NATURALLY NATURAL!

FRUITSAND

EXTRACTS

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FRUITS AND EXTRACTS FRUITS AND EXTRACTSA B – B C –

This member of the palm tree family that grows in bushes can reach the height of 25 m. Its olive green leaves are large, the numerous flowers have a yellowish tinge and each plant produces about 3-6 kg of fruit annually. This fruit is red in colour, almost black when fully ripe and reaches the size of 1 to 1.4 cm. On account of its colour and the mild, unique flavour it is perfectly suitable to be mixed with other red fruits.

The acerola cherry is 1-3 cm in size, yellow-orange to red in colour, has a thin skin and is juicy sweet-sour to very sour. With up to 3000 mg of vitamin C it contains at least 30 times more than the lemon. It is inappropriate to export the fresh fruit, so juice, puree, powder, etc. will be dispatched. These serve as a natural vitamin fortification for foods and beverages.

Since time immemorial the healing power of Aloe Vera has been known. In addi-tion to the various and essential nutrients obtained from the leaf marrow (Vitamin A, B2, C and E, minerals, trace elements, amino acids and enzymes), Aloe Vera now surprises with a large variety of raw material variants such as pure juice, differ-ent sized cubes in sugar/water solution or as spray-dried or freeze-dried powder.

The tropical regions of Central and South America are the regions of origin. The fruits of the thorny bush are very similar in shape and appearance to a large, oblong-conical raspberry, with a deep red colour and a very intensive and signifi-cantly stronger, slightly bitter blackberry flavour. The fresh fruits only sporadically reach our markets from Columbia. In addition to the fresh consumption Andean Blackberries are converted into juice, delicious jams, jellies and preserves, as well they are used as ingredients in desserts, milkshakes and ice creams.

The cut surface of aronia is similar to a small apple, but the fruit pulp is deep bur-gundy and tougher on the palate. The taste is tangy and slightly sour, with a weak flavour. The pressed juice smells like bitter almonds. Concerning the ingredients, it is worth pointing out sugar, the very high content of anthocyanin, amygdalin and tannins. While not appropriate as a fresh fruit, it is used as a colour intensifier in the food industry. Further processing takes place, for example, for the use in sparkling wines, spirits and as puree in yoghurt, jams, and jellies.

The artichoke is a thistle-like perennial crop plant with pinnately lobed leaves and originated in South America and the Mediterranean region. The green leaves and the receptacle contain bitter substances, caffeoylquinic acids and flavonoids. The ingredients stimulate the formation and the flow of bile and are administered in case of non-specific indigestion.

Unlike other oranges blood oranges have a bitter, strong taste reminiscent of ber-ries. In a wide variety of combinations in delicious fruit spreads, in juices, yoghurts and pastries it is particularly effective. In the form of fruit flakes the blood orange adds a fruity fresh touch to mueslis. Besides, its aroma gives a special Mediterra-nean flavour to fruit gum and chewing gum.

The Boldo, Camomile from Brazil, is an evergreen bush or small tree with a max-imum height of 6 m and adapted to dry climatic zones. Its fruit is a small yellow-ish-green berry, the Boldo leaves contain aporphinal alcaloids with Boldin as the main component, essential oil and flavonoids. Boldin is said to have an antispas-modic effect on the stomach and to support bile and gastric secretion. In South America, the consumption of Boldo tea is widespread.

This complexly ramified tropic bush with its profound root system is mainly found in Brazil. The incisively spicy root helps the body to strengthen the immune system while simultaneously increasing the energy level and stress resistance. The root can be harvested after about five years. The plant requires this time to ripen and to develop the appraised active components, pfaffioside and beta-ecdysone.

Brazil plum is a small tree rarely exceeding 6 m in height. The diameter of its crown is about 10 m. The fruits are about 2-4 cm in size, round, light yellow to red-dish when ripe, with a leathery skin. The white to reddish flesh is soft, juicy, sweet, and with a flavour that is not known from European fruits. Ideally suited for mixing with gooseberry or plum.

The lemony taste of Calamansi is very refreshing and adds a special contrast to hot sauces and marinades. Its pulp gives an exotic touch particularly to fruit juices, syrups or iced teas and refines vinegars or dressings. Its peel adds a unique, indi-vidual taste to jams and sweets.

