Broth

Broth is a flavorful and nutritious liquid obtained by simmering various ingredients such as meats, bones, vegetables, fish, or seafood in water. It is a fundamental base in many recipes, used for soups, stews, sauces, and risottos, adding depth of flavor and richness to the dish.

Broth has its origins in ancient culinary techniques used in different cultures around the world, where making the most of ingredients is essential. Traditionally, families made homemade broths to utilize bones and leftover meat, creating comforting and nutritious preparations.

Regarding its properties, broth is an important source of minerals, collagen, and nutrients extracted from the ingredients during slow cooking. Depending on the ingredients used, it can provide proteins, vitamins, and minerals such as calcium, phosphorus, potassium, and magnesium, being beneficial for digestion and hydration.

In different regions of Latin America, broth is known by various synonyms and names depending on the type or preparation. Some common terms include: caldito (a diminutive used to refer to light broths), consommé (when it is a clear and concentrated broth), or simply agua de carne (meat water). In certain countries, specific names linked to the preparation are also used, such as caldo de pollo (chicken broth), caldo de res (beef broth), or caldo de gallina (hen broth), highlighting the main ingredient.