Two ingredients, told properly
Ube and cacao are two of the Philippines’ best-known crops. Most of what reaches kitchens abroad has been blended, coloured or sweetened on the way, with no word about where it grew. We started Sigla Naturals to sell them the way specialty coffee and chocolate are sold: one origin at a time, with the facts on the label.
The name
Sigla (SIG-lah) is Filipino for vigour, liveliness, zest. We chose it because it describes what good ingredients bring to cooking, and because a Filipino company should have a Filipino name.
Our mark is a cacao pod split by an S-shaped seam. The left half is cacao brown, the right half ube purple: the two products we are starting with.
Ube
Ube is purple yam, a root crop grown across the Philippines and used in cakes, ice cream and ube halaya, a slow-cooked sweet jam. Its colour and flavour vary with the variety and the soil.
Our ube powder will be made from ube alone. No colouring, no flavouring, no fillers.
Cacao
Cacao has grown in the Philippines for centuries. Many Filipino homes still make hot chocolate from tablea, discs of pure ground cacao melted into water or milk.
Our cacao powder will be 100% cacao from a single Philippine origin. No sugar, no milk, no fillers.
Where we are now
We are choosing our growers. We will not name a region or farm on this site until we have bought from them, and every bag will carry an origin label like this one.
- Origin
- Province, Philippines
- Grower
- Farm or cooperative name
- Variety
- Named variety
- Harvest
- Month and year
- Process
- What was done, and when
- Ingredients
- One word
- Net wt
- Grams