Camu-Camu is a shrub with an altitude of 1-3 m that is found mainly in the north-western part of the Amazon basin. It grows primarily in periodically flooded areas. They have an extremely sour flavour, therefore they usually are not consumed raw, rather they are used as an ingredient in refreshing drinks, ice cream and jams etc. Traditionally Camu-Camu is employed to strengthen the immune system and as prevention against virus infections. The fruits have the highest content of vitamin C that has been found so far in vegetable products.

The cape gooseberry is a herbaceous plant growing up to a height of 1-2 m. It is characterized by the unique packaging of each of its small fruits. The light brown, lantern-like shell, the enlarged flower cup, carries an approximately cherry-sized fruit inside. The juicy and greenish yellow to bright yellow berries are pleasantly sweet-sourly with an intense flavour. The fruits are processed into popular prod-ucts such as juice, jams, jellies, compotes and ice cream, besides they are used for cocktails or for toppings of fruit tarts etc.

Carqueja is a perennial green plant that grows up to approx. 1-2 m and produces yellowish- white flowers. It is found particularly in Brazil, Colombia and in the Am-azon rain forest of Peru. Generally speaking, Carqueja has a revitalizing effect and strengthens the immune system.

The cashew tree is cultivated, among others, in India and Brazil. Its fruit contains of two parts: the cashew apple and the cashew nut. The cashew apple has a five times higher vitamin C content than an orange and can excellently be used for the production of fruit juices, syrups and even wine. As juice or fruit preparation, the “Caju” has become an integral part of Brazilian menus.

Catuaba trees are native to the tropical rainforests of South America. Only the bark of the tree that regrows quickly similar to the Lapacho tree will be used. Cat-uaba has a stimulating and strengthening effect and is known as aphrodisiac. The red pigment of the Catuaba bark is an integral part of many refreshing beverages in Brazil. Catuaba has a high proportion of minerals and trace elements. Particually magnesium, potassium and calcium are contained in considerable amounts. Catuaba is used in large quantities in red wine.

AÇAÍ

ACEROLA

ALOE VERA

ANDEAN BLACKBERRY

ARONIA (BLACK CHOKEBERRY)

ARTICHOKE

BLOOD ORANGE

BOLDO

BRAZIL GINSENG

BRAZIL PLUM

CALAMANSI

CAMU-CAMU

CAPE GOOSEBERRY (PHYSALIS)

CARQUEJA

CASHEW APPLE

CATUABA

EUTERPE OLERACEA,

ARECACEAE

MALPIGHIA GLABRA, MALPIGHIACEAE

ALOE BARBADENSIS, MILLER LILIACEAE

RUBUS CLAUCUS, ROSACEA

ARONIA MELANOCARPA, ROSACEAE

CYNARA SCOLYMUS L., ASTERACEAE

CITRUS SINENSIS,

RUTACEAE

PEUMUS BOLDUS MOL.,MONIMIACEAE

PFAFFIA PANICULATA,

AMARANTHACEAE

SPONDIAS TUBEROSA,ANACARDIACEAE

CITROFORTUNELLA MICROCARPA,

RUTACEAE

MYRCIARIA DUBIA, MYRTACEAE

PHYSALIS PERUVIANA, SOLANACEAE

BACCHARIS TRIPTERA, ASTERACEAE

ANARCADIUM OCCIDENTALE,

ANARCADIACEAE

ERYTHROXYLUM CATUABA, ERYTHROXYLACEAE

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FRUITS AND EXTRACTS FRUITS AND EXTRACTS

Cat’s Claw is the edible bark of a tendril plant climbing up on trees with a height of up to 50 m that grow in the Peruvian rainforest of the Amazon region. Its name refers to the small sharp thorns located at each bottom of the leaves arranged in pairs and looking like cat claws. The alkaloids contained in Cat’s Claw effect as an antioxidant, they keep the cells healthy and support the immune system. Besides, it is also used for skin and digestive problems, for arthritis, gastritis etc.

Annonas are sweet tropical fruits of the custard apple family. Even their appear-ance is unique. The mostly heart-shaped fruit is covered with a shell consisting in gray-green scales. Inside, there is kept the pleasurable: The soft pulp of the cherimoya is deliciously sweet and creamy. Its fine aroma is reminiscent of a com-bination of pineapple, banana and cinnamon. Therefore, it is suitable especially for exotic treats and desserts, creams, puddings or mixed drinks and shakes.

