This member of the palm family grows in bunches, and can reach a height of 25 cm. Its olive-green leaves are large, the numerous blossoms are yellowish in colour, and each plants produces about 3-6 kg of fruit per season. The Açaí berries are distinguished by their high content of calcium and iron, vegetable fats and proteins. Also, it is rich in anthocyanin that has an antioxidative effect on the body. With its deep red colour and unique, mild taste, it is perfect for mixing with other red fruits.

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The up to 3 metre high Acerola shrub comes from Central America and Brazil. The bushes are grown in small plantations and harvested 3-4 times a year. The fruits are 1-3 cm in size, yellow-orange to red, have a very thin skin and are juicy sweet-sour to very sour. They look similar to cherries, although they are not related. With around 1700 mg vitamin C per 100 g fruit flesh, they have at least 30 times as much as the lemon.

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The Aloe Vera belongs to the family of lily plants and is native to almost all subtropical regions of the world. It reaches a height of 60 to 90 cm and consists almost entirely of leaves that sit on a short shoot. These 40 to 50 cm long, pale green leaves form a basal leaf rosette and are at her approach 6 to 10 cm wide. They have horny, white spines at their edges.

Aloe Vera: an allrounder with a long tradition

In its homeland, the Arabian Peninsula, Aloe Vera has been used for over 6,000 years both for external applications and for consumption. Meanwhile, the plant known as “Real Aloe” is cultivated in all subtropical and tropical regions of the world, such as Thailand or Mexico. The Aloe Vera plant belonging to the grass tree plants are said to have “healing properties”, which is why, despite the slightly bitter taste, a real hype about Aloe Vera products has emerged.

Concentrated Regeneration Power: Aloe Vera

The effect of Aloe Vera is appreciated in the food industry

Today, consumers often like the taste what healthiness. The Aloe Vera plant has already proven to be a magnet for conscious consumers. While the yellowish resin spontaneously emerging from the plant when cutting off the aloe vera leaves should be treated with caution, the gentle Aloe Vera gel obtained from the water storage tissue of the leaves works wonders: a high content of polysaccharides and simple sugars such as glucose, water-soluble vitamins as well as Amino acids form a unique combination. Aloe vera, for example, can be used to create a special taste in novel soft drinks, excellent dairy products or innovative smoothies, but above all to conscious buyers. Aloe Vera is a natural regulator of human metabolism, since it is beneficial for the intestinal flora Stimulates cells of the immune system or arranges the formation of synovial fluid.

From pure juice to natural diced cubes – Aloe Vera is available in a broad diversity

Aloe Vera juices and juice concentrates

The most well-known variations at the moment are pure Aloe juices and juice concentrates. In the gentle Aloe Vera processing of the producing partner of tropextrakt, Aloe Vera juice is won as well as aloe vera concentrate in 10: 1. Both are suitable for the production of probiotic yoghurt or healthy muesli.

Aloe Vera cubes

An increasingly popular product are the largely natural diced cube, which are used in dairy products, juices and fruit preparations. Aloe Vera as a piece, e.g. as largely natural diced cube in the sizes 3-5 mm, 6×6 mm and 10×10 mm can be used in ayurvedic milkshakes, refreshing juices or fruit preparations such as fruit salad or purees.

Aloe Vera powder

As a powder both spray-dried in 100-fold concentration and freeze-dried in 200-fold concentration, Aloe Vera can be used in almost all areas of food production: baked or confectionery as well as “healthy” as trendy sodas, creamy jams or invigorating teas. Aloe Vera dry extracts enable use in almost all areas of food production and are becoming increasingly popular in the baking and confectionery industry.

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The Andean Blackberry is native to the tropical regions of Central and South America. The fruit of the prickly bushes is similar in shape and appearance to a large, oblong-shaped raspberry, with a deep red colouring and a very powerful, much stronger and somewhat bitter blackberry taste. The fresh fruit rarely reaches our markets from Columbia. Besides being eaten fresh, Andean Blackberries are also processed into juice, tasty preserves, gelees and jams, and also find their way into desserts, milkshakes and icecreams.

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The Artichoke is an edible thistle-like cultivated plant with spiny leaves and is found in South America and the Mediterranean region. The green leaves and flowers contain bitter principles, caffeolychina acids and flavonoids. The active substances are beneficial for the production and flow of bile and are used for non-spe- cific digestive problems.

