Sofrito
Sofrito has its roots in the 14th-century AD Catalan period, with its earliest mention involving onion and oil. From Spain, it spread to Spanish colonies, where variations are still used today. Known as ‘sazón’ in the Dominican Republic, ‘recaíto’ in Puerto Rico and Cuba, and more famously as ‘mirepoix’ in France and ‘suppengrün’ in Germany, it serves as the foundation upon which many recipes are built.
Taste
Perfect For
Scent
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Lemon Peel
It is more rich nutrient than that of the juice or the inner fruit. It is rich in calcium and Vitamin C, and many other bioactive compounds considered a great aid for bone health and healthy skin. Having been cultivated for over 2,500 years lemons are thought to have originated from North West India.
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Bay Leaf
It's origins lay at the door of ancient Greece. The bay leaf can come from several different plants, such as the bay laurel. It is considered for its strong benefits for the gastrointestinal system and it's anti ageing properties with it's source of iron, magnesium and Vitamin A.
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Oregano
Part of the mint family it is native to the Mediterranean. A good source of Vitamin K, which has benefits for strong bones and blood clotting. It is often used as a natural antibiotic. This herb typically grows in higher altitudes where its name translates as 'the delight of the mountains'.
Origin
Sofrito has its roots in the medieval Catalan period. The earliest mention of Sofrito is from the 14th century, where it was made with onion and oil. In most cases, Sofrito is the foundation upon which the rest of a recipe is built. From Spain, it spread to the Spanish colonies, where variations of the blend still exist. In the Dominican Republic, Sofrito is known as ‘sazón’ and is balanced with vinegar for more acidity and annatto seeds for colour. In Puerto Rico it’s called ‘recaísto’ and in Cuba, Sofrito contains onion, bell peppers, garlic, tomatoes, and cilantro. In French cooking it is called ‘mirepoix’, in German it is called ‘suppengrun’ and in the Philippines, it is referred to as ‘ginisa’. In Haiti it is called ‘epis’ and ‘refogado’ in Portuguese. Finally, in Italian, you will hear it called ‘soffrito’. Sophisticated and divine, many cultures consider it their go to secret ingredient and foundation to any given dish and here we have interpretated a historically versatile and recipe base blend to add to your everyday cooking.
Allergen Information
- Vegan
- Low sodium
- No additives
- No added sugar
- No preservatives
Some of our blends will be gluten free, but it is important to note that some spices and herbs naturally contain gluten.
It is also important to note that these have been packaged in a facility that handles, stores, and processes tree nuts and celery. This product may contain traces of celery, gluten, mustard, sesame, soy and nuts.
How to Use
This versatile base blend can be used by adding a generous amount to any ground mince meat, poultry, or vegan-based stocks, soups, stews and sauces. If you want to make amazing meatballs, we would use, pork and beef, half and half. Include some of the sofrito blend. Make into ball shapes, pan fry or oven bake and add them to a tomato sauce that also has some of the sofrito blend and serve with some fresh or dry pasta. You really can try it on so many savoury dishes.