One tree bears approx. 20-50 fruits that are positioned directly on the trunk. In one fruit there can be found about 25-50 seeds embedded in a bright and sweet-sour tasting pulp. In order to separate the seeds from the pulp, the fruits are fermented. The bitter tannins oxidize, the wet fruit pulp dissolves and drains. The pulp is mainly used for the production of fruit juices and fruit dishes.

The coconut has several layers enclosing a cavity filled with a watery, drinkable liq-uid, popularly known as coconut milk, correctly coconut water. The coconut water has a very pleasant, sweet-sour taste and the white flesh tastes nutty. The coconut is used in many fields of application and variants such as in the cosmetics industry, confectionery industry etc. or as a puree, chunks, milk, extract, flakes etc.

The mild and low-acid coffee from Brazil and Columbia has a sweet note and is very digestible. Processed into various coffee specialties in the form of sin-gle-dose capsules or coffee pods, all over the world it is a valued stimulant and almost irreplaceable as a daily start-up support. We offer exclusive extracts from this particularly suitable for the use in drinks and yoghurts.

For a considerable time the large, dark brown and pumpkin shaped fruits of the capuacu tree that is native to the Amazon region have been part of the primary food sources of Brazilian indigenous tribes. Beneath the hard shell the creamy, tasty and nutritious fruit pulp is hidden that can be drunk as juice and is ideal for the preparation of ice cream and sweet things. As the plant belongs to the same species as the cacao plant its seeds are very suitable for the production of choco-late-like food.

A straight banana? The curuba in fact looks quite similar to a banana. Therefore it is also referred to as banana passionfruit. It has its origin in the Andes in South America. The fruit reaches a length of up to ten centimeters long and a diameter of three centimeters. The mature fruits have a yellow or red-coloured peel that can be removed in the same way like a banana skin. Beneath, the orange and jelly-like fruit pulp emerges. It tastes both mild and spicy, simply ideal for the combination with other tropical fruits when preparing delicious ice creams, puddings or creams.

Who does not know the earthy, spicy, warming taste of cinnamon? Especially in Christmassy baking goods and desserts it is very popular. But even tea, refreshing beverages, coffee and liqueurs obtain a unique aroma.Yet the spice is even more versatile: spicy meat dishes get a unique Indian or Oriental-Arabic touch with a pinch of cinnamon.

Dalandan is the Philippine orange and belongs to the family of citrus fruits. Sweet and sourly in taste, dalandan gives a special flavour to jams, sweets, fruit juices and pastries. But even in combinations with boiled rice and exotic vegetables a tasty treat arises. The fruit flesh refines sauces, creams, jellies and even honey.

Damiana is a yellow flowering shrub, usually remaining small that is present in the dry warm regions of America from the south of the USA to South America. Damiana has a diuretic effect. Too high dosage may potentially affect in a slightly irritant way to the urinary tract and cause nausea. Also, an aphrodisiac and an-tidepressant effect is attributed is attributed to damiana. Which substances are responsible for the damiana effects, has not yet been completely determined. Essential oils, abundant resin, the bitter substance damianin and various tannins are among the known constituents.

The Pitahaya –also known as dragon fruit- is not only beautiful but also very tasty. Its refreshing fruit pulp is white or light red with edible black grains of seed. The taste of the Pitahaya varies depending on the colour. The yellow pitahaya is reminiscent of a sweet pineapple and mango, while the neutral red fruit tastes even slightly tart. This is particularly noticeable in fruit salads, fruit juices and ice creams.

The home countries of the feijoa plant that is related to the guava can be found in South America. There are ovate berries, 5-8 cm long and with a firm, leathery skin that are covered on the surface with small outgrows and grow on a shrub with a height of 4 m. The edible core is soft and its taste is reminiscent of pineapple with guava. In addition to the particularly high content of vitamin C and pectin the fruit also contains many minerals such as potassium, calcium, phosphorus, etc.

Juicy, sweet and fruity as it is, the goji berry goes especially well with chocolate and baked goods. But equally in cereal mixtures, in fruit juice or tea it unfolds its exotic taste. Since it is not only delicious but also particularly healthy it is also called fortune berry.

The guarana shrub is a tropical evergreen perennial climbing plant that grows up to 10 m high. The fruit capsule, about hazelnut-sized and of deep yellow to orange-red colour, bursts when ripe and usually sets free a dark brown seed. Guarana is referred to as the paste obtained from the roasted seeds. Due to the caffeine content, like coffee guarana is processed to stimulating refreshing drinks. Guarana is a component of so called “Energy drinks” but also is added to tonics, tablets, chewing gums, candies and pastries.

