Theobroma cacao L.
Plant Family: Sterculiaceae
Cacao shells are quickly gaining in popularity as a tea ingredient, and can be used as a single ingredient cacao tea or added to a blend to create a chocolaty flavor note. Our roasted cacao shells have an earthy aroma and deep cocoa flavor when brewed.
Cacao has a long and colorful history, beginning in Central and South America before 1500 BC. The entire cacao fruit was used by the Mayan, Olmec, and Aztec civilizations. These indigenous cultures 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.
Caffeine, flavonoids, phenylethylamine, anandamide, magnesium, sulfur, oleic acid, theobromine, tryptophan
Cacao contains more flavonoid antioxidants than most other vegetables and fruits, with up to four times as much concentrated antioxidants as green tea.
Shells from bean
Generally made into an infusion, which tastes a lot like hot chocolate
Specific: 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.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
For educational purposes only This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.