Latin Name : Myrciaria Dubia
Camu Camu is a berry packed with nutrients is considered a superfood. The shrub is found all the way from the north of Peru to the south of Brazil.
Camu Camu plants flower at the end of the dry season and fruit at the peak of the rainy season.
The berry which is grown on the Camu Camu plant was discovered in the early 1990’s as a rich of vitamin C for exportation, even though it has been used for medicinal purposes by the Amazonian Indians for more than 700 years.
Camu Camu powder can be easily added to smoothies, oats, yogurts, and salad dressings. Combining it with other flavours masks the sour taste and makes it more palatable. A good tip is to always add Camu Camu to food after cooking to prevent the loss of nutrients from the heat, especially vitamin C.
Camu benefits include anti-inflammatory properties, gum and eye health, treatment of herpes, and immune system support. Acerola and acai are two superfoods recognized for their high vitamin C content, but camu actually has more vitamin C than both.
It has 50 times the vitamin C, 10 times the iron, and three times the niacin of an orange. It is antiviral, antioxidant, and anti-genotoxic. It can help boost energy, improve mental health, and support the neurological system.
According to research, the high nutrient punch of camu can also improve intestinal health and block free radicals and other pathogens from entering the body, offering protection against bacterial infections, viruses, and other disorders.