and bread

5 Coconut oil is widely used for frying, cakes, desserts and to moisturize skin and hair.

6 Coconut butter, used to make cakes and eat with toast

7 Coconut sugar, used to make cakes and replace refined sugar

8 Coconut juice and pulp, used to make desserts, juices, frappes

health benefits

Blood Pressure Regulation

The high potassium content in coconut helps regulate blood pressure. He is also rich in lauric acid and polyphenols, components that reduce the risk of heart disease.

Improves the Immune system

Coconut oil contains lauric acid and caprylic acid that help prevent infections, reducing the risk of illnesses such as the flu and pneumonia.

Glycemia Reduction

Coconut helps regulate blood glucose, which is essential for those suffering from diabetes. It helps in preventing blood sugar spikes and in more severe cases.

Hydration

Coconut water helps keep the body hydrated,

being an excellent natural isotonic.

bowel regulation

The fibers present in coconut help to keep the intestinal tract healthy, reducing the risk of intestinal diseases and improving digestion.

helps slimming

Coconut is a low-calorie fruit rich in

nutrients, being a great option for those

looking to lose weight or maintain a healthy diet.

Skin and hair health

Coconut oil is an excellent natural moisturizer.

for hair and skin, also benefiting the

health of bones and teeth.

Fights viruses and bacteria

The lauric acid present in coconut has antiviral and antibacterial properties, which can help fight infections and strengthen the immune system.

Facts about the Coconut Fruit

Coconut is such a useful fruit that it is known as "the tree of life"

Coconut oil is edible, has an excellent taste, aroma and is not harmful to the heart.

The husk of the coconut is used to make activated charcoal, a medicinal and cosmetic ingredient.

Brazil is one of the largest coconut producers in the world

Treasures such as candied fruit, canned fruit and coconut milk were only reserved for nobles and churchmen during the feudal era.

The world's largest coconut production comes from Indonesia and the Philippines.

The coconut is a symbol of fertility and prosperity in many cultures.

  Coconut fibers were once used to make ropes and fabrics.

Cocada

A Brazilian sweet, made with grated coconut, condensed milk, sugar and butter.

coconut milkshake

Perfect for hot days, this milkshake is easy to make, with milk, coconut, vanilla ice cream and whipped cream.

          Shrimp with Coconut Milk

           A delicious dish, made with fresh shrimp, coconut milk and spices.

Tips on how to plant and the right climate

The coconut is a tropical fruit that requires a warm, humid climate to grow. In this section, learn about the best growing conditions and care needed to ensure your coconut seedlings grow healthy and productive.

Ideal climate for coconut planting

The ideal climate for planting coconuts is the tropical region, with temperatures between 20 and 30 degrees Celsius. Humidity is another vital factor for successful cultivation, with levels above 80%. Soil should be nutrient-rich and well-draining to avoid problems with fungus or disease.

soil preparation

Before planting coconut seedlings, it is important to prepare the soil correctly. Remove all weeds and debris. Then add a good amount of organic compost to improve soil fertility.

selection of seedlings

cakis

Cakis is one of the most popular varieties in Brazil, with brown skin and white pulp. It is an excellent choice for those looking for high productivity and quality fruit.

green dwarf

The Green Dwarf is a dwarf variety, ideal for small spaces. It has a green rind and white pulp.

Green Dwarf

Anão Verde is another dwarf variety, with a green skin and a white and aromatic pulp. It is a great choice for areas with strong winds as it has more robust branches.

Spacing and planting

Distance between plants

8 to 9 meters

Distance between rows

8 to 10 meters

The seedlings must be planted in holes about 50 cm deep and 60 cm wide, with humus and manure. The hole must be well filled and compacted around the seedling, and then watered.

Irrigation care

Irrigation is essential for the development of coconut seedlings. The soil must be constantly moistened, but not excessively. The frequency of irrigation depends on the climate and humidity.

Avoid soaking

Coconuts do not tolerate very wet soils, always check the soil drainage.

Reduce watering in winter

During the colder seasons, reduce the amount of water to avoid illness.

Fertilization and pest control

To ensure high quality production, it is necessary to regularly fertilize with nitrogen, phosphorus and potassium. Pest control is another concern, especially during the first few years of the plant's life.

Fertilizing

Fertilize the plant once a month with an organic fertilizer.

Pest control

Use pesticides and fungicides in case of infestations.

take care of your plant

Check the leaves and roots regularly and take immediate action in case of problems.

post-planting care

After planting, it is important to take additional care to ensure successful cultivation. Regular pruning and tying leaves to prevent damage during high winds are some of the main actions.

