I should first tell you that my intrigue for this mystical superfood came about when I was researching for the recipe by Kate Magic (who is quite well known for her magical concoctions, which makes it comical that her name is, indeed, MAGIC). The recipe? Bayonnaise, which I tried without the baobab powder. I know that the powder lends something special to it and would have loved to acquire it here in Brazil. Truth be told, it was good already, but I bet with the baobab, it was magical as I have heard!
I had a quite funny exchange with Kate about baobab, expressing wonder at all the super cool stuff I found out. She understood the excitement and trumped everything I read:
the thing i love about baobab, is it comes out of the shell as a powder. how cool is that! when u open the fruit, the powder is what u get. no grinding, heat-treating or processing necessary, they just sift it 2 remove the seeds & it has a natural shelf-life of 2 years.
Seriously, how neat is that?! So, the following info is really just the nitty gritty of what it does and what it tastes like.
The powder lends an exotic acidic, almost citrus flavor to any dish.
Ascorbic Acid (Vitamin C) – six times more than an orange
Antioxidants – six times more than many of our favorite berries
CHOOSING THE RIGHT ONE
You won’t generally find the fruit on the supermarket shelf, however, the powder is sold in many speciality food stores and online.
*We have NO affiliate relationship with these companies and are really just trying to be helpful. If you have another source you would like to share, feel free to let us know in the comments section at the bottom.