Tempeh originated in Indonesia, most likely in central or east Java, dating back anywhere from a few centuries to over a thousand years ago. The discovery of tempeh is closely tied to the fungus Rhizopus oligosporus, crucial for its fermentation process. This fungus grows as mycelium on teakwood and sea hibiscus leaves, which were commonly used by native Javanese people for food wrapping. During natural culturing and controlled fermentation, the fungus's mycelium binds soybeans or lupins into a cake, marking the birth of tempeh-making techniques.
Our organically grown Sweet white lupins (Lupinus albus) are a particular variety of lupin known for their creamy-white seeds and mild, sweet flavor. They are cultivated for their nutritional richness, including high protein content and beneficial dietary fiber. Sweet white lupins have been historically used in various culinary applications, from traditional dishes to modern plant-based foods, owing to their versatility and health-promoting properties.
Lupins offer a wealth of nutritional benefits. They are rich in protein, making them an excellent plant-based protein source. Additionally, lupins are high in dietary fiber, supporting digestive health and blood sugar regulation. With a low glycemic index, they help manage blood sugar levels effectively.
Lupins are renowned for being low in saturated fat and rich in essential vitamins and minerals such as iron, magnesium, phosphorus, and potassium. They are also renowned to boast antioxidants like polyphenols and flavonoids, which contribute to their overall health-promoting properties.