{"id":4651,"date":"2021-05-10T07:35:26","date_gmt":"2021-05-10T07:35:26","guid":{"rendered":"https:\/\/www.gastronomicspain.com\/blog\/?p=4651"},"modified":"2021-09-22T13:57:50","modified_gmt":"2021-09-22T11:57:50","slug":"lupins-hook-taste","status":"publish","type":"post","link":"https:\/\/www.gastronomicspain.com\/blog\/en\/lupins-hook-taste\/","title":{"rendered":"Why do lupins hook those who taste them?"},"content":{"rendered":"

Why do lupins<\/strong> hook those who taste them? This question has an easy answer and that is, who does not like a cold beer accompanied by some tapas? Potatoes and olives are great, but what about lupins? It is, without a doubt, the \u2018\u2019 viejuno \u2019\u2019 appetizer that returns<\/span><\/strong> to the load and Gastronomic Spain<\/strong> will show you why.\u00a0If you are a lover of this aperitif and you cannot find it in the country where you live now, here you can see our \u00abTramusos\u00bb<\/a><\/strong><\/span>, they are delicious.<\/p>\n

\"lupins\"<\/a><\/p>\n

What are lupins?<\/h2>\n

Lupins<\/strong> are classified as legumes, which come from the Mediterranean area. Lupins are seeds that are not cooked or eaten like most legumes. Lupinus Albus is its scientific name, but the most common forms are quite different: \u00abchochos\u00bb in Andalusia and \u00abtramusos\u00bb in the Levantine area are the most popular, but \u00abwhite lupine\u00bb, \u00abalmorta\u00bb or \u00abentremozo\u00bb are also used. in other parts of the peninsula.<\/p>\n

It is the perfect substitute for other vices such as pipes, peanuts or softened popcorn. All these typical Spanish products, and that you can only find in Spain, are addictive, and when you sin once there is no one to stop you. Lupins too, who are we kidding ?, but all the good that this appetizer can bring is far from what people think. That is why we are going to show you the different benefits that tramusos can bring us.<\/p>\n

Benefits of the almorta:<\/h2>\n

This addictive legume is rich in vegetable proteins and fiber, in addition to providing vitamins and minerals important for health, reasons for which its consumption is increasingly spreading both nationally and internationally. Luckily the benefits are wide because the vice that creates this aperitif that accompanies the beer, is not even normal.<\/p>\n

Properties of lupine:<\/p>\n

\u2022 PROTEIN<\/strong>
\nIt is the legume that provides the most protein, such as soy, approximately 35% to 40%, but why do we need to consume protein? Because they provide us with energy for our day to day and essential nutrients for the proper functioning of our body.<\/p>\n

\u2022 FIBER<\/strong>
\nIt is a powerful source of fibers, such as insoluble fibers, which allow us to regulate intestinal transit.<\/p>\n

\u2022 VITAMINS<\/strong>
\nThe carbohydrates in this legume allow us to balance the level of glucose in the blood, as well as to maintain the function of the nervous system.<\/p>\n

\u2022 MINERALS<\/strong>
\nAmong the minerals present in lupines, we find iron in good concentration. As well as potassium, phosphorus, magnesium and calcium.<\/p>\n

But what is the relationship between \u00abchochos\u00bb and cholesterol?<\/h3>\n

Do not be wrong, we have already told you that lupins are also known as \u00bb chochos \u00bb. These are in pole position when it comes to good nutrients. And yes, studies indicate that this forgotten cap could be an effective remedy for leveling and lowering cholesterol.<\/p>\n

Lupins are not fattening, it’s the perfect snack!<\/h3>\n

Through its high fiber content it satisfies many mouths. Because realistically, when hunger strikes, there is nothing to stop us, but lupins do!<\/p>\n

In this way, you no longer have to worry about accompanying a film session with this incredible legume, because the mythical one: when you make \u2018pop\u2019 there is no longer any stop\u2026 with the lupine we forget.<\/p>\n

