Broth

Broth is an aromatic and flavorful liquid obtained by boiling ingredients such as meat, bones, fish, vegetables, or a combination of these in water for a specific amount of time. It is a fundamental base in numerous cooking recipes, as it adds flavor and moisture to soups, stews, sauces, and rice, among other dishes.

The origin of broth dates back to ancient culinary techniques of making the most of food, especially bones and meat scraps, to extract their nutrients and flavor. This practice is common in various cultures around the world, and each region has its own variations depending on the available ingredients.

From a nutritional standpoint, broth is rich in minerals such as calcium, magnesium, and phosphorus, especially when made from bones. Additionally, it is a light source of protein and is considered a comforting and easily digestible option, ideal for special diets or for regaining strength.

In the Hispanic American world, broth goes by several synonyms depending on the country and culinary context. For example, in Mexico and Central America, it is simply known as broth (caldo), but in some places, it is also called consommé when referring to a clear and more refined broth. In Argentina and Uruguay, the term broth (caldo) is used as well, although it is sometimes called fumet when it is a concentrated fish or seafood broth. In other countries, especially in home recipes, it may be found with names like caldito (affectionate diminutive) or simply caldillo when it is a more seasoned broth.