The word "superfood" has long become familiar in the vocabulary of those who care about their diet. It causes associations with products filled with natural strength and rich composition - from the berries of Gerja to the seeds of Chia and spirulina. However, the world of superfood is much more diverse than it is customary to think. Outside the usual list, the whole universe is hidden by little -known, but surprisingly saturated natural products, each of which is able to bring not only benefits to the diet, but also new tastes, aromas and textures.
These rare gifts of nature often come to us from the distant corners of the planet: the jungle of South America, the forests of Asia, and the highlands of Africa. Some of them have been used for millennia in traditional cuisine of different nations, but until recently they remained unknown on a global scale. Today they gain a new life - like superfuds, ready to surprise, inspire and diversify each meal.
We invite you on an exciting gastronomic trip to ten unusual superfuds, which you may never have heard of.
Amla is a small green fruit with a tart taste that grows in India. In local cuisine, he is often pickled or dried. Despite the modest size, Amla has an amazing density of natural substances and is especially appreciated in Ayurvedic traditions.
In a dry or powder form, amla can be added to a smoothie, yogurts or use as a piquant seasoning. Her stroke perfectly complements sweet and sweet and sour dishes, creating unexpected taste accents.
Despite the name, a tiger nut is not a nut, but a tuber of the Chuf plant, known since the time of ancient Egypt. It has a sweet nutty taste and crispy texture.
This superfood is rich in dietary fiber and is often used in the form of flour or a drink - the chorchata de Chuf - the popular refreshing delicacy in Spain. A tiger nut can be eaten in raw or dried form, added to granola or use as a basis for useful desserts.
Baobab fruit is one of the most exotic superfoods on this list. It is a dry flesh sealed inside a strong shell, and has a refreshing sweet and sour taste with citrus notes.
Baobab is usually found in the form of powder, which can be enriched with smoothies, cocktails, oatmeal or even pastries. Due to its bright taste and silky texture, it becomes an original ingredient that can turn any dish into something special.
Kamut is a variety of ancient wheat, known in Mesopotamia. Its golden grains are larger than the usual wheat and have a nutty taste with oily aftertaste. This is a real find for those who appreciate traditions in gastronomy.
Camut can be used as a basis for salads, soups or side dishes. It gives dishes saturation and texture depth, and also retains a feeling of satiety for a long time. Due to its natural density, the taste of Kamut remains expressive even in the simplest combinations.
Lukuma is a fruit with velvety pulp and an unusual taste that resembles a mixture of maple syrup, a battal and caramel. In South America, it is called the "golden fruit of the Inca."
On the shelves of Lukuma stores, it is most often found in the form of a powder, which is added to a smoothie, ice cream and desserts. This is an ideal superfood for those who love sweets, but are looking for a natural alternative to refined sugar.
Sasha Inch, or "Arachis Inca", grows in the jungle of the Amazon. Its seeds are enclosed in star -shaped pods and have a soft nut taste.
This superfood is often found in the form of fried seeds, powder or oil. Sasha Inch goes well with salads, cereals, smoothies and is an excellent basis for nutrient bars. This is one of those products that give the dish an unusual character and aroma.
Meskin-a powder of pods of a South American tree, which has a vanilla-caric taste with a light haze. Its feature is natural sweetness and the ability to enrich the dishes not only with taste, but also with color.
Ideal for the preparation of pancakes, cocktails, morning cereals or homemade cookies. Meskin gives desserts a complex and sophisticated shade, especially in combination with cocoa and cinnamon.
Moring is a leaf-ended tree, originally from India, which was popularly called "Wonder Wake". Its delicate leaves have a rich herbal taste resembling spinach or green tea.
Moring is often used in the form of powder, adding to smoothies, sauces or soups. It easily dissolves and gives the dishes a rich green color and soft plant taste. This is a universal superfood that can decorate both sweet and salty dishes.
Carbone is made from the fruits of an rye tree growing in the Mediterranean. It has natural sweetness and a rich taste close to chocolate, but with caramel and nut notes.
Most often, a core is used in the form of powder in baking, drinks and desserts. Unlike cocoa, it does not require adding sugar, and its velvety texture makes it a favorite among those who are looking for soft, natural tastes.
Maca is a root crime growing in the highlands of Peru. Its taste can vary from a sweet-speaking to a tart-spent, which makes it especially interesting for culinary experiments.
Maku is traditionally used in the form of powder, adding to cereals, drinks, smoothies and desserts. It gives dishes a pleasant depth and a warming effect. Mac is a great example of how the root crop can become not just part of the side dish, but a real gastronomic discovery.
The transition to exotic superfuds does not require a radical change in the menu. It is enough to start small: add the powder of Lukuma to the morning yogurt, try a salad with a camut, or replace cocoa with a cell in your favorite recipe. Gradually, these products become familiar and find their place in everyday cuisine.
It is important to remember that superfuds are not magical means, but only part of a wider approach to a diverse and interesting nutrition. Each product in this list is not only unique to taste, but also offers new ways to enjoy food and experiment with recipes.
The world of superfuds is not only a trend, but also an opportunity to rethink everyday food as a space for creativity, discoveries and inspiration. Each little -known superfood that has fallen on your kitchen carries a piece of culture, the history and nature of his homeland. These are not just ingredients - these are whole gastronomic worlds.
Including exotic superfuds in the diet, we take a step towards the novelty, expand the taste horizons and learn to appreciate the diversity of nature. Food can be not only fuel, but also pleasure, ritual, moment of awareness. And even if each spoon, every sip will be filled not only with taste, but also with interest in life.
