Unveil the Richness of Peruvian Cacao Powder
Our Peruvian Cacao Powder (Theobroma cacao) is sourced exclusively from farming cooperatives located in the Peruvian Andes. This cacao powder is produced from beans that are grown, hand-picked, and sun-dried using traditional methods. The low-temperature processing technique helps in retaining the maximum nutrients, making it a superfood choice for health-conscious consumers.
Its rich flavor and versatility make it an ideal ingredient for various culinary applications, including baking, smoothies, and hot chocolate. The cacao powder not only adds a rich chocolatey taste but also provides a boost of antioxidants and minerals.
More about Cacao Powder
Cacao Powder, sourced from the seeds of the Theobroma cacao tree, is revered not just for its rich, slightly bitter flavor, but also for its health-promoting properties. This fine, aromatic powder is a bounty of bioactive compounds including flavonoids like epicatechin, catechins, and procyanidins, along with the stimulant theobromine. These compounds confer cacao powder with potent antioxidant properties, making it a valued ingredient in various health and wellness products.
Known for its support of a healthy cardiovascular system and cognition, cacao powder is often incorporated into dietary supplements and natural remedies aimed at improving overall health and vitality.
Beyond its health benefits, cacao powder is a staple in culinary applications, most famously as the key ingredient in chocolate production. Its rich flavor profile makes it a favorite in baking, confectionery, and beverage preparations. Originating from the lush Amazonian forests, cacao has been cultivated for centuries in tropical regions around the globe, forming an essential part of both traditional and modern cuisine and medicine.
Know Your Ingredient: Cacao Powder
| Latin Name | Theobroma cacao |
| Active Ingredients | Flavonoids (such as epicatechin and catechins), procyanidins, theobromine, vitamins, minerals (magnesium) |
| Classification Secondary Metabolite | Flavonoids, Alkaloids |
| Flavor | Rich, slightly bitter |
| Common Use | Widely used in chocolate production, dietary supplements, as an antioxidant and flavoring in various foods |
| Origin | Native to the Amazon region, now cultivated in tropical regions worldwide |