Sodium carbonate is made by heating baking soda to 200 °C until it becomes dry and grainy. It has stronger alkalinity and is used to transform spaghetti into chewy ramen-style noodles. Unlike baking soda, it does not fizz with lemon juice.

Homemade seafood fumet made with shrimp shells, squid, fish bones, tomato, onion, and white wine. A clean, rich base for paella, fideuà, and soups, inspired by classic bottled broths, without additives.

A smooth plant-based spread, ready in minutes, perfect for dipping, spreading, or pairing with fresh dishes.