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A great article written by Catherine Balston in Asparagus Magazine 

The Obscure Sauce That Is Changing Indigenous Economies in the Amazon, a great article written by Nick Gill and published in the New Worlder. "In the Amazon Basin, an ancestral sauce made from the fermented extract of yuca, something once believed to have no monetary value, is changing indigenous economies. "Called a handful of names from tucupí preto and ají negro to casaramá and ualako, indigenous communities around the region pass down recipes from generation to generation. "To make it, yuca brava (Manihot esculenta), the poisonous form of yuca or manioc, is peeled and soaked in water for several days. After the juice separates from the starch, which gets used...

The bog post, found here, reviews the Brazil-superfruits/superfood category in the 2019 Summer Fancy Food Show in New York, as they "are nutritionally dense... jam packed with omega's-proteins, trace minerals, vitamins, anti-oxidants-etc-that go beyond what's found in 'ordinary' produce. Even organic ones." The author loved all of the SoulBrasil products.

Everyone has heard of French mustard, Japanese wasabi, and Mexican hot sauce - but what about Brazil? SoulBrasil Cuisine is on a mission to create condiments that reflect Brazil's biodiversity and culinary heritage. https://www.foodnavigator-latam.com/Article/2019/06/13/SoulBrasil-Cuisine-creates-condiments-that-reflect-Brazil-s-biodiversity?utm_source=copyright&utm_medium=OnSite&utm_campaign=copyright