The regions of origin of the guava are located in the tropical regions of America. Nowadays, the main suppliers of guava are Brazil and Thailand. The fruit grows on shrub type trees that grow 3-6 m high and has a diameter of 3-12 cm. It has an apple-pear-like shape, a soft and waxy skin and is coloured green-yellow. The flesh is crisp and flesh but tender, sweet and whitish-yellow. Arranged around the fruit axis, the pulp full of cores is situated.

Comparable to the white-fleshed guava there is also the red-fleshed guava. The taste of the lovely smelling guavas is often described as a mix of pear, quince and fig. Its vitamin content is extraordinary. Besides vitamin C the following ingredients are worth to be mentioned: pectin, provitamin A, vitamins of the B group and the minerals iron, calcium and phosphorus. They are suitable as a component of fruit salads, icecream, stewed and rank amoung the most aromatic fruit juices.

C D G –

CAT’S CLAW

CHERIMOYA (WHITE CUSTARD APPLE, SUGAR APPLE)

COCOA (FRUIT)

COCONUT

COFFEE

CUPUAÇU

CURUBA

CINNAMON

DALANDAN

DAMIANA

DRAGON FRUIT (PITAHAYA)

FEIJOA (PINEAPPLE GUAVE)

GOJI

GUARANA

GUAVA

GUAVA PINK

UNCARIA TOMENTOSA,

RUBIACEAE

ANNONA SQUAMOSA ANNONACEAE

THEOBROMA CACAO,

STERCULIACEAE

COCOS NUCIFERA, PALMAE

COFFEA, RUBIACEAE

THEOBROMA GRANDIFLORUM, STERCULIACEAE

PASSIFLORA TARMINIANA

CINNAMUM

CITRUS AURANTUM

TUNERA DIFFUSA, TURNERACEAE

HYLOCEREUS UNDATUS

CACTACEAE

ACCA SELLOWIANA, MYRTACEAE

LYCIUM BARBARUM

PAULLINIA CUPANA, SAPINDACEAE

PSIDIUM GUAJAVA,

MYRTACEAE

PSIDIUM GUAJAVA,

MYRTACEAE

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FRUITS AND EXTRACTS FRUITS AND EXTRACTSG L L–

For us, it is always about the basics. The essence of good things. And this also applies for the natural raw ingredients we import and the products we develop for you.

Jointly with our global partners in addition to respecting all qual-ity standards we also pay attention to a sustainable and careful treatment of the fauna and flora of local regions.

In this context, transparency is a central point for us. Therefore we offer to our customers to visit our respective partners in the country of origin together with us in order to be able to evaluate the pro-cesses for themselves.

NATURALLY NATURAL!

THE TPX-FORMULA

IDEAS MAGNIFIED BY EXPERIENCE PREMIUM RAW INGREDIENTS INNOVATIVE TASTE

Ginger is a perennial with a vivacious, creeping and far branching rhizome. Depending on the origin ginger is sold in varying quality. The ginger rhizome contains a viscous balm consisting in essential oils and pungent components, namely gingerols and shagaols. Ginger is a major ingredient of the Asian cuisine and for the purpose of flavouring it can be found in beverages for the purpose of flavouring as ginger oil and ginger concentrate.

The fruits are 2.5-5 cm in size, variable in shape, longish-oval to pear-shaped and have a thin, smooth, yellow skin. The fruit flesh is only 1-4 mm in thickness, deep yellow, juicy and tastes bittersweet, aromatic. Cajá is very popular in Brazil because of its intense aroma and distinctive taste and the yellow-orange colour. The fruits are rich in vitamin C (20-72 mg), pro-vitamin A, calcium, phosphorus and iron.

Jaborandi is a shrub originating from South America and growing up to 1.5 m in height. It is an old remedy and fumigant of the Indian shamans. The light green leaves containing the alkaloid pilocarpine will be applied. Their active compound stimulates the various glands of the body and has diuretic properties. In small quantities this extract is also used for beverages, snacks, yogurt, candy, etc.

The jabuticaba originates from Brazil and grows on shrubs or trees that branch closely above the ground. The fruits with their short stems are positioned directly on the trunks and branches. They are cherry-sized, oval to round, their colour is shiny brown-violet to almost black, and they have a thick, solid, inedible outer skin. The fruit flesh is juicy, soft, shimmering white with 1-4 small red cores. They are refreshingly sweet in taste, similar to a mix of currant and cherry.