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Aronia is similar in section to a small apple, although the flesh is a deep Bordeaux red and firmer to the tongue. The taste is tart and bitter, with a mild aroma. The pressed juice smells of bitter almonds. The main ingredients include sugar, a high content of anthocyan, amygdalin and tannic acids. Not very suitable as a fresh fruit, it is used as a colorant in the foodstuffs industry, and is also processed for use in sparkling wines, spirits and as a puree in yoghurt, preserves and gelees.

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The blood orange is a variety of orange (Citrus sinensis) with crimson, blood- colored flesh. The fruit ranges from small- to medium-sized; its skin can be pit- ted or smooth. Blood oranges owe their distinctive appearance to a pigment called anthocyanin not typically found in citrus, but common in other red fruits and flowers. Not only the inside of the orange is darkly pigmented, but depend- ing on the variety, the outside may feature dark washes of red. The orange con- tains numerous minerals, and is an important source of around 14 vitamins.

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The Boldo, the Camilla from Brazil, is an evergreen bush which has adapted to the dry climate zones or a small tree which can grow to be 6 m high. The healing effect of the plant was discovered by shepherds in essential oil and flavonoids. Boldin relaxes cramps in the stomach and supports the production of bile and stomach secretions. In South America, Boldo is widely used as tea.

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This complex tropic bush with many branches and a deep root system is mainly found in Brazil. The very hot spicy root helps the body to strengthen its immune system and also improves the body’s energy levels and the ability to cope with stress. The root can be harvested after about five years. This is the time that the plant requires to mature and to develop the important active components, pfaffioside and betaecdysone.

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The Brazil plum is a small tree rarely exceeding 6 m in height, with a foliage diameter of about 10 m. The fruit is around 2-4 cm in size, round, light-yellow to reddish when ripe, with a leathery skin. The whitish to reddish flesh is soft, juicy, sweet and with an aroma unknown in European fruits. Ideally suitable for mixing with gooseberries or plums.

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The Calamansi plant, also known as calamondin, limau kastuari, kalamondin and kalamansi, is a natural hybrid of mandarin and oval kumqua. It is a very small sort of citrus, that looks similar to a lime but with a average diameter of 3,3 cm actually substantially smaller. It is also more sensitiv than other sorts of citrus. Its peel is that thin and tender that every fruit needs to be cut individually from the tree by hand.

The calamansi tree has a height of 3 to 5 meters high, and is erect, slender, densely branched close to the ground, slightly spiny, and bears broad-oval, dark green leaves on the surface, yellowish beneath, sweetly fragrant white flowers with 5 elliptic-oblong petals. The tree originates from the Philippines and that nowadays grows in many regions including Southeast Asia, India, Hawaii, Central and North America.

Calamansi: tender peel, powerful potential

As small as the Calamansi, so great is its variety of flavors: sweet-sour and refreshing, it is reminiscent of mandarin, bitter orange, lime and pink grapefruit. This way, it is particularly suited as special contrast to hot sauces and marinades, but also fish or wok dishes. Its pulp gives an exotic touch to fruit juices, syrup or iced tea. It also perfectly refines vinegars or dressings. The peel adds a unique, individual taste to fine jams and sweets.

Calamansi is rich in phosphorus, calcium, iron and vitamin C. For this reason, the juice is diluted with water and sweetened with sugar traditionally drunk hot or cold as a preventive medicine and remedy for throat and respiratory diseases.

Pictures of the Calamondin tree und its fruit calamansi, at the farm of one of our producers in Vietnam, Spring 2018

YOU WILL FIND MORE ABOUT CALAMANSI SHORTLY IN OUR BLOG

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Camu-Camu is a 1-3m high bush which is found primarily in the north-western part of the Amazon basin. It mainly grows in regions which are subject to periodic flooding. The fruits taste sour which is why they are not usually eaten raw but used as an additive in refreshment drinks, ice cream and jams etc. Traditionally, Camu-Camu is used to strengthen the immune system and prevent viral infections. It has the highest levels of vitamin C of all known plants.

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Carqueja is a perennial green plant which can grow to 1-2 meters high and produces yellowy-white flowers. It is usually found in Brazil, Columbia and in the Peruvian rain forest of the Amazons. Generally, Carqueja has a revitalising effect and strengthens the immune system.

