Organic Coconut Cream - 400ml - RAWGORILLA

When it comes to the food in your pantry, we’ve been conditioned to think that more ingredients mean more value. But with nut butter, the opposite is true. The very best jar you can buy is the one that contains exactly one thing: the nut itself. At Whole Food Earth, we believe that a single-ingredient nut butter isn't just "healthier"—it’s a superior kitchen tool. When you strip away the salt, sugar, and palm oil, you’re left with the pure, unadulterated essence of the nut. Here is why the "one-ingredient" rule is the gold standard for your kitchen. The Artisanal Method: Why Slow is Better Most industrial nut butters are made in a hurry. They use high-speed metal blades that hack the nuts into a paste in seconds. The problem? Those blades get incredibly hot. High heat can damage the delicate, healthy fats and dull the natural flavour of the nuts. The Rawgorilla approach uses the traditional stone-ground method. It’s a slow, artisanal process where the nuts are crushed between stones at a low temperature. The Benefit: Because it stays cool, the nutrients—like Vitamin E, magnesium, and those essential healthy fats—stay completely intact. The Result: You get a naturally creamy texture and a deep, complex flavour that a factory blender simply can't match. One Ingredient = Infinite Versatility The reason most supermarket nut butters are only used on toast is that they are pre-seasoned. If a jar is loaded with salt and sugar, you can't really use it in a savoury dinner. A single-ingredient, stone-ground butter is a blank canvas. Because there are no additives, it works in every corner of your cooking: Savoury Satays & Curries: Stir a spoonful of cashew or peanut butter into a vegetable curry or a stir-fry sauce. It adds a rich, creamy depth without making the dish taste like a dessert. The Ultimate Salad Dressing: Whisk almond butter with a bit of lime juice, ginger, and soy sauce. Because there’s no palm oil in the butter, it emulsifies perfectly into a smooth dressing. Boost Your Baking: Use it as a nutrient-dense replacement for butter or oil in brownies and biscuits. You get the moisture and the healthy fats without the refined additives. Smoothies Without the Crash: A tablespoon of pure nut butter adds protein and fibre to your morning smoothie, helping you stay full until lunch without a sugar spike. Why "Nothing Added" is Everything When a brand adds palm oil, they are doing it to stop the oil from separating. When they add sugar or salt, they are doing it to mask the taste of lower-quality, over-roasted nuts. When you see a jar that lists "100% Almonds" or "100% Cashews," there is nowhere to hide. The nuts have to be the highest quality, and the grind has to be perfect. Choosing a single-ingredient, stone-ground butter means you are getting the most nutrient-dense, flavourful version of that food possible. Artisanal = investment in quality and better health A jar of pure, stone-ground nut butter is one of the most hardworking staples you can have in your kitchen. It’s an investment in better flavour, better biology, and a more versatile way of cooking. Shop our range of Rawgorilla Single-Ingredient Nut Butters

We’ve all been there: it’s 6:00 PM on a Wednesday, you want a proper, healthy dinner, but the idea of peeling ginger, pounding lemongrass, and balancing spices feels like a mountain you’re not ready to climb. Usually, the "quick" option in the UK is a supermarket jar of curry sauce, but those are often loaded with sugar, modified starches, and cheap vegetable oils. The Wild Elephant Organic Curry Coconut Milk range is the answer to that problem. It isn't just a sauce—it’s a premium, organic coconut milk already infused with a master-blend of spices. By keeping a few of these in your cupboard, you’re always ten minutes away from a restaurant-quality meal. Green, Red, or Yellow: Which One for Your Kitchen? While the base is always rich, organic coconut milk, the spice profiles are designed for different moods and ingredients. 1. Organic Green Curry Coconut Milk (The Fragrant One) The Profile: This is the freshest-tasting of the three. It relies on green chillies and aromatic herbs like coriander and curry leaves. Best For: Light, crunchy vegetables. Think broccoli, sugar snap peas, courgettes, and baby corn. It’s also the perfect partner for tofu or white fish. 2. Organic Red Curry Coconut Milk (The Bold One) The Profile: Made with sun-dried red chillies, this Sri Lankan-inspired base is earthier and has a deeper, ruby colour. Best For: Heartier ingredients that can stand up to the spice. It works beautifully with aubergines, sweet potatoes, or roasted squash. If you like noodles, this is the one to use for a "Laksa" style soup base. 3. Organic Yellow Curry Coconut Milk (The Mellow One) The Profile: This is the most "comforting" tin in the range. It’s heavy on turmeric and warm spices like cumin, making it much milder and very family-friendly. Best For: Lentils (Dhal), chickpeas, and cauliflower. It has a sunny, golden glow that makes any bowl of food look instantly appetising. Why These Beat the Standard Supermarket Jar Organic Purity: Because these are organic, you aren't getting GMO ingredients or synthetic pesticides. It’s just pure coconut and real spices. Zero Hidden Sugars: Many "all-in-one" sauces use sugar to hide poor-quality ingredients. These milks rely on the natural sweetness of the coconut. The "Fat-Soluble" Secret: Many of the best nutrients in spices (like the curcumin in turmeric) are "fat-soluble." By infusing them directly into healthy coconut fats, your body can actually absorb the benefits much more effectively. Quick Kitchen Hacks You don't need a recipe book to use these—they are designed to be "plug and play." The 10-Minute Stir-Fry: Sauté your veg in a pan for 3 minutes, pour in the tin, simmer for 5, and serve over rice. Done. The Richer Rice: Use the Yellow Curry Coconut Milk as half of the liquid when cooking your basmati rice or quinoa. It infuses every grain with flavour and colour. The Leftover Hero: Have some slightly sad-looking veg in the bottom of the fridge? Chop them up, simmer them in the Red Curry milk, and you’ve turned "waste" into a gourmet lunch. Eating well doesn't have to mean spending an hour at the hob. By choosing a high-quality, organic base like Wild Elephant, you get the authentic taste of spices with the convenience of a single tin. It’s smart, honest, and the best way to keep your midweek meals on track. Shop Wild Elephant Curry Milk

