To sweeten: cane sugar, beet sugar, sweetener, essence of vanilla.

Spices and herbs:

List of spices

Ajwain (Carom, Ajowan) ,Allspice ,Amchur ,Anise ,Annatto ,Asafoetida ,Barberry ,Bay leaves ,Black cardamom ,Black cumin ,Black limes ,Bush tomato ,Calamus ,Candle nut ,Caper (Capparis spinosa) ,Caraway ,Cardamom ,Celery seed ,Chicory ,Chile pepper ,Cinnamon (and Cassia) ,Cloves ,Coriander ,Cumin ,Curry leaf (Murraya koenigii) ,Dill seed ,Elderberry ,Fennel ,Fenugreek ,Fil? powder ,Galangal, Garlic ,Ginger root ,Grains of paradise ,Horseradish ,Kokam ,Juniper ,Licorice ,Mahlab ,Mastic ,Mustard seed ,Nigella (Kolanji, Black caraway) ,Nutmeg (and Mace) ,Orris root ,Paprika ,Pepper (and relatives) ,Poppy seed ,Safflower ,Saffron ,Salt ,Sesame seed ,Sorrel (Rumex spp.) ,Star anise ,Sumac ,Szechuan pepper (Xanthoxylum piperitum) ,Table Salt ,Tamarind ,Turmeric ,Vanilla ,Wasabi ,Wattleseed ,Zedoary, nail of smell, cumin, curry, laurel,
Crashes, , pesto, provenzal, vinegar.

List of herbs

Alexanders (Smyrnium olusatrum) ,Angelica (Angelica archangelica) ,Balm (Melissa officinalis) ,Basil (Ocimum basilicum) ,Bergamot (Monarda didyma) ,Bison grass (Hierochloe odorata) ,Borage (Borago officinalis) ,Chervil (Anthriscus cerefolium) ,Chives (Allium schoenoprasum) ,Cilantro (Coriander) (Coriandrum sativum) ,Cress ,Dandelion (Taraxacum officinale) ,Dill (Anethum graveolens) ,Epazote (Chenopodium ambrosioides) ,Fennel (Foeniculum vulgare) ,Hyssop (Hyssopus officinalis) ,Kaffir Lime Leaves (Citrus hystrix, C. papedia) ,Lavender (Lavandula spp.) ,Lemongrass (Cymbopogon citratus, C. flexuosus, and other species) ,Lemon myrtle (Backhousia citriodora) ,Lemon verbena (Lippia citriodora) ,Lovage (Levisticum officinale) ,Marjoram (Origanum majorana) ,Mint (Mentha spp.) ,Mustard ,Oregano (Origanum vulgare, O. heracleoticum, and other species) ,Pandan leaf ,Parsley (Petroselinum crispum) ,Primrose (Primula) -- candied flowers, tea ,Purslane ,Rocket (Arugula) ,Rosemary (Rosmarinus officinalis) ,Sage (Salvia officinalis) ,Salad burnet (Sanguisorba minor or Poterium sanguisorba) ,Savory (Satureja hortensis, S. montana) ,Sweet cicely (Myrrhis odorata) ,Sweet woodruff ,Tansy ,Tarragon (Artemisia dracunculus) ,Thyme (Thymus vulgaris) ,Vietnamese Coriander or Rau ram (Polygonum odoratum or Persicaria odorata)

Common spice mixtures
Adobe criollo ,chimichurri, Berebere Chili powder ,Chinese five spice ,Curry powder ,Garam masala ,Jamaican jerk spice ,Ponch phoran ,Quatre ?pices ,Ras-el hanout ,Sansho ,Tabasco sauce ,Zahtar

Oils: soybean, sunflower, maize(corn), maize(corn) and sunflower, olive, grape, green, cotton.

Infusions:

Coffee:

Black coffee : is drip brew, percolated or French press style coffee served without milk; sugar may be added.
White coffee : is coffee with milk added after preparation, perhaps with sugar.
Cappuccino : is an espresso with frothed milk and sometimes sugar and cocoa on top.
Latt? : is a single shot of espresso with steamed (not frothed) milk.
Americano style coffee : is made with espresso (normally several shots) and hot water to give a similar strength (but different flavour) from drip brewed coffee.
Flavoured coffee : In some cultures, flavored coffees are common. Chocolate is a common additive that is either sprinkled on top or added to the coffee to imitate the taste of Mocha. Other flavourings include spices such as cinnamon, nutmeg, cardamom or Italian syrups.
Irish coffee : is hot brewed coffee spiked with whiskey and with a layer of cream on the top.

