Hand Harvested

Peruvian maca is hand harvested in the mountainous region of the Peruvian Cordillera at an altitude of 4000 - 4300 meters above sea level. An interesting fact is that after the harvest the land needs to “rest” for about 10 years

Dried in Greenhouses

Most maca for export is dried in greenhouses for three days. This significantly reduces the cost of production, while losing the quality and beneficial properties of the product

Dried under the Sun

After harvesting, our maca is dried under the scorching sun at an altitude of approximately 4000 meters for two months

Peruvian maca

Highest Quality

Following our company's credo, we strive to provide our customers with access to the highest quality products from South America, while guaranteeing the absolute authenticity of the goods we offer

Our representative in Peru verifies and personally accompanies each shipment until the dispatch stage

Aromatic Incense

Palo Santo is a natural aromatic incense from South America. Palo means "tree" and santo means "holy". The region where palo santo grows is predominantly in Peru, but is also found in Ecuador

Grows within 30 years

The tree grows up to 3-5 meters high within 30 years, after which it dies. Then, after about 3-4 years, an aromatic resin crystallizes in the trunk and branches of the dead tree. If you set fire to a branch, let it flare up and extinguish it, smoke will form with a pleasant smell

Used for cult rites and rituals

Palo Santo smoke has been used for thousands of years for cult rites and rituals of ancient South American civilizations

Palo santo

$12.5 Category A (Bulk Lot Premium Palo Santo)

Our company is one of the largest exporters of palo santo. We maintain contacts with local community leaders who own shares of palo santo forests in the northern regions of Peru.

Theobroma Bicolor

Theobroma Bicolor, or macambo, is also known as mocambo, patashte, pataxte, etc. In the Peruvian Amazon, the pulp of the fruit is eaten fresh, and its thick and hard peel is used as a container

Jaguar’s Fruit

In English, macambo has the exotic name jaguar’s fruit. It comes from the fact that the trunk has two colors

Relative of cocoa

Macambo is a relative of cocoa, both trees, as well as copoasu (Theobroma Grandiflorum), belong to the same genus Theobroma, which means “food of the gods” in Greek. The macambo tree itself is much taller than its relatives and can reach 12 - 14 meters

Makambo

The largest of the Theobroma genus

The macambo fruit is also the largest of the Theobroma genus. It’s length could be up to 35 sm, and width up to 13-15 sm. The pulp covering the seeds is creamy or pale yellow, tasty, somewhat reminiscent of a melon with high fat content

Our company is a producer of organic macambo in the Loreto region of Peru

The weight of the fruit ranges from 0.5 to 3 kg. The tree produces from 15 to 40 fruits per harvest. Each fruit contains on average about 40 beans ranging from 16 to 30 mm in length. These beans are highly prized for their nutritional value. In addition to its impressive theobromine content (4 times more than cocoa), macambo seeds also contain phosphorus, iron, protein and valuable lipids. The beans themselves are tasty, without bitterness. They have been eaten by the Incas, Aztecs and Mayans since pre-Columbian times. In Peru, they are used to prepare the national soup, Mozamora. In Mexico, macambo was used to impart a white crema to ceremonial cocoa. A drink with such foam was called chilate, in the Oaxaca region it is better known as popo or Oaxacan cappuccino. Knowing how to cook it was considered a real art

High popularity

The popularity of the drink before the arrival of the Spaniards was so high that it is mentioned in the Popol Vuh, an epic book of the Mesoamerican Mayan culture of the post-classic period, which describes the preparation of the drink. It is currently used in Mexico to make chocolate, marzipan and nougat

Highly prized for their nutritional value

Highly nutritious

Macambo fruits are highly nutritious and, of course, have the opportunity to become a promising ingredient in functional nutrition, as well as raw materials for food products. In recent years, interest in macambo from the chocolate industry has increased significantly

We buy ripe fruits

In addition to our own trees, we buy ripe fruits from local farmers, carrying out subsequent processing and drying in our own factory located in the tropical jungle

The mint family

Patchouli plant (Pogostemon cablin) is a shrubby plant of the mint family. It grows up to 60–90 cm in height

Indonesian origin

Patchouli is of Indonesian origin and was used in ancient times by silk merchants who would wrap their fabrics in dried patchouli leaves to prevent them from being damaged by moths. These were expensive luxury fabrics that were transported between countries in the East, so over time the scent of patchouli became strongly associated with luxury and quality.

