Raw cacao powder is obtained from, broken and de-shelled Cacao beans, which are ground into liquor and pressed hydraulically, the resulting press cake is pulverized into cacao powder.
In general, cacao is considered to be a rich source of antioxidants such as procyanidins and flavanoids, which may impart anti-aging properties. Cacao also contain a high level of flavonoids, specifically epicatechin, which may have beneficial effects on cardiovascular health. Cacao is a stimulant and contains the compounds theobromine and caffeine. The beans contain between 0.1% and 0.7% caffeine
The cacao tree is native to the Americas. It originated in Central America and parts of Mexico. More than 5,000 years ago, it was consumed by pre-Columbian cultures along the Yucatán, including the Mayans, and as far back as Olmeca civilization in spiritual ceremonies.
The cacao bean was a common currency throughout Meso-america before the Spanish conquest.
Raw cacao powder is the basic, most important ingredient for making chocolate, whether it is dark, milk or white chocolate. Raw cacao powder can be used in place of chocolate in drinks as well as baked goods, adding a rich taste and the nutritious benefits of chocolate with less sugar and fat.
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