Coco Aminos Bio

Fruity, natural, spicy

Finally eat Chinese again. This is now possible with the Coco Aminos seasoning sauce. The spice sauce is much more than a mere alternative to the soy sauce. It is lovingly manufactured in Indonesia by regional farmers and consists of only 3 ingredients: Indonesian coconut blossom nectar, water and sea salt.

Aroma, application: The spice sauce has a fruity and spicy taste and fits a lot of dishes. She comes the same as the taste of a soy sauce, but completely without soy. Whether as a marinade, dressing or ice cream, Coco Aminos gives every dish a special grade. As a soy, gluten and histamine-low sauce, it is also ideal for allergy sufferers.

Only this Coco Aminos seasoning sauce is not fermented. 

What makes the product special

The Coco Aminos sauce is checked for your histamine content in an accredited laboratory. The detection limit is below 1 ppm (1mg/kg).According to the laboratory report, the histamine content of the Coco Aminos sauce is below this detection limit. So it is low in histamine.

• 100% natural
• Gluten -free, histamine arm laboratory test
• vegan
• oat -free
• yeast -free
• corn -free
• nut -free
• egg -free
• soy
• lactose -free

Production

The juice provides the raw material for the coconut flower products from the inflorescences of the CocoS Nucifera palm. Up to twice a day, the so -called tappers climb on palm trees and collect the fresh juice by carefully cutting the inflorescences.

The juice is very sensitive to heat and, after being tapped from the flower buds, catches a few hours to ferment. Since you can only make palm sugar from unego fan palm juice, you have to start processing the juice as quickly as possible.

Production coconut blossom nectar

• To remove contamination, the juice is filtered
• The juice is with a small piece of coconut, which prevents the cooking, boiled down and thickened

Production of coconut blossom sugar

• The juice is continued in a pan so that it thickens even more and passes from the liquid into the crystalline state
• The liquid cools down and frozen
• The hardened juice is grinded and further processed to stray full palm sugar

Production coco aminos spice sauce

• The sea salt is dissolved in water
• The coconut blossom nectar is added to the salt water and boiled until the desired thickness of the spice sauce is reached
• The spice sauce is heated to 85 ° C and filled hotly

This coco aminos spice sauce is not fermented. However, this only applies to this sauce, but not for other Coco Aminos seasoning sauces from other manufacturers. These are always subjected to fermentation and are therefore not compatible.

Average energy and nutrient content per 100 g

 Seat value: 572 kJ /135 kcal

• Fat: 0 g
• saturated fatty acids: 0 g
• Carbohydrates: 33.3 g
• Of which sugar: 28.8 g
• Fiber: 0.5 g
• Protein: 0.5 g
• Salt: 9.9 g

Shelf life and storage

• Store the opened bottle dry and dark in the refrigerator.
• MHD from production: 18 months