Jatoba is a tree reaching a height of up to 30 m, originating from the rainforest in the Amazon region. It produces light green leaves, white fragrant flowers and elongated brown fruits with large seeds. The popular jatoba tea is extracted from the inner bark and serves as a natural source of energy. In the modern Brazilian herbal medicine jatoba is described as being strengthening, easy on the stomach, astringent and haemostatic. Jatoba contains considerable amounts of minerals and trace elements such as manganese, soluble silicon and natural strontium that is important to bone metabolism.

Jurubeba is a small tree growing up to a height of up to 3 m with heart-shaped leaves that are soft at the top and fibrous below. The tree brings out a small yellow fruit and flowers lilac or white in colour. There are male and female trees originating from the north of Brazil and other tropical parts of South America.

The Kola tree is now cultivated in all tropical regions. The mostly 10 to 15 meters high growing kola tree is a tropical plant blooming all year and bearing fruits. The fruit comprises 5 bellow capsules, each one of them carrying 10 seeds that often contain 2.5% caffeine, polyphenols, tannins and starch, fat and minerals. Due to their caffeine and theobromine content they have a stimulating and strengthening effect. Thanks to the soft drink Coca-Cola, Kola has become a worldwide trade-mark associated with the “American Way of Life”.

The leaves of lemon emit a scent of lemon. Therefore, it is also called “lemon balm”. The leaves are rounded and its flowers are white or yellowish. Icy drinks, fresh salads and spicy sauces obtain a real kick of freshness from the lemony aroma. But it also goes well with fruity desserts. When dried or as an extract it also can perfectly be used in teas, soft drinks, herbal liqueurs and wine.

Liquorice is a durable perennial reaching the height of up to 2 m. The plant initial-ly produces a taproot, later a lignifying rhizome and secondary roots. The liquorice root contains saponins, including the sweet-tasting glycyrrhizin, flavonoids, chal-cones and coumarins. Besides, glycyrrhizin is able to attenuate cough and has an anti-inflammatory and expectorant effect. Liquorice extracts are also used for the flavouring of medicines and candies.

The shooting star among citrus fruits. The small but “intensive” lime is applied primarily as an ingredient of European caipirinhas. Highly aromatic and partly with a higher citric acid content than the lemon, the lime is ideal for giving a “fresh” taste to salad dressings, ice- cream, juices etc. The lime offers the special “twist”.

The longan, related to the lychee, is an indehiscent fruit growing on trees of up to 20 m in height in bunches like grapes. The fruit is about 2-2.5 cm in diameter, with a firm, brownish skin. The fruit flesh is pale glassy, smells sweet and pleasant and its taste is aromatic and slightly more sourish than lychee. The fruits can be eaten raw or can used for jam, jelly, syrup, desserts etc.

THE WAY WE WORK

GINGER

HOG PLUM (CAJÁ)

JABORANDI

JABOTICABA

JATOBA

JURUBEBA

KOLA NUT

LEMON BALM

LIQUORICE

LIME

LONGAN

ZINGIBER OFFICINALE

ROSC., ZINGIBERACEAE

PONDIAS MOMBIN, ANACARDIACEAE

PILOCARPUS JABORANDI,

RUTACEAE

MYRCIARIA CAULIFLORA, MYRTACEAE

HYMENAEA COURBARIL L., FABACEAE

SOLANUM PANICULATUM, SOLANACEAE

COLA NITIDA (VENT.),

STERCULIACEAE

MELISSA LAMIACEAE

GLYCYRRHIZA GLABRA, FABACEAE

CITRUS AURANTIIFOLIA,

RUTACEAE

DIMOCARPUS LONGAN,

SAPINDACEAE

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FRUITS AND EXTRACTS FRUITS AND EXTRACTSL M – N P –

The Lulo shrub originates from Ecuador. Its fruit is also known as quito orange or naranjilla. Similar to the pomegranate, the skin conceals edible seeds of sweet and sweetly bitter flavour. Since the export of fresh lulo fruits is entirely impossible, be-cause they are picked in an unripe state and ripen very quickly, for us only canned fruit pulp, juice or fruit nectar mixed with other fruit compounds are available. 100 g of the juice contain approx. 40 mg of Vitamin C.

