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.

Cacao beans are fermented and dried to develop their flavor and color. They can then be chopped to produce cacao nibs or ground into a paste. When cacao butter is removed from the paste, dry unsweetened cacoa powder remains. Unlike cocoa powder, cacao powder has not been heated at high temperatures, so cacao powder retains its original flavor and nutrients.

Raw cacao is rich in flavonoids, including epicatechin, catechin and procyanidins. It is a very good source of copper and manganese, and a good source of 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 *