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By now you’ve probably come across the big-name Peruvian superfoods like quinoa or maca. But today we’re sharing three superstar superfoods native to Peru that might be new to you. We use these three delicious superfoods to coat our premium cacao nibs and we’re excited to share them with you. Without further ado, meet camu-camu, lúcuma and yacón.
Camu camu (Myrciaria dubia) is a berry native to the Amazon rainforest that grows on small trees alongside rivers in the Pucallpa region. This peach-like berry has an irresistible fruity tang, which goes perfectly with the dark chocolate richness of our cacao nibs. Camu camu can almost transport you to the Amazon jungle in just one bite.
In Peru, Camu-camu has long been used to improve health but the word is getting out about this nutritional powerhouse. Camu camu has almost too many health benefits to mention but one that stands out is this: it is a great source of vitamin C. This powerful antioxidant strengthens your immune system and helps form collagen, which is key for skin, bone and muscle health. Vitamin C also helps with iron absorption, helping you feel focused, strong, energised, and well-rested. It also contains other potent antioxidants like anthocyanins and ellagic acid, which protect your cells from damage caused by free radicals and help to reduce inflammation in the body
To preserve all that amazing nutritional value, we freeze-dry our camu-camu in powdered form. This process also improves the flavor, which can be intensely sour when eaten raw. Consuming it in its powdered form also makes the concentration of camu camu higher and prolongs shelf-life. Win win.
Lúcuma (Pouteria lucuma), sometimes referred to as “the gold of the Incas”, is a naturally sweet Peruvian fruit native to the cool Andean valleys of Ayacucho. It looks a little like an avocado crossed with mango and has a delicious creamy citrus flavor with a hint of maple and just a dash of sweet potato.
This superfood is full of essential vitamins B1, B2, B3, C, and minerals like calcium, magnesium, phosphorus and potassium. It is rich in antioxidants – notably polyphenols and carotenoids – that help protect against oxidative cell damage. On top of this, organic lúcuma powder can supply the body with long-lasting energy thanks to its complex carbohydrate profile and the protein and fiber can help you feel full for longer.
Lúcuma is often enjoyed in its powdered form. Like with camu-camu, we dry the lúcuma fruit at low temperatures, retaining all its vital nutrients, and then mill it into a superfine powder. We then combine the Lúcuma powder with the highest quality cocoa to make our nutritious and naturally delicious cacao nibs.
Yacón (Smallanthus sonchifolius) is a root vegetable grown in Bagua in the Peruvian Andes. I know what you’re thinking: how can a root vegetable be used as an ingredient in chocolate? Well, yacón boasts a natural sweet taste so we use the yacón syrup mixed with cacao to make the dark chocolate coating for our chocolate nibs. The smooth but rich maple syrup tones means our yacón-sweetened cacao nibs are perfect for those of you with a sweet tooth.
To date, research on yacón is quite limited, but there are a couple of widely-accepted benefits. Firstly, yacón syrup is high in prebiotics, which support gut health by acting as food for good gut bacteria. Secondly, the carbohydrate profile of yacón means it has a low glycemic index. In other words, it doesn’t cause spikes in blood sugar. This makes it a compelling natural sweetener.
Once the juice of the root is extracted, filtered and evaporated, you get something that resembles maple syrup. At Bio Inka we mix the yacón syrup with cacao paste and cacao nibs and voilà you have our naturally delicious yacón premium cacao nibs.
After reading all this, which flavor of our cacao nibs will you try first? Perhaps all three!
