Sonnentor Organic Curcuma Latte
Have you ever been to India? Most vacationers are fascinated by two things that can be found in every region: Ancient temples and spices. Before you can even see the marketplace of an Indian city, you already smell it because the tables of the stalls and outside the shops are full of spices. On large metal plates mountains of spices in all colours are piled up and exude their exotic aroma. India is not for nothing known as the land of spices. Here even simple dishes are prepared with a variety of aromatic spices. While these have been virtually unaffordable in Europe for centuries, they have always been part of everyday life on the subcontinent. Chili, ginger, cinnamon, cardamom, curcuma, curry leaves and many more were grown here for thousands of years. And they still end up just as often in the pan as they have back then. Most of the typical Indian spices are grown in the Southwest, in Kerala. Especially in the mountains on 800 to 1,200 meters above sea level, the growing conditions are perfect. It is still tropically warm but not as humid as in the valleys. Moreover, the clouds moving from the sea to the inland are stuck in the plateaus and thus ensure adequate moisture.
Curcuma, cardamom, curry and the like have been an inherent part of the Indian cuisine for millennia. In Ayurveda, the traditional Indian art of healing they also play an important role. Especially curcuma is highly appreciated. So high that India consumes about 80 percent of the global curcuma harvest. Curcuma (also called saffron root or turmeric) is in Ayurveda classed among the ”hot“ spices. These are said to have both a cleansing and an energizing effect. In Southeast Asia until today, curcuma has the reputation to be a panacea. It is used to treat circulatory problems or colds but also as an aphrodisiac. And before you could colorize textiles chemically, curcuma was utilized as a dye. Thus, for example, the famous yellow and orange robes of Buddhist monks were colored. In the Western world curcuma is known mainly as an ingredient in curry powder. The yellow powder, however, can refine much more than only the vegetable rice stir-fries. With it, you can also prepare an extraordinary drink: The Golden Milk!
The Golden milk is drunk by many yogis to fill up with new energy and to overcome a lack of drive. For the Golden Milk in Ayurveda firstly curcuma is stirred in a little water. This mixture is brought to a simmer until a paste is formed. After it has cooled briefly, it is boiled up with almond, soy or rice milk and flavored with coconut oil. Depending on your taste, it can be sweetened with agave syrup, honey or coconut blossom sugar. Over here the yellow trend drink is also known as curcuma latte. It delights with a sunny colour, a wonderfully sweet flavour and a sharp-bitter finish. Sonnentor offers curcuma latte in best organic quality.
Sonnentor Organic Curcuma Latte Vanilla sweetens the morning and lets you start the day wide awake. This latte fits nicely as a breakfast drink, but is also a great kick-starter for a reasonable portion of motivation in the afternoon. Sonnentor Organic Curcuma Latte Vanilla smells marvelously sweet of vanilla and fine cinnamon. With curcuma and ginger two spice classics of Ayurveda are combined in Sonnentor Organic Curcuma Latte Ginger. The sharp-spicy aroma of ginger already shows off by its excellent scent. One sip from this Curcuma Latte provides a true taste explosion in your mouth. In a heartbeat warmth is spreading throughout the body. Sonnentor Lattes taste best when foamed up. The blends are mixed with a little (plant) milk, then blended with the rest of the milk, heated and sweetened as desired. Look forward to a taste experience of the special kind.
