Theobroma cacao L.
Plant Family: Sterculiaceae
Our roasted cacao powder begins with carefully selected whole cacao beans. The beans are washed and roasted at a temperature of 248° Fahrenheit. The roasted beans are then husked and processed into smaller pieces. These pieces are expeller pressed, resulting in a separation of cacao butter and a cacao cake. This cake is then further milled into this fine roasted powder.
Roasted cacao powder has an earthy flavor balanced with a slight bitterness. The aroma is slightly dry with rich overtones.
Cacao beans and nibs have a long and colorful history, beginning in Central and South America before 1500 BC. The entire cacao fruit was used medicinally by the Mayan, Olmec and Aztec civilizations. These early American peoples also enjoyed consuming chocolate as a beverage; each culture adding its own mix of spices and flavorings to the drink. After the Spanish conquest in the 1500's, cacao made its way to Europe and began to spread worldwide.
Beans, roasted and ground into powder.
Roasted cacao powder can be blended into tea, smoothies, and baked goods. Used abundantly in food and other consumables. Sometimes found in extract form.
Cacao beans and nibs contain a number of constituents with proven health benefits, but many of these constituents are destroyed or lessened when processed. Health practitioners recommend that anyone interested in eating cacao for its health benefits use raw, unprocessed cacao beans and nibs rather than processed chocolate.
Cacao bean contains caffeine and may cause nervousness, irritability, sleeplessness, and, occasionally, rapid heartbeat. Not recommended for use by children under the age of 18.
We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
This information has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.