The Litchi is a plant of subtropical regions and nowadays widespread in the corre-sponding climates. Predominantly, they are oval to round or heart-shaped. A nota-ble feature is the shell consisting in pentagonal or hexagonal segments provided with thorn-like bulges. It encloses the whitish, pearly, firm and juicy flesh. The fruit flesh tastes pleasantly sweet-sour, raisin- like with a little nutmeg aroma.

Maca is a plant growing just above the ground and producing an about egg-sized tuberous root. Maca has been cultivated for centuries in the highlands of Peru for medical purposes and as a staple food. Among others, the crop plant serves as the basis for the production of powder and is a combination of vitamins, minerals, amino acids and other active nutrients that the body needs for proper functioning.

Depending on the region of origin and the botanical origin the fruits have a large variability in terms of size, shape and colour. They are rounded, egg-shaped to cylindrical and below the smooth, leathery and inedible shell there is the more or less fibrous, delicate, pale yellow to orange, very juicy, sweet, even partial sour fruit pulp. The mango is one of the fruit crops with the highest content of pro-vitamin A. Mangos can be found in compotes, jams, ice cream, as well in juices, purees and dry powder etc.

The flesh of the mangosteen has an exotic flavour with a mildly sourish compo-nent. Comparable with the taste of ripe apricots or pineapple. Marmalades, fruit juices but also meat and fish dishes obtain a delicious tropical touch from mango-steen. With its sweet taste it turns cocktails and ice creams into exotic delights.

Marapuama grows in the tropical areas in the Amazon surroundings. It is a shrub or small tree with small white flowers with a jasmine-like fragrance. The bark, the wood and the roots of Muira Puama find application. The main active ingredient is an aromatic resin that is tonifying in general and is used as an aphrodisiac. This extract is employed in energy drinks, where it can be combined easily with the extracts catuaba, Brazilian ginseng, guarana and damiana. However it is also used in dairy products, sweets, etc.

Mate is an evergreen tree from Brazil reaching the height of up to 20 m with light bark. The leathery leaves that come onto the market as green mate or fermented mate are applied. Mate leaves contain, theobromine, flavonoids, saponins, vita-mins and essential oils. Due to the high content of vitamins and minerals, mate can also be described as a food supplement. With its pleasant aroma and unique flavour, mate is used in sweets, teas, refreshing drinks.

There are more than 30 different species. Probably the best known mint for us is the soothing peppermint. Mint smells and tastes spicy a little spicy but very re-freshing cool. The reason is the contained menthol. Culinarily, it is a real all-round-er. It gives a distinctive special touch to tea and cocktails through to savory vegetable and meat dishes such as lamb and poultry.

A solid mass extracted from the fermented coconut milk with a very interesting bite and feeling in the mouth. Whitish, almost neutral in taste and resistant to boiling, this product can be mixed with almost any fruit preparation and also play a role as a fruit pulp replacement.

Nopal, originally coming from Mexico, is a shrub-like plant lush in growth and composed of fleshy leaves. This species has a water content of up to 90%. In the base of the stem and leaves calcium, potassium, magnesium, silicon, sodium, and small amounts of iron, aluminum and manganese can be detected. Because of its high content of pectin it is said to have a cholesterol-lowering effect.

The oak is a tree that can reach a height of up to 50 m with an impressive crown and gnarled branches. The oak bark obtained from coppice shoots, young branch-es and twigs will be applied. The main ingredients are tannins and flavonoids. The improvement of digestion and lower cholesterol occur as an effect, besides the substances can be used for a natural aging process of beverages such as wine.

Papaya is an oval fruit with a yellow-green skin and reddish-orange fruit pulp. Embedded in the flesh there is a mass of jelly with peppercorn-like and not edible cores. Its buttery soft, juicy flesh is somewhat reminiscent of apricot, melon and raspberry in taste. It contains valuable components such as the enzyme papain and has an extremely low calorific value. Papaya is frequently used in mixed fruit nectars or in its dried form in exotic mixtures of dried fruits.

Passion flower is a proven medicinal plant of the tropics. The herbage of the plant is used medically. On one hand, its effect is the protection of the heart and the blood vessels, on the other land it has a lasting effect against nervous restless-ness. The ingredients in the Passion flower extract are mainly flavonoids, glyco-sides and traces of essential oil.

