Episode 7

My Kitchen as a Lab, with Guilianna Glassman of Alma Superfoods


March 9th, 2019

29 mins 51 secs

Your Hosts
Special Guest

About this Episode

Why does Guilianna of Alma Superfoods say “my kitchen is my lab”? And how did a dislike of peanut butter turn into a nut butter business? Guilianna grew up in the Peruvian Andes where she helped her mom run a popular catering business. From her mom, she learned how to mix the flavors and aromas of ancient ingredients and was inspired to created her food business. She leads us through the genesis of Alma Superfoods before taking us on a culinary adventure through Peruvian flavors and ingredients.

Links and Show Notes

  • Alma Superfoods
  • Peru
  • Le Cordon Bleu
  • Processed Food Registration (PFR) —“Processors of general food commodities (e.g. baked goods, noodles, processed fresh vegetables, seafood, snack foods, dietary supplements, etc.) must obtain a Processed Food Registration (PFR) from FDB. A PFR certificate is a firm’s basic health permit. The PFR allows firms to manufacture products not specifically covered by another FDB license.”
  • Renaissance Center San Francisco —“we have helped over 29,000 entrepreneurs to start and grow more than 15,500 small businesses, creating 24,000 jobs. If you have a business idea you want to explore, are ready to start a business or want to grow your business, Renaissance is here to help you transform your dreams into reality.“
  • Quinoa
  • Maca
  • Lucuma —“The Next Delicious Superfood from Peru”
  • Ceviche (and Food Network recipe )
  • Aji amarillo (yellow) pepper —“a bright yellow pepper with a medium heat and nice fruity flavor. Native to South America, Aji Amarillo is predominantly used in Peruvian cuisine to flavor sauces for seafood and poultry.” (Spice Hound)
  • Aji panca (red) pepper —“dark red, mild pepper with a smokey, fruity taste.”
  • Chipotle pepper —a “smoked-dried jalapeño. With a spicy heat of 3000-5000 Scoville, it is used in Mexican, Southwestern, Tex-Mex dishes. Also popular in bbq rubs. Our variety is chipotle morita produced mainly in northern Mexican state of Chihuahua. With its beautiful reddish brown hue, it will add a wonderful smokey heat to your food.” (Spice Hound)
  • Tiradito
  • Chifa, Peruvian Chinese food
  • Quinotto, Peruvian Quinoa Risotto
  • Nearly 4,000 different varieties of Peruvian potatoes
  • Lomo Saltado —“marinated strips of sirloin (or other beef steak) with onions, tomatoes, french fries, and other ingredients; and is typically served with rice.”
  • Bò lúc lắc/Lok Lak—“cubed beef sauteed with cucumber, tomatoes, red onion, pepper, and soy sauce dish in French-inspired Vietnamese cuisine.”
  • Huacatay, Peruvian mint
  • Gastón Acurio, “Peruvian chef and ambassador of Peruvian cuisine”
  • Limón Rotisserie San Francisco
  • La Mar San Francisco

Our thanks to Guilianna for joining us. You can find her at almasuperfoods.com and on Instagram @almasuperfoods.

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That’s a wrap!

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