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From 1 oz. up to 15 Lbs.
Raw Cocoa Beans / Cacao Beans
Arriba Nacional Bean
Must wash before consumption.
The beans are rich in magnesium, calcium, iron, zinc, copper, manganese and potassium, and are a good source of vitamins A, B1, B2, B3, C, E and pantothenic acid.
This cocoa beans are completely raw, not processed in any way. Nothing has been added to them be it preservatives or additives, this is 100% natural raw cocoa beans. This was purchased directly from the farm it was grown on.
It has been hand sorted, only the best will do. This is top grade, Grade A cocoa beans.
Cocoa beans are not only used to make chocolate,They may be able to be processed into various products. Cocoa beans in its raw state contains magnesium, protein, vitamins B1, B2, B3, vitamin E, Fibre, Oleic acid which is a monounsaturated fat, anti-oxidants and many more essential minerals.
Its the seed/nibs inside the husk/shell of the cocoa beans that is used in the making of chocolate and other products.
So when you finish taking the nibs out, don’t throw the husk away.
You can add the nibs to smoothies, yoghurts, cereals, use crushed chocolate nibs in cakes, cookies, ice-cream instead of chocolate chips,or ultimately make your own chocolate, the possibilities are endless.
Cocoa nibs in its own has a bitter and nutty flavour with great aroma, lightly roasting the beans brings out the flavour and aroma more.
The highest graded, single source, Arriba (also known as Nacional) Ecuadorian Cocoa Beans are one of the vital few fine aromatic beans in the world. This prime quality cocoa bean is preferred by chocolate makers due to its superior and strong, unique aroma, prized for its rich and smooth flavor.
Our beans are never heated above the temperatures that occur naturally during the fermentation process. We choose to maintain its intrinsic flavor and highest antioxidant properties.
We work directly with the manufacturer and cocoa farms in Ecuador to make sure our beans are fairly traded and promote sustainability and inclusive businesses with our farmers.
Organic, Dairy Free, Gluten Free, Nut Free, Vegan, Non-GMO, Fairly Traded
Certified Organic by Kiwa BCS Öko-Garantie.
Properties of Raw Cacao
Magnesium is the primarily mineral missing when heart problems occur. Magnesium increases the overall vigor of the heart muscle. This mineral also decreases blood coagulation thus lowering blood pressure and helping the heart pump more effectively. Cacao, of course, is an implausible food source of heart-supporting magnesium.
According to research cited in The New York Times, fresh cacao beans are super-rich in antioxidant flavonols. Cacao beans contain 10,000 milligrams (10 grams) per 100 grams of flavonol antioxidants. This is a whopping 10% antioxidant concentration level! This makes cacao one of the vital richest sources of antioxidants of any food.
Cacao is a great source of serotonin, dopamine, and phenylthylamine, three well-studied neurotransmitters, which help alleviate depression and are associated with feelings of wellbeing.
Cacao contains monoamine oxidase inhibitors (MAO Inhibitors) that improve our mood because they allow serotonin and dopamine to remain in the bloodstream longer without being broken down.
Cacao contains anandamide which delivers blissful feelings.
Cacao also contains B vitamins, which are associated with brain health.
Cacao contains significant quantities of the amino acid tryptophan which is yet another powerful mood-enhancing nutrient.
All this makes cacao a natural Anti-Depressant!
Lose weight, eat chocolate!
Anyone who eats chocolate knows that it diminishes appetite. There is evidence indicating MAOIs also diminish appetite. There is actually no scientific evidence to implicate chocolate consumption with obesity. In fact the reverse seems to be the case. Eating cacao helps one to lose weight by allowing you to eat less.
Caffeine, flavonoids, phenylethylalamine, anandamide, magnesium, sulfur, oleic acid, theobromine, tryptophan,
Cacao beans and nibs contain more flavonoid antioxidants than most other vegetables and fruits, with up to four times as much concentrated antioxidants as green tea.
Eaten raw-as is, or roasted, brewed, and powdered into tea. Used abundantly in food and other consumables. Sometimes found in extract form.
HOW TO USE RAW CACAO BEANS
Cacao Beans have a strong dark bitter chocolate flavour. You’ll be able to eat them whole – plain or dipped
into raw honey. They may be able to be ground into a rich dark powder using a coffee grinder to make raw
desserts of all kinds. Blend them into your favourite smoothies or and them to a trail/snack mix
with Goji berries and raisins. The skins are edible so you don’t need to peel them first.
The recommended daily intake is 5 to 20 whole beans.
- We source the finest quality ingredients and supplies from ethical producers worldwide.
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