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The up to 10 cm large fruit of the Cashew tree looks like an apple. However in Europe, the cores of these fruits are much better known than the yellow to red fruit. The Cashew tree is also grown in India and Brazil. It should be mentioned that the relatively high level of Vitamin-C in the fruit is about five times higher than that found in oranges.

The wonderfully juicy and fruity tasting fresh fruit will not survive transportation to Europe. A delicious jam is made of the fruit puree and the juice is used in the drinks industry for refining fruit juice mixtures. In Brazil the juice of the “Caju” is a fixed part of the menu.

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Cat’s claw is the edible bark of a climbing plant which grows up trees of up to 50 m in height in the Peruvian rain forest in the Amazons. Its name, ‘Cat’s claw’, was given to this plant because of the sharp thorns which are found on the underneath of the leaves that are arranged in pairs. The alkaloids in Cat’s Claw function like anti-oxidants, they keep cells healthy and support the immune system. In addition, it is also used for skin and digestive problems, for arthritis, gastritis etc.

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Catuaba trees are found in the tropical rain forests of South America. Only the bark of the tree is used which, like the Lapacho tree, regenerates very quickly. Catuaba has a revitalising and strengthening properties and is a known aphrodisiac. The red colour of the Catuaba bark is a widespread ingredient in many refreshing drinks in Brazil. Catuaba has a high quantity of minerals and trace elements, in particular magnesium, potas- sium and calcium. Catuaba is used in large quantities in red wine.

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A tree produces about 20-25 fruits, which grow directly from the trunk. The fruit contains 25-50 seeds embedded in a light, bitter-sweet tasting pulp. In order to separate the pulp from the seeds, the fruits are fermented. The bitter tannic components oxidise, the moist fruit flesh breaks up and falls off. The pulp is used mainly for the production of fruit juices and fruit products.

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The coconut consists of several layers enclosing the hollow centre filled with a watery, potable fluid commonly known as coconut milk, although more correctly coconut water. Coconut water has a very pleasant bitter-sweet taste, while the white flesh has a nutty taste. The coconut is used in many applications and variants, such as the cosmetics industry, confectionery industry etc. or as a puree, chunks, milk, extract, flakes etc.

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Coffee is a brewed beverage prepared from the roasted or baked seeds of several species of an evergreen shrub of the genus Coffea. The two most common sources of coffee beans are the highly regarded Coffea arabica, and the “robusta” form of the hardier Coffea canephora. The latter is resistant to the coffee leaf rust (Hemileia vastatrix), but has a more bitter taste. Coffee plants are cultivated in more than 70 countries, primarily in equatorial Latin America, Southeast Asia, and Africa. Once ripe, coffee “berries” are picked, processed and dried to yield the seeds inside. The seeds are then roasted to varying degrees, depending on the desired flavor, before being ground and brewed to create coffee.

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This plant comes from the same species as the cacao-plant. The large dark brown and pumpkin-shaped fruits of the Capuacu-tree that grows in the Amazons have long been a primary source of food of the indigenous natives in Brazil. Until now the Capuacu-tree has only been farmed in very small plantations in its original habitat however the great potential of this fruit means that the farming areas are growing continuously.

Under the hard shell, the fruit flesh is creamy, tasty and full of nutrients; it can be enjoyed as a juice and is suitable for making ice-cream and sweet things. The seeds of the plant are excellently suited for making chocolate-like food.

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When ripe, the fruit is a deep green-orange and around 8-10cm in diameter, and lies somewhere between a tangerine and an orange. The Dalandan flavour is also similar to these two fruits with an additional sharp bitter taste. Its fragrance is even more intensive than that of a lime. The pulp shines light orange and is excellently suited for the production of fruit preparations, refreshment drinks and sorbets. Also, in citrus jams combined with orange and sugar, the Dalandan lends products a very special aroma.

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Damiana is a bush with yellow flowers which usually remains small. It grows in the dry warm regions of America between the south of the USA to South America. Damiana has diuretic properties. Too much can cause irritation of the urinary tracts and cause nausea. It is not yet clear which substances are responsible for the properties of Damiana. Essential oil, lots of resin, the bitter principle, Damiana, and the tannic acid, tannin, are two of the known substances.

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The home countries of this Feijoa plant, which is related to the guava, lie in South America. After 6 months a wonderful flower develops on the approximately 4 metre high shrub which then produced egg-shaped berries that are approx. 5-8 cm long; these berries have a hard leathery shell that is covered with small growths. In addition to the very high content of Vitamin C and pectin, the fruit also contains numerous minerals such as potassium, calcium and phosphorous.

