Tag: Vitellaria paradoxa

Over 1.7 million tonnes of raw shea nuts are produced in Africa annually, and they come from a single, specific fruit. So, what fruit produces shea butter? It originates from the nut contained within the fruit of the African shea tree, a natural, multi-purpose resource native to the region.

Despite a mild, nutty aroma, shea butter is not derived from almonds. This rich, buttery substance is actually extracted from the seeds of the African shea tree, a plant with no botanical relation to the almond tree.

According to research, the pulp of the shea nut fruit contains up to four times more vitamin C than an orange. This tropical delicacy, alongside its famous seed butter, offers a wealth of nutritional, dermatological, and overall health benefits that have been valued for centuries in Africa.

In many parts of the African Sahel region, the fleshy pulp of the shea fruit is a crucial food source, particularly during the early rainy season. So, is the shea fruit edible? The simple answer is yes, and for locals, it offers significant nutritional and economic value.

Native to the dry savannah belt of Africa, the sheanut is the oil-rich seed from the fruit of the shea tree, *Vitellaria paradoxa*. Referred to as 'women's gold' in some regions, this humble seed provides a multitude of uses that are vital to local economies and global markets.