Botanical Name: Theobroma cacao
Components: Cacao beans and nibs are bursting with more antioxidants than most fruits and vegetables. Contains caffeine.
Overview: Prior to 1500 BC, the entire cacao fruit was used by Mayan and Aztec civilizations. It eventually made its way to Europe, and quickly spread to the rest of the world. The beans are rich in vitamins and minerals including iron, zinc, calcium, manganese, magnesium, potassium, copper, A, B1, B2, B3, C, and E.
Uses: May be consumed raw, roasted, brewed, and powdered. Delicious addition to baked goods, oatmeal, smoothies, and natural snacks.