Cocoa Powder Raw, Organic Amazon Cacoa

• The cacao bean is processed in our suppliers own state-of-the-art facility on custom artisan equipment that has never seen any other cacao but our own, so there is no possible integration with lesser quality cacao. The cacao beans are always sun-dried and are never gas dried. 

The cacao bean remains 100% raw from start to finish and the powder is slow milled. 

Temperature is the most important advantage of all our cacao products: all the processing is done below 45º C (approximately 110º Fahrenheit), which allows us to maintain the natural flavor and -even more important- the nutritional properties of the fresh cacao nibs

• Our cacao nibs and powders are 100% natural and certified organic. 

• Our Cacao powder is made from the highest quality cacao beans characterized by their superior flavor and fine aroma. The final product maintains all the nutritional and natural health properties of the original cacao bean.

Our extra dark cocoa does not contain preservatives, hydrogenated fats, animal fat, cholesterol or gluten. This Cocoa is processed with low heat. Deep reddish brown in color it's universally known as the finest imported cocoa powder. 

These compounds include: Anandamide (a neurotransmitter known as "the bliss chemical") Arginine (nature's aphrodisiac) Dopamine (a neurotransmitter) Epicatechins (antioxidants) Magnesium (for healthy heart function) Serotonin (anti-stress neurotransmitter) Tryptophan (anti-depressant amino acid) Phenylethylamine (PEA) (controls the ability to focus attention and stay alert) Polyphenols (antioxidants) ...

Chocolate products have a higher total flavanol content on a per weight basis than many other plantbased foods and beverages, such as apples and red wine. Studies show that flavanols and other flavonoid components in chocolate are rapidly absorbed in humans in a dosedependent manner. The potential health effects of flavanols in certain chocolates are seen in a variety of functions, including antioxidant properties, reductions in platelet activity (Rein et al, 2000), modulation of eicosanoid (hormonelike substances that play a role in inflammation processes and platelet activity) synthesis, and regulation of immune response.

When using natural cocoa (an acid) it's best to combine it with baking soda (an alkali), so it creates a leavening action that causes the batter to rise when placed in the oven. 

Note: These statements have not been evaluated by the US Food and Drug Administration, and this product is not intended to diagnose, treat, cure or prevent any disease. We at eSutras do not recommend internal use of supplements or herbs without prior consultation with your doctor or herbalist.