Real Ceylon vanilla - ground ajúrvédská superpotravina - 10 g

Product detailed description

Ceylon heirloom vanilla from Ceylon Kokonati has a warm and aromatic flavour profile. Depending on the harvest and season, each batch of Ceylon vanilla can vary in colour and, to a lesser extent, taste.

It is a natural product that does not use any chemical refining, additives or preservatives to standardize the product as with large-scale commercially grown and intensively processed spices.

Vanilla can be used alone or in combination with other spices such as cardamom, cinnamon and cloves.

• It's great for morning porridge, smoothies, cocktails.
• Mixed with coconut sugar and cinnamon, it makes a wonderful sprinkle on pastries, fruit, waffles, pancakes, hot drinks, cereal, yogurt or ice cream.
• It is also suitable for DIY production of home cosmetics, which not only smells beautifully, but also lends its antioxidant effects.
  

Ayurvedic superfood

Vanilla has been used for centuries in Ayurveda as a "superfood", which, in addition to giving food a beautiful aroma and taste, is also an aromatic mood enhancer! It contains compounds such as vanillin and vanillic acid, which contribute to normal brain function and increased memory capacity.

Vanilla (Vanilla planifolia) has been cultivated in Ceylon's gardens since ancient times. The vanilla flowers are hand pollinated and allowed to ripen into pods growing on the foliage for 8 months.

The carefully hand-picked pods are further cultivated naturally to enhance their aroma and flavour, and then ground into an exotic vanilla powder.

What is a heirloom variety?

A so-called heirloom variety (whether of plants, seeds, fruits or vegetables) is an open-pollinated variety that was commonly cultivated in earlier times in human history, but is not used in modern large-scale agriculture because of the cartel-like behavior of a large corporation like Monsanto, which is behind the destruction of ancient seeds and the food chain in general across the planet.

See the document below. And here is a link to the website of a Canadian university, The University of British Columbia, which explains briefly what it is. If you do not speak English, use the online translator: deepl.com

We have translated this paragraph from the English Wikipedia:

Before the industrialisation of agriculture, a much wider variety of plant foods were grown for human consumption, mainly because farmers and gardeners saved seeds and cuttings for future planting. From the 16th century to the early 20th century, the diversity was enormous. The old nursery catalogues were full of plums, peaches, pears and apples of many varieties and the seed catalogues offered legions of vegetable varieties. These catalogues were used to sell and trade valuable and carefully selected seeds along with useful advice on growing.

Since the Second World War, agriculture in the industrialised world has consisted mainly of food crops grown on large monoculture plots. Only a few varieties of each type of crop are grown to achieve the greatest consistency. These varieties are often selected for their productivity and their ability to ripen at the same time and withstand mechanical harvesting and transport across borders, as well as their resistance to drought, frost or pesticides. This form of agriculture has led to a 75% decline in the genetic diversity of crops.

Although heirloom or heirloom cultivation has retained its place in local communities, it has seen a resurgence in recent years in response to the trend towards industrial agriculture. In the southern hemisphere, heirloom plants are still widely cultivated, for example in home gardens in South and Southeast Asia. Before the Second World War, most of the products grown in the United States were heirloom varieties, but this was abandoned with the arrival of Monsanto.

Other sources of articles:

The practice of Monsanto and BASF of Germany in pushing dicamba (a weed killer) on American farmers

The Guardian:Revealed: Monsanto predicted cropping system will damage US farms

In the 21st century, many communities around the world are working to preserve historic varieties so that a wide range of fruits, vegetables, herbs and flowers are once again available to growers by restoring old orchards, sourcing historic fruit varieties, engaging in seed swaps and encouraging community participation.

Ceylon Kokonati uses only single origin, ethically harvested non GMO ingredients for their products. Their products are vegan, gluten-free, suitable for keto, paleo and raw diets. They do not contain any refined white sugar.

By buying them, you support traditional livelihoods and reduce your carbon footprint - because the products are produced and packaged right at the harvest site. Ceylon Kokonati strives for 100% zero waste production.

This product is internationally accredited by Control Union, certified organic (EU and USDA NOP), ISO and/or HACCP certified.

Ceylon Kokonati manufactures its products in a family-run sweatshop, pays fair prices to its suppliers and manufacturers, and incorporates generations of knowledge into its production processes. It uses only the highest quality ingredients. So you can be sure that you are getting premium quality at a premium price. By buying flour, you support the traditional livelihoods of villagers in the dry areas of Sri Lanka. This allows the villagers to benefit from their years of knowledge and expertise.

The sale of these products plays a vital role in employment and economic support for the village community. Ceylon Kokonati provides the children of its employees with school books and stationery for the entire school year.

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