The taste of the Feijoa is like a combination of pineapple and guava. The delicate fresh fruit is rarely available in shops in Europe. The fruit puree is ideally suited for manufacturing ice-cream and jams. The fruit powder and the fruit flakes allow a number of applications in the sweet manufacturing field.

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Ginger is a bush with a durable, crawling and very complex rhizome. The quality varies depending on where the ginger root comes from. The main ginger rootstock contains a pasty balsam comprising essential oils and pungent constituents, primarily gingerols and shagaols. Ginger is a major component of the Asian cuisine and it is also manufactured to ginger oil and concentrated ginger for aromatising drinks.

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The Guarana bush is a tropical, 10 meter high evergreen perennial climbing plant. This capsule fruit, which is roughly the same size as a hazelnut and which varies in colour from deep yellow to red-orange, bursts out of its shell when it is ripe and releases the predominantly brown seeds. Guarana is the name given to the paste made of the roasted seeds. Due to the caf- feine content, Guarana is processed like coffee to make stimulating refreshment drinks. Guarana is an ingredient in so-called “energy drinks”, but is also used in tonics, tablets, chewing gum, sweets and biscuits.

In these video, pharmacist Karina Luize da Silva speaks about key quality criteria of Guarana products.

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FIND OUT MORE ABOUT GUARANA IN OUR BLOG

The guava was originally native to the tropical regions of America, although the main suppliers of the guava today include both Brazil and Thailand. The fruit grows on bushy, 3-6 m-high trees, and has a diameter of 3-12 cm. Similar in shape to a cross between the apple and pear, it has a soft, waxy skin with a greenish-yellow colouring. The flesh is fresh and crispy, but mild and sweet with a whitish-yellow colour. The core is surrounded by the pulp full of seeds

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Similar to the white-fleshed guava, there is also the red-fleshed guava. The taste of the aromatic guava is often described as a combination of pear, quince and fig. The fruit is extraordinarily rich in vitamins, and in addition to Vitamin C, contains the following ingredients: pectin, Provitamin A, the Vitamin B group and the minerals iron, calcium and phosphorous. Ideal as ingredients in fruit salads, ice-creams and preserves, the guava also makes one of the most aro- matic of all fruit juices.

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The fruits are 2.5-5 cm in size, varying in shape from oblong to pear-shaped, with a thin, smooth, yellow skin. The flesh is only 1-4 mm thick, rich yellow, juicy and tastes bitter-sweet. The “Cajá” is highly valued in Brazil for its intense aroma, pronounced taste and rich yellow-orange colour. The fruit is rich in Vita- min C (30-73 mg), Provitamin A, calcium, phosphorous and iron.

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Jaborandi is a bush which is found in South America and which can grow up to 1.5 m in size. It is an old medicine which the Indian shamans also smoked. The light green leaves are used which primarily contain alkaloid Pilocarpine. This substance activates the various glands in the body and is also a diuretic. This extract is also used in small quantities in drinks, snacks, yoghurts, sweets etc.

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The Jaboticaba comes from Brazil and is a bush or tree-like plant that grows up to 10 metres in height. The fruits have a short stem connected directly to the trunk or branches of the plant. They are cherry-sized, oval to round, have a shiny brown-violet to black colour and have a thick, hard inedible exterior skin. The fruit flesh is juicy, soft, translucent white with 1-4 small red pips.

The taste is refreshingly sweet, similar to a mixture of black current and cherry. Due to the fruit’s high metabolic activity, importing the fresh fruits is difficult. The fruit puree is good for using in ice-cream and sorbets. It can also be used in milk and yoghurt products.

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Jatoba is a tree which can grow to be 30 m in size and is found in the rain forest of the Amazons. It produces light green leaves, white flowers with an aroma and long brown fruits with large seeds. The popular Jatoba tea is made from the inside bark and serves as a natural source of energy. The modern Brazilian herbal medi- cine field describes Jatoba as a strengthening, kind-to-stomachs, stryptic and blood stilling substance. Jatoba contains a high quantity of minerals and trace elements such as manganese, soluble silicium and natural strontium which is important for the bone metabolism.

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Jurubeba is a small tree, which can grow up to 3 m in size, and which has heart-shaped leaves that are soft at the top and fibrous underneath. The tree produces a small yellow fruit and lilac or white flowers. There are male and female trees which grow in the north of Brazil and other tropical areas of South America.

