Cacao STERCULIACEAE Theobroma cacao
Cacao Beans and Nibs ( small pieces)
Originating in the humid tropics of South America, the cacao (ca-cow) tree is a small attractive evergreen cultivated for countless centuries for its precious seeds – the source of all chocolate. There are several varieties of cacao beans, and they can vary significantly in taste and chemical composition, not only from country to country, but from different plantations within the same country, making it important to know where your beans are grown. We sell only the finest Criollo cacao, the most highly prized variety, grown organically in Peru.
Although raw cacao beans are made up of about half fat - better known as cacao butter - they are very rich in stearic acid (more than 30%) which uniquely does not affect cholesterol levels the way most fats do. Raw cacao beans and chocolate nibs (pieces of peeled beans) do not cause facial blemishes, which may be attributed to the addition of sugar, milk products and the long list of additives found in commercial chocolates. Studies have been done to show that they don't contribute to weight gain, unlike commercial chocolate, but they may actually act to control or suppress the appetite.
Raw cacao beans are a highly complex super food packed with more than 300 components, many of which are destroyed or neutralized when the beans are processed into chocolate. They contain vitamins that are needed by the body on a daily basis (vitamin C, beta-carotene, niacin, riboflavin, thiamin ); they are particularly rich in essential minerals (magnesium, zinc, selenium, phosphorus, manganese, copper, calcium); and they contain important amino acids, neurotransmiters, natural fruit sugars, fiber, protein, and other elements. About 15% of their weight is composed of flavinoids, which have anti-oxidant properties that are believed to reduce the risk of heart disease and some cancers. Wild blueberries, which are considered an excellent source, have only about a 10th of the anti-oxidants contained in raw cacao beans.
The beans also contains phenylethylamine (PEA), which raise blood sugars, give an energy hit and release chemicals in the brain that make us feel good. Popularly known as the love drug, its presence is undoubtedly why chocolate has always had a reputation as an aphrodisiac. The high of being in love and the love of chocolate have a natural relationship that is also due the presence of another neurotransmitter, anandamide, known as the bliss chemical. There really is a good reason for the feel good effect that chocolate has on people. (Cacao beans do contain a small amount of stimulants, theobromine and caffeine. However, the energy boost felt by regularly eating cacao beans is more likely due to its PEA content than to these stimulants.)
Newcomers to raw cacao beans may find the taste a little bitter until they get used to it, and may prefer to add natural sweeteners when using the beans in smoothies, drinks, ice creams and desserts. It doesn't take long until you're munching chocolate beans or nibs straight out of the bag!
Keep in a cool, dry place
Food of the Gods: Cure for Humanity? A Cultural History of the Medicinal and Ritual Use of Chocolate1
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