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Baigorri "Selección" part 2

Updated: Oct 28


Queridos Ladies and Gentelmen,


We are MYSYBARITAS your Spanish Gourmet Food Store in Malaysia, Kuala Lumpur.


Today we are going to talk about more about our vegetable preserves:


Piquillo Peppers Baigorri


Known as the 'red gold' of Navarrese market gardens, the Piquillo pepper is indigenous to the south-western part of Navarre, and eight municipalities are covered by the Certificate of Origin: Andosilla, Azagra, Cárcar, Lerín, Lodosa, Mendavia, San Adrián and Sartaguda.

Like other peppers, the plant originated in America and was introduced to Spain by Christopher Columbus. This distinguished product is harvested between September and December.

They are rich in vitamin C content fiber, potassium, and calcium and low in calories and protein.

The peppers are cleaned and fire-roasted, then one-by-one meticulously hollowed, skinned, and deseeded. They are easily recognisable thanks to their small size, triangular shape with an incisor-like slightly curving tip, deep red colour and smooth texture. By the way, did you know what the word "Piquillo" means? It means little beak in Spanish!!! Piquillo peppers have enjoyed an outstanding reputation for many decades thanks to their incomparable flavour. This flavour is so sublime that even four-star restaurants in Spain use them right from the jar!!



They taste amazing with goat cheese, on a loaf of bread with some anchovies, with tuna and olives, they can be stuffed with meat, fish or vegetables. You can use them with pasta, Spanish omelette, or as a side dish.

Asparagus Baigorri

Asparagus from Navarre are fleshy stalks from the 'Asparagus Officinalis, L' asparagus plant, cultivated on the banks of the river Ebro. The asparagus recognised by the certification is white (which indicates that it has remained underground with absolutely no exposure to the sun). This vegetable has a system of roots that emerge from the vine from which the hearts form that will become the asparagus. Cultivation of this plant requires great care to avoid exposure to the sun, which would turn them into green asparagus.

The asparagus is planted during February, with stems beginning to grow in spring and continuing throughout the summer, accumulating reserves in the roots to sprout the following year. During the second year in March, ridging is carried out; the small pile of earth along the plant line allows the sprouts to come up without reaching the sunlight. It’s this lack of sunlight that gives the asparagus the traditional white color.

They are smooth in texture, with little or no fibres and have a perfect balance of smoothness and bitterness on the palate, Delicate. Flavorful. If you've yet to try these spears you may be happily surprised!!

White asparagus derives its uniqueness from the land, the cold nights in the production area, and the quality of the water used for cultivation.

Did you know they were so-called "white gold" or "edible ivory" asparagus, also referred to as "the royal vegetable.

This food is low in calories and protein and high in vegetable fibre. It is very diuretic and easily digestible. It has high levels of antioxidants, vitamins, minerals and and essential nutrients. they are sometimes claimed to be aphrodisiac.

The harvest takes place between the months of April and June. Once at the factory, the asparagus are classified by size and packaged. They are consumed either fresh or preserved.

Have you ever wondered how the asparagus are classified?

- Extra: of superior quality, well formed and straight, with a firmly closed bud.

- First: of good quality, well formed and with the bud closed.

- Second: those which cannot be classified in higher categories, but which meet the minimum defined characteristics.

Its culinary applications are diverse: it is excellent in soups, omelettes, grilled, as a garnish, in salads or cooked and accompanied by all types of sauces. They can be eaten with strwberries and avocados just amazing!!!

Our personal favourite way is MYSYBARITAS style (with some olive oil, smoke and ginger salt, and organic sherry vinegar).


Baby Beans


These immature seeds soon identified by their bright green color and distinguished for its exceptional quality, size and freshness, come from the fertile and incomparable natural pantry of the Ebro river bank; an area well known for its orchards and fertile lands, where this unique Spanish bean variety is especially well developed in cold and temperate climate, also due to its soil good drainage and the enough humidity and rain proper of the area.


Considered a luscious gourmet product, they are also healthy! contributing a high content of vegetable proteins and a source of fiber, potassium, vitamin B1, vitamin C and Foliate Acid.

Lima beans contain both soluble fiber, which helps regulate blood sugar levels and lowers cholesterol, and insoluble fiber, which aids in the prevention of constipation, digestive disorders, irritable bowel syndrome, and diverticulitis.



These baby beans are harvested by hand at the exact time of tenderness. They are selected one-by-one to find the most tender, most ideal in size beans of this heirloom variety. Baby beans are prepared to be consumed, in the elaboration process, the beans have been preserved in extra virgin olive oil.



Among the many possibilities for these habitas, we recommend serving them sautéed with ham or chorizo, in salads, with artichokes, with baby eels, or as a garnish for all types of dishes.


Be First Class!

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© 2020 by Mysybaritas , Soho Suites KLCC, e. aida@mysybaritas.com, ph. 0176955080

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