Others:

Tea,  wild, dull tea,  cocoa,  malt, cooked mate, yerba.

Desserts: gelatine, dessert, caramel, mousse, ice cream.

Pastry shop: bizcochuelo, pudding, sweet bread, breadcrumbs, pizza, rebozador, cake, toasts, vanillas.

Appetizer:  Frenches pays, olives, hoops of maize(corn) wheat and oats, peanut, small sticks.

Dried fruits: almonds, nut, you happen(pass) from grape, sugared almond.

Fish: anchovies, clams. Tuna, mackerel, casserole of squids, fumet of fish, lomitos of tuna, mussels, hake in oil, sardines, medallion of fish, squid in oil

Fruits: pineapples, cherries, coctel of fruits, compote, damasks, salad of fruits, raspberries, Macedonian, defaults, oranges, pears, mash of apples, Small peaches

Vegetables: onion, hearts of alcauciles, asparagus, spinach, extract of tomatoes, flesh of tomatoes, mash of tomatoes, tomato, carrots, Pomarola, Portuguese sauce, choclo grain, choclo creamy, outbreacks of soybean, chaucha, spinach, Bruselas's rechicks, beet

Pasta

Shaped Pasta:
Campanelle - small cones (from the Italian for bell) ,Casarecci - short lengths rolled into an 'S' ,Cavatelli - sea shell shaped with rolled edges ,Conchiglie - sea shell shaped ,Conchiglioni - large stuffable sea shells shapes ,Creste di galli - short curved and ruffled ,Farfalle - bow tie or butterfly shaped  ,Farfallone - larger bow ties ,Fiori - shaped like a flower ,Fusilli - short lengths of twisted pasta ,Fusilli Bucati - a more spring shaped variety ,Gemelli - two short stands of pasta twisted together ,Gigli - cone or flower shaped ,Gnocchetti - smaller version of Gnocchi ,Gnocchi - potato pasta ,Gramigna - short curled lengths of pasta ,Lumache - snail shaped ,Lumaconi - jumbo Lumache ,Maltagliati - flat roughly cut triangles ,Orecchiette - bowl or ear shaped pasta ,Pipe - larger versions of macaroni ,Quadrefiore - square with rippled edges ,Radiatori - shaped like radiators ,Ricciolini - short wide noddles with a 90 degree twist ,Rotelle - wagon wheel shaped pasta ,Rotini - pasta twisted into a spiral ,Spiralini - more tightly coiled fusilli ,Strozzapreti - rolled across their width ,Torchio - torch shaped ,Trofie - thin twisted pasta

Tubular Pasta:
Bucatini - hollow spaghetti ,Calamarata - wide ring shaped pasta ,Calamaretti - smaller Calamarata ,Cannelloni - large stuffable tubes ,Cavatappi - 'S' shaped macaroni ,Cellentani - corkscrew shaped tube ,Chifferi - short and wide macaroni ,Elbow macaroni - very common type of pasta ,Elicoidali - slightly ribbed tube pasta ,Fagioloni - short narrow tube ,Garganelli - square egg noodle rolled into a tube ,Gomiti - wide 'C' shaped pasta ,Macaroni - any narrow tube pasta ,Maccheroni - longer macaroni ,Maccheroncelli - hollow pencil shaped pasta ,Maltagliati - short wide pasta with diagonally cut ends ,Manicotti - large stuffable ridged tubes ,Mezzani - short curved tube ,Mezze Penne - short version of penne ,Mezzi Bombardoni - wide short tubes ,Mezzi Paccheri - shorter version of paccheri ,Mostaccioli - longer version of penne ,Paccheri - large tube ,Pasta al ceppo - shaped like a cinnamon stick ,Penne - medium length tubes with diagonally cut ends ,Penne rigate - penne with ridged sides ,Penne Zita - wider version of penne ,Pennette - short thin version of penne ,Pennoni - wider version of penne ,Perciatelli - thicker Bucatini ,Rigatoncini - smaller version of rigatoni ,Rigatoni - large and slightly curved tube ,Sagne Incannulate - long tube formed of twisted ribbon ,Trenne - penne shaped as a triangle ,Trennette - smaller version of trenne ,Tortiglioni - narrower rigatoni ,Tuffoli - ridged rigatoni ,Ziti - long narrow hose like tubes ,Zitoni

