Coca Leaf Flour – Natural Andean Energy and Wellness

Coca Leaf Flour – Natural Andean Superfood

Coca leaf flour is a fine powder made from dried and ground coca leaves (Erythroxylum coca), an essential ingredient in traditional Andean food. It has been used for generations by Andean communities, and it concentrates a large amount of nutrients.

Nutrients and tradition

Coca leaf flour stands out for its calcium, iron, fiber and vitamin content. In the Andes it is part of daily life, in infusions, breads and energy drinks. Please note that it is a traditional Peruvian food product sold for use in Peru; check the import and legal rules of your country before ordering from abroad.

How to use it

• Infusion: stir a teaspoon into hot water and steep a few minutes.
• Smoothies, juices and yogurt.
• Breads, cookies and baking mixes.
• Soups and traditional Andean recipes.

Ideas for using it

In the Andes, people often mix a spoonful into water, tea or juice, or add it to bread dough and cookies. For smoothies, blend it with banana, oats and a little honey. Start with a small amount to see how you like the taste, which is earthy and slightly herbal. Store it away from moisture to avoid clumping.

Quality and storage

It is a traditional food and not a medicine. If you are pregnant or have a health condition, ask your doctor before consuming it regularly. Keep it in a closed container, in a cool, dry place away from light and humidity. As a natural product, color and texture may vary slightly.

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