Latin name: Hibiscus sabdariffa

Origin: Cameroon

(V ariété ruber)

Hibiscus or karkadé or guinea sorrel is a shrub cultivated in tropical areas. The leaves are used in food and the flowers in traditional medicine in Africa and Asia. Hibiscus is cultivated and harvested twice a year. There is the dark red hibiscus variety Ruber and white. But the white is little known.

The red flower is rich in anthocyanins and pigments, it is a source of polyphenols, flavonoids and minerals with beneficial properties.

In some African countries, it is used for the preparation of welcome drinks.

It is used for the preparation of infusions or mixtures of infusions.

Variations:

crushed flowers

Powder to order

Latin name: Hibiscus sabdariffa

Origin: Cameroon

Poor in pigment

Hibiscus or Karkadé or guinea sorrel is a shrub native to tropical regions (Africa, Asia and etc…) which produces white or red flowers (Ruber variety) called calyces.

These white flowers are sources of polyphenols with anti-oxidant properties. The use is intended to make beneficial drinks.

This product comes from the short circuit and harvested.

How to use :

add to your herbal infusion mixtures

preparing your drinks, to be enjoyed hot or cold.

NomLatin : Moringa Oleifera

origin: Cameroon

Moringa is a subtropical plant of the Moringaceae family. From a shrub, made up of a very high density of leaves and fruits which contain seeds (used in cosmetics).

The culture is a godsend for developing countries, it is resistant to high temperatures and grows back relatively quickly. Its very interesting nutritional value. And a remarkable nutrient quality.

It is on the new foods list, because it was recently discovered thanks to its richness in proteins, vitamins and minerals (such as calcium, iron, etc.). it also has antioxidant properties.

It is recognized by Ayurvedic medicine for its benefits on the body, where its daily consumption could improve the physiological state of the individual.

Mode of use: in food and cosmetics:

Derivatives: whole leaves, finely cut (in pieces) and powder

Latin name: Cymbopogon citratrus

Origin: Cameroon

Fipagrass in Cameroon, a species of herbaceous perennial plant, its stems and leaves are aromatic and contain citronellol. It is native to tropical Africa and Asia, used in cooking and traditional medicine. There are several varieties.

Method of use: in food, pastry for its aroma, and as an infusion or mixture of infusions.

The different shapes: fresh or dried stem / leaf

Latin name: Vitellalia paradoxa

Butter of vegetable origin, is extracted from the nuts obtained from a tree called the shea tree or butter tree or Shea tree. These trees are widespread in Sub-Saharan Africa, the fruit is called shea rich in fatty acids and unsaponifiable. The melting point is 36 °. It is widely used in cosmetics, thanks to its emollient and moisturizing properties.

* Use: it is used in cosmetics and food.

* Extraction: artisanal cold

* Organoleptic characteristics:

Color: pale yellow

Odor: nutty

Appearance: pasty

* Physicochemical characters

Linoleic, oleic, and stearic acids.

Latin name: Azadirachta indica

Neem oil is a vegetable oil obtained from the seeds of the neem tree called neem in English, an evergreen tree that grows in tropical areas. It is obtained by pressing from the seeds, it is used as a repellant or insecticide.

* Botanical aspect:

Common name of vegetable oil: Neem

Producer tree: Neem, Neem, Nim, Indian lilac

Botanical name: Azadirachta indica

Botanical family: Meliaceae

Origin: Cameroon

Part of the plant extracted: Seed (almond)

Oxidative potential: Not very sensitive

* Organoleptic characteristics:

Color: greenish, olive

Odor: Strong

Texture: Semi-solid at room temperature and penetrating

Taste: Bitter

* Method of production: artisanal processing of seeds by pressing.

* Mode of use: agriculture, cosmetics, in human or animal medicine

Product derived from cocoa beans from Cameroon.

This fat is of plant origin rich in saturated fatty acid, it is widely used in food and cosmetics. It has moisturizing, healing and emollient properties. Its melting point is 36 ° C

Use: in cosmetics and food (pastry, etc.). Melt in a bain-marie or reheat in the palm of your hand.

Extraction: traditional or cold.

* Organoleptic characteristics:

Yellow color

smell: cocoa

Appearance: solid

Latin name: Cocos nucifera

It is extracted from the fresh albumen of the coconut.

The coconut is a fruit of a tree called coconut palm, it grows in tropical Africa and Asia.

This vegetable oil is rich in medium chain triglycerides with emollient and healing properties. It solidifies at a low temperature.

Use: in cosmetics and in cooking, it liquefies quickly than butters

Extraction: Extra virgin process

Chalice of flowers cut menu, ideal for your drinks and infusion mixes

Packaged in biodegradable canvas

ecological and biodegradable product.

Raw cocoa beans peeled and crushed. Add to your deserts, serve as an aperitif or to snack on.