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Cassava flour

Cassava flour is made of the cassava root, simply peeled, dried and ground. With its white color, neutral taste, and fine texture, cassava flour is an excellent baking ingredient. Apart of the food industry, it can be used in beverage and feed industry.

Cassava flour is gluten-free, grain-free and nut-free. These properties makes it a great choice for people with a selective diet or with food allergies and sensitivities. Cassava flour is useful for healthy bread, pastries, pancakes, cookies, pasta etc.

Gluten-free

Here are 7 reasons why cassava flour should be used in gluten-free baking or pasta making.

1. Cassava flour can be used as the main ingredient in any baking or pasta recipes.
2. Among gluten-free flour, cassava flour is the most similar to wheat flour. It can therefore be replaced 1:1 in wheat flour based recipes.
3. In addition of being gluten-free, cassava flour also is grain-free, nut-free and it fits in vegetarian, vegan and paleo-diets.
4. Unlike other gluten-free flours such as almond, rice or coconut flour, cassava flour is very mild and neutral in flavor and taste.
5. While many other gluten-free flours needs a lot of other ingredients to achieve a good consistency, cassava flour can be used by itself.
6. Cassava flour gives a super-soft result, which is often hard to come by with other gluten-free flours that are usually nut-based and often grainy.
7. Cassava flour is a whole food that retains all of its fiber.

The world’s best pepper

The Pepper of Penja is an exceptional variety of pepper with an artisanal production and powerful flavor. It is grown in the region of Penja, a city of 40,000 people at the coastline of Cameroon (Central Africa).

The Pepper of Penja is the first African product to receive in 2013 the label of Protected Geographical Indication (PGI), granted by the World Intellectual Property Organization (WIPO).

This recognition allowed it to join the category of famous products such as Roquefort cheese (France), Tequila (drink of Mexico), Parma ham (Italy), cocoa from Chuao (Venezuela), tea of Darjeeling (India), etc.

he Pepper of Penja is getting today surprising inflation in Europe because it’s highly appreciated by many chefs and gourmets.

According to some pepper lovers, this is one of the best peppers in the world, mainly its white version.

Shea butter

Shea butter is extracted from the nuts of shea. The shea is a tree that grows in West Africa.

Shea butter is mainly used in the chocolate industry as a substitute for cocoa butter and in the cosmetics industry for its moisturizing, softening and caring effects on the skin and hair.

Commercial grades are A, B, and C.
● Grade A: raw or unrefined, yellow color.
● Grade B: refined, pure white.
● Grade C: highly refined.

Cashew nuts

We supply the cashew nuts and the raw nuts.

The raw cashew nut is a thick shell with the kernel inside. Actually, it’s the kernel that’s called cashew nut. It’s used in many recipes or processed into cashew butter.

Ivory Coast is among the top three producers of cashew nuts in the world.

Cacao powder

FZi import export supply 100% natural and pure cocoa powder. It means that the pH has not been modified (pH 5.3 - 5.8). The powder has been heavily defatted and contains less than 20% cocoa butter.

Pure cocoa powder is good from a nutritional point of view. Unlike chocolate powder, it is low in carbohydrates and fat. It is a powerful antioxidant to fight against cardiovascular diseases and hypertension.

Cacao butter

Cocoa butter is obtained from whole cocoa beans.

To extract the cocoa butter, the cocoa beans are roasted. After roasting, the beans are cooled and crushed. After crushing, the cocoa paste is pressed to separate the cocoa butter from all its non-fat solids.

Cocoa butter can be used to make chocolate, as well as cosmetics and pharmaceuticals.