Whether it is the satisfying "snap" of a dark chocolate bar or the way a rich body butter sinks into your skin, you are experiencing the unique molecular physics of cocoa butter. Known botanically as the fat of the Theobroma cacao (literally "Food of the Gods"), cacao butter is one of the most stable and highly prized fats on Earth. At Whole Foods Earth, we believe in using it in its most natural state. To understand why, we need to look at the chemistry that happens at 34°C. A Biological Miracle: The Melting Point Cocoa butter is fascinating because it is a solid at room temperature 20°C but melts almost instantly at body temperature 37°C. This isn't a coincidence; it is due to its specific triglyceride composition. It is primarily made of three fatty acids: Stearic, Palmitic, and Oleic. Because these molecules are arranged in a very tidy, crystalline structure, they hold their shape firmly until they hit the magic threshold of the human touch. This is why real chocolate doesn't feel "greasy"—it only releases its flavour the moment it hits your tongue. The Stearic Acid Factor: A Different Kind of Saturated Fat In the UK, we are often told to be wary of saturated fats. However, science shows that not all saturated fats are created equal. The Truth: Cocoa butter is high in Stearic Acid. Unlike other saturated fats, the liver quickly converts stearic acid into Oleic Acid (the same heart-healthy fat found in olive oil). The Result: This makes pure cocoa butter a much more neutral fat in terms of cholesterol when compared to animal fats or chemically altered vegetable oils. Polymorphism: The Art of the "Snap" Have you ever seen chocolate that has turned white or crumbly? That is a failure of polymorphism. Cocoa butter can crystallise into six different shapes. Scientists and master chocolatiers aim for "Form V". This specific crystal structure is what gives cocoa butter its glossy sheen and that famous "snap." When cocoa butter is poorly handled or subjected to temperature swings, it shifts into Form VI, causing the fat to "bloom" (the white streaks). This doesn't mean it’s gone bad; it just means the crystals have moved! Raw vs. Deodorised: Why the Smell Matters If you buy standard supermarket cocoa butter, it is often white and odourless. This is deodorised cocoa butter. To achieve this, the fat is treated with high heat and often chemical solvents to strip away the "chocolate" smell. At Whole Foods Earth, we advocate for Raw, Unrefined Cocoa Butter. Retention of Polyphenols: Raw cocoa butter is a pale yellow colour because it still contains the plant’s natural antioxidants and Vitamin E. The Aroma: It smells like a bar of dark chocolate because the aromatic compounds haven't been "boiled" away. Skin Bioavailability: For skincare, unrefined cocoa butter retains its natural moisture-sealing properties without the need for synthetic perfumes or fillers. A Versatile Tool for a Healthy Lifestyle Because of its stability (it has a shelf life of 2 to 5 years), cocoa butter is a staple for a "clean" pantry and bathroom: In the Kitchen: Use it to make your own "raw" chocolates or add it to smoothies for a slow-release energy source that doesn't spike your insulin. In the Bathroom: It is a "barrier" fat. It doesn't just sit on top of the skin; it forms a protective layer that prevents Transepidermal Water Loss (TEWL), which is essential during the dry UK winter months. Beyond the Myth Cocoa butter isn't a "magic" stretch mark cure or a "superfood" miracle—it is a stable, highly efficient plant fat that works in harmony with human biology. Whether you are eating it or wearing it, the science is clear: the less you process it, the better it works. Cacao vs. Cocoa: Is it the same thing? To clarify a common point of confusion in the UK health aisles: biologically, cacao and cocoa butter are the same thing. Both are the pure fat extracted from the seeds of the Theobroma cacao tree. However, in the world of nutrition and labelling, the choice of word tells you everything about the processing temperature. Cacao vs. Cocoa: The Heat Factor Cacao Butter: Usually refers to the "raw" version. The fat is extracted via cold-pressing the beans. By keeping the temperature below 45°C, the delicate antioxidants and live enzymes remain intact. This is the version we prioritise at Whole Foods Earth because it is the most chemically complete. Cocoa Butter: Typically refers to beans that have been roasted at high temperatures before the fat is extracted. While this creates a deeper, more "toasted" chocolate aroma, the high heat can degrade some of the more sensitive phytonutrients. In short: if you see "Cacao," you are buying a product that has been handled with biological preservation in mind; if you see "Cocoa," you are likely buying a product processed for flavour and mass-market shelf stability. Shop our Organic Cacao Butter Buttons