About Cacao Powder Organic
Cacao powder is mainly used to make real chocolate. The raw cacao powder is made from the cacao beans, but only the remaining part, because the fatty part of the beans is used to make the cacao butter. Cacao powder and raw cacao powder are very different from each other because the normal cacao powder gets heated which makes a lot of nutrients disappear and with raw cacao powder, this is not done so it has kept all of its nutrients.
Our raw powder comes from Peru where cacao trees grows. When the fruits are harvested, the beans are separated from the butter. The remaining cacao pieces we use to make our powder. These pieces are broken and sifted to make one of the best raw organic cacao powder. Our raw organic cacao powder is very healthy and can be used for many recipes.
Cacao products are rich in disease-fighting plant compounds including flavanols, which have antioxidant, heart-protective, and anti-cancer properties. It’s also a good source of iron, fiber, and magnesium. The fiber in this powder promotes healthy digestion and can reduce the risk and symptoms of irritable bowel syndrome and other digestive problems. Our powder is vegan as it has been minimally processed with no additives.
Storage and shelf life
Store organic cacao powder in a dry and sealable food storage container – we recommend glass. Keep the container in a cool, dry and dark area out of the sun and heat. Sunlight and heat can reduce the nutritional quality of the powder. Keep the container away from liquids that may leak into it.
This organic powder, when properly stored, have a shelf life for up to 2 years.
Shipping and delivery
The product is available for delivery and pick up from our store in de Pijp.
The product is delivered in recycled paper bags.
Energy 228 kcal
Total Fat 14 g
Saturated fat 8 g
Cholesterol 0 mg
Sodium 21 mg 0%
Potassium 1.524 mg
Total Carbohydrate 58 g
Dietary fiber 33 g
Sugar 1,8 g
Protein 20 g
Caffeine 230 mg
How to use
You may find Cacao powder has taste and quality superior to standard unsweetened cocoa powder. Many vegan dessert recipes call for this powder because of its minimal processing and nutrition-density. Many bakers looking for healthier recipes often use cacao. But, keep in mind that some of its antioxidants will be destroyed by heat if you bake with it. Though cacao powder is often used as a substitute for cocoa powder in recipes, swapping the powders doesn’t automatically make a recipe healthy. You should still keep an eye on the amount of sugar and unhealthy fats in recipes containing cacao powder.
For daily use, cacao powder is a great way to give your smoothie, yogurt or milk a chocolate flavor and a healthy boost.
This powder can also be added to savory dishes to give it a deeper flavor. Try adding it to chili con carne or other Mexican cuisine recipes.
Be advised, two tablespoon serving has about 50 grams of caffeine, which is about half the amount of caffeine in the average cup of coffee. Bear this in mind if you are sensitive to caffeine.
Other interesting information
Normal cocoa powder and chocolate have been chemically processed and roasted, which destroys a large amount of the antioxidants and flavanols (the things that keep you young and healthy). A recent study suggested that between 60% and 90% of the original antioxidants in cacao are lost through common “Dutch processing”. Dutch processing was originally developed in the early 19th Century to reduce the bitterness, darken the color, and create a more mellow flavor to chocolate, but unfortunately also eliminated a bunch of the goodness. Non-organic cocoa (and non-organic chocolate) has also been treated heavily with toxic pesticides and fumigation chemicals, and may contain genetically modified (GMO) products.