Freeze-dried açaí from the Amazon floodplain and maqui from Patagonia, ground together into a near-black purple powder: tart, faintly grape-dark, and made for smoothie bowls and yogurt.
At a glance
A spoonful stains the wood the moment it touches it: a deep, near-black purple, the color of berries picked at opposite ends of a continent. Stirred into a morning bowl, it turns everything the shade of dusk.