How are your almonds pasteurized?
All USA almonds must be pasteurized according to the FDA. We use a flash/steam pasteurization process; no PPO is used.
Why is the almond butter runny?
The moisture level of the almonds is too low. Since the pasteurizing law came into effect, it has changed the makeup of the almonds and has made the drying process more difficult. There is nothing wrong with the product.
Where do you source the almonds from?
Our organic and natural almonds are sourced from Italy, Spain and California.
Do you soak/sprout your almonds before roasting?
Our almonds are not soaked or sprouted before roasting. They are dry roasted and no oil is used prior or during the roasting process.
Do you add oil or salt to your almond butters?
There is no salt added to any of our almond butters. The only almond butter that has oil added is our American Classic no-stir. We use sustainably-sourced organic palm fruit oil in this product.
Any thoughts of producing any raw products?
No, there are way too many risks to our consumers that we are not willing to take while producing raw products. An example: Salmonella.
Are your nut and seed butters roasted with oils?
We do not use oils while roasting our nut and seed butters; they are all dry roasted.
Do your suppliers use any pesticides, sprays or solutions of any kind on your raw nuts and seeds?
We buy our nuts and seeds from shellers who buy them from hundreds of growers. Therefore if you are concerned about pesticides, we recommend that you buy organic butters.
Are your products certified Kosher, Vegan, Non-GMO and Gluten Free?
Certifications can be viewed here
What does it mean, traces of other nuts?
In the last 20 years or so, the incidence of food allergies has increased significantly. While we do a really good job of making sure our products are separated, there is still a small risk of cross-contamination; therefore, we recommend that any person with a health-threatening allergy avoid our nut butter products.
Do the flowers that the bees use for your honey have pesticides sprayed on them?
All honeys in the USA, with the exception of Hawaii, are now natural. There are no more certified organic honeys in the USA. This is because bees fly within a 5-mile radius of the hives and pesticides are used on neighboring crops and fields that bees pollinate. Therefore, our natural local honeys are not organic. Our organic honey is from Central and South American rain forests where pesticides are not an issue.
How do you read the date on the honey jars?
It is a reverse Julian code. First is a letter which represents the year produced and then is a number, which if read backwards is the day of the year. Example: O521. O=2015, 521=125th day of that year. Starting 1/1/17 we have replaced the reverse Julian code with a manufacture date.
How long is my honey good for?
Even though honey is considered to have an indefinite shelf life if stored properly, we give our honey a 2-year shelf life.
Where is the honey sourced from? Our organic honey comes from Brazil and our natural honeys come from the US.
Do you filter your honeys? Our honeys are strained to remove extraneous materials such as bee parts and honeycomb. The screen is large enough so as to not filter out the pollen and other beneficial particles.
Why is my honey crystallized? All honey crystallizes eventually and filtering pollen and other particles out delays this process. Since we don’t filter our honey, it is more prone to crystallization.
Do you test for Aflatoxin?
Aflatoxin is a chemical created by mold. Some molds are beneficial, such as penicillin. Some molds make food have a wonderful taste, such as cheese, and some molds can be dangerous, i.e. the aflatoxin mold. Cooking does not destroy aflatoxin. Aflatoxin can occur in peanuts, nuts, dried fruit, corn, and other grains. Only peanuts are tested multiple times by the USDA. Samples are drawn and tested by the USDA at harvest and again after shelling. Peanuts and peanut butter are perhaps the safest foods to consume if you are concerned about aflatoxin. We make sure that all of our peanuts are tested for aflatoxin before we purchase them. But we don’t just rely on that data alone; we also test our peanut butter for aflatoxin after it is produced. Both our organic and natural peanuts are blanched to decrease the risk of aflatoxin as it is mainly found in the skins of the peanut. Our almonds and cashews are also tested twice for aflatoxin.
Where do you source your peanuts from? We source our organic and natural peanuts from Nicaragua, Argentina and the US.
What types of peanuts do you use?
We use runner peanuts for our peanut butters.
Why do you add salt, sugar and oil to your peanut butter?
We have several varieties that we produce. Some have all 3 ingredients, some just have salt and some are made with just peanuts. The salt we use is iodized salt and the sugar we use is organic evaporated cane juice. The palm fruit oil used is sustainably sourced; for more information click here.
Where do you source the sunflower seeds?
We source our sunflower seeds from Eastern Europe.
Why do you add salt, sugar and oil to your sunflower butter?
We have two versions of this that we produce. One has sugar, salt and oil and one is sugar and salt free. The salt we use is iodized salt and the sugar we use is organic evaporated cane juice. The oil that is added to this product is organic high oleic sunflower oil.
When I used the sunflower as an ingredient during baking, why did it turn green?
Sunflower seeds contain chlorophyll and it reacts with baking powder & baking soda, turning baked goods green. To offset this reaction, either reduce the baking soda and/or powder by 1/3 or add a tsp of lemon juice.
Are the sesame seeds hulled? How is this done?
Our sesame seeds are hulled, which means that the shells are taken off. The hulls are taken off in a processing plant and are mechanically hulled as opposed to a brine water process.
Where do you get your sesame seeds from? Both our organic and natural sesame seeds are sourced from Peru, Mexico, Africa and Nicaragua.
Do you make a raw tahini? No, there are way too many risks to our consumers that we are not willing to take while producing raw products.