Our Cacao is grown in the rich soils of South America. The best raw organic Cacao bean is harvested, broken apart and left to ferment and dry before being washed, broken into small pieces (nibs) and then cold-pressed to remove the fat (cacao butter). The remaining part of the fruit is used to produce raw cacao powder. Recently recognised as a highly nutritious Superfood, high in antioxidants and health benefits, it is a versatile ingredient for making superfood smoothies, raw chocolate bars, cakes, drinks and deserts. Ideal for Vegans and Vegetarians, it is Gluten free, dairy free and non GMO.
• Protein: Raw Cacao Powder is high in Protein with 21.5g providing 8.6% of the RDA.
• Calcium: Raw Cacao Powder is high in Calcium, which is essential for strong bones and teeth.
• Vitamin C: Raw Cacao Powder is high in Vitamin C, which supports the immune system, acts as an anti-oxidant and relieves exhaustion and stress.
• Magnesium: Raw Cacao is one of the top 10 Magnesium rich foods. Magnesium strengthens bones, improves circulation and relaxes muscles.
• Iron: Raw Cacao is also a source of Iron which oxygenates the blood and reduces fatigue.
• Flavonoids: Raw Cacao powder is nutritionally rich in flavonoids with high concentration of antioxidants to improve the absorption of Vitamin C and Iron.
Cacao beans are seeds of the Theobroma cacao tree, a small evergreen tree grown in Mexico and South America. Cacao beans are roasted and ground to produce cacao and, after further processing, are the basis of chocolate. When the beans are dried at low temperature, however, they are called raw cacao beans, which can be consumed whole, broken into pieces called nibs or ground to produce raw cacao powder. Cacao beans are rich in natural antioxidant compounds with many health benefits.
Cacao beans contain natural chemicals called flavonoids, a type of antioxidant compound that promotes general health and might lower your risk of several diseases. One type of flavonoid, called anthocyanidin, is especially high in cacao beans, along with other compounds called epicatechins. These compounds are powerful antioxidants and, according to a study in the “Journal of Agricultural and Food Chemistry” published in 2003, are especially concentrated in cacao, a product of cacao beans. In that study, researchers compared the antioxidant capacity of black tea, green tea, red wine and cacao, concluding that cacao has the highest antioxidant activity among the four products and the greatest potential for health benefits.
Antioxidants stabilize and ultimately destroy free radicals in your cells and tissues. These potentially damaging chemicals are natural by-products of metabolism. They also form when your body breaks down environmental toxins such as cigarette smoke and organic solvents. Free radicals can injure your cells by interfering with cell membranes, damaging DNA and altering other cell components. Over time, a buildup of free radicals can accelerate aging, contribute to vascular changes that lead to heart disease and raise your risk of developing cancer. In addition to removing free radicals, antioxidants also help decrease inflammation that can contribute to arthritis and other diseases, and they can prevent changes in platelets that might produce blood clots.
Flavonoid antioxidants in cacao have significant benefits for your cardiovascular system, according to Silvina Lotito, Ph.D., of the Linus Pauling Institute. She indicates that proanthocyanidin compounds in cacao powder can help decrease oxidation of low-density lipoprotein, or LDL. Often called bad cholesterol, LDL is oxidized and then deposited in plaque. Plaque produces fat accumulations in arteries that can lead to atherosclerosis, or hardening of the arteries. Because cacao antioxidants block LDL oxidation, they can prevent plaque formation, improving circulation and lowering your risk of heart disease.
The Linus Pauling Institute indicates that flavonoid antioxidants such as those found in cacao might interfere with the development of cancer. In one laboratory study published in 2002 in “Cancer Letters,” anthocyanidins from cacao reduced the incidence of chemically induced pancreatic and breast cancer in laboratory animals. In a review of evidence from human subjects, published in 2009 in “Nutrition and Cancer,” researchers concluded that compounds in cacao might prevent cancer or improve the outcome when the disease is already present. However, they state that more extensive studies with larger populations are needed to confirm this.
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What our customers say…
Excellent and delicious drink. I add honey to my cup of cacao and it’s nutricious and warming as an evening drink in winter.
I had a word with the supplier regarding had it been any where there was wheat. I was assured about that it had never been any where there was wheat it is totally pure. And yes have been enjoying very much and will be ordering again soon.
I have bought this raw cacao numerous times and love it. It tastes really nice and mixes very smoothly into water or milk. I regularly make it into a drink by mixing a teaspoonful with cold water into a paste, adding boiling water then stirring in half a teaspoon of coconut oil. This makes a very satisfying and energising hot chocolate that’s really good for avoiding afternoon energy slumps.
Bought this as an ‘add on’ and so glad I did. The powder is so much more versatile than the nibs. Lovely follow up email from the seller with some great ideas which I am trying out! Great value & terrific service!
Superb product, ideal for adding that extra special taste in my smoothie concotions.Blends in really well.
This cacao powder is of a very good quality …. good flavour and makes great brownies. Better than having to grate chocolate!
Excellent product, has many uses and it lasts forever, fab seller too, always quick and safe delivery, will use constantly thank you