Cacao (Theobroma Cacao) – Powdered Beans from Ghana

More about Cacao (Theobroma Cacao)

Raw Cacao, Organic, Beans, Powder, from Ghana

Chocolate is a natural product made from the bean of the cacao tree Theobroma cacao. The seeds are dried and roasted and then processed to form Cacao, the basic ingredient in Chocolate and Chocolate products. When boiled in milk, or milk and water, it is much used as an occasional substitute for Coffee (Coffea arabica), and for a drink at meals.

For some people, the lure of chocolate can be overwhelming. Cocoa contains certain chemicals and sensory properties that make the product very appealing. Cocoa contains theobromine (a chemical related to caffeine). The sugar in chocolate releases serotonin (a brain chemical related to a positive sense of well-being). The smooth, rich taste of chocolate provides sensory pleasure to the taste buds

Cocoa is the most craved food among females. The motivation for chocolate preference seems to be primarily, if not entirely, sensory. Liking for Chocolate correlates significantly with liking for sweets and white Chocolate. The liking for the sensory properties could originate in innate or acquired liking based on the sweetness, texture and aroma of Chocolate, or it could be based in part on interactions between the postingestional effects of Chocolate and a person’s state (e.g., mood, hormone levels). Based on correlational data, we find little evidence for a relation between addiction to Chocolate or the pharmacological (e.g., xanthine-based) effects of Chocolate and the liking for Chocolate.

Perhaps chocolate’s key ingredient is its phenylethylamine “love-chemical”. Yet the role of the “Chocolate amphetamine” is disputed. Most if not all Chocolate-derived phenylethylamine is metabolised before it reaches the central nervous system.

History

Cacao was named Theobroma by Linnaeus, which literally translates as “Cocoa, food of the Gods”. The Aztecs, Mayas and Toltecs believed that the cocoa tree was indeed a gift from the Gods. The word Cacao is derived from Olmec and the subsequent Mayan languages (Kakaw); the chocolate-related term Cacahuatl is Nahuatl (Aztec language), derived from Olmec/Mayan etymology, meaning “bitter water”.

Cacao beans were used by the Aztecs to prepare to a hot, frothy beverage with stimulant and restorative properties. Chocolate itself was reserved for warriors, nobility and priests. The Aztecs esteemed its reputed ability to confer wisdom and vitality. Taken fermented as a drink, chocolate was also used in religious ceremonies. The sacred concoction was associated with Xochiquetzal, the goddess of fertility. Emperor Montezuma (1502-1520) allegedly drank 50 goblets a day. Aztec taxation was levied in Cacao beans. 100 Cacao beans could buy a slave. 12 Cacao beans bought the services of courtesan.

“The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink cocoa permits a man to walk for a whole day without food.” – Montezuma II. Legend has it that Montezuma II was the first to discover Chocolate ice and sent his runners to the heights of the volcano to bring back blocks of snow over which thick chocolate was poured, whipped, and served as chilled froth. When the ambassadors of Cortes encountered the Aztec Emperor, he was at the breakfast table shielded by a rich screen. Servants were filing by in endless procession with tempting delicacies. The most frequent (and most favoured) offering was a steaming aromatic drink named “Cacahuatl”. This beverage was made from water and Cacao seeds – so valuable that they were used as currency in parts of Mexico and so costly that only royalty could afford them.

References

Theobroma cacao, King’s American Dispensatory
The Chocolate Tree, Ethnobotanical Leaflets

https://en.wikipedia.org/wiki/Theobroma_cacao

Nutritional Value Cacao:

Nutritional Value Per 100g: Energy 1465KJ / 352kcal; Protein 27g; Fat 11g; Of which saturated fat 6,7g; Carbohydrates 21g; Of which sugars 0,6g; Fibre 31g; Sodium and/or Salt <0,1g

Allergen Statement: We hereby certify that Cacao powder we sell does not contain any substances causing allergies or intolerances as ingredients or by possibility of cross contamination. The list of allergens which are likely to cause adverse reactions in susceptible individuals is provided in Annex IIIa of Directive 2007/68/EC. Please note that this statement is based on the information provided by the manufacturer of the product.

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This natural product is delivered with no expressed or implied fitness for any specific purpose. It is simply a raw botanical specimen. The product is packaged as botanical specimen and is not intended, branded, labelled, or marketed as a consumer product. Terms & Conditions