Incan Berry

The Inca berry is the fruit of the Physalis plant which grows wild in the Peruvian mountains. Known locally as aguaymanto, the berries are about the size of marbles, bright yellow/orange in colour which turns golden when dried. They taste sweet, mildly tart, with elements of citrus and have been enjoyed by indigenous tribes for thousands of years.

Incan Berries are known by many different names: Golden Berry, Aztec Berry, Peruvian Cherry Cape Gooseberry, physalis. In the US, they were marketed as Pichuberries (after Machu Picchu of course). But surprisingly, the exotic fruit is not a berry at all, is in fact a distant cousin of the tomato, its closest relative is actually the Mexican Tomatillo.

The lost Incan superfruit has an impressive nutritional profile and is packed with vitamins, minerals and phytochemicals. Its crunchy, nutrient-dense seeds are crammed with free-radical fighting antioxidants. Golden berries are great for energy, digestion and longevity.

– Greater antioxidant content than goji berries – rich in polyphenols and carotenoids.
– Highest fibre content of all dried fruit – twice that of prunes, apricots and sultanas.
– Contains both soluble and insoluble fibres, one of the highest known pectin levels.
– Low sugar and calorie content.
– Surprisingly high in protein.
– Vitamins A, B1, B2, B6, B12 and C.
– Excellent Source of phosphorus and potassium.
– Contains rare lactones known as withanolides, also found in Ashwagandha root. Many experts attribute the therapeutic benefits of the Indian superfood to these compounds.

How to use
Inca berry powder is ideal for use in baking – giving a tasty twist to, cakes, flapjacks and biscuits. The versatile ingredient can be added to yoghurts, juices, smoothies, cereals or desserts.

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