Purple Yam Powder
Ratalu / Kand
Milled from Dioscorea alata, the deep-violet ratalu prized in Gujarat's winter kitchens and known across the diaspora as ube. The peeled tubers are dried and stone-ground to a fine, anthocyanin-rich powder that rehydrates into the dramatic purple beloved of bakers and bubble-tea makers. Whisk it into cakes, ice cream, lattes and pancakes for natural colour and a soft, vanilla-sweet, nutty flavour, no fresh tuber or fuss required.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- Gujarat, India
- Western India yam belt
- Dried and milled Dioscorea alata, pure powder
- Natural anthocyanin violet, no added dye
- 100% purple yam; no flavour or extract added; lab-tested
- 12-24 months sealed; store cool and dry
Also known as · Ube Powder · Ube · Dioscorea Alata
How to use it
Ube cakes, cupcakes and Swiss rolls
Purple ice cream, halaya and custards
Ube lattes and bubble-tea bases
Pancakes, waffles and doughnuts
Natural violet colouring for frostings
Questions
- Is ratalu the same as ube or purple yam?
- Yes. Ratalu (or kand) is the Indian name for Dioscorea alata, the same purple yam known in the Philippines and across the West as ube.
- Is this pure yam powder or a flavoured mix?
- It is 100% dried, milled purple yam, with no added flavouring, sugar or extract, so you control the sweetness in your own recipes.
- How do I use the powder in baking?
- Whisk it into your dry ingredients or bloom it in a little warm liquid first. It rehydrates to a vivid violet and lends a soft, vanilla-nutty sweetness to cakes, creams and drinks.
