Badia Coconut Milk 13.5 oz. (400 ml)
Badia Coconut Milk is a sweet, healthy ingredient used in smoothies, sauces, stews and as a curry base. It is also a handy dessert item in puddings, cakes and flans. This product (not to be confused with coconut water) is the cream made from the flesh of a mature coconut. Coconut Milk is traditional in Asian, Indian and Latin American cuisines.
Latin America and the Caribbean countries share many similarities in their diet since it’s greatly influenced by Spain. However, throughout the years and given the various locations, climates and terrain, culinary differences have evolved. Some of the most common ingredients from all the countries in this region are corn, beans and chilies.
- Nicaraguans, Costa Ricans, Hondurans and El Salvadorans often accompany their food with tortillas, which vary in size and thickness according to the country. They are a daily staple, either to have with beans or to accompany with any snack. In some Central American countries, tortillas are filled either with cheese or with pork crackings, as they are in El Salvador.
- The Caribbean islands of Cuba, Puerto Rico and the Dominican Republic were greatly influenced by Spain, and rice is a common food in these three countries - as it is throughout most of the region. One can find "Arroz con Pollo" in the Dominican Republic, "Arroz Con Congri" in Cuba and "Arroz con Habichuelas" in Puerto Rico. These Caribbean countries also add seafood and some local fruits such as papaya and mango to their cuisine.
- Colombia, Ecuador and Peru share similarities in their coastal cuisine, due to the abundance of fish and seafood from the oceans that surround them - the Atlantic Ocean in Colombia, and the Pacific Ocean in Peru and Ecuador. A renowned treat of this region is ceviche, consisting of raw fish marinated in lime juice, salt, chili, onion and garlic. This region is also known for its "sancochos", or soup stews, influenced greatly by the local native Indians.
- Brasil and Argentina have a high appreciation for beef in common. Argentina is known to obtain the best meat cuts. Vacio or Entrana are always accompanied by a chimichurri made with parsley, garlic and oil, for a delicious taste. In Brazil, it's common to eat different kinds of beef, yet in a rodicio, picanha must never be left out.
When talking about Asian food, it must be noted that it features a variety of fish and seafood; and is always artfully presented, combining tastes, colors, aromas and proportion in each meal. Among the most common seasoning ingredients are soy sauce, sesame seeds, bamboo buds, noodles, rice, ginger and chili. It is common to preserve food by either by smoking it, salting it, sugaring it or marinating it in soy. To experience Asian food is experience a ritual of diverse tastes, colors and aromas.
Japan offers very healthy food and meals are carefully presented. It is common to taste tofu served with different kinds of seaweed, or in soup along with miso and scallions. Sushi is one of the most well known preparations; it consists of small pieces of fish and seafood on top of a small portion or rice. Some sushi, like eels, has been previously marinated; other sushi ingredients, such as crap, are cooked beforehand. In the case of sashimi, fish or seafood is served raw over vegetables and seaweed; it is garnished with sesame seeds and eaten with soy sauce, onion, garlic and ginger.
China characterizes its cuisine as richer tasting than the Japanese; in Chinese food, sweet and sour sauces have great importance. Among the regional vegetables used are Chinese cabbages, turnip, radish, and a variety of mushrooms. Its main meats are pork, chicken, turkey, goose and an assortment of seafood. Chinese gastronomy is quite varied and abundant; and in contrast to the West, Chinese do not usually have dessert after a meal.
Thailand offers tastes highlighted by great contrasts, combining spicy, bitter, salty or sweet flavors that incite ones palate to savor and enjoy each bite. In the southern region of the country, spicy foods like chili are common and turmeric is an important ingredient. Also in this area, turmeric is used predominantly for its taste and distinguished yellow coloring.
When reference is made to Hindu food, not only does one think of curry, but also a great variety of spices such as turmeric, ginger and cumin. These spices make it a rich gastronomy and varied in flavor. The importance of the spices in Hindu cooking is such that food without it is considered appropriate only for the sick.
- In North India, especially the region of Kashmir, Heart, a festival of lamb and fish is celebrated. In this area, there is also Dehra Dun, a region famous for its aromatic rice called basmati. Here, also, lamb is important and it's cooked with asafetida, ginger, fennel seeds, red ground chili and other spice that are mixed with yogurt. Bread of this region is also varied and appetizing.
- In the area of Bengala, the East, where sheep, duck, pork and fish is consumed, the region has in interest in vegetarian food. The most elegant dish by far is the Hilsa, in which fish is cut in pieces and mixed with a paste made of mustard seeds, mustard oil, red chilies, green chilies, turmeric and salt all rolled up in a banana leaf and stem cooked. Traditional desserts are Rasagulla, Sandesh and Mishti Doi, which is a type of sweet yogurt.
- In South India, including the city of Hyderabad, the food is usually roasted or steamed, low in fat and accompanied by rice or wheat. A plate of rice is usually served to accompany a Sambha-rasan, thin soup with curry, a vegetable and curd preparation is called Pachadi. Coconut is an important ingredient in this region's cooking. A popular dish in the Kerela territory is Appams, a type of rice pancake and a thick stew. Traditional desserts are Mysore pak and Paya zum.
- In West India, covering Guajarat and Goa, where vegetarian food prevails, rice and beans cakes seasoned with coriander, coconut or tamarind are common, as well as a bread cracker called Khakhras. A typical snack in this region is one called Bhel Puri that consists of a spicy hot mixture of chickpeas, flour, chopped onions, green chilies, chopped coriander, tamarind and steamed potatoes. The most traditional dessert is the one called Peda, made out of evaporated milk (almost a curd), served in molds decorated with forms and figures.
Jose Badia left Spain in 1960, looking for new opportunities in the New World. He first landed in Santiago de las Vegas, Cuba, where he became known for his hardware store, Badia & Garrigo. In 1963, with difficulties facing Cuba, Jose emigrated to Puerto Rico and entered the world of spices. After leaving Puerto Rico in 1967, the Badia family looked for new markets in Miami, the land of Cuban immigrants, building brand loyalty. There, Badia begins to grow with the help of another company, and begins to appear on grocery store shelves. Slowly, Badia becomes more popular and well-known, and it spreads to more grocery stores. By 1998, Badia has expanded worldwide. More than 350 UPC’s, placement in 1100 points of sale in the U.S., international markets in three continents, international distribution and a dynamic, high-tech production line with an increase of 28,000 square feet at its new warehouse prove Badia is a great leader in its category.
Badia strives to be the strongest ethnic line of spices in the marketplace, with the most competitive prices and an exceptional selection of products for consumers to choose from.