Amazonian Ingredients

Specialised

CUPUAÇU, the cacao relative with a white aromatic pulp; BRAZIL NUT — castanha-do-pará — which cannot be farmed successfully because it depends on specific bees and agoutis and so is gathered from standing forest, making it a rare case of a commodity that requires the forest alive; GUARANÁ, cultivated by the SATERÉ-MAWÉ, whose traditional processing and origin narrative are their own and who hold a recognised geographic indication; pupunha, bacaba, buriti, taperebá, camu-camu; and PIRARUCU, one of the largest freshwater fish in the world, salted and dried like cod and now managed under community quota systems.