Ingvi

ingvi raw hazelnut butter is gently produced from selected raw, unshelled organic hazelnuts from Turkey at temperatures below 42°C. This ensures that the valuable nutrients and delicate flavor are fully preserved during the grinding process. ingvi hazelnut butter is rich in minerals such as magnesium, iron, calcium, zinc, and phosphorus. Compared to other nuts, it also contains B vitamins and plenty of fiber. Hazelnut butter's mild sweetness makes it versatile; it refines dips and salad dressings, tastes delicious in muesli and on bread, is a delicious ingredient in raw vegan baked goods, and is one of the three ingredients for our homemade chocolate nut spread (mix hazelnut butter with cocoa powder and ingvi date syrup or ingvi yacon syrup). Since each harvest is slightly different, these nut butters, ground in small batches, always vary slightly in consistency and flavor. Original, as nature creates it.

An exotic delicacy: fully ripe, dried, organic mango pieces in raw food quality. Our mangoes grow to full ripeness in a tropical Asian climate; drying at temperatures below 42 degrees Celsius preserves their unique flavor nuances. They are carefully produced entirely by hand without any additives. Our mangoes contain no unpleasant fibers and have a wonderfully exotic fruit flavor. They are rather firm and, thanks to their aromatic quality, are ideal for smoothies and raw food dishes. They are soaked beforehand to facilitate blending. ingvi mango pieces from Sri Lanka have a higher acidity than African mangoes and are somewhat drier. African mangoes, on the other hand, are somewhat sweeter and softer to the bite and are more popular as a snack. Mangoes lose their acidity when exposed to too much heat, which is desirable—for a rounded, fruity flavor. Therefore, African mangoes are on the sweeter side, while those from Sri Lanka are more balanced, as more fruit is noticeable. Ripe, fresh mangoes should be stored in the refrigerator at home, otherwise the sweetness will overpower and the flavor will be lost. Gluten-free, lactose-free, soy-free, and peanut-free, and vegan.

The ingvi raw black mulberries, like the white mulberries, come from Turkey. Visually, the fresh fruits bear a striking resemblance to ripe blackberries. Apart from their color, the black mulberries differ from their white counterparts only in their flavor; they are slightly more aromatic and have a slightly sweet and sour note. The black mulberry is just as full of valuable nutrients as the white mulberry. It contains a variety of vitamins (A, K, B, C, E), healthy minerals, and secondary plant compounds. With 10 g of protein per 100 g of mulberries, the fruit is one of the richest sources of plant protein. Mulberries are also rich in iron and calcium, which are easily absorbed by the body. Our ingvi mulberries contain no additives, including sunflower oil, which is intended to prevent them from sticking together. Therefore, you may find "concentrated mulberry power" in your bag, especially with this fruit.

Dried, pitted sour cherries, raw food quality, organic. Our ripe sour cherries are carefully harvested in Uzbekistan and dried at temperatures below 42 degrees Celsius without additives, sulfur, or preservatives. Sour cherries contain a wealth of important ingredients that enrich our diet and support our health. In addition to their vitamins, minerals, and trace elements, the secondary plant substances in sour cherries – plant phenols – are particularly important. The most important trace elements in dried sour cherries are iron, boron, copper, manganese, and zinc. Vitamins include vitamins A, B1, B2, C, and E. Dried sour cherries also contain the sleep hormone melatonin, making them one of the few natural sources of this substance. The flavor of sour cherries is deliciously fruity, with an intense and delicately sour note. Gluten- and lactose-free, vegan.

ingvi raw walnut butter is made from fresh, activated walnuts of the highest quality and milled at temperatures below 42°C. This prevents the enzymes, vitamins, and proteins from being destroyed. Walnuts primarily contain vitamins B and E, omega-3 fatty acids, and alpha-linolenic acid (anti-inflammatory properties, positive effect on blood pressure). ingvi walnut butter tastes delicious as a "stuffing" for dates or figs, in desserts and cakes, or simply on its own as a quick energy boost. The butter gets its mild flavor from the activation of the walnuts. The raw walnuts are soaked in salt water for a few hours (this preserves all the important minerals in the nut!) and then gently dried again at temperatures below 42°C. During the soaking process, the so-called "phytic acid" in the skin, which can lead to intolerances in large quantities, is broken down, while simultaneously significantly increasing the amount of minerals and vitamins. Since each harvest is slightly different, these nut butters, ground in small batches, always vary slightly in consistency and flavor. Authentic, just as nature creates them.