Sara Ivory Curcuma Y Pimienta 500g
Código: M8909
Descripción detallada del producto
La combinación de cúrcuma, pimienta negra y yerba mate Sara ofrece numerosos beneficios para la salud. La cúrcuma tiene propiedades antiinflamatorias y antioxidantes, mientras que la pimienta negra mejora la absorción de la curcumina. La yerba mate Sara proporciona energía, mejora la digestión y fortalece el sistema inmunológico. Juntos, estos ingredientes mejoran el bienestar general, ayudando a reducir la inflamación, mejorar la concentración y apoyar la salud digestiva.Parámetros adicionales
| Categoría: | Classic maté |
|---|---|
| Peso: | 0.5 kg |
| Brand: | Sara |
| Country of origin: | Brazil |
| Manufacturer: | Indústria Ervateira Bonetes |
| Number of pieces per package: | 0 |
| Packaging: | 500 g |
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Yerba Sara are constantly dedicated to satisfying the needs of consumers. Being the first company in the Uruguayan market to bring this new infusion. It has a team of experts who are focused on controlling the quality of the yerba in all its traceability. Drying, both in the field and in the process, is monitored to ensure permanent freshness and prevent “burning”.
Yerba Sara has a long shaking process to eliminate stems and filaments, common in low-quality products. All these virtues would be enough, but they do not constitute the greatest merit of Yerba Sara. The Uruguayan consumer demands that his yerba not be "washed". The rubber is the prominent component, which determines whether the herb is washed off. It is a powder that comes out of the leaf and is not soluble. The more percentage of rubber the yerba has, the greater its durability. Yerba Sara traditional has an average of 50% crushed leaves, 22% from the rest of the plant and 28% "rubber", which is the highest density component extracted from Ilex leaves. In the elaboration by pylons, there is the secret of the content of the best “rubber”; the treatment of pylons, consists of the repeated crushing in wooden mortars, specially cured for this function. The good matero knows that the durability of the foamy drink is obtained through patient preparation, "swelling" the yerba with warm water and then, through the "turns".