🌱 An ingredient steeped in history and tradition

Kabocha, also known as Japanese pumpkin, has been part of Japan's gastronomy for centuries. Its natural sweetness, creamy texture and versatility have made it an essential ingredient, now also cultivated in the USA, Australia and Europe.

🌿 Growing and curing: the secret of its sweetness

Kabocha is a hardy plant well suited to temperate climates. After harvest it undergoes a curing process, resting for days or weeks. This rest allows its natural sugars to concentrate, intensifying the sweetness and softening the flesh.

✨ Why did we choose kabocha for the Yellow Blend?

• Colour: a vibrant, natural yellow-orange.
• Texture: a fine, stable, velvety powder.
• Flavour: gentle sweetness with a lightly earthy touch.

💛 A naturally rich ingredient

• Vitamin A (beta-carotene): the carotenoid behind its golden colour.
• Vitamin C: naturally present in the fruit.
• B vitamins: part of its nutritional profile.
• Fibre: characteristic of whole squash.
• Minerals: potassium, iron and manganese.
• Low in calories yet full of flavour.

🍽️ Versatile in the kitchen

Savoury recipes

• Creams and soups
• Curries
• Tempura
• Stir-fries

Sweet recipes

• Tarts and sponge cakes
• Japanese desserts
• Creative drinks and blends

🌟 Why it earned its place in the Yellow Blend

• Vibrant colour
• Smooth texture
• Balanced flavour
• A rich natural profile
• Natural, sustainable origin

Every teaspoon of the Yellow Blend reflects our values: real ingredients, tradition, nutrition and natural beauty.