Cocoa Powder

Cocoa beans are used primarily in the production of chocolate by confectioners the world over. Traditionally, Central Americans natives used cocoa to treat fever, coughs, and ailments related to pregnancy and childbirth. They applied cocoa butter to burns, chapped lips, and sore nipples. The Later herbalists used cocoa butter as a wound dressing and salve. Eclectic physicians prescribed hot cocoa for asthma and as a tonic invalids and convalescents.

Cacao Beans contain theobromine and caffeine with stimulant effects, in addition to a rich array of antioxidant and anti-inflammatory flavonoids and phenols. Its diuretic effects help eliminate fluid buildup in heart failure. The fatty portions of the pods are refined into cocoa butter, useful for many body care products.

Appearance, aroma and taste profile: Predominantly dark to light brown. Mild cocoa aroma with notes of unsweetened milk chocolate.

Botanical Name: Theobroma cacao

Common Names: Cocoa Beans, Kawkaw