Cacao paste Criollo Chips Organic

Organic spiced cocoa – produced in Switzerland Update: The new batch is now available and tastes wonderfully spicy and chocolatey – perfect for autumn and winter. As importing the Maya spiced cocoa was no longer viable (due to the massive rise in transport costs), we have had our own spiced cocoa produced in Switzerland. The combination of high-quality cocoa and slightly spicy spices makes this cocoa powder a real treat. Compared to the old version, the new spiced cocoa has a more intense cocoa aroma and is slightly more bitter, a touch spicier, more chocolatey, less sweet, and without any cinnamon flavour. The brown colour of the new spiced cocoa is slightly lighter. What is spiced cocoa? Our organic spiced cocoa is a coarse-grained chocolate powder, consisting of cocoa mass and our Criollo cocoa powder. It is sweetened with raw cane sugar and flavoured with a slightly spicy blend of spices. Local and socially responsible production The spiced cocoa is produced by the chocolatiers at the Ancora-Meilestei Foundation in Wetzikon using a special process to achieve the desired consistency. Ingredients Cocoa mass 40%, raw cane sugar 30%, cocoa powder 25%, spice blend 5% (cocoa shells, sweet paprika, cane sugar, chilli, cinnamon, Bourbon vanilla, tonka beans). All ingredients are certified organic. Preparation Sprinkle the spiced cocoa over your morning muesli or mix it into lukewarm plant-based drinks, smoothies and protein shakes. It’s also delicious melted as a dessert topping. If you like the taste of coconut, you’ll love coconut milk mixed with spiced cocoa. Tip:To ensure the spiced cocoa emulsifies well (blends in) in cold drinks, use a whisk or a milk frother. This also helps to create a lovely froth. For an intense cocoa experience, mix 5 teaspoons (approx. 15g) with 1 cup of hot water or plant-based drink. If you wish to use the cocoa for a ceremony, use 40–50g per approx. 2–3dl of water or plant-based drink. At this quantity, many people experience feelings of euphoria. This concentrated form was already used by Mayan shamans thousands of years ago as the ‘drink of the gods’. 2 sizes available We stock this premium spiced cocoa in two different sizes: 125g, makes 8 cups 250g, makes 16 cups Nutritional information per 100g Energy 1612 kJ/385 kcalFat 11.4gof which saturated fatty acids 7.0gCarbohydrates 54.6gof which sugars 38.9gFibre 28.5gProtein 16.4gSalt 0.1g  

Update: Our coconut blossom syrup is sold out. As an interim solution (until the new batch arrives) we have bought a few bottles from Dr Goerg. They are also 250ml/350g and very good quality. Coconut blossom syrup - mild aromatic sweetener Coconut blossom syrup is a very special juice. This can be seen in its complex extraction process. The organic coconut farmers climb the coconut palms every day to extract it fresh from the coconut blossoms. Why we love coconut blossom syrup Coconut blossom syrup has a mild, aromatic flavour and is also one of the most nutritious sweeteners thanks to its many vitamins and essential amino acids. An absolute delicacy. It is suitable for sweetening instead of honey or agave syrup. Like coconut blossom sugar, coconut syrup has a low glycaemic index (GI) of just 35. SamaraNatura organic coconut blossom syrup The syrup is produced gently from coconut blossom nectar by boiling the nectar slowly and carefully by hand. Due to the processing method, coconut blossom syrup cannot be produced in raw food quality. The mildly flavoured coconut blossom syrup is also one of the most nutritious sweeteners due to its many vitamins and essential amino acids. 100% organic coconut blossom syrup, consisting of water and organic coconut blossom sugar without additives Vegan Use Due to its aromatic caramel flavour, coconut blossom syrup is ideal for sweetening desserts, pancakes and chocolate. You can use the syrup in a variety of ways. Pour it over water, for example, and you have a refreshing drink that is very popular in Asia. Coconut blossom syrup goes well with other tropical drinks such as rum or exotic juices, making it ideal for mixing cocktails. Other uses include flavouring and sweetening: Creams salad dressings smoothies teas Nutritional values of coconut blossom syrup per 100g energy 1309 kJ / 312 kcal fat 0.1 g - of which saturated fatty acids 0 g Carbohydrates 78 g - thereof sugar 78 g Dietary fibre 0 g protein 0 g salt 0 g

