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Cacao powder is prized for its high antioxidant content, especially for its high content of polyphenols
The cacao powder is the easiest way to use when making chocolate: just add a spoonful to sweets, desserts, or smoothies.
The beans are first selected, then washed and disinfected. They are air-dried, then ground and pressed. Then it is tested for heavy metals before packing.
Organic Theobroma Cacao
|Nutritional Information||per 100g|
|Energy||410 Kcal 1710 kj|
|- of which saturates||6.6 g|
|- of which sugars||0.24 g|
|Dietary Fiber||29.3 g|
At the end of 2018, the EU lowered the limit of permitted cadmium levels in the soil. Cadmium is a natural trace mineral, present in most soils, and as the Peruvian mountain soil in which our cacao was grown is very high in minerals, the truly raw cacao powder we had worked so hard to source is now no longer allowed to be sold.
There is currently a worldwide shortage of raw cacao powder because of this change in regulations (note: the cadmium concentrates in the powder when it is separated from the butter. Our cacao butter, liquor and nibs remain from the same source and are truly raw).
There is no Peruvian unroasted cacao powder available at all (if anyone else claims to have some, question their sources). For now, we are trying to source cacao powder from other regions, but it has so far been impossible to find the high standard that we would like to offer you. Currently, our supply may change batch by batch (every few months), and may be a mix from different parts of the world. If it is important to you to know exactly where your cacao is from, please email firstname.lastname@example.org for up to date information.
Cacao is the seed of a fruit of an Amazonian tree that was brought to Central America during or before the time of the Olmecs. Cacao beans were so revered by the Mayans and Aztecs that they used them as money; for example, one fish was worth three cacao beans, or one avocado was worth one cacao bean! The Mayans used cacao during betrothal and marriage ceremonies, providing one of the first known links between chocolate and romance.
In 1753 Carl von Linnaeus, the 18th-century Swedish scientist, thought that cacao was so important that he named the genus and species of this tree himself. He named this tree, Theobroma Cacao, which literally means "cacao, the food of the gods". It was the Spanish who introduced the crop to Asia and Africa to satisfy growing demand in Europe.
Add to smoothies, puddings and milks.