Ube – Organic Powder

Brew & Taste

Organic Ube powder has a mild, naturally sweet taste with a slight earthiness to it. You can also discover subtle notes reminiscent nuts and vanilla which give the taste a rounded, creamy impression. Compared to the popular alternatives like sweet potatoes or taro, ube has a more delicate character.

Would you like to try your hand at making the famous ube latte? First, mix the powder in a small amount of hot water until you get a thick paste, and then just add warm or cool milk. The powder is also great for smoothies, porridge, ice cream, icing, doughs, and various desserts. Aside from a pleasant taste, it also adds a beautiful purple hue.

Origins

In the Philippines, ube is by no means a trendy novelty from social media. This purple yam, botanically known as Dioscorea alata, has a long tradition in local cuisine and is one of the crops deeply rooted in the culture of Southeast Asia. If you’ve come across photos of purple-colored cakes, ice cream, or lattes, it’s quite possible that deep color was sourced from ube.

Dioscorea alata is a climbing plant that thrives in a warm and humid tropical climate, with ample moisture and well-drained, nutrient-rich soil. While its long shoots climb upward along supports, the most interesting part lies underground. It's where its tubers develop and, depending on the specific variety, soil, and conditions, take on varying shades of purple. They're usually ready for harvest after about 8–11 months.

These various shades of purple are one of ube’s most distinctive features. It's purely natural and is caused by the presence of anthocyanins – water-soluble plant pigments also found in blueberries and red cabbage. Thanks to these pigments, ube can be used as a natural coloring agent for dough, creams, and other dishes. It's also a source of complex carbohydrates and fiber.

Ube is also interesting for its nutritional value. The tubers primarily contain:

• complex carbohydrates,
• fiber,
• anthocyanins,
• and other antioxidant compounds.

To ensure that the characteristic color, aroma, and flavor reach you, the tubers undergo special processing after harvest. First, farmers let them ripen briefly in a warm, dry place. Then they clean them, heat-treat them, peel them, slice them thinly, and gently dry them at a controlled temperature. And finally, they're ground into a fine powder and sifted.

One more note – ube is a true yam, not just a purple variety of the sweet potato people often confuse it with. In the Philippines, it's used to prepare a variety of sweet specialties. Among the best known is ube halaya, a traditional, thick dessert made from cooked and mashed purple yam. Thanks to this sweet Filipino treat, ube has gradually spread throughout the world. And today, you’ll find its unmistakable color and delicate flavor in modern cafés and pastry shops far beyond the borders of its homeland.