Login
Fish curry with coconut milk and lime
Fresh limes give this fish curry with mussels a wonderfully intense flavour. Recipe by Sophia Schilik
Blog
gebana
Squid skewers with salsa verde, lime aioli and pistachios
Tender squid skewers, seasoned with garlic, lime and Pimientos de Padrón. Bring on the barbecue season! Recipe by Sophia Schilik
Our profit is your profit
After three challenging years, gebana finally generated a profit again in 2025 – and we're sharing this profit in equal parts with our customers, employees and shareholders. It's the first distribution of profits for CEO Christophe Schmidt, who has been with gebana since 2022.
Passion fruit tastes best when it's wrinkly
The passion fruit is a master of deception. When it looks its best, it doesn’t taste good at all. But if you wait patiently for it to ripen, you’ll be rewarded with a unique flavour that makes it a versatile ingredient in the kitchen.
The wild and obscure baru nut
In the EU, baru nuts are only authorised for sale since 2025. But what exactly are baru nuts? The short answer: Packed with protein, baru nuts play a key role in preserving a unique ecosystem.
Creamy, versatile nut butters are stars in the kitchen
Cashew, almond, macadamia and peanut butter give a wonderful boost to any dish – for breakfast, dinner and everything in between.
Five years of agroforestry in Togo and Burkina Faso
We've been investing in dynamic agroforestry in Burkina Faso and Togo since 2021. Our goal is to increase sustainability and boost income for family farmers. Let's take a moment to see how far we've come.
Circular economy at our factory in Burkina Faso
Cracking cashews and drying mangos produces a lot of organic waste. This waste is valuable. That's why we have fully integrated it into our factory's cycle.
Recipe: Cashew Dumplings
Instead of meat or vegetables, these dumplings are filled with a smooth and flavourful cashew-lentil paste. Recipe by Michaela Frank, Head Chef from Zurich
Recipe: Cashew Bread
Our cashews give this bread a delicious crunch. Perfect for sandwiches! Recipe by Michaela Frank, Head Chef from Zurich.
RSS Feed