Popular in the perfume sector

In subsequent centuries, its use expanded into other areas such as cosmetics and medicine, but it was not until the mid-20th century that the use of patchouli became extremely popular in the perfume sector. Notes of patchouli can be heard in many modern perfumes

Patchouli

Our company is a producer of organic patchouli root from the Amazon, Peru. Harvesting occurs mainly during the dry season from June to October. The root is collected by hand and dried under the scorching tropical sun.

Aromatic plant

Patchouli is undoubtedly one of the most distinctive aromatic plants, highly valued in the world of perfumery for its intense aroma and longevity, used for centuries as an aromatic and medicinal plant. The aroma of patchouli is natural, earthy and woody, and many associate its scent with the strength and power of nature

Atmosphere of prosperity

Patchouli was brought to Peru around the 17th century, the humid climate of the Amazon River basin was to the liking of the plant, and local Indians highly appreciated the aroma of pinkish-purple flowers for a local ritual called banyos de flores (flowers cleansing). Also, local healers began to actively use patchouli roots. In their opinion, the aroma of the plant creates a favorable atmosphere of love and prosperity

Own factory in the Loreto

We own our own small factory near the village of Tamishyacu in the Loreto district of Peru, which is considered one of the main cocoa producers in Peru

Our production is authenticity

Our factory is located next to the farms of organic cocoa producers and specializes in drying and roasting dried raw materials. The peculiarity of our production is its authenticity

Roasted using fire

Dried beans are roasted using fire, and not industrial machines, which gives a smoky taste to all products made from such raw materials. Chocolate made in this way is called "artesanal" in Peru, which means "traditional". It is more often used for rituals, ceremonies and rites than roasted in the usual way

Cacao

Cacao production is one of the most important priorities for our company

legendary salt from Maras

Many great Peruvian chefs invariably choose the legendary salt from Maras as an essential ingredient for a unique dish. This is an exclusive product that enjoys great prestige abroad. Maras is also a must-see for travelers heading to Cusco, for the beautiful scenery of the salt mine

The salt is mined in the city of Maras

The salt is mined in the city of Maras in the Urubamba province of Cusco. The salt itself is formed thanks to a source of salt water gushing out of the ground into the gorge where the salt mine is located. The surrounding landscape is especially inspiring

Salt from Maras

Peruvian cuisine is considered universally recognized, restaurants in Lima are consistently included in the lists of the best gastronomic establishments on the planet

The geological origin of the salt in Maras dates back millions of years, however, organized mining began shortly before the arrival of Europeans in the 15th century. The salt mine is managed by the Maras community without any external intervention. All production is carried out by a municipal company, which is responsible for distributing the profits according to the number of pools. There are about 4,500 salt pools, each about 5 square meters, covering a total area of ​​1.5 to 2 hectares. The spring water is distributed evenly through a system of channels. The pools are filled to a height of about 2 inch. They are then left to dry, which is how salt crystals are formed. Each pool produces between 150 and 200 kilograms of salt per month.

Origin of salt

The harvest is done manually once a month

The most favorable time is the dry season - from May to October - as the salt comes out cleaner: white or pink. In the rainy season - from December to April - it becomes cloudy and the salt is covered with brown mud stains. The faint pink hue of the salt is due to the presence of minerals such as magnesium, potassium and calcium. Since it has a lower sodium concentration than sea salt, Maras salt is recommended for hypertensive patients. It also has healing and anti-inflammatory properties. It is recommended, for example, to take salt water baths on joints where rheumatic pain occurs. Not all Maras salt has the same taste. It differs depending on the location of the pool. Maras salt is a mineral salt with different flavors: earthy, smoky, spicy with varying degrees of intensity. This is a salt that can be used every day.

Rich in nutrients and minerals

Blue Amazonian Clay is rich in nutrients and minerals. It is an ingredient with high moisturizing power and antioxidants that help absorb toxins from the skin's surface and activate cell regeneration

Skin regeneration

Blue Amazonian Clay promotes skin regeneration, smoothes wrinkles and reduces the localization of fat and cellulite. This clay is used in skin and hair care products such as masks, creams, lotions, scrubs and body soaps.

Blue Amazonian Clay

The clay is ethically mined in the Amazon rainforest (Peru, Loreto region)