Raw light beige to black seeds with a nutty flavor, used grilled or fresh as an ingredient to season and perfume any kind of dish. Also used in pastry-making and on any kind of bread.
Rich in fiber, vitamin E, magnesium, zinc, iron, phytosterols, and lignans.
Raw brick-red seeds with a mildly bitter and earthy flavor, used as a spice and natural food additive for coloring. Provides a yellowish-orange hue to rice, butter, cheese, and more.
Rich in vitamins A, B, C, and E, as well as carotenoids, flavonoids, and proteins.
Dark green naturally dried seeds from a tropical climbing shrub native to West and Central Africa. Harvested once the ripe seed pod bursts open, then dried in their shell for further processing.
Rich in natural compounds valued in the nutraceutical and wellness industries.
Raw light brown seeds with a sweet flavor, used to produce the popular sweet and tasty beverage known as tigernut milk or horchata. Also consumed as a dried fruit or snack.
Raw pale beige seeds with a mildly sweet and nutty flavor, consumed as a snack or used in confectionery, plant-based cheeses, and creamy sauces. Cashew nuts are also processed into butter or milk alternatives.
Rich in healthy fats, magnesium, proteins, and antioxidants.
Small raw auburn grains with a warm, woodsy flavor, used as a spice for meats, fish, and in beers or wines. Best crushed to release notes of black pepper, cardamom, and lemon zest.
Red naturally dried flowers with a tangy flavor and a red berries aroma. Used as an infusion, herbal tea, fresh juice, or in cocktails as a tea substitute. Also used as a natural food coloring.
Rich in vitamin C, anthocyanins, organic acids, amino acids, and minerals.
