Urbech from a coconut with an apricot stone 225g - "Live product", Dagestan

The taste of urbech is unique - it is difficult to find analogues. So, you should know that you will encounter another memorable property of urbech - it is difficult to describe, but we will try: it does not "knit" like a persimmon, but still a real urbech tightly envelops the mouth for a while. And this property makes it a very useful medicine in the case of ulcers, for example. If you eat it with not too big spoons, you can explore this new interesting feeling. In general, the first time try a little bit, so that urbech does not scare you :)

Urbech differs from nut flour, for example. This is because urbech is made on special grinders, which, when grinding apricot kernels and coconut, simultaneously squeeze the oil out of them. This oil immediately impregnates what it was squeezed from, and so it turns out urbech.

Most often, fans of urbech prefer to use it:

- mixed with honey - in this combination, most species of urbech loses its inherent product "viscosity" and resembles a sweet chocolate paste, for which it is often called "raw nutella" :)

- as a fondue - to dip in urbech the cut pieces of vegetables and fruit

- as a "spread" on a sandwich (which may well be raw if you use breads and vegetables)

- as a dressing for porridge (including raw) - urbech gives it a pleasant nutty taste and enriches with additional nutritional properties

- as a component of dressing for salads, sauces, sweet dishes

- as a bioadditive-immunomodulator - to take in the morning on a teaspoon ".

Energy value of 100 g of product:

Caloric Proteins Fats Carbohydrates

551 kcal 26.3 g 45.2 g 9.9 g

 Shelf life: 12 months