Sweet, sour and sophisticated: these rolls with rhubarb and our almond paste and cashew flour are definitely worth trying out! Recipe by Marie-Thérèse from Küchenzauber
Our Brazil nuts come from Coopavam in Brazil. The cooperative provides an income to more than 300 families in the heart of the rainforest. Co-founder Luzirene Coelho Lustosa explains how she helped make the small-scale project a success and thereby protect the forest in a country where deforestation and huge monocultures are everywhere.
A reinterpretation of a classic: This carrot cake is wonderfully moist and not too sweet. Instead of almonds, our ground cashews are used for this recipe. Recipe by Judith Erdin, streusel.ch
Wonderful breads can be baked from the millet species Fonio. Whether aromatic Fonio sourdough bread with a nutty flavour or gluten-free bread made from your own Fonio starter - Fonio is the basis for these delicious bread recipes. Recipe from Alexis Görtz, Edible Alchemy
Pilau fonio – a West African ingredient meets East African cuisine. Pilau is a traditional dish from Tanzanian cuisine. It is a particularly popular choice for serving on holidays like Christmas and is normally prepared with rice. But fonio is also wonderfully suited. Cinnamon, cardamom, pepper, allspice and a pinch of ginger transform the fonio into a veritable explosion of flavour. Recipe by Velvet & Vinegar, whose husband comes from Tanzania.
Savoury medallions with fonio and parsnip. A real treat in combination with the peanut dressing, warm as well as cold. Recipe by Nicole, Lila Karotte
In coffee production, the soil, location and climate of the regions in which our coffee is grown determine its taste. But what happens to the coffee immediately after harvesting plays an equally important role when it comes to aroma. And this is where the honey processing method stands out.
Grapefruit pairs well with fish, like in this recipe for pan seared Arctic char fillets with crispy skin. Recipe by Sophia Schillik, cucinapiccina
This Mediterranean pasta dish is quick to prepare and uses just 5 ingredients. Recipe by Beau Schenk, Keukenmeid
Cocoa is too cheap for family farmers with limited land and low yields. We have a plan to change that.
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