La ruta de las especias: Romero (capítulo completo) - Canal Encuentro

I would like to continue growing rosemary by the way because one is already getting to know it in depth as well and we will have to continue doing it but there are other challenges as well. I feel that whenever we work with organic we have to have the presence of flowers and rosemary has a characteristic smell that also makes repel to some beaches a lot has been lost with the players to the use of a lot of robotics my parents met in a kind of Nazi among spices I was born smelling spices and alive currently immersed in them and I think that agriculture is the basis of everything as I always I say contact with nature and only to feel much better, much more positive and much happier. 2 Rosemary is an aromatic that owes its name to its proximity to the Mediterranean since in Latin it means sea spray, far from the water, today it is settles grows and flourishes in the province of mendoza the uco valley surrounded by the andes mountain range ranges between 900 and 1,200 meters above sea level my name is josé humberto de stefano my job currently is the production of aromatic and Above all, the rosemary is fresh where I live.

It belonged to my father. An uncle was also Italian. They arrived in Argentina around the year 30 and then, like every good Italian foreigner, above all, he liked agriculture. It's not true. They started planting vineyards and apples. production of other horticultural species is not true every day. A few years ago, an engineer from the Navarrese Inta, with him I learned a lot, he taught me a lot and well, there is one of the things that he told me at that time that Argentina had a rosemary deficiency because it did not I dedicated myself to that but after several years I began to make the keel and I called it the mother plant and there it began to do this multiplication is not true of this species on rosemary and I had been doing it for more or less five years six years Also this year, if you want, I'm going to put more life in the city.

It's very hectic, so people are very in a hurry. There are many problems for a 20-year-old kid who, although he knows how to carry a lot, knows that he is studying in the city. from Mendoza studying computer engineering and well he too has already gotten used to it here and when it's your turn to go there he goes because he has to go because he wants to because he has no other home, no other alternative than to go there but he likes it much better here I see it As I always say, contact with nature is much better, much more positive, much happier.

The dry soils and the scarce rains of the mountain climate are not a problem for the rosemary bush to grow and even reach heights of up to 2 meters. Mendoza coexists with another plant that also resists these climatic conditions the view of course my name is the great flax a primary producer since my grandfather my great-grandfather and seven brothers carry and some and stayed in Brazil others continued to Mendoza and arriving in San Rafael there is my grandfather and he had 18 children, I always write about it in agriculture and from there he learned to love the land very much and to live happily on it, because if the years were good, they were bad economically, he has to learn well all the details of rosemary. reproduces for this it is no longer true what this would be and I am in a briefcase with smoke until there in spring we can no longer take it to the field to this plane flying from the crop we have to wait a year to start getting the first flames of this height then it will short and we arrive at this the objective now is in this case to make rosemary essential oil the rosemary producers travel with their crops in the city of events the central market is the epicenter that brings together the production within its historic building that has been operating since the end of the 19th century stallholders offer spices produced throughout the country I am mar and Laura Ortiz cook her avenue and technique of olive oil she is crazy passionate about spices I was born among species I was born smelling spices and I currently live immersed in them my parents met in a kind of and years later they got married so we live day to day within the spices knowing that they are grinding that they are fractionating what are the aromas what is the season what is something of quality that is not because it is something that was talked about at home My father was a spice collector, he went to towns looking for the best spices, orders traveled when he agreed to look for different types of spices and here in our area, the buyer is very good.

What are aromatic herbs? Jose in action, many of the spices come from Asia, but We also have our own spices in America. The Incas and the Aztecs normally cooked with many spices, also to preserve the food. When it connects to the worlds of both the East and the West, through these ship trips, we begin to get to know the spices from other places. The fact that there was this availability of species all over the world to join together gave the possibility of putting a little bit of each spice to make the LEDs. Our kitchen is increasingly richer due to the possibility of accessing different spices according to cooking standards.

It is a company that I created seven years ago. As a kitchen, I noticed that there was a lack of ingredients in Argentina and since the ingredients were not coming in, I had to develop them myself, so I started developing dressings in which oil is developed without fusing one of the oils. of olive that infuses two that we make is rosemary oil, one of which represents us as a region, being that both products come from the same area to make rosemary oil. What we do is first the selection of rosemary. Rosemary has to be fresh, for this it is also washed to remove any particles of soil, it is dried, removing all traces of water and then it is infused.

The nice thing about doing this is that when one starts using rosemary from the moment it is taken out in the it begins to release aromas which Lava prolongs other types of fresh menthol aromas when you put them in the pot with a certain heat so that it dries, it begins to prolong more the aromas of resins in the aromas of the wood property of the stick, the rosemary of the stems and then the oil takes care of capture all that ah in nature the aroma of rosemary also has a protective function agricultural experimentation uses this spice as a pest controller I am the leader amber I am an agronomist engineer I live in tunuyán and I work here in the inta at the inta experimental station In the organic production sector, where we are installed, you can see that everything is surrounded by rosemary.

