Natural Powder Cacao – Inka Powder
Cacao originated in the Amazon and Orinoco rivers watersheds but the largest variety of wild cacao is found in the Amazon region. Its use and cultivation developed in Central America, with evidence dating about to year 1900 B.C., when it was already used to prepare beverages in Mexico. The Maya civilization called cacao ka’kaw and prepared in different ways and combined the cacao with honey, maize and chili peppers.
How it is made.
This Cacao powder is made from specially-selected cacao beans that grow in pods on cacao tree. Manufacturing requires berries extracted from the ripe crop and fermented for 6 days in boxes to separate the sweet pulp and let take the required taste. Berries are then dried in the sun on pallets, occasionally stirring them to permit uniform drying. Once dry, the berries are roasted and ground to prepare delicious aroma of cacao paste, then it is dried again and the mass is grounded into powder which is then it is presented to you.
Content: 100% natural cacao powder and no added sugar neither preservatives.
Origin: Junin, Central jungle in Peru.
Scientific Name: THEOBROMA
Varieties of Benefits:
- Antioxidant properties, supporting radiant, younger looking skin.
- Magnesium, essential for energy metabolism and healthy psychological function, bones and teeth.
- Combat anxiety and depression.
- Lowers bad cholesterol levels and increases good.
- Protein, required to maintain and grow muscle mass.
Certifications: DIGESA Peruvian Health Ministry
How to use: To make a healthy hot chocolate, mix a tablespoon of Cocoa Powder with hot milk and sweeten to taste. Start your day with Cocoa Powder by adding it into smoothies, quinoa, juices, sprinkled on breakfasts.
Caution: Keep the container tightly closed and store it in a cool, dry place protected from light.
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