Strand Noodles:
Angel Hair - thinner than vermicelli, thicker than capellini ,Barbina - thin strands often coiled into nests ,Capellini - even thinner than angel hair; thinnest spaghetti-like noodle ,Chitarra - similar to spaghetti, except square rather than round ,Ciriole - thicker version of Chitarra ,Fedelini - thinner than spaghettini, thicker than vermicelloni, Fusilli lunghi - very long fusilli ,Spaghetti - very common type of noodle, long, round, and thin. Thicker than spaghettini, thinner than spaghettoni,Spaghettini - thinner than spaghetti, thinker than fedelini ,Spaghettoni - thicker than spaghetti ,Vermicelli - thinner than vermicelloni, thicker than angel hair ,Vermicelloni - thinner than fedelini, thicker thanvermicelli

Ribbon Pasta Noodles:
Bavette - narrower version of tagliatelle ,Bavettine - narrower version of bavette ,Fettuce - wider version of fettuccine ,Fettuccine - ribbon of pasta approximately one centimeter wide ,Fettucelle - narrower version of fettucine ,Lasagna - very wide noodles that often have ridged sides ,Lasagnette - narrower version of lasagna ,Lasagnotte - longer version of lasagna ,Linguettine - narrower version of linguine ,Linguine - flattened oval shaped spaghetti ,Mafalde - short rectangular ribbons ,Mafaldine - long ribbons with ruffled sides ,Pappardelle - thick flat ribbon ,Pillus - very thin ribbons ,Pizzoccheri - ribbon pasta made from buckwheat ,Reginette wide ribbon with rippled edges ,Sagnarelli - rectangular ribbons with fluted edges ,Stringozzi - similar to shoelaces ,Tagliatelle - ribbon fairly thinner than fettuccine ,Taglierini - thinner version of Tagliatelle ,Trenette - thin ribbon ridged on one side ,Tripoline - thick ribbon ridged on one side

Soup Pasta:
Acini di pepe - small spheres of pasta ,Alphabets - pasta shaped as letters of the alphabet ,Anelli - small rings of pasta ,Anellini - smaller version of anelli ,Chilopitta - a squared-shaped pasta ,Conchigliette - small shell shaped pasta ,Corallini - small short tubes of pasta ,Couscous - the smallest of all pasta varieties ,Ditali - small short tubes ,Ditalini - smaller versions of ditali ,Farfalline - small bow tie shaped pasta ,Fideos - short thin noodles ,Filini - smaller version of fideos ,Funghini - small mushroom shaped pasta ,Occhi di pernice - very small rings of pasta ,Orzo - small rice shaped pasta ,Pearl Pasta - spheres slightly larger than acini di pepe ,Quadrettini - small flat squares of pasta ,Risi - smaller version of orzo ,Seme di melone - small seed shaped pasta ,Stelle - small star shaped pasta ,Stelline - smaller version of stelle ,Stortini - smaller version of elbow macaroni ,Trachana - star-shaped pasta ,Tubetti - longer version of ditali ,Tubettini - smaller version tubetti

Stuffed Pasta:
Ravioli ,Tortellini and Tortelloni

Cereals: rice, inflated rice, oats, snowflakes of maize(corn), garrapinada, small leaves of maize(corn), granola, maize(corn), pellets
 

Tinned: vetches, choclo, window box, palmettoes, cucumbers, pickles

Bars: cereal, sponge cake

Cookies: sponge cakes, cookies, cookies, sweet cookies, salty cookies, cookies without salt, wafers,

Delicacies: chocolate, candies, chocolate, chewing gum, chupetin, coverage, sweets, peanut with chocolate, tablets, nougat, Alfajor, brownies .

Broth

Chacinados and cold cuts: chucrut

Lacteal: cream of milk, milk, milk in powder, cream chantilly, lard, yogurt, desserts, cheese, ricota, cheese cremates, Margarine

Sweets: of milk, of sweet-potato, quince, jelly,  jam
 

Beans: chick-peas, lentils, poroto, lentejon, string bean

Seasonings: ketchup, mayonnaise, mustard, sauce golf

Flour: maize(corn), wheat, soybean, bran of wheat, semola, maizena

Butter: cocoa, peanut

Powder to bake
 

Sauce

Soup

Meat: filet, hamburgers, loin, large portion of meat, milanesas, palette, medallion of chicken, sausages

Honey: We are specialist in foodstuff and we are offering directly from the Argentinian beekeepers bulk honey.
We would like to offer our Natural Honey to any market around the world as we are able enough to fullfill any delivery terms and quantities required, also if you are needing any product from Argentina consult us first. We can quote FOB, CFR or CIF.

Covers: Cover copetin, cover pie, cover pascualina