Coconut blossom sugar 100% natural in high fineness The sugar with a caramel flavour Coconut blossom sugar has a wonderful, caramel-like flavour and is obtained from the flower nectar of coconut palms. It is a better, mineral-rich alternative to cane sugar, containing lots of potassium, magnesium, zinc and iron. It is also a good source of vitamins B1, B2, B3, B6 and C and amino acids (especially glutamic acid). Its low glycaemic index (GI=35) ensures a slow release of energy. Coconut blossom sugar is therefore a sweetener suitable for everyone. Our organic coconut sugar consists of 100% coconut nectar from the palm species Coco Nucifera. A suitable sweetener for the health-conscious consumer. Why buy coconut blossom sugar? SamaraNatura coconut blossom sugar tastes similar to brown sugar, but better! It has a rich, sugary-sweet caramel flavour and many chefs appreciate how coconut sugar enhances their culinary dishes and makes them tastier. Compared to other sweeteners, coconut blossom sugar has a much lower glycaemic index. This means that it releases its energy more slowly and avoids the usual sugar highs and lows of normal sugar in the body. What we particularly appreciate is that this sweetener is one of the few truly sustainable foods in the world! In terms of humanity, the environment and health, coconut blossom sugar has extraordinary benefits in every respect. It lifts communities out of poverty, provides much-needed nutrients to the body in a way that often does the opposite (as a sweetener), and helps preserve fragile tropical rainforests. In fact, it helps restore the ecological balance of degraded areas. What makes our xylitol birch sugar special? Our coconut blossom sugar is 100% natural, organic, unbleached and free from additives and artificial flavourings. It consists only of the nectar of coconut palms and is not mixed with other palm sugars, which would compromise its exquisite quality. Our coconut sugar is a sustainable product and supports local communities and families in Indonesia. Some palm sugars on the market are also blended with cane sugar and other malt-based ingredients. SamaraNatura coconut sugar is pure palm sugar made from 100% coconut nectar from the Coco Nucifera species. Incidentally, coconut palm sugar is not obtained from the palm species used for the production of palm oil. Our granulated coconut palm nectar is not raw, i.e. processed at temperatures above 42°C. We prefer a higher quality and offer sieved coconut blossom sugar with a higher fineness (Mesh 30). This means that the sugar grains are smaller and finer than other palm sugar (mesh 18) on the market. Consumption recommendations Coconut blossom sugar melts very easily in hot and cold drinks. The sweetener is delicious in desserts, smoothies and pastries. A small spoonful of our rich coconut sugar is a healthy treat that satisfies cravings and provides instant energy. Coconut sugar can be used like brown sugar in a 1:1 ratio. Xylitol birch sugar: the alternative or supplement to coconut blossom sugar Xylitol is a sugar substitute and has the same sweetening power as white sugar, has no taste of its own, is low in calories (40% fewer calories and 75% fewer carbohydrates) and has a very low glycaemic index (approx. 11 | compared to sugar of approx. 70). It also helps to prevent plaque and tooth decay. Xylitol looks and tastes like sugar and can therefore be used 1:1 like normal sugar, in hot and cold drinks, cakes and desserts. Nutritional values of organic coconut blossom sugar per 100g Energy value 1625 kJ/388 kcal, Fat 1g, of which saturated fatty acids 0.5g, Carbohydrates 93g, of which sugar 92.5g, fibre 2.2g, protein 1g, iron 1.8mg (13%*), potassium 1g (50%*), Zinc 1.9mg (19%*), magnesium 31mg (8%*).*The recommended daily dose. All information is subject to the usual fluctuations of natural products.

