Camu Camu Powder for a tart Superberry taste
Camu Camu Powder occupies the vitamin‑C pinnacle of La Botanique Sacrée’s functional palette.
The raw material begins as berries harvested by canoe during peak Amazonian rains, then gently freeze‑dried below forty degrees Celsius to lock in ascorbic acid, polyphenols and the fruit’s tangy bloom.
A single teaspoon offers the equivalent vitamin C of nineteen oranges, yet the flavour stays brisk rather than cloying, delivering soluble antioxidants without excess sugar.
Camu Camu Powder therefore amplifies both flavour and nutrient efficiency while respecting modern apothecary principles of botanical precision.
Science and Composition
Chemical Composition
Camu Camu Powder averages eight to ten percent ascorbic acid by weight. Alongside this potent water‑soluble vitamin, the powder contains flavanols, ellagic and gallic acids, amino acids such as valine and leucine, and trace minerals including zinc.
Natural sugars rest under three percent, allowing tartness to dominate. One teaspoon (4 g) registers roughly ten kcal, 0.2 g protein and under 0.1 g fat, making the powder exceptionally light and bioavailable.
Chlorophyll traces and anthocyanin skins impart a muted salmon hue
Origin & Nutritional Composition
Our Organic Camu Camu Powder is sourced from wild‑standing Myrciaria dubia shrubs along the Amazon tributaries of Peru and Brazil.
Berries are hand‑harvested at physiological ripeness then depulped, freeze‑dried in vacuum tunnels and milled at forty rpm to a fine sixty‑micron median.
Reported Health Benefits
Vitamin C functions as a cofactor in collagen synthesis and supports normal immune function. Polyphenols act as antioxidants that may reduce oxidative stress. Zinc and amino acids further contribute to metabolic resilience. These insights remain informative, not prescriptive, and Camu Camu Powder integrates best within a balanced diet.
Heritage and Function
Cultural Significance & Historical Significance
Indigenous Yagua communities once chewed fresh camu camu berries for stamina during river journeys.
Modern Peruvian cuisine blends camu camu juice with lime and cane spirit for a cooling refresher.
Global recognition surged in the 1990s when analyses confirmed unprecedented vitamin C density, propelling camu camu into functional food markets.
Today the fruit represents a livelihood anchor for Amazonian cooperatives practicing low‑impact harvest that protects riverbank ecology.
Flavor Profile
Expect bright cranberry‑lime tartness with subtle hibiscus and green tea undertones. The powder wakes the palate without lingering bitterness, making it versatile for sweet or savoury formats.
Fun Tidbits
- Camu camu pronunciation follows Spanish lingo: kah‑moo KAH‑moo.
- One mature shrub can yield fifteen kilograms berries even in flood conditions.
- The fruit’s pH sits near 2.8, more acidic than lemon.
La Botanique Sacrée's Approach
Camu Camu Powder supplies immense vitamin C per gram, allowing a discreet functional boost without diluting flavour architecture. Its freeze‑dried matrix dissolves cleanly in oil‑free systems, critical for gourmet rubs where moisture control matters.
We source 100 percent freeze‑dried fruit pulp harvested by Amazonian farmers in Peru and Brazil. Hand‑picked berries, vacuum freeze‑dried, stone‑milled, no carriers or additives.
Products featuring Camu Camu:
CAMP CHILI – smoky tangy high‑heat blend where Camu Camu Powder adds citrusy lift and antioxidant punch.
SPICY AIOLI – fiery Nordic aioli dust leveraging Camu Camu for balanced immune support.
