What do you mean by ‘unadulterated’?

I’m suspecting the answer to this question is ‘yes’. We purchased it from a small company (now bankrupt). They cooked it at 380C. We targeted lower temperatures, as this had several properties we were interested in.

• circum-neutral pH; higher cook temperatures boost pH, to as high as 10. soil pHs in my area are around 7-8, so we didn’t need a liming effect.
• The lower temperature resulted in less crystaline structure, which is easier to break down, and provides more functional groups which may possibly act as nutrient soruces. At higher temps, these are cooked off, and not available to microbes.