Inca berries are native to Amazonian regions of South America, where they have been a traditional source of food and medicine for centuries. Inca Berries taste is a sweet and mildly sour. However there is also an exotic background flavor with elements of citrus and somewhat musky elements.
- Incan berries contain a source of Vitamin C.
- Has specialized antioxidants including polyphenols and carotenoids,
- Inca berries with their high antioxidant value and low sugar content can play a role in low calorie and diabetic diets and products.
- They are high in phosphorous, vitamins A, C, B1, B2, B6, and B12 and contain a good amount of dietary fibre and pectin.
Dried Inca Berries can be enjoyed as they are, or combined with cacao nibs, nuts and an infinite selection of other dried fruits including goji berries. They are a perfect addition to homemade trail mix, an ideal ingredient in all manner of raw cakes and biscuits.