Theobroma cacao is a tropical tree of the genus Theobroma, which belongs to the mallow family.
This tree bears fruit that is oval and large (has the shape of an elongated melon) length of 15 to 30 cm, inside each fruit there are between 20 and 60 large kidney-shaped seeds arranged in several rows and surrounded by whitish pulp.
Dried and ground seeds (with cocoa butter removed) are called cacao powder,and dried crushed seeds are called cacao nibs or crushed cacao beans. Cacao nibs is simply chocolate in its purest form.
Raw cacao nibs are made from unheated cacao beans, with the production process temperature below 42 ° in order to preserve all the enzymes and minerals that are very important for all raw foods. Raw cacao has a much more pronounced taste and smell than “ordinary” cacao and a very small amount allows an exceptional “chocolate experience”. Broken cacao beans are an excellent source of antioxidants, fiber, iron and magnesium. The use of cacao for health dates back to 3,000 years ago . Based on extensive research, the main health benefits of cacao come from epicatechin and the flavonol it contains. The dark chocolate production process retains epicatechin, while milk chocolate does not contain significant amounts of epicatechin. Both epidemiological and clinical studies indicate the beneficial effects of dark chocolate on blood pressure, lipids and inflammation.The benefits of using raw cacao include increased nitric oxide bioavailability and improved mitochondrial structure and function. To get these benefits, cacao must be pure. Cacao nibs has an intense chocolate flavor and a wonderful rich aroma.
Usage: The recommended daily intake is 1-2 tablespoons (10-15g). It can be added to smoothies, granola, muesli, biscuits, etc. Broken beans can be
ground into cacao paste from which chocolate sweets and drinks can be made. Due to coffeine and theobromine, moderate use of cacao is
recommended, especially in the evening.
Composition: 100% organic cacao nibs