Kanan Naturale Raw Green Jackfruit Powder - 100g
SKU: 1157776
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Description
Kanan Naturale Raw Green Jackfruit Powder
Kanan Naturale Raw Green Jackfruit Powder is a versatile, nutrient-rich plant-based ingredient made from unripe jackfruit. Ideal for vegans and health-conscious cooks, it delivers a meaty texture and mild flavor that works well in curries, stir-fries, salads and bakery applications.
Benefits & Uses
- Excellent low-fat, low-calorie source of dietary fiber to support digestion.
- Provides a neutral, meat-like texture — perfect as a vegan meat substitute in curries, tacos, burgers and kebabs.
- Rich in vitamins and minerals (notably potassium and vitamin C) to support overall health.
- Long shelf life and easy to store; convenient for quick meal prep and commercial food production.
- Can be rehydrated and flavored to match a wide range of cuisines — Indian, Asian, Mediterranean and more.
Key ingredients
- 100% raw green (unripe) jackfruit, dried and milled into fine powder
- No preservatives, no artificial colors, and no added sugar
- May contain naturally occurring trace amounts of seeds or fiber — always check packaging for allergen info
How to use
- Rehydration: Mix 1 part powder with 3–4 parts warm water. Let sit 5–10 minutes, then drain excess water and squeeze to form a shredded texture.
- Cooking: Sauté rehydrated jackfruit in oil with spices, sauces, or marinades. Use in curries, tacos, wraps, sandwiches or burgers.
- Baking & Blending: Add small amounts (5–10%) to doughs or batters to boost fiber and texture in savory breads and snacks.
- Storage: Keep in a cool, dry place in an airtight container. Use within the period indicated on the package for best quality.
Legal Disclaimer:The product is guaranteed to be 100% genuine. Product images are for illustrative purposes only. Images/packaging/ labels may vary from time to time due to changes made by the manufacturer's manufacturing batch and location. The product description is for information purposes only and may contain additional ingredients.

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