Organic umeboshi puree from La Finestra Sul Cielo is made from the ripening of the ume plum, along with salt and shiso leaves. The plums are picked from the trees before they ripen and are fermented for between 6 months and 7 years. The result of this fermentation is a highly alkalizing product. Ideal to combine with cereals and vegetables. With 79% Japanese ume plum. Not pasteurized. The umeboshi puree Umeboshi puree has essentially the same properties as the umeboshi plum. Umeboshi plums, which are actually a kind of apricots, are picked from the trees before they ripen and fermented for 6 months to 7 years with sea salt. The result of this fermentation is a highly alkalizing product. 100 grams of sugar or 100 ml of alcohol are alkalized and neutralized in the body with just 10 grams of umeboshi. Umeboshi puree is a paste made from the ripening of the ume plum, along with salt and shiso leaves. This puree can be used for both medicinal and culinary purposes. Among its most important properties are: Alkalizing effect. The plum contains citric acid used by our body to break down lactic acid that causes fatigue and muscle soreness. Detoxifying. Purifying effect. Combats bad breath and improves slow digestion, which is precisely one of the causes of bad breath. Helps in cases of vomiting and nausea. Eliminates excess acid in the stomach. Intestinal antiseptic very useful in cases of constipation and diarrhea. Antioxidant effect like most fermented products. Promotes the secretion of gastric juices helping to recover appetite. We can use umeboshi purée to make delicious sauces and achieve a sweet and sour flavor. This helps to tone the liver and is highly recommended in premenstrual syndrome. May contain traces of soy, gluten, nuts and peanuts. Store in a cool, dry place, away from sunlight and moisture. IT-BIO-014 NON-EU AGRICULTURE