Kale has been known for at least 2,000 years. The first mention of kale in America was in 1669; but because of their popularity in
the European countries, it is possible it has been around America earlier. Kale is often called "borecole," and in America,
collards are sometimes called "sprouts." "Kale" is a Scottish word derived from coles or caulis, terms used by the Greeks and
Romans in referring to the whole cabbage like a group of plants.
A high quality kale powder should also be light and fluffy. If the powder is dense and heavy either a dense filler has been added
to the powder, or the kale has been dried in a way that has broken down the cellular structure of the leaf in which case many of
the nutrients will have also been destroyed (the picture above shows our kale powder which is light and fluffy, compared to the
same weight of a competitor's kale powder which as you can see is much more dense).