Madhuka has a sweet flavour that is offset slightly during roasting. Some people have described it as a cross between chocolate, raisins, coffee and caramel; but we think it has its own, distinguishable taste.
With naturally high sugars that complement its high fibre, vitamin and mineral content, the powder is perfect for baking and can be used as a part-sugar substitute. The nibs are great as a topping for breakfasts and desserts, but can also be rehydrated and mixed into no-bake recipes.
We want to showcase the breadth of sweet and savoury dishes that can be elevated by adding Madhuka. Here is a selection.
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