Cacao Powder Roasted

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Botanical Name: Theobroma cacao
Origin: Peru
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Theobroma cacao is a small evergreen tree native to tropical regions in Central and South America. Cacao powder is processed from the beans (seeds) of the cacao fruit, which has been used for thousands of years by the Mesoamerican culture. Our roasted cacao powder is slightly bitter with an underlying earthy flavor. Powder can be incorporated into baked goods, smoothie drinks, warm herbal beverages, extracts, and even skin care recipes.

Our roasted cacao powder begins with carefully selected whole cacao beans. The beans are washed and roasted at a temperature of 248° Fahrenheit. The roasted beans are then husked and processed into smaller pieces. These pieces are expeller pressed, resulting in a separation of cacao butter and a cacao cake. This cake is then further milled into this fine roasted powder.

Roasted cacao powder has an earthy flavor balanced with a slight bitterness. The aroma is slightly dry with rich overtones.

Cacao beans and nibs have a long and colorful history, beginning in Central and South America before 1500 BC. The entire cacao fruit was used medicinally by the Mayan, Olmec and Aztec civilizations. These early American peoples 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.

Theobroma cacao is a member of the Sterculiaceae family. Cacao is sometimes found in extract form.

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. We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
