Our deluxe organic certified cacao beans are stored in our special climate controlled, light controlled, dehumidified rooms for only the best in purity, potency and overall quality! If you need the best then shop at Florida Herb House.
Our organic Cacao chopped beans are also known as Theobroma cacao, Cocoa beans, Cocoa pods, and Cacao. When you cuddle up with a steaming cup of hot cocoa during these chilly fall days, you might be pondering where chocolate comes from. Chocolate comes to us courtesy of the cacao plant (pronounced ca-cow), Theobroma cacao. The name Theobroma is an appropriate one as its translation is “food of the gods.” The plant is believed to have originated in the Amazon area of South America at least 4,000 years ago. The Aztecs and other native groups made a bitter tasting drink from the roasted beans. The Incas also used the seeds as currency. Most of today’s commercial production is in eastern Brazil in South America and the Ivory Coast and other countries of Africa.
Why Real Chocolate (Cacao) is Good for You
Cacao has more antioxidant flavonoids than any food tested so far, including blueberries, red wine, and black and green teas. In fact, it has up to four times the quantity of antioxidants found in green tea.
Health benefits of these antioxidants include:Promote cardiovascular health
Help dilate bloods vessels, reduce blood clotting, improve circulation, help regulate heartbeat and blood pressure, lower LDL cholesterol, and reduce the risk of stroke and heart attacks.
Protect from environmental and metabolic toxins – Help repair and resist damage caused by free radicals.
Cacao Beans Are Mineral Rich!
Cacao beans are rich in a number of essential minerals, including magnesium, sulfur, calcium, iron, zinc, copper, potassium and manganese.
Cacao Beans Have Good Fats!
There is a misperception that chocolate is fattening. In truth, the fats in cocoa butter are healthy fats. Cacao contains oleic acid, a heart-healthy monounsaturated fat, also found in olive oil, that may raise good cholesterol. Also, substances found in cacao are known to help reduce appetite.
How To Use Cacao Beans & Nibs
If you are using whole beans, simply crunch them between your fingers to loosen and remove the peel. You can use the beans whole or grind them in a spice mill/coffee grinder or food processor. Then add them to smoothies, teas, desserts, raw food bars or any dish that calls for the delicious flavor of chocolate. They are especially good when used in recipes with our vanilla beans.
1. Try eating them whole and reap the amazing health benefits of cacao!
2. Sprinkle on cereal, yogurt, granola, desserts, etc!
3. Make a delicious chocolate shake with dairy or nut milk, coconut oil, a frozen banana, agave nectar, and cacao beans!
4. Add agave nectar, yacon sweetener, or honey to the raw cacao nibs and chew!
5. Freeze cacao nibs with sweeteners. Eat cold!
6. Blend powdered cacao into herbal teas with the Peruvian superfood maca!
7. Add cacao nibs to ice creams for the healthiest chocolate chip ice cream in the world
8. Grind whole beans or nibs into a powder and combine with coconut oil to make a chocolate sauce. Use in cookies, brownies or other raw or baked desserts!
Cacao beans keep well in cool, dry conditions.
Cacao is an evergreen tree that grows up to 40 feet in height and is hardy only in moist, tropical climates. Each cacao plant produces 60-70 pods, which mature in about six months from bloom. The pods resemble an elongated acorn squash, about 10-14 inches long.
Each pod yields 20-40 white seeds (beans), which are fermented for several days until they develop a brown color and the chocolate flavor. The beans are then dried and shipped to processing plants. Here, the beans are cleaned, roasted and ground into a thick, dark-colored paste. This paste is the base for all chocolate and cocoa products.
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Beans, either whole or broken into nibs
Eaten raw-as is, or roasted, brewed, and powdered into tea. Used abundantly in food and other consumables. Sometimes found in extract form.
Anyone with a sensitivity to chocolate should avoid eating cacao beans or nibs. The active polyphenols and other substances in cacao can trigger migraines and cause other allergic reactions in sensitive people.
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