The yellow maracuja is a plant of warm tropical regions. The fruit is round to egg-shaped. Compared to other passion fruits, it obtains e much higher content of pro-vitamin A. Maracuja is frequently processed with other fruits into delicious soft drinks but can also be used for the production of ice cream, puddings, dessert, liquors, etc.

The delicious part of the lapacho tree (pau d’arco) not is to be found in the leaves or in its flowers, but in its bark. The reddish inner part of the bark will be dried and processed into a soothing tea. Since it does not contain tein and only slightly tannic acid, it is very digestible. Its mild flavour is reminiscent of vanilla or caramel and is similar to the taste of rooibos tea.

Typical of a cactus fruit: The shell of the juicy, sweet berries is provided with fine spines. Inside, however, a soft, bright yellow, orange or red flesh with edible seeds can be found. Its flavour is reminiscent of edible figs. The prickly pear is particu-larly suitable for desserts, sorbets fine, delicious jams, fruit juices and fruit purees. But even liqueurs can be delightfully aromatized by them.

LULO

LYCHEE

MACA

MANGO (CARABAO)

MANGOSTAN

MARAPUAMA

MATE

MINT

NATA DE COCO

NOPAL

OAK

PAPAYA

PASSION FLOWER

PASSION FRUIT (MARACUJA)

PAU D’ARCO (LAPACHO)

PRICKLY PEAR

SOLANUM QUITOENSE,

SOLANACEAE

LITCHI CHINENSIS, SAPINDACEAE

EPIDIUM MEYENII,

BRASSICACEAE

MANGIFERA INDICA, ANACARDIACEAE

GARCINIA MANGOSTANA CLUSIACEAE

PTYCHOPETALUM OLACOIDES,OLACACEAE

ILEX PARAGUARIENSIS,

AQUAIFOLIACEAE

MENTHA

COCOS NUCIFERA

OPUNTIA FICUS-INDICA, CACTACEAE

QUERCUS ROBUR L.,

FAGACEAE

CARICA PAPAYA, CARICACEAE

PASSIFLORA EDULIS,

PASSIFLORACEAE

PASSIFLORA SPP., PASSIFLORACEAE

TABEBUIA AVELLANEDAE,

BIGNONIACEAE

OPUNTIA FICUS INDICA,

CACTACEAE

FRUITS AND EXTRACTS

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FRUITS AND EXTRACTS R T –

SAMPLE

SAMPLE

THE LAB

Our idea laboratory is always a hive of activity. Our product developers are constantly engaged in creating innovative recipes for food and beverages – whether on behalf of clients or on their own.

Do you already have an own idea? Great! We would like to support you in a professional way so that the result is both delicious and in accordance with all European directives!

In addition, we will be happy to present you new ideas of our creative development team equipped with certified expertise and years of experience and never losing sight of the market.

OUR KNOW-HOW FOR YOUR SUCCESS

OUR KNOW HOWT Y–

The aromatic scented plant native to the Mediterranean region is an evergreen shrub, 50 to 150 cm tall and with needle-like leaves. Its leaves contain a lot of essential oil that is rich in camphor, further tanning acids and bitter substances. When consumed orally it stimulates the appetite and is effective against digestive troubles. Externally applied in the form of baths or ointments it is used to support the treatment of rheumatic diseases and has s stimulating effect on blood circu-lation. Rosemary is also used for the aromatization of soaps, perfumes, snuff and alcoholic drinks.

Schizandra is a very rare plant with yellowish-pink flowers producing a pleasant fragrance. A spiky cluster reaching up to 12 m in length and bearing up to 25 red juicy berries develops from the female flowers. The berries are edibles; their fla-vour is something one needs to get used to. It ranges from sweet, sour, pungent, bitter up to salty. In winter, the small branches strengthen the immune system and in spring schizandra helps to overcome spring fatigue. Supposedly schizandra has a rejuvenating effect and has a reputation as a love plant.

The soursop fruit grows on the graviola tree that is cultivated predominantly in Asia and South America. The dark green fruits with spines contain a yellow-ish-white and juicy flesh inside that still serves as a herbal medicine in traditional ways. For the food industry, the fruit is, however, no less important because in addition to its bioenergetic ingredients it is enrichment for the preparation of ice cream, pastries, juices, yogurt and cereals.

