Jambu Concentrate “Tremidão” Sinimbu 5ml/0.169 flo.oz.

Jambu concentrate for various uses. Natural product extracted from jambu leaf and flower.

It can be used in cooking, such as in drinks or to finish dishes. Furthermore, the extract can also be used on the body. When sprayed on “intimate parts”, it produces stimulating sensations, in addition to increasing natural lubrication.

When used on the tongue, the concentrate generates a mixture of tingling, numbness and salivation, making it a great sensory experience!

Jambu Extract.

Jambu is a typical Amazonian herb that causes numbness in the mouth after consumption, mainly through its flower. Therefore, jambu extract is an excellent opportunity to experience new experiences. Jambu concentrate causes stimulating sensations when used on the body's mucous membranes, such as the mouth, tongue and private parts. “Tremidão” is a true sensory experience. 3 to 4 sprays are enough.

History: This jambu extract is produced by researcher Tatiana Sinimbu, trained in architecture, but who decided to change career and start a business at the age of 40…an inspiring woman. She realized the need to create products from the herb that maintained its unique characteristics and were highly durable. Thus, Tati developed some products, and her first creation was jambu flower preserves. Then came other products until the creation of “tremidão”. In fact, the tremor was responsible for taking Tati to a master's degree in chemical industrial engineering, making her the only woman in a master's degree made up only of men from large companies. Therefore, this product is the result of a lot of research, creativity and passion.



Suggested use: Citrus jambu foam
INGREDIENTS
500 g of sugar
500 ml of water
70 g of ginger
2 ballerina spoons of emulsifier
3 drops of jambu extract

METHOD OF PREPARATION
Blend all ingredients (except the emulsifier) and strain the mixture into a jug. Add the emulsifier and blend the drink in a blender. Place the liquid in the soda siphon, give it a CO2 charge and cool it in the freezer for about 15 minutes (or give it a thermal shock in a bucket of ice). Then give a second charge of C02. The result is a foam with a creamy texture, with final carbonation.

Origin: Belém-PA

Ingredient: Jambu extract.