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This is truly raw cacao powder from Peru. The majority of cacao powder labelled as "raw" is produced from unroasted cacao beans, but is heated at the stage of turning it into powder. This produces a superior cacao to conventional roasted cocoa powder, but it is not technically raw. This truly raw cacao powder is pressed at low temperatures, preserving the complexity of flavour and depth of nourishment. It takes a lot more time and effort to produce cacao this way, hence the higher price point. Those following a strictly raw diet, and cacao connoisseurs, will appreciate the difference.
Cacao powder is prized for its high antioxidant content, especially for its high content of polyphenols.
To make cacao powder, the cacao beans are first selected, then washed and disinfected. They are air-dried, then ground into a paste. This paste is pressed: the fat that is removed is the cacao butter, and the solids are the cacao powder. The powder is tested for heavy metals before packing.
Cacao powder is the easiest form of raw chocolate to use: just add a spoonful to sweets, desserts, mylks, or smoothies.
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).
We have only recently found this product as a source of truly raw cacao powder (if anyone else claims to have some, question their sources). Currently, to our knowledge, all other suppliers are mixing the Peruvian cacao with African in order to achieve permitted cadmium levels.
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.
Raw Living was founded in Sep 2002. As a celebration of 20 years in business, we talked to some of our oldest and best customers about why they love Raw Living: the products, the service, and the ethos. Click here to play the episode.
Add to smoothies, puddings and milks.