St. John’s Wort is a herbaceous plant with a widespread occurrence that reaches a height of up to 60 cm and grows in dry and sunny spots. The flowers of St. John’s Wort are yellow, the leaves contain spherical secretion reservoirs. Nowadays St. John’s Wort is particularly popular in preparations made of plant extracts against depressive moods, nervous restlessness and insomnia. The red colour of the flow-er juice is a reference to one of the active ingredients, hypericin. The medicinally effective constituents are concentrated the highest when St. John’s Wort is in full bloom.

The starfruit is also known as carambola or gooseberry. Probably it originates from Malaysia and is now widespread throughout all tropical regions. Light-yellow to pale green in colour and 7-12 cm in length, the fruits consist of five individual ribs with a shiny skin and when sliced they are particularly appropriate for the decora-tion of salads and ice creams. The fruit flesh is bitter-sweet and has a high content of vitamin C, minerals and pro-vitamin A.

Surinam Cherry is primarily cultivated in its original home Brazil. The cherry-sized, thin-skinned red berries vary in taste depending in the intensity of their colour and species, generally they taste pleasantly tart and fruity. Although they are quite suitable to be eaten raw, however, usually the fruit pulp of the vitamin-C dispenser is used for jams, jellies, drinks or chutney.

Tamarind is a universally applicable fruit originating from Africa and now also be-ing harvested in India, Arab countries and Central America. Up to 18 cm in length, the so-called tree tomatoes contain a bitter-sweet pith, that is, among others, rich in protein and fiber. Tamarind is used for example as an additive for beverages, for jams and as a condiment for soups and sauces, so both in sweet and savory product developments.

This tea bush is an evergreen shrub, richly branched and tree-like when growing wild. The plant has no natural occurence, but is cultivated especially in tropical regions. Only the very young, just slightly leathery and fluffy hairy leaves of at least 3 years old plants will be harvested and then subjected to fermentation. By combining the ingredients in conjunction with the caffeine, the plant helps against tiredness and lassitude and increases attention.

The solanaceous plant tamarillo, originally from Peru and also called tree tomato, is another example of a very versatile tropical fruit. Its bitter sweet and slightly tangy fruit pulp that is very rich in vitamins can be of yellow, red or dark purple colour and contains soft, edible seeds. Tamarillo can be enjoyed as fresh fruit and grilled side dish for fish and meat dishes but also as a jam or juice.

Nowadays watermelons are cultivated worldwide in the tropics and subtropics. The smooth skin has 1-4 cm in thickness and is firm but not resistant. The fruit flesh is pale to dark red or bright yellow and contains up to 95% of water. The taste ranges from watery-sweet to very sweet. In addition to the raw consumption they can be used in cold dishes, desserts, sorbets, juices, nectars, etc.

This 2500 year old fruit has a pretty thick skin and its fruit flesh is pale yellow and not very juicy. The juice is very sour, but the flavour is excellent and unique. The juice or small pieces are used as condiment or for the production of substitutes for vinegar and citric acid. A rarity from Japan with a special flavour.

This is only a small excerpt from our range composed of many hundreds of fruits and extracts and practically weekly will be completed by new arrivals. Just talk to us!

… AND MANY, MANY MORE!

ROSEMARY

SCHIZANDRA

SOURSOP (GUANABANA)

ST. JOHN’S WORT

STARFRUIT (CARAMBOLA)

SURINAM CHERRY

TAMARIND

TEA (BLACK AND GREEN)

TREE TOMATO (TAMARILLO)

WATERMELON

YUZU

ROSMARINUS OFFICINALIS,

LAMIACEAE

SCHISANDRA CHINENSIS, SCHISANDRACEAE

ANNONA MURICATA, ANNONACEAE

HYPERICUM PERFORATUM L., HYPERICACEAE

AVERRHOA CARAMBOLA,

OXALIDACEAE

EUGENIA UNIFLORUM, MYRTACEAE

CUCUMIS MELO, CUCURBITACEAE

CITRUS JUNOS,

RUTACEAE

TAMARINDUS INDICA,

LEGUMINOSA

CAMELLIA SINENSIS,THEACEAE

CYPHOMANDRA BETACEAE,

SOLANACEAE

NATURALLY NATURAL!

You would like to know more? No problem! Here’s how to get in touch:

tropextrakt GmbH

Hanauer Landstraße 146 D-60314 Frankfurt am Main

Phone: +49 (0)69 – 94 34 088 0 Fax: +49 (0)69 – 94 34 088 8

or just send an email to: info@tropextrakt.com

www.tropextrakt.com

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