Name: Theobroma cacao
Indigenous to: South America, Native American
Grown in: Peru
Other names: cocoa, cacao; kakaw; cacaua
Prepared: Large cut pieces are ideal for herbal tea. Steep 1 tsp in cup of hot water 2-5 minutes.
Add to your favorite tea or herb for a unique flavor. Couples well with teas, peppermint, lemongrass and spearmint. Preferred alternative to sugary children's drinks. Add to spearmint and stevia for kids.
Common uses: Cacao beans and nibs contain a number of components that have been proven beneