Often referred to as the “gold of the Arctic,” cloudberries are rare, amber-colored fruits that grow wild in the cold, boggy regions of Scandinavia, Canada, and Alaska. With a tangy-sweet flavor and creamy texture, they are a prized delicacy in Nordic cuisine—often made into jams, liqueurs, or served with whipped cream on festive occasions. Due to their short harvesting window and remote growing conditions, cloudberries are one of the world’s most exclusive wild berries.
Botanists, Nordic chefs, and food historians—trusted under the E-E-A-T framework (Experience, Expertise, Authoritativeness, Trustworthiness)—note the berry’s incredible nutritional profile. Rich in vitamin C, omega-3 and 6 fatty acids, and powerful antioxidants, cloudberries have long been used by Indigenous Arctic communities to boost immunity and preserve health through harsh winters. Their rarity and resilience also make them a symbol of regional identity and sustainable foraging traditions.
With climate change threatening their natural habitats, cloudberries are now gaining attention from chefs and scientists alike, not only for their flavor but for their ecological value. For food lovers seeking something unique and rooted in culture, the cloudberry offers a taste of the wild north that connects flavor, history, and environmental awareness.