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The Kola tree is now cultivated in all tropical regions. The Kola tree, which usually grows to a height of any- where between 10 and 15 m, is a tropical plant which flowers all year and bears fruit. The fruit comprises 5 bellow capsules, each carrying 10 seeds, which often contain about 2.5% caffeine, polyphenole, tannic acids as well as starch, fats, minerals. The effect is stimulating and strengthening due to the caffeine and theobro- mine content. Thanks to Coca-Cola, Kola has become a worldwide brand associated with the ‘American Way of Life’.

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Liquorice is made from sweetwood. The plant originates from Central Asia. Sweetwood is a long-living, up to 2 m high, bush. The plant first produces a tap root, later a wooden rhizome and secondary roots. The sweetwood root contains saponin and flavoids, including the sweet-tasting glycyrrhizin, chalkone and cumarine. Glycyrrhizin is also able to help irritable coughs, can reduce inflammation and increases the fluidity of mucus. Sweetwood extracts are also used to aromatise medicines and sweets.

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A growing favourite amongst citrus fruits, the small but “intensive” lime is still used in Europe mainly as an ingredient in cocktails. Highly aromatic and some- times with an even higher citric acid content than the lemon, the lime is ideal for giving a “fresh” taste to salad dressings, ice-cream, juices etc., giving dishes that final extra “twist”.

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Related to the lychee, the longan grows in bunches like grapes on trees of up to 20 m in height. The fruit is about 2-2.5 cm in size, with a firm, brownish skin. The flesh is light, sweet-smelling and pleasant, and is more aromatic and some- what more tangy than the lychee. The fruits can be consumed raw or used in marmalades, gelees, syrup, desserts etc.

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The lulo bush is a native of Ecuador. Its fruit is also known as the Quito orange or naranjilla. Like the pomegranate, the skin conceals edible seeds with a bitter- sweet taste. Since the export of fresh lulos is completely impossible, because the fruit is picked in the unripe state and then ripens very quickly, we can only obtain the preserved fruit, juice or nectar mixed with other fruit products. 100 g of the juice contain approx. 40 mg of Vitamin C.

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The lychee is a plant of sub-tropical regions, and is today widespread in such climes. They are generally oval to round or heart-shaped. A notable feature is the shell, which consists of small five- or six-sided segments with thorn-like protrusions. Beneath the shell is the flesh, which is whitish, pearly, firm and juicy. The flesh tastes pleasantly bitter-sweet, with a hint of raisins and nut- meg.

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Maca is a plant which grows just above the ground and which produces one egg-sized root bulb. For centuries Maca has been grown in the mountainous regions of Peru at heights of over 4000 m and is highly frost-resistant. It serves the local population for medical purposes and as a basic food. The dried root is used as a raw material for drinks, jams or puddings. The Maca extract is a rich combination of vitamins, minerals – particularly iron and iodine, amino acids and other active nutrients.

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The Philippine Carabao, is considered to be the best mango in the world. This premium mango, which originates from India, has adapted particularly well to the Philippine climate and its quality has impressed both product developers and mango lovers across the globe. compared to the Alfonso mango, the Cara- bao has an astonishingly balanced ratio of sweet and sour and an inimitable aroma. The appearance of the ripe fruit is irresistible thanks to its deep yellow shell and wonderfully juicy aromatic flesh.

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Marapuama grows in the tropical regions in the Amazons. It is a bush or a small tree with small white flowers which smell similar to jasmine. The bark, wood and roots are used. The main substance is the aromatic resin which has a tonic-like effect and is used as an aphrodisiac. This property means that Marapuama is sometimes also referred to as “Potency Wood”. This extract is normally used in energy drinks where it can be combined well with the extracts Catuba, Brazilian Ginseng, Guarana and Damiana, however it is also used in milk products, sweets, etc.

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In Europe, Mate is currently setting the trend for a new generation of energy drinks called “Green Energy”. In contrast to artificial or natural caffeine, which is a highly processed product made out of coffee, mate is a “complete” natural product. Due to the gentle processing, it still contains other ingredients that improve the absorption of caffeine. Valuable ingredients such as polyphenols and theobromine cause an additional positive health effect. Due to the high content of vitamins and minerals, mate can be almost referred to as a dietary supplement. The mate that is distributed by tropextrakt is standardized with regard to caffeine, polyphenols and theobromine, so that the positive effect of these substances may be claimed on consumer products.

