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Ingredients and products from the northern region. Acai The acai berry (Euterpe oleracea) is a purple fruit native to the Amazon. To be consumed, the pulp of dozens of fruits need to be extracted. When consumed in natura, the açai has a bitter taste. In the northern region, it is usually consumed with tapioca or cassava flour, being accompanied by savory dishes such as fish or meat, for example. However, many people have a habit of consuming acai berry only with sugar, taking away the original bitter of the fruit. Currently, açai is consumed throughout Brazil, and in some regions it is mixed with guarana and other fruits. Açai is used for the manufacture of jams, ice cream, drinks and sweets. Brazil Nut The Brazil nut (Bertholletia excelsa), also known as Brazil nut, is a selenium-rich oilseed. The chestnut tree can measure more than 30 m, thus being a large Amazonian tree. Its fruit, in fact, is a hedgehog where the seeds are involved. Seeds are usually consumed "in natura", but are also used in the composition of sweets, jams, chocolates, chocolates and biscuits. Cupuaçu Cupuaçu is a Brazilian fruit typical of the northern region, sour and with velvety consistency. Of the same genus as cocoa (Theobroma), the fruit, although sour, stands out for its aroma and unparalleled flavor. It is widely used in sweets, juices, ice cream, jams, chocolates and biscuits. In addition, it is possible to use cupuaçu to make chocolate and even pepper. Jambu District Jambu (Acmella oleracea) is a typical Amazonian herb widely used in the cuisine of the region. The main highlight of jambu is the numbness caused in the mouth after its consumption, especially when consuming its flower. Known by the famous phrase "jambu trembles", this herb is commonly found in typical dishes of the northern region, such as tacacá and duck in tucupi, for example. However, they are also widely used in fish and shrimp preparations, as well as in beef and pork. Currently jambu is used in various products, such as cachaças, jams and peppers. In addition, its flower can also be used as seasoning, such as dehydrated jambu flower or jambu flower preserve. Tucupi, New Year Tucupi is a yellow broth extracted from manioc brava, in which it goes through a natural fermentation process. It is a sour broth and quite seasoned with Amazonian herbs. Widely used in typical dishes of Amazonian gastronomy, such as tacacá and pato in tucupi, for example. In addition, this broth is widely used in the preparation of fish, but can also be used in dishes with meat, chicken or pork. Peppers and jellies can also be made on the basis of tucupi. When the tucupi is reduced for hours, it loses its yellowish coloring and becomes black. Black tucupi can be used as soy sauce, however, it has up to 5 times less sodium.