»Borojo
Borojo
patinoi
Is a tree between 3 to 6 m in height. The fruit is large, between 7 to 12 cm in diameter, green in color, and brown when mature. The fruit contains an average of 330 seeds.
Origin of Borojo:
Wild plant of the south and western basin of the
Amazon river, in the zone shared among Peru, Brazil and Bolivia. Borojo
patinoi is found in the region of Collided, on the peaceful coast of
Colombia. It is also found in the Darien jungle, at the border between
Panama and Colombia.
»Noni
Morinda
citrifolia
A number of nutritional supplements are available in today's health food stores. These are merely new discoveries of the old cures, of the old medicine. One such rediscovered natural health aid is Noni - Morinda Citrifolia
Knowledge of
noni's health benefits has been passed from parents to children for
countless generations in all the tropical countries. For
example, in Panama and Colombia, noni is a fruit which can be freely
purchased in the market place. Department stores offer both the noni
pulp and the noni juice.
Noni Borojo And Other Fine Tropical Health Products Company - Hot Sauce:
For Spanish version please click on the flag.
Afro - Antillean immigration during the period of
construction of the Panama Canal had a big cultural influence in Panama. One of
its manifestations is reflected in the diversity of the condiments used in
cooking, as well as the different hot sauces used.
From those times, the family Bullen Gittens through
the hands of the "Gran Ma", Mrs. Caroline Gertrudis, used to prepare a homemade
hot sauce with quality Habanero peppers, harvested of its own patio in
Carrasquilla, Panama City, Central America.
Like all other Tropics Health products, this is 100% natural. The hot sauce recipe was passed from a generation to another, and today it is prepared by one of the daughters-in-law of the "Gran Ma", Mrs. Digna Cabrera de Bullen, who maintains the hot sauce quality and distinctive taste, prepares it with the same love and dedication, so that other hot sauce lovers can continue enjoying the exquisite taste which makes this sauce so special.
Like all other Tropics Health products, this is 100% natural. The hot sauce recipe was passed from a generation to another, and today it is prepared by one of the daughters-in-law of the "Gran Ma", Mrs. Digna Cabrera de Bullen, who maintains the hot sauce quality and distinctive taste, prepares it with the same love and dedication, so that other hot sauce lovers can continue enjoying the exquisite taste which makes this sauce so special.
Origin
The habanero pepper used in the "Gran
Ma" hot sauce is known as aji chombo in Panama, as Habanero Pepper in North
America, and in other countries as African Chile, Congo red pepper, bonda man,
Jacques, bonnie, ginnie, Guinean Pepper, pimento do cheiro, seven broths and
scotch bonnet among others. Its scientific name is Capsicum chinese
jaquín.
It is thought that this type of hot pepper in America comes from the Caribbean, mainly from Cuba. It was propagated to Mexico, The Yucatan Peninsula and other countries.
Characteristics
On the scale of measurement of the degree of hotness
of peppers, designed by British chemist Willbur Scoville in 1912, it determined
that hotness is in direct correlation with the concentration of "present
Capsaicina" in the pepper. Scoville scale ranges from the 0 to the 300.000,
being 0 for Bell Pepper and 100.000 to 300.000 for the hot pepper (Habanero
Pepper).
These hot peppers can be green, yellow, orange or red in color.
This type of hot peppers are measured on another scale of hotness of 1 to 10,
where 10 is the hottest (these are the kind of peppers we use). Through its
additional ingredients, the "Gran Ma" hot sauce is distinguished as being very
hot and has an "exquisite" taste and characteristics which is setting it apart
from all other hot sauces on the market.
We use no artificial colors or flavors in "Gran Ma"
hot sauce and this sauce is VERY hot and we
recommend to use just one drop at a
time to taste it first. Granma Hot Sauce comes in 5.5 and
10.5
oz.
General properties
The hot pepper we use has a high vitamin C
concentration, and stimulates the secretion of
endorphins in the brain, which
transforms the burning sensation into a pleasant experience.
Much was said about
the potential beneficial properties the hot peppers can have. Here are
some of
those properties we have found:
• Powerful producer of sweat
• Starts
the digestive combustion
• Laxative of gases
• Activator of the natural
defenses of the organism
• Combat the obesity while accelerating the
metabolism
• General stimulant, increasing to the energy level
• Combat
the intestinal parasites
•Calorific - it raises the temperature of the body -
excellent in winter
• Beneficial in the treatment of intestinal
slowness
"Gran Ma" is the perfect combination for meals like
soups, stews, chicken or seafood. We would
like to share some recipes, where the
"Gran Ma"hot sauce gives the final touch of flavor. Try,
and you will not
regret!
Recipes:
Black Beans Soup GRAN MA - Serves
four
Ingredients:
1 pound of black beans
8 cups of water
1 green
and 1 red pepper
2/3 cups of olive oil
1 ½ cups of onions
6 cloves of
garlic
2 tea spoons of salt (or to taste)
2 table spoons of Adobo
2 tea
spoons of oregano
3 leaves of laurel
3 leaves of cilantro cut it very
small
1 2/3 cups of parsley cut it in very small pieces
2 tea spoons Hot
Sauce GRAN MA (or to taste)
Cooking Directions:
Wash beans. Put
them in a pot with water with the green and red peppers. Cover the pot and let
it
rest for 2 to 3 hours. Afterwards discard the water. Then cook the beans in a
pressure pot for 30
minutes. Leave the pot of beans at low heat. In the
meantime, take a frying pan, warm up the olive
oil and fry the pieces of onion,
crushed garlic, cilantro and the peppers. When the vegetables are
cook or
smooth, put about one cup of beans into the frying pan, squash and cook
well.
Once completed the mentioned steps, put the mixture in the pot, add
salt, oregano, the laurel leaves,
adobo, and the Gran Ma hot sauce. Let it boil
for half an hour more. Using a blender, liquefy all the
mixture when it is
completely cooked.
Pork Ribs of the Creole People: Serves
four
Ingredients:
2 lbs. Pork Ribs 1 package.
Green Recao (Parsley,
cilantro and small onion)
5 cloves of garlic
5 table spoons of Hot Sauce
Gran Ma
½ cup Sauce of ketchup
4 table spoons of Honey
4 tea spoons of
Adobo
Cooking Directions:
Using a blender, liquefy the green recao,
mixing it with the honey, ketchup, GRAN MA Hot Sauce and
garlic. Place the ribs
in a container with this mixture, let rest in refrigeration for 30 minutes.
Afterwards,
cover it and place in the oven for 1 ½ for 1 hour ½ at 300°, or
until the ribs are well cooked.