Premium raw agave syrup What is agave? The agave is a cactus-like plant native to Mexico. Agave syrup is a delicious sweetener extracted from the sap found inside agaves that are at least eight years old. Traditionally, Mexicans collected the sweet sap (‘aguamiel’) from various agaves to make sweeteners and special drinks for celebrations. Why buy agave syrup? Agave syrup is a vegan alternative to honey and has a pleasant flavour, like a mixture of honey and maple syrup. It is a versatile sweetener. Only very gently processed agave syrup, such as ours, has a low glycaemic index and is absorbed slowly into the bloodstream. It is therefore particularly recommended for people with sugar sensitivity. What makes our agave syrup special? Most conventional agave syrups – often even those from organic cultivation – are made from 3–6 different species of agave and have been subjected to high heat and pasteurisation, as agave sap spoils quickly once extracted. During this process, the healthier complex sugars (polysaccharides, predominantly in the form of inulin) are converted into simple sugars. As a result, they have lost a large proportion of their nutrients! Our agave syrup is produced exclusively from the Salmiana agave, is processed very gently at low temperatures, and is therefore of the highest quality available on the market. No pesticides or other agrochemicals are used in its cultivation. The syrup is produced in special vacuum vessels, in which the water it contains evaporates at very low temperatures. This ensures that the valuable vitamins, minerals and enzymes are preserved as far as possible and remain available to our bodies. Because our agave syrup is 100% natural, it has a stronger flavour and a darker colour than standard agave syrups. How can it be used in your daily diet? Agave syrup is characterised by its high, neutral sweetness. It enhances flavour and dissolves easily in both cold and hot foods and drinks. It is ideal for baking and, due to its low tendency to crystallise, is perfect for making jams and jellies. Nutritional values of agave syrup per 100g Energy 1672 kJ / 400 kcalFat 0.4gof which saturated fatty acids 0gCarbohydrates 99.3gof which sugars 96.5gDietary fibre 0.2gProtein 0.1gSalt 0g

Organic Yacon Syrup - Delicious, prebiotic sweetener Yacon is grown in the high mountain valleys of the Andes and has a dense root system that is bursting with minerals, vitamins and complex vital substances. The freshly squeezed juice of the root is a gift of nature and has been savoured by the Andean peoples for centuries. Why consume yacon syrup? An ideal sweetener for the health-conscious, diet-conscious and diabetics. The special thing about yacon is the quality of its sugar, which is predominantly in the form of oligofructose (or fructooligosaccharides). Oligofructose cannot be utilised by the digestive enzymes and therefore causes hardly any calories and is gentle on the blood sugar level. Yacon tastes delicious and has half the calories of honey, for example. Yacon syrup is also significantly less glycaemic than honey, agave syrup or maple syrup. The oligofructose in yacon also supports the beneficial bacteria in the large intestine and thus improves the digestion and absorption of nutrients. The indigestible sugar thus serves as prebiotic food for the beneficial bacteria. What makes our yacon syrup special? Our yacon syrup comes from traditional varieties from the Peruvian Andes and is 100% natural, grown without pesticides or agrochemicals. It is produced at low temperatures, which guarantees that the syrup retains a very high quality of nutrients and enzymes. This yacon syrup is thickened from yacon juice in a special low-pressure process at low temperatures of 45°C. As yacon syrup can only be kept for a relatively short time without pasteurisation and additives, it is pasteurised at 70°C for 3 minutes. Our yacon syrup is therefore not raw, but is processed very gently, which means that the valuable nutrients and enzymes of the root are largely preserved. How to use yacon syrup? Yacon syrup is a versatile sweetener. It can be used to sweeten desserts, drinks and smoothies. For salad dressings, we like to mix the syrup with vinegar as a substitute for balsamic vinegar, which usually contains a lot of sugar. The sweetening power of the syrup is less than that of sugar, honey or agave syrup. To support a healthy intestinal flora, 1 teaspoon a day is sufficient. For a longer shelf life, we recommend storing the yacon syrup in the fridge. Nutritional values of SamaraNatura Organic Yacon Syrup per 100g Energy value 1227 kJ/293kcalFat 0g- of which unsaturated fatty acids 0gCarbohydrates 71g- of which sugar 25g,dietary fibre 7gProtein 0gSalt 0g