The taste of the green, unroasted mate, the yerba mate, is determined by green herbal aromas reminiscent of green tea, and appear slightly bitter and astringent. In soft drinks and juices, Mate can be combined very well with fruit and citrus notes. With its activating effect, Mate is predestined for use in energy drinks and nutritional supplements. But also confectionery such as sweets or chocolate as well as teas get a distinctive and tasty flavor.

We see further great potential for the future in the application to dairy products. The taste of Mate reminds of green tea, which is already very popular as ice cream that is served in sushi bars and exclusive restaurants.

Mate tree: endless green

Mate is an evergreen plant native to the subtropical regions of South America such as southern Brazil, Argentina, Paraguay and Uruguay. In the countries of origin, mate is very popular and is consumed as hot or cold tea. As an ancient “cultural asset” many stories and myths from the indigenous culture of Brazil relate to Mate.

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A solid product obtained from fermented coconut milk, with a very interesting texture and consistency. Whitish, almost neutral in taste and stable when coo-ked, this product can be used in almost any fruit preparation or as a substitute for fruit.

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Nopal, which originally comes from Mexico, is a rampant bush-like plant with fleshy leaves. The succulent plant can reach a height of 4 metres and is made of up to 90% water. The base of the stems and the leaves contain calcium, potassium, magnesium, silicium, sodium as well as traces of iron, aluminium and manganese. Due to the high quantity of pectin, it is said to be able to reduce cholesterol. The extract can be used in a number of applications and serves as a functional source of nutrients for dietary supplement products and drinks.

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The oak is a tree which can grow to be 50 m tall with a large crown and gnarled branches. The bark of the oak, which is taken from coppice shoots, young branches and twigs, is used. The main active substances are tannic acids and flavonoids. These promote digestion, reduce cholesterol and can be used to naturally age drinks such as e.g. wine.

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The papaya is an oval fruit with a yellowish-green skin and orange-red flesh. Embedded in the flesh is a gelee-like mass containing inedible seeds that look like peppercorns. Its buttery, juicy flesh is reminiscent in taste to apricot, melon and raspberry. It contains many valuable ingredients, such as the enzyme pa- paine, and has an extremely low calorific value. Papaya is frequently used in multi-fruit nectars or in the dried form in exotic dry fruit mixtures.

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The Passion Fruit is a traditional healing plant from the tropics. The name passion fruit or passion flower comes from its appearance and the arrangement of the pollen sacks of the beautiful flower. Many people see the cross and the thorny crown of Jesus in this flower.The extract is made from the leaves and the stems of the up to 10 m long climbing plant. On the one hand, it is good for the heart and the arteries and on the other it helps nervous dispositions. The active substances in the Passion Fruit extract are mainly flavonoids, glycoside and traces of essential oils.

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The maracuja is a plant of warm tropical regions. The fruit is round to egg-shaped. In contrast to other passion fruits, it has a much higher Provitamin A content. Maracuja is often processed with other fruits to produce tasty, re- freshing beverages, and is also used in ice-cream, puddings, sweets, liqueurs etc.

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The Lapacho tree is found in South America, primarily in Argentina, Brazil and Paraguay. The tree can reach a mighty 30 m in height and can live up to 700 years. The healing powers lie in the bark of the Lapacho tree. It contains a rare combination of two antibacterial substances. The Lapacho extract is mainly used in drinks, snacks, bread, chewing gum, sweets and shakes.

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The physalis is a 1-2 m-high herbal plant. It is marked by the unique packaging of every individual fruit. The light-brown, lantern-like carapace, the enlarged calyx, contains a single fruit about the size of a cherry. The greenish-yellow to bright-yellow, juicy berries are pleasantly bitter-sweet, with an intense aroma. The fruits are commonly processed into juice, preserves, gelees, jams and ice- cream, and are also used in cocktails or as a topping for fruit tarts etc.

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This aromatic plant, which is at home in Mediterranean regions, is a 50 to 150 cm high evergreen semi-bush with needle-like leaves. Its leaves contain a lot of essential oil, which is rich in camphor, as well as tanning agents and bitter principles. When consumed, it stimulates the appetite and helps digestive problems. It can be used externally in baths or as a cream to treat rheumatic illnesses and also has rejuvenating properties. Rosemary is also used to aromatise soaps, perfumes, snuff and alcoholic drinks.

