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Camu Camu is an exotic tropical fruit native to the Amazon region, and it is one of the few Amazon fruits that have been explored for commerical purposes. The Camu Camu fruit belongs to the group of the so-called super fruits, and it is known by its outstanding content of ascorbic acid and high vitamin C. In adition, Camu Camu fruit contains flavonoids, polyphenols, and ellagitannins which atttribute its antioxidant activity.
The Camu-Camu fruit is about the size of a large grape and has a purplish red skin with a yellow pulp. The resulting powder is a pale pink to yellow beige.
Dried Camu Camu is prized for its natural acidity. Add it to pastries, cookies, cakes, ice cream, smoothies and milks.
Composition: 100% natural
Contains 8% Vitamin C (pulp and skin)
The berries are selected, washed, disinfected, peeled and sliced, air dried, tested for heavy metals, and finally milled into powder.
Organic Myrciaria Dubia
|Nutritional Information||per 100g|
|Energy||347.5 Kcal 1453 kj|
|- of which saturates||-|
|- of which sugars||-|
|Dietary Fiber||0.55 g|
Camu Camu is the name of a bush which grows in the Amazonian rain forest of Peru. The Camu Camu bush produces a nutrient dense berry with the same name which contains powerful phytochemicals with health benefits, including the amino acids serine, valine, and leucine. Camu camu is said to be the richest source of vitamin C known, with anti-viral and immune-boosting properties. It is a great source of minerals including iron, niacin, phosphorous, potassium, riboflavin, and beta carotene. It is very energising, and combines wonderfully with other superfoods like cacao, pollen and gojis.contain more Vitamin C than any other known plant in the world. The camu camu fruit has a surprising range of therapeutic effects.
The Camu-Camu fruit is about the size of a large grape and has a purplish red skin with a yellow pulp. It grows wild, is harvested directly into a freezer boat, which travels down the river ways of the Amazon where the fruit is picked at the height of its ripeness and flash-frozen. It is then taken to a processing plant where it is thawed, peeled, liquefied and spray dried. The resulting powder is a pale pink to yellow beige with very potent effects.
Although the number of milligrams of Vitamin C which Camu-Camu contains, is low compared to the milligrams in synthetically derived Vitamin C tablets, it has more natural Vitamin C than any known botanical on the planet, so the effects on the human body are incomparable. Because of its food form, with bioflavanoids and other phytochemicals, clinical evidence suggests that it is far more effective, milligram for milligram, than synthetic Vitamin C (ascorbic acid). Many people report that just 1/3 tsp. daily is sufficient to significantly increase their wellness.
Published research suggests that Vitamin C supports an increased serotonin level in the brain. Some health care practitioners have reported that Camu-Camu has same day mood-balancing effects. There are no side effects, such as photo-sensitivity or gastrointestinal problems, and it can be used safely in combination with pharmaceutical antidepressants. There have been no reports of its interference with the effectiveness of any pharmaceutical drugs.
The Camu-Camu fruit has a surprising range of medicinal effects as measured both by traditional use and by quantity of a variety of phytochemical compounds which experimentally have demonstrated therapeutic effects. Dr. James Duke retired chief botanist for the U.S.Dept.of Agriculture, pre-eminent New World tropical botanist, and author of many botanical books, including the popular Green Pharmacy, lists some of these effects in his Ethnobotanical website. In a comparative study of hundreds of botanicals, ranked in order of effectiveness for various health conditions, Camu-Camu was ranked among hundreds of herbs as follows:
* antimutagenic - No. 4;
* anti-viral -No.6;
* anti-oxidant - No.4;
* asthma - No.1;
* atherosclerosis - No.1;
* cataracts - No.1;
* colds - No.1;
* depression - No.2;
* edema - No.1;
* gigivitis-peridontal disease-No.1;
* glaucoma - No.1;
* hepatitis - No.1;
* infertility - No.1;
* migraine-cluster headaches - No.1;
* osteoarthritis - No.1;
* Painkiller - No.1;
* Parkinson's disease - No.1*
This is only a partial listing. For a complete list, see Dr. James Duke's Ethnobotanical database
You can listen to a podcast interview with a representative of the farming co-operative that we source our Camu from, and finding out more about how it is grown, by clicking here.
Camu has a very sour flavour. Use in sweet dishes in place of lemon, where you want to add some sharpness. 1/2-1tsp per serving.