Cacao (Theobroma cacao) is a tall evergreen tree native to the deep tropical regions of South America. Cacao fruit pods grow directly from the trunk and older branches, turning orange when ripe. Inside the fruit pods are the cacao seeds, or beans as they are commonly called.
To make cocoa powder, cacao beans are fermented, dried, roasted and ground into a paste. The cacao butter is removed from the paste, leaving the dry unsweetened cocoa powder. The higher heat used in this processing results in a less bitter and slightly sweeter flavor than cacao nibs or cacao powder (which is unroasted), but it does contain less nutrients than raw and unroasted cacao. Cocoa powder is often added to drinks or baked goods, or it is remixed with a portion of the solids, then sweeteners are added to make chocolate.
Cocoa powder contains flavonoids, including epicatechin, catechin and procyanidins. It is a source of copper, manganese, magnesium, calcium, iron, zinc, potassium, selenium, chromium, B vitamins, amino acids and fatty acids like oleic acid, a monounsaturated fatty acid. Compounds in cacao, like phenylethylamine (PEA), help stimulate the production of dopamine in the body. It also contains theobromine and very small amounts of caffeine.*
|Cocoa Powder (organic)
||Country of Origin: Ecuador|
Part used: Cocoa beans
Appearance: Fine brown powder
Solubility: Partly soluble
Certifications: Organic, Kosher and Food grade
Produced in FSSC 22000 certified facility
|Convection dried||Functional foods|