As food lovers and addicted travelers, we’d like to share with you our culinary adventure called Passiflora.

We started from the island of Mauritius – paradise situated in the Indian Ocean, where besides the incredible nature, you can enjoy the juicy sugarcane stalks. From it, the local population produces aromatic raw sugar with a different texture and color from saturated dark brown sugar molasses through the golden cane sugar until light golden caster. We passed the green Indonesia, where we found the exotic sugar produced from the flowers of the coconut palm.

We found that Indians are one of the largest producers of organic sugar, which we tasted and liked.

Returning to Europe, we visited the cozy vintage bakeries in Belgium, where we were served coffee with large brown shiny crystals with a slight caramel flavour.

And lest there be an adventure too sweet to us, we began to discover and natural savoury flavours.

We reached the Himalayas, where we brought pink Himalayan salt crystals.

We went to Tunisia, where we found natural sea salt from the warm Mediterranean.

So we formed our original collection sugar and salt and call it Passiflora (passion flower) in honour of our love in food and travel.