Cocoa beans Peru unpeeled (100% natural) Update:Due to the cocoa shortage, we are currently not receiving 100% Criollo beans from our supplier. The new batch contains 70% Criollo cocoa. The remaining 30% are Forastero, Trinitario and Nacional. They are also high quality, certified organic and from Peru. This is whyour cocoa beans are temporarily called "Peru cocoa beans". In comparison, they are slightly more intense in flavour and slightly bitter, but also very tasty. Our organic cocoa beans from Peru are unpeeled raw cocoa beans, i.e. they are fermented and dried, but not roasted. Why buy cocoa beans? Cocoa has all the benefits of chocolate, but without the unwanted high sugar content and additives. It has been determined that raw cocoa contains around 300 substances. Cocoa has the highest magnesium content of all foods. Magnesium is a component of bones and teeth, plays an important role in energy metabolism and is essential for normal muscle function and energy metabolism. Magnesium also plays a role in skeletal development and is important in the transmission of stimuli in the nervous system during muscle contraction. Cocoa beans contain a combination of substances that trigger feelings of well-being and pleasure in us. Incidentally, cocoa beans were regarded by the Aztecs as a gift from God - not only as an offering, but also used as a means of payment. What makes our cocoa beans special? Our cocoa beans are raw, i.e. they are only fermented and not roasted. The fermentation process allows the cocoa to develop its typical flavour. The beans come from the Criollo fine flavoured cocoa variety from Peru, which is one of the rarest and best varieties in the world. Fine flavoured cocoa varieties only account for 5-10% of global cocoa production. They grow under similar, often almost natural conditions, as they do not tolerate direct sunlight and thrive alongside other tall rainforest trees. Forastero industrial cocoa, on the other hand, is usually grown in monoculture plantations. Our fine flavoured cocoa is cultivated without the use of pesticides or synthetic fertilisers. As the name suggests, fine flavoured cocoa beans taste better, finer and less bitter than consumer cocoa beans. Criollo cocoa beans are slightly fermented and therefore develop more of their typical cocoa flavour. How to integrate them into your daily diet? On their own as a snack or sprinkled on muesli and fruit salad. Add to desserts and smoothies. Cocoa beans taste particularly good in combination with goji berries or nuts. Cocoa beans are practical for travelling and on the go, as they do not soften in the blazing sun like chocolate. Tip: If more sweetness is preferred, the beans can be dipped in agave syrup or honey. Our favourite is Medjool dates with 1-2 cocoa beans in them as an energy-rich, stimulating snack. Nutritional values of organic cocoa beans Criollo per 100g Energy value 1830 kJ/437 kcalProtein 13gCarbohydrates 23gof which sugar 1gFat 46gof which saturated fatty acids 29gDietary fibre 23gMagnesium 314mg (75% of the recommended daily intake). All information is subject to the usual fluctuations of natural products.

Low-fat cocoa powder with 10-12% cocoa butter content (100% natural) Update:Due to the cocoa shortage, we do not receive 100% Criollo powder from our supplier. The new batch contains 70% Criollo cocoa (previously 100%). The remaining 30% are Forastero, Trinitario and Nacional. They are also high quality, certified organic and from Peru. This is whyour cocoa powder is temporarily called "Cocoa Powder Peru". In comparison, it has a slightly more intense flavour and is slightly bitter, but also very tasty. Why cocoa powder? Cocoa has all the benefits of chocolate, but without the undesirable high sugar content and additives. As a reminder: milk chocolate only has a cocoa content of around 25%. The rest is sugar, milk powder, soya lecithin (emulsifier) and flavourings. Effect of cocoa? Raw cocoa is very nutritious. It has been determined that raw cocoa contains around 300 substances. It also contains the happiness combination of serotonin, dopamine, anandamide and phenetylamine (PEA). Cocoa has the highest magnesium content of all foods, i.e. 314mg per 100g, which corresponds to 75% of the recommended daily intake. Magnesium is a component of bones and teeth, plays an important role in energy metabolism and is essential for normal muscle function and energy metabolism. Magnesium also plays a role in skeletal development and is important in the transmission of stimuli in the nervous system during muscle contraction. Origin of our cocoa powder? Our raw cocoa powder comes mainly from the Peruvian fine cocoa variety Criollo - one of the best fine cocoa varieties in the world - and has a delicious, full chocolate flavour. What makes our cocoa powder special? The Criollo variety tastes better and is less bitter than other cocoa varieties. This also reduces the need to balance out the bitter flavour with sweeteners. It is obtained from unroasted, merely fermented cocoa beans. Gentle processing at low temperatures optimally