Organic algae: Porphyra
As a rule, we rarely consume algae in our daily diet. Why we have chosen organic algae of the variety Porphyra in BERTRAND, you will learn in this article.
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As a rule, we rarely consume algae in our daily diet. Why we have chosen organic algae of the variety Porphyra in BERTRAND, you will learn in this article.
Organic algae: Porphyra Read More »
Organic sea buckthorn powder Sea buckthorn is also called the “lemon of the north” because the small berries burst with vitamin C. In addition, there are other vitamins, minerals, and secondary plant substances with antioxidant effects. This has earned the sea buckthorn berry the reputation of a local superfood. It was said to be a
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Organic lemon peel extract The lemon (Citrus limon) is full of vitamins and is known and appreciated as a vitamin C bomb. But it would not do justice to the yellow beauty to reduce it to its vitamins alone, because it has many other benefits, such as fiber, essential oils and secondary plant components. What
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Organic guava extract The fruit of the guava (Psidium guajava L.) is a popular fruit in its countries of origin and cultivation and is mostly eaten raw. The fruits are peeled and then eaten out of hand. In Asia, people like them sprinkled with cinnamon sugar. Because of its delicious, sweet and sour and very
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Rock Salt The formation of rock salt often dates back millions of years. Remains of long-gone and dried-up seas and salt lakes are stored underground at a depth of several hundred meters, where they form rock salt reservoirs, also called salt domes. They were formed by the separation of estuaries from the oceans, by changes
Organic nutritional yeast Yeast is a single-celled microscopic fungus that is undetectable to the naked eye. It is well known in the form of baker’s yeast, which is used in baking to make breads and cakes light and fluffy. In beer- and winemaking, yeast aids in fermentation. But apart from all that, this tiny living
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The shiitake is a real delicacy among mushrooms. With its numerous nutritionally valuable ingredients, it makes an excellent contribution to a wholesome nutrition. We need it for the vitamin D.
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Common basil (botanical name: Ocimum basilicum) is widely known as a Mediterranean herb. It finds its way fresh or dried into sauces and soups, crowns pizzas and salads, goes well with fish and meat, is made into pesto and is a must in tomato sauce and ratatouille. In addition, it is also processed into basil leaf extract, a fine brownish-yellow powder. The extract contains a wide range of different components.
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