Desarrollo de una línea de sales gourmet con hojas amazónicas ecuatorianas mariapanga (Piper peltatum), ajo sacha (Mansoa alliacea), y guayusa (Ilex guayusa) junto con nibs de cacao (Theobroma cacao) para su aplicación en una propuesta gastronómica

Abstract

Nowadays, contemporary cuisine demands the fusion of sustainability and cultural roots through local ingredients. It is precisely there where the Ecuadorian Amazonian ecosystem takes center stage, as its products harbor an aromatic and sensory potential ideal for haute cuisine. The objective of this research was to develop a line of gourmet salts made with mariapanga (Piper peltatum), ajo sacha (Mansoa alliacea), guayusa (Ilex guayusa), and cocoa nibs (Theobroma cacao) for their application in an innovative and sustainable gastronomic proposal. Methodologically, the study presented a mixed-method approach with a qualitative predominance through the experimental development of three gourmet salt formulations oriented toward fish and seafood, meat and poultry, and desserts and mixology. The formulations were evaluated through hedonic tests applied to an untrained panel of 30 participants. The results demonstrated a favorable acceptance of the preparations, highlighting the notable organoleptic contribution of the selected botanical ingredients. It is concluded that the incorporation of Ecuadorian Amazonian ingredients into gourmet salts not only diversifies the culinary offer but also strengthens the national gastronomic identity and promotes sustainable culinary innovation.