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Schizandra is a very rare climbing plant with pleasant smelling yellow-pink flowers which can grow up to 8 metres long. A spiky cluster, which can grow to 12 m in length and bear up to 25 red juicy berries, develops from the female flowers. These berries are edible, although the taste which can range from sweet, sour, hot, bitter to salty, takes some getting used to. In its native China, the fruit is called “Wu Wie Zi” which means “fruit with 5 tastes”. In the winter the extract, which is produced from small branches, can be used to strengthen the immune system and in the spring, Schizandra is used to combat spring tiredness. Apparently Schizandra is also supposed to rejuvenate and enjoys a reputation as a love plant.

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St. John’s Wort is a very widespread herbal plant which can grow up to 60 cm in size in dry, sunny locations. The flowers of the St. John’s Wort are yellow; the leaves contain round secretion sacks. Today St. John’s Wort is highly popular in preparations made of plant extracts for depression, nervousness and insomnia. The red colour of the flower juice is an indication of one of the active ingredients, hypericin. The medically effective substances are found in the highest concentrations when the St. John’s Wort is in full bloom.

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The starfruit is also known as the carambole or prickly pear. Probably origina- ting from Malaysia, it is now cultivated widely throughout all tropical regions. Light-yellow to pale green in colour and 7-12 cm in length, the fruits consist of five individual ribs with a glossy skin, and when sliced make an ideal decora- tion for salads and ice-creams. The flesh tastes bitter-sweet, and has a high content of Vitamin C, minerals and Provitamin A.

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The Surinam cherry is cultivated mainly in its original native region of Brazil. The cherry-size, thin-skinned red berries vary in taste according to the inten- sity of the colour and type, which is usually pleasantly tart and fruity. They are best eaten when red, although the flesh of the fruit, which is high in Vitamin C and – even more important – three times as high in Lycopene as a tomato, is generally used in preserves, gelees, beverages or chutney.

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DThe Tamarillo, a solanum from Peru, also called tree tomato, grows in tropical heights between 1000 and 2500 metres. The orange to red coloured fruits, which look like tomatoes, grow on up to 5 m high bushes, are up to 9 cm long and weigh around 60 g.

Similar to the tomato, the tree tomato is used as a fresh fruit. Spreads, juices and even ice-parfaits can be made from the bitter-sweet, slightly tangy fruit flesh which is rich in vitamins.

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The tamarind is an extremely versatile fruit, which originated from Africa, and is now cultivated in India, Arabic countries and Central America. Up to 18 cm in length, the so-called tree tomato has a bitter-sweet pith which is rich in pro- teins and ballast, amongst other things. Tamarinds are used as an additive in drinks and marmalades, and also as a seasoning in soups and sauces, and are therefore equally suitable for use in both sweet and savoury products.

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This tea bush is evergreen, with lots of branches, which can almost become a tree if it is not tended. The plant is not found in the wild, it is cultivated in tropical regions. Only the very new slightly leathery furry leaves from bushes which are at least 3 years old are processed and then fermented. Thanks to the combination of ingredients and natural levels of caffeine in the plant, it combats tiredness and improves the concentration.

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This bush, which comes in a number of smaller variations, grows to a height of 50 to 150 cm. The round hollow stem usually only has branches on the upper half and bears light pink to white flowers in ripsigen cymes. The Valerian root contains essential oil, iridoid and small quantities of lignane in two different compo- sitions depending on the age, type, origin and growth condition of the plant. However its calming and sleep- inducing properties are undisputed.

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Watermelons are today cultivated in all tropical and subtropical regions throughout the world. The smooth skin is 1-4 cm thick, and firm though not very resistant. The flesh is light- to dark-red or bright yellow, and contains up to 95% water. The taste is watery and sweet, ranging to very sweet. Watermelons can either be eaten raw, or used in cold dishes, desserts, sorbets, juices, nectars etc.

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In Europe, yuzu juice was so far only known by the Star Chefs and Gourmets. We were the first suppliers that made the pure juice available for the food industry in Europe. In the recent past, you find a first variety of consumer products in the European market that contain the precious yuzu and its exquisite aromes. Imported by sea, we keep the “liquid gold” in 22-kg frozen containers ready for your call!

This is what characterizes the Yuzu fruit as unique: “little juicy, but particularly intense”

READ MORE ABOUT THE YUZU SUCCESS STORY IN OUR BLOG