Rosemary is an aromatic plant that has different functions. What interests us most is that it permanently has flowers and because we want flowers permanently because the crops that we grow in In this sector, especially in horticulture, there is a pest that is very common, which is aphids, and these little bugs attack all vegetables. So there is a biological controller that is a micro hymenoptera, but in short, it is a wasp that we practically do not see. Its cycle when there are flowers it feeds on pollen so if we do not have those flowers permanently we do not have these micro hymenoptera that are the ones that control us are the aphids and in that way we have had this extraordinary biological control whenever we work with organic we have to have presence of flowers and rosemary has a characteristic smell that also makes but some beaches then it also intervenes in this by confusing pest insects with its different smells and good to multiply rosemary the ideal is the moment of full flowering that moment is to compare the conditions of the Uco Valley in the month of October and at that time the rosemary is full of flowers, so what is done is to take the milestone buds that are in bloom, which are the green shoots that have just sprouted, and the sprout with the flower more or less of this size of about 10 or 12 centimeters and it is peeled in the lower quarter and in this way we have already prepared a soil and with the cutting of that size and taken at that time the attachment is around 80%, that is, it is a very easy and very economical way to multiply rosemary 2.

The cultivation of rosemary is very simple, if you want, it is one of the very rustic aromatic plants, it certainly does not have problems with serious diseases like others, it certainly likes it. a lot to say a way of expressing it in that way the cold of a plant that develops from the end of February onwards to begin the harvest in mid-April May which is when it has already fully developed for its harvest 2 the harvest It is simple that it is done by cutting the aromatic parts that enclose the branches the aerial part of the plant project and the first curing must be given, which is called it is collected and taken there to a definitive place for drying it is done is man nylon on plastics It is true that it dries sooner and we can do the threshing.

Threshing is the separation of the leaf from the branch. It is true that once we have done the warming, the first pass through the sieve is not always done, so let's remove the branch part. It is thick and we are going to remove the soil and a kind of very fine leaf, a little shell that comes off the branch and it would be practically finished, so here we see the finished product and we see the characteristic aroma from here in this area not only from the rosemary meats but from all the aromatic ones that are grown.

Let's see, let's talk about the oil that is made through the hydro distillation system when we wet 23 tons of rosemary and it loses its color, it is of no use, the color for the oils is of no use. That perfect material does not alter the quality at all, there the concern begins, so I go and get the distiller and we start very slowly and one of the methods there is to extract the oils, the essence and the juice, the plants go out to the facilities, we have a boiler that produces steam then From there it passes where the material that we want to extract from the oil is and then you have the path where it comes out through the swan neck and a path that we call a column of cooling gel falls and ends up separating from the water of the oils where there through 45 hours later, the oil has finished separating from the water, a little plant that makes us do these things and hello, welcome to my friend, they will be very alive, well, but this teacher, if that's what I have, I don't have the rector and, more than anything, I'll explain a little bit about how it works.

When tasting the olive oil, the color is not important here because the color only tells if it was harvested ripe over ripe or green, it does not say anything, the way of tasting is what it is. you put your hands and you can warm up layers of troops the aromas inside raise actions if the olive oil should smell like olives tree olive like green fruit like apples it has nothing to do with canned olives and if you take just one ah well which of the two oils, do you think it could be interesting to incorporate rosemary oil into your cooking?

I think I have a dish now with chicken and rosemary oil. If it were to Yahoo, we can eat in an excellent half hour. While you cook, I will make a cocktail and based on rosemary and rosé wine well in the world of spices I am passionate about aromas and flavors as a sommelier I always look for the aroma and flavor in each of the meals or drinks that we will make for me the secret in the subject of English is to create a new flavor with already existing ingredients oh no, a dish conquers you first by sight, then it conquers you by smell and finally by the taste, which is what confirms whether you were right, no, but the sight is very attractive when one If you see a dish made with spices, it is seen as more interesting to eat and for me spices enrich meals in a way.

You must know how to mix spices and know what each thing smells like in rosemary, which will give a little more rusticity to the dish. the food giving it complexity health to enjoy has a great offer of products which means we have very good meats the goat lamb meats beef we have good cheeses we rescue ingredients that have been lost forgotten but what has always remained in the culture of the Mendocino del Cuyo They are the chili peppers and the spices. All of this has led to the palate becoming more and more withdrawn and I believe that agriculture is the basis of everyone, for me it is the foundation of the subsistence of human beings.

All food comes from agriculture. What is processed, the majority come, agriculture is the activity that must be perfected. We are in an area where there is a lot of quality. I think that all of this will have to be taken into account and we demand the potato. The tomato is fine and we will have to continue doing it, but There are other challenges as well. The truth is, I hope that some young people listen and are interested because this cannot be lost. They pick this up and carry it forward because it will help them economically. It is good.

Currently, I am studying a little more and more about spices. courses, its traditions, its history, both its use as a drink, as a food, and in perfumery because I want to say, one day, its spice meter, the aroma of rosemary traveled from the Mediterranean to the Andes mountain range, the small Mendoza producers who cultivate it, the scientists who study its structure and the cooks who extract its essences are part of the species route no e no i well i