Bibliographic references 

CARVALHO, J. E. U.; CARDOSO, L. M.; FONSECA, T. C. O. Química dos Alimentos: Teoria e Prática. 1. ed. São Paulo: Roca, 2010. FRANCO, C. D. Q.; MORAIS, M. B. Pesquisa de Alimentos: Métodos Físico-Químicos. 2. ed. Porto Alegre: Bookman, 2019.

 

 Saffron: History, Benefits and Cultivation 

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Saffron is an aromatic spice known for its vibrant yellow color and intense flavor. It originates from the Mediterranean and Central Asian regions and is widely used in cooking and medicine.

The Origin of Saffron

Origin

Saffron has a long history that dates back over 3,500 years. It was prized for its coloring and flavoring properties.

Expansion

In the 10th century, the Moors brought saffron to Spain, where it began to be cultivated.

Culture

Today, most saffron is grown in Iran, Morocco and India.

Benefits and Nutritional Composition of Saffron

Antioxidants, saffron is rich in antioxidants such as

crocin and crocetin, which help protect the body's cells from damage.

Anti-inflammatory, turmeric contains a substance called turmeric, which has anti-inflammatory properties and can help reduce pain and inflammation in conditions like arthritis.

Protein, saffron has about 8% protein in its composition, making it a good vegetable source of this nutrient.

Stigma Harvest, saffron is harvested from the stigma of a specific purple flower, Crocus sativus. The stigmas are carefully removed by hand and then dried.

Planting Bulbs, saffron bulbs are planted in the fall and will take between 12 and 18 months to grow and flower.

Saffron Growing Landscape, saffron plants are small and delicate looking, but they produce a lot of valuable stigmas.

          Facts about Saffron

Manual work, saffron harvesting is manual and delicate work. It takes about 75,000 flowers to produce one kilogram of saffron.

Red Gold, saffron is known as the "red gold" and is the most expensive spice in the world.

Feline Attracted Unlike other foods, cats are attracted by the aroma of saffron.

Uses of Saffron in Medicine

Antidepressant, studies have shown that saffron can be as effective as antidepressant medications, with fewer side effects.

Cancer Prevention Some studies have shown that turmeric, found in turmeric, can help prevent the development of certain types of cancer.

Improved Memory, some studies suggest that saffron may improve brain function and memory.

Turmeric Powder or Turmeric Stigma, Which One to Choose?

When it comes to cooking, both forms of saffron are equally beneficial; but when it comes to cost, it is better to choose saffron in stigma, since it is the most valuable and concentrated part of the spice. Turmeric powder can be used in simpler dishes. For the most authentic, fresh and exquisite taste, it is best to use stigma saffron.

Discover fake saffron, the treasure of Brazilian cuisine

False saffron is an amazing spice, native to Brazil. Learn about its rich history, properties and how to use it to give your dishes a new flavor.

What is False Saffron?

False saffron is a plant of South American origin, whose rhizome has a high culinary value, in addition to being used in alternative medicines. It is known as false saffron because it is often substituted for true saffron, but has no botanical relationship with it.

This spice is often used in dishes such as rice, chicken, fish, among others. Its bitter and spicy flavor can replace saffron in many recipes.

Origin and history of false saffron

False saffron is a plant native to Brazil and has been used for centuries in indigenous and African cuisine. Its rhizome was considered sacred by the Indians, who used it in religious ceremonies.

False saffron properties and benefits

Properties: anti-inflammatory, antioxidant, antibacterial, among others

Benefits: helps with digestion, prevents cardiovascular diseases, helps relieve pain and inflammation, can be used in skin treatments, among others. False saffron is a source of B vitamins, magnesium, phosphorus and potassium. Its regular consumption can bring numerous health benefits.

Differences between false saffron and true saffron

Appearance: While real saffron is formed by delicate red filaments, false saffron is yellow and has a more rustic appearance.

Cost: True saffron is one of the most expensive spices in the world, while fake saffron is more affordable.

Taste: The taste of both is different, with fake saffron being more bitter and spicy, while real saffron has a more floral and mild flavor.

Differences between false saffron and true saffron

Appearance

While true saffron is made up of delicate red filaments, false saffron is yellow and has a more rustic appearance.

Cost

True saffron is one of the most expensive spices in the world, while false saffron is more affordable.

Flavor

The taste of both is different, with fake saffron being more bitter and spicy, while real saffron has a more floral and mild flavor.