Dittany
The Phytobôkaz laboratory has partnered with other organizations committed to the same approach of promoting Biodiversity in order to exploit the potential of our starches.
One in particular stands out for its excellent properties. This is dittany.
Dittany starch, naturally gluten-free, is a perfectly satisfactory alternative to flours containing gluten. Historically used in its raw state, new avenues for diversification are now being explored, for example as a thickening agent for industry.
It is therefore a local alternative to imported starches. Substitutable for corn starch or wheat flour, the sector promotes a short distribution circuit, thus avoiding greenhouse gas emissions.
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The benefits of dittany
Already known worldwide for
its therapeutic properties,
It has always been culturally used in Guadeloupe as a food source.
infants and bring them
the essential nutrients for their growth.
Today this traditional use is being revived thanks to Mr. Perianin's company, which has been marketing it for several years.
Our partnership with scientific researchers has also proven to us that dittany is a good candidate for making gluten-free tropical bread.