Arriving in Bariloche and savoring a toast of homemade bread with musk rose jam is one of the rituals I look forward to throughout the year. I repeat it every February, when I start my vacation in this unique and special place for me. Based on what I heard from other tourists, I am not the only one who falls into this craving. Sweet in flavor, with a slightly acidic touch, delicate and very particular. The jam is made from the pulp of the fruit and, as is often the case with special flavors, there is no middle ground: either you love it or it's not for you. "In the south, the musk rose has many uses and, while the most traditional is the jam, more creative proposals are appearing," explains nutritionist Analía Yamaguchi, a specialist in EMDR. She mentions that it is also used in infusions and tea blends, where it is often combined with black tea or other herbs to add flavor and aroma. In gastronomy, she clarifies, it is used to prepare bittersweet sauces that go very well with ...