preserves both nutrients and flavour. Gentle processing for maximum flavour To produce the powder, the fermented, unroasted fine flavoured cocoa beans are first ground. The resulting dark brown, viscous cocoa mass is cold-pressed to form a cake, from which the liquid, golden-yellow cocoa butter slowly drains off. The remaining "cocoa press cake" is then dried, very finely ground and sieved. This process does not require any chemicals, additives or extraction solvents and produces a fine, soft powder with a full, wonderful chocolate flavour. The use of pesticides and synthetic fertilisers is also completely avoided. Food with a long tradition The cocoa bean is an impressive foodstuff given to us by Mother Nature. It was considered a gift from God by the Aztecs and was used not only as an offering but also as a means of payment. Tips for everyday use Mix cocoa powder into your muesli, smoothies, (hot) milk drinks and protein shakes. And of course, this cocoa powder is an excellent ingredient for delicious chocolate creations and desserts. Size variations We offer cocoa powder in 250g, 500g and 1kg bags as standard. Do you need large quantities? We are also happy to fill 5kg or 10kg bags on request. Nutritional values of organic cocoa powder Peru per 100g Energy value 1590 kJ/379 kcalFat 11.1g- of which saturated fatty acids 2.6gCarbohydrates 34.6g- of which sugar 0.6gDietary fibre 18.1gProtein 26.2gSalt <50mg

Cocoa nibs Peru - 100% natural and unprocessed Update: Due to the cocoa shortage, we are currently not receiving 100% Criollo nibs from our supplier. The new batch contains 70% Criollo cocoa. The remaining 30% are Forastero, Trinitario and Nacional. They are also high quality, certified organic and from Peru. This is whyour cocoa nibs are temporarily called "Cocoa Nibs Peru". In comparison, they have a slightly more intense flavour and are slightly bitter, but are also very tasty. Cocoa nibs (also known as cocoa nibs) are obtained from cocoa beans by peeling them and breaking them into pieces. They taste even less bitter than cocoa beans. Our cocoa nibs made from fine flavoured cocoa are 100% raw and unprocessed. The fine flavoured cocoa is grown by small farmers in the Amazon rainforest under semi-wild conditions. Cocoa has all the benefits of chocolate, but without the unwanted high sugar content and additives. Why consume cocoa nibs? The cocoa bean is an amazing food given to us by Mother Nature. It was considered a gift from God by the Aztecs and was used not only as an offering but also as a means of payment. It has been determined that raw cocoa contains around 300 substances. Cocoa has the highest magnesium content of all foods. Magnesium is a component of bones and teeth, plays an important role in energy metabolism and is essential for normal muscle function and energy metabolism. Magnesium also plays a role in skeletal development and is important in the transmission of stimuli in the nervous system during muscle contraction. Cocoa beans contain a combination of substances that have a positive effect on our mood and trigger feelings of well-being and joy. What makes our organic cocoa nibs special? Our cocoa nibs are 100% raw and unprocessed. They come from the Criollo fine flavoured cocoa variety from Peru, which is one of the rarest and best varieties in the world. Our fine flavoured cocoa is cultivated without the use of pesticides or synthetic fertilisers. Fine flavoured cocoa varieties only account for 5-10% of global cocoa production. They grow under similar, often almost natural conditions, as they do not tolerate direct sunlight and thrive alongside other tall rainforest trees. Forastero industrial cocoa, on the other hand, is usually grown in monoculture plantations. As the name suggests, fine flavoured cocoa tastes better, finer and less bitter than consumer cocoa. Criollo cocoa beans are lightly fermented and therefore develop more of their typical cocoa flavour. Cocoa nibs are extracted from the cocoa bean by peeling it and breaking it into pieces. The quality of our organic, fairly traded, certified Criollo cocoa is of great purity and free from mycotoxins, mould and yeast, preventing you from experiencing that nervous tension associated with the consumption of caffeinated foods and drinks. How to use cocoa nibs? On their own as a snack or sprinkled on muesli and fruit salad. Add to desserts and smoothies. Cocoa nibs taste particularly good together with goji berries and nuts. Cocoa nibs are practical for travelling and on the go, as they do not soften as quickly as normal chocolate in the sun. If you prefer more sweetness, you can dip the cocoa nibs in agave syrup or honey. Nutritional values of cocoa nibs per 100g Energy value 2529 kJ/613 kcalFat 55.2gof which saturated fatty acids 34.2gCarbohydrates 8.04gof which sugar 1.7gDietary fibre 14.8gProtein 13.61gMagnesium 314mg (75% of the recommended daily intake).

