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Pitanga — Ingredient · Foodgeist
Ingredient
Pitanga
The Pitanga, Surinam Cherry, Brazilian Cherry, or Cayenne Cherry (Eugenia uniflora) is a plant in the family Myrtaceae, native to tropical South America's east coast ranging from Suriname to southern Brazil, as well as parts of Paraguay and Uruguay. Known as Pitanga throughout Br
Cook with Pitanga
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The Pitanga, Surinam Cherry, Brazilian Cherry, or Cayenne Cherry (Eugenia uniflora) is a plant in the family Myrtaceae, native to tropical South America's east coast ranging from Suriname to southern Brazil, as well as parts of Paraguay and Uruguay. Known as Pitanga throughout Brazil or Ñangapirí in surrounding countries, The plant is relatively pest resistant, easy to grow and high in antioxidants. The Surinam Cherry is often used in gardens as a hedge or screen. The tree was introduced to Bermuda for ornamental purposes but is now out of control and listed as an invasive species.
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Towel gourd
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What science says
compound effect
“Os compostos fenólicos e os carotenóides totais na pitanga roxa madura encontram-se em maiores teores do que na pitanga vermelha no mesmo estádio de maturação.”
phenolic compounds and carotenoids→are present in higher amounts→in purple pitanga compared to red pitanga
“A presença de antocianinas, flavonóis e carotenóides totais na pitanga roxa fazem deste fruto uma fonte promissora de compostos antioxidantes cujo cultivo deveria ser estimulado.”
purple pitanga→is a promising source of→antioxidant compounds