Cocoa roasted beans (Theobroma cacao - L.) Lab-proven Quality and Purity

Cacao (Theobroma cacao - L.) also known as Chocolate, Qiaokeli, Kakao. Cacao has been cultivated by many cultures for over three thousand years in Mesoamerica. The earliest evidence of its use is traced back to the Mokaya people of Mexico and Guatemala. The Mayans and Aztecs both made chocolate beverages. It was called “xocolatl” which means “bitter water.” Ceramic vessels with cacao residues have been found dating back to 1900-900 BC.

Cacao is filled with nutrients which include Magnesium, Calcium, Iron, Zinc, Selenium, Potassium, Copper, Fiber, Vitamin A, Vitamin B1, B2, and B3, Vitamin C, Vitamin E also contains Theobromine (similar to Caffeine), Theophylline, Fats, Anandamide, Arginine, Phenylethylamine, Tryptophan, Caffeine, Alkaloids, Phytonutrients, Polyphenols, Flavonoids and Flavanols (such as Anthocyanin and Epicatechins).

To create cocoa, a very high heat is applied to the cacao beans. This process reduces its nutritional value compared to cacao, but makes it less bitter and is often preferred in flavour for baking and confections. Cacao on the other hand, is quite bitter, but retains the full nutritional value not lost by heavy processing. At Botanical Remedies we proudly bring both versions raw and roasted.

Suggested Use: Roasted cacao beans have a deep, strong flavour of dark chocolate. They are perfect as a snack, an addition to various desserts and savoury dishes. Also tea can be made of beans, just crush some of them add cup of boiling water, allow to step for few minutes and drink.

Contraindications: None known

Typical Ingredients: 100% pure Botanical, absolutely nothing added, roasted Cacao beans.

Vegetarian/Vegan Suitability: Suitable for Vegetarians and Vegans

Wild grown/Eco cultivated/Organic cultivated/Cultivated: Cultivated

Country of origin: Wenezuela

Packaging: All products are hand packed in resalable paper bags to ensure maximum freshness

Quality assured