40 g Meat Tenderizer (Green Corner)

40 g Meat Tenderizer (Green Corner)

Originating from tropical America. In Mesoamerican home cooking green papaya (and its latex) was used to soften meats; that knowledge passed to butchers and restaurants from the 19th century and today is a universal method. 100% dehydrated papaya powder rich in papain (a natural enzyme that breaks down muscle proteins and collagen). It is not salt or MSG and, when dosed correctly, does not leave a sweet taste: it only improves tenderness. Naturally clean: no additives, gluten-free, no colorants. Result: softer, juicier meats with a natural, pure aid. How to use ¼ tsp per 500 g of meat (max ½ tsp if the cut is very tough). – Dry method (quick): mix with salt, sprinkle and rub. Approximate resting times: thin steak 15–20 min, chicken 20–30 min, pork 30–60 min, tough beef (chuck/skirt) 60–90 min. – Paste method: 1–2 tbsp water/lemon/yogurt + tenderizer; cover and rest according to the cut. – To stop the action: rinse and dry before cooking; heat inactivates the enzyme. – Use carefully on fish/seafood (3–5 min max) and avoid on ground meats to prevent a pasty texture. 🌱 INGREDIENTS Dehydrated papaya powder