CARROT
It belongs to the Apiaceae family. This vegetable was the first to be processed in the 20th century. Carrots can be eaten in a variety of ways, usually cut into pieces, and may be eaten raw, boiled, fried or steamed and cooked in soups, stews, salads, cakes, as well as an ingredient in prepared baby and pet foods.It makes up the major part of our production.
BEETROOT
Belonging to the Veta bulgaris family, sugar beet is a hardy, biennial plant that we grow all year round, and which accounts for the major part of our production together with carrots. The most common use of this plant is as a vegetable, fresh or preserved, but it also has other uses in the food industry, such as for sugar that is extracted from some varieties after several processes.
The food colour E162, beetroot red, is obtained from beetroot.
ARTICHOKE
It is a herbaceous plant of the Cynara genus of the Asteraceae family and is grown especially in the south of Spain.
In Murcia and Alicante it is also known as arcacil. Its leaves are light green on the top and the undersides are covered with fuzzy whitehair-like filaments. Both the leaf stem and the main vein have protruding longitudinal bracts.
CELERY
It is a plant species belonging to the Apiaceae family, also called Umbelliferae. Celery has a mild flavour and is often used to flavour soups and stews, but is increasingly being used more on its own, usually in puree, casseroles, gratins and baked dishes. Celery has been used since ancient times both in the kitchen and in natural medicine.
MUNG BEAN
It belongs to the Vigna radiata family, and has been introduced into various western countries thanks to Asian food restaurants. The ancient Chinese Imperial Court called these beans “dragon teeth”.
PEPPER
It is the best-known, most widely-extended and grown species of the Capsicum genus, of the Solanaceae family. It is a traditional ingredient of meals in many countries, both as a condiment for its colour and togarnishdishes. It is frequently added to many dishes, roasted and later marinated with olive oil and garlic.
SWEET POTATO
Sweet potatoes belong to the Convolvulaceae family. This tuberous root forms part of the typical cuisine of all the countries where it has been grown since pre-Hispanic times. Depending on the country, it can be eaten in several different ways: boiled, roasted or stewed. It can also be eaten for breakfast with milk or coffee, with queso de hojaor used to make sweets and desserts such as sweet potato flan and traditional candy bars.
PUMPKIN
It belongs to the Cucurbitaceae family. All pumpkins are large in size, which rewards the seed spreader with a significant amount of pulp in exchange for the effort to open them. They have adapted to be dispersed by mega mammals (animals that can break their skin).
CORN
Belonging to the Zea mays(maize) family, it is currently the cereal with the highest volume of production at global level, surpassing that of wheat and rice. Corn’s main use is for food. It can be cooked whole or shelled (as an ingredient in salads, soups and other meals).
FRIED TOMATO
Tomato is a species of the plant genus Solanum of the Solanaceae family. Fried tomato sauce is traditionally used in Mediterranean cuisine in thousands of recipes. It is cooked to make tomato sauces and pastes. The tomato varieties used for these purposes are firmer and with thicker skin than those used for fresh consumption. They thus retain their shape after cooking.
