Elaboración de condimentos con base en semillas y cáscaras de frutas para su aplicación en platos tradicionales ecuatorianos

Abstract

In this intervention project, the objective is the elaboration and application of condiments from the seeds and fruit peels applied to traditional dishes of the Ecuadorian gastronomy, in order to know and extend the use of them, due to that within the gastronomic field has been limited, ignoring the properties and benefits they can offer. As there is no bibliography directly related to the research topic of this work entitled "ELABORATION OF CONDIMENTS BASED ON SEEDS AND SHELLS OF FRUITS FOR APPLICATION IN TRADITIONAL ECUADORIAN DISHES ”(studies, theses, books, research, etc.); It was necessary to collect information from each one of the ingredients to be used that allow knowing its definition, characteristics and types of seeds and shells, in addition to identifying the different culinary techniques that facilitate preparation of condiments. Finally, to demonstrate the result, a proposal of 20 traditional dishes was presented of Ecuador, applying the condiments elaborated with different techniques and in this way it will be possible to appreciate in a better way, the results obtained in terms of its flavor and aroma. Keywords: Techniques. condiments. Seeds. shells. Tradition