Discover the typical ingredients of Amazonian cuisine

Amazonian cuisine is a unique experience of flavors, blending native ingredients, indigenous traditions, and African and European influences. Fish, fruits, roots, and herbs enhance the essence and distinct flavors of the local cuisine. Check out some of the typical ingredients from the region:

Cupuaçu

Widely used in candies, preserves, bonbons, puddings, and other desserts, cupuaçu is an Amazonian fruit rich in vitamins A, B1, B2, and C. It has a distinctive aroma and flavor, also being used in the production of juices, wines, and liqueurs.

Tucupi

This ingredient is extracted from the root of wild cassava, which is toxic when raw but harmless when boiled. It can be used in the preparation of broths and sauces, featuring in Tacacá and Pato no Tucupi, two of the region’s typical dishes.

Pirarucu

One of the traditional fish of the Amazon, it can grow up to 3 meters in length. Due to its firm flesh, it is also known as the codfish of the Amazon. It is present in various regional dishes, from crispy fried preparations to delicately seasoned stews.

Jambu

A plant that slightly numbs the mouth and tongue, creating a unique sensation in dishes and drinks. This herb resembles kale and is used in cakes and meats, particularly in Tacacá, one of the region’s main traditional dishes, which consists of a broth made with shrimp.

Guaraná

Abundant in the Amazon, its small fruit resembles an eye when on the vine. Dried and ground, guaraná is used in the preparation of juices, smoothies, and refreshments. Rich in caffeine, it has energetic properties that boost metabolism.