Organic Criollo Cocoa Butter Chips (100% natural) Why buy cocoa butter chips? Cocoa butter is the solid form of the pure oil extracted from the cocoa bean. The cocoa bean is a remarkable food given to us by Mother Nature. It was regarded by the Aztecs as a gift from God and was used not only as an offering but also as a form of currency. It is estimated that raw cocoa contains more than 300 substances and is one of the foods richest in antioxidants. It enriches many dishes with a wonderful, sensuous chocolate flavour and is also excellent for skincare. What makes our Criollo Cocoa Butter Chips so special? Our cocoa butter is 100% pure and of raw food quality. Grown in Peru. No chemicals are used either during cultivation or processing. This cocoa butter is the pure, golden oil of cocoa beans. Our cocoa butter is made from the particularly fine and rare Criollo variety of fine cocoa. Fine cocoa varieties account for only 5–10 per cent of global cocoa production. They grow under similar, often almost natural conditions, as they cannot tolerate direct sunlight and thrive alongside other tall rainforest trees. Industrial-grade Forastero cocoa, on the other hand, is usually grown on monoculture plantations. Unlike conventional products, our cocoa butter is never heated above 37°C and thus retains the quality of raw butter.  Using Criollo cocoa butter chips in dishes / for recipes As a high-quality fat, cocoa butter enriches smoothies, desserts and ice creams in particular with a wonderful, sensuous chocolate aroma. It is ideal when combined with cocoa paste or cocoa powder for exquisite chocolate creations. Raw cocoa butter has a delightful, delicate chocolate flavour, is highly versatile and melts at around 35°C in any type of recipe. Using Criollo Cocoa Butter Chips for skincare Cocoa butter is also suitable for external use as a valuable skincare product (e.g. for dry skin). Thanks to its high content of antioxidants and skin-protecting substances, cocoa butter is a natural ‘fountain of youth’ for the skin. With a melting point just below body temperature, you can simply let a piece of cocoa butter glide over the skin without the need for any additives. Cocoa butter nourishes, absorbs well and leaves dry skin feeling supple for a long time. And it has a sensual, aphrodisiac scent. A truly sensual oil with a soft, smooth texture and a mild, floral citrus aroma. Unfortunately, in most conventional cosmetic products, cocoa butter is barely able to unleash its precious benefits. This is due to the small quantity used, processing at excessively high temperatures, and the addition of chemical additives in skincare products. Unlike many cosmetic products – even expensive ones – that contain cocoa butter, our raw cocoa butter has not been processed or blended with any synthetic or harmful chemicals. This allows raw cocoa butter to fully unleash its precious benefits for the natural beauty of our skin. Note: Only chips now available Due to a shift in demand, we now only offer Criollo cocoa butter in the form of chips. These chips (also known as discs, coins or drops) are of the same quality as the broken pieces we previously offered and are also made from cocoa beans of the premium Criollo variety from Peru. As the chips are always the same size, they are easier to use and measure out.  Size options We offer Criollo cocoa butter chips as standard in 250g and 500g bags. Do you need larger quantities? We’re happy to fill 5kg or 10kg bags on request. Nutritional values for organic Criollo cocoa butter chips per 100g Energy  3766 kJ/900 kcal Fat 99.8g of which saturated fatty acids 65 g Carbohydrates 0 0g of which sugars 0g Fibre 0g Protein 0g All figures are subject to the variations typical of natural products.