Caigua (Cyclanthera Pedara) – Powder

Brew & Taste
Powder from caigua has a pleasant, herbal taste with mildly earthy tones. You can add it to a variety of your favorite dishes or savor it in the form of a drink.

Origins
Cyclanthera pedate, commonly known as caigua, is a vine plant native to the South American Andes and especially Peru. That’s exactly where its pre-Columbian history begins and where the local people began the process of domestication, as shown in the archeological finds of ceramic relics depicting this tasty fruit. So tasty, in fact, that the plant spread all throughout South America and Mexico all the way to Africa and Asia, where people began growing it in their gardens and farms.

It grows up to 4.5m, has palmate leaves and small white or light green flowers. The fruit is oblong and light green, slightly curved and up to 20cm long. The insides are partially hollow and contain black seeds.

Unripe caigua fruit can be eaten raw, added to salads, roasted or served as a side dish. Once ripe, it’s best stuffed with meat, fish or cheese, often fried in a crust or baked. Seasoned chefs can also utilize its sprouts as well as leaves.

Besides tasting great, caigua has one more major benefit – it’s full of bioactive substances. Among them are flavonoid glycosides, which are known for neutralizing free radicals. There are also phenolic compounds which are great antioxidants as well as saponins and triterpenoids. More compounds include cucurbitacin glycosides with high amounts of bioactive properties and amino acids that are the foundation of proteins. Caigua seeds contain 28-30 various amino acids.

Now you know enough about this plant to add it to your diet. There really are no downs to it.

For optimal results, do not use for more than 3 months. It is recommended to take breaks for 1 month before starting on caigua again.

Not recommended for children under 3 as well as pregnant and nursing women.

Herb packaging preview

We pack our herbs in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. Thanks to the hermetic seal, the herbs are protected against humidity, light and foreign odors, all of which could noticeably affect the quality of the brew and the herb itself.