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Baobab Pulp from Madagascar (Monkey Bread Powder) – 50g

$99

Also known as the longevity tree, the Baobab has everything to be a super food. This product is also full of virtues. It is excellent for diabetics, very rich in vitamin C and antioxidants and contains two times more calcium than milk. With raw fish, in marinades. Use this powder for seasoning your sauces, soups, vegetables, cereals and also fruit salads and fruit-juice based cocktails. Add sugar and water (leave to infuse for a few minutes), and pass it through a cheesecloth. This will make a very refreshing drink that you can flavour with vanilla for example.

Latin name : Adansoia grandidieri
Origin :  West of Madagascar
Seasonality: November to April
Ingredients : 100 % baobab pulp
Storage: Away from light, heat and moisture.

Description

The baobab is an African tree that lives for over 2,000 years! The truly majestic sacred fruit contains a powder which is much sought after for both its nutritious properties and its flavour. Antioxydant, its pulp contains 6 times more vitamins than an orange and up to 3 times more calcium than milk. This is the ideal nutritional supplement for athletes.

Taste : Baobab powder gives an unusual acidic hint to your dishes.

Cooking tips : Put about 10 grams per day in a any cold drink, or a glass of water with sugar or mixed with yogurt, smoothie to quickly feel the natural benefits. If you want to use it for cooking, it is great when integrated in dessert recipes. You can use it for dessert by adding some into your cake preparation or ice cream. it is also great in pancakes.

 

LE COMPTOIR DES POIVRES | Voyages du thé

 

Le Comptoir Des Poivres has worked on an even higher quality new product range.

For several months the company have been pooling their skills, and they have sought out products of unquestionable quality using the same philosophy – they look for products directly at their production locations, they refuse any chemical treatments both on the plant and the product and any irradiation (hypocritically called ionisation), they ensure that the people working in the plantations work in optimal conditions, they require many selection processes to keep only the most exceptional grains or berries, they refuse any long storage and transport the products without intermediaries, that is to say with maximum traceability.

olivier derenne - le comptoir des poivreOlivier Derenne, Founder

“Since my rural childhood, my life has been a perpetual search for authentic flavours, either while pottering round vegetable gardens, on walks through forests, local markets, at auctions, bakeries, grandmothers’ or mothers’ kitchens, in master cooks’ kitchens or even on trips across the world.
I’m someone who is eager to discover new sensations, scents, textures, flavours, not just to own them, but also to share them.
I like to tell stories about the wonders that surround us and the passion of men and women who give the best of themselves to bring you something exceptional.
My objective: to source the best, the most exclusive, the most authentic and most surprising and then narrate, share, transmit and astonish…”

 

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