Origin: Ecuador
Processing: Once harvested, ripe cocoa pods are opened, separating the pulp and seeds. The pulp and seeds undergo fermentation to reduce bitterness and enhance aroma. After gentle roasting, the beans are crushed and deshelled, resulting in cacao nibs. These nibs are ground into a thick liquid known as cacao paste, comprising cacao butter and fine particles. Pressing the paste yields cacao butter and a cake, which is ground into cacao powder.
Attributes: Cacao powder boasts the lowest fat content among cocoa products. Rich in antioxidants like flavonoids, it also contains various nutrients and minerals such as stearic and oleic fatty acid, anandamide, theobromine, manganese, zinc, copper, sulfur, PEA, and tryptophan. Cacao is celebrated for its anti-inflammatory, heart-protective, and mood-enhancing properties, among others.
Usage: Cacao powder is versatile, suitable for a myriad of recipes, whether raw, cooked, sweet, or savory, offering the delightful taste of chocolate.
Storage: Store in a cool, dry place around 20C (68F), shielded from sunlight and moisture, and tightly sealed.
Safety: Consult a healthcare professional before using herbal products, especially during pregnancy, nursing, or medication.
Disclaimer: This information serves educational purposes and is not evaluated by the CFIA or FDA. It does not intend to diagnose, treat, cure, or prevent any disease. Packaged in a facility handling peanuts, tree nuts, wheat, soy, and other potential allergens.