Without gluten<\/h3>\n

One of the reasons why lupins have returned to be in fashion more strongly than ever is because they are acts for celiacs. We have presented it to you as an aperitif to eat raw or with a dressing. Outside of Spain, lupine flour has become popular as it is a perfect substitute for wheat flour. Celiac friends, you are in luck! There are more and more healthy gluten-free options to spice up your dishes.<\/p>\n

How do we prepare the \u00bb tramusos \u00bb?<\/h2>\n

A. Soak the \u00bb tramusos \u00bb in cold water for 24 hours.
\nB. Once hydrated, we drain them and cover them again in a pot with water.
\nC. Add a pinch of salt and boil for 20 minutes.
\nD. Once cooked, we will have to strain them and put them back in a container with water.
\nF. Remember to change the water for 5 days (morning and night) and we will have them ready for consumption. With this operation you will make the lupins lose all their bitterness.<\/p>\n

Where can I buy lupins outside of Spain?<\/h2>\n

This type of product is very difficult to find outside of Spain. As with other Spanish products when we get out of the ordinary: ham, chorizo and Manchego cheese. Gastronomic Spain<\/a><\/span><\/strong> has everything and lupins were not going to be an exception. If you do not know us, I encourage you to visit our online store and discover the more than 800 Spanish products that we have at your disposal with free shipping throughout Europe. Make your first order and eat as if you were in Spain.<\/p>\n

\"lupines<\/a><\/p>\n

Dry Tigernuts, another \u00abrare\u00bb snack that you will love<\/h2>\n

Continuing with the Mediterranean snacking line. Have you ever eaten tigernuts? I’m sure not. Like the \u00abchochos\u00bb it is another super healthy food more typical of the time of our grandparents. Although if I refresh your memory with the horchata, it will surely start to sound more to you. The tigernut is a tiny tuber, which is grown in Mediterranean areas, mainly in the Valencian Community. From it, the tigernut milk is obtained with which we will make the horchata.<\/p>\n

A super food<\/h3>\n

Like lupins, tigernut is a very rare delicious snack. With its sweet and starchy flavor, it provides essential fibers, vitamins and minerals. In fact, its source of protein and carbohydrates is so powerful that it is highly recommended to include it in the diet of vegan and celiac people.<\/p>\n

How do you prepare?<\/h3>\n

The way of preparation is very similar to that of lupins, we will place the tigernuts in a container and cover them with water. Unlike lupins, this time no salt is added, as this tuber stands out for its sweet taste. After 24 hours, the tigernut will have already softened and can be consumed.<\/p>\n

In this post we have talked about some great unknown of Spanish gastronomy. Everything does not revolve around hams, paella and wines from La Rioja.<\/p>\n

In short, lupins, chochos or white lupines are the funniest tapas that exist, as well as unknown, but no less delicious. Yellowish, with a round and juicy shape. So prepare those hands well, because you are going to mess them up. But also prepare your palate, because you are going to enjoy it.<\/p>\n

And I hope the bars offer us more this aperitif, because without a doubt, it is a divine treasure fallen from heaven, and if not, Gastronomic Spain<\/a><\/span><\/strong> will take it to the terrace of your house.<\/p>\n","protected":false},"excerpt":{"rendered":"

Why do lupins hook those who taste them? This question has an easy answer and that is, who does not like a cold beer accompanied by some tapas? Potatoes and olives are great, but what about lupins? It is, without a doubt, the \u2018\u2019 viejuno \u2019\u2019 appetizer that returns to the load and Gastronomic Spain […]<\/p>\n","protected":false},"author":2,"featured_media":3152,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1263,1368],"tags":[],"class_list":["post-4651","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-spanish-appetizers-online","category-spanish-olives"],"_links":{"self":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/4651","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/comments?post=4651"}],"version-history":[{"count":3,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/4651\/revisions"}],"predecessor-version":[{"id":6149,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/4651\/revisions\/6149"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/media\/3152"}],"wp:attachment":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/media?parent=4651"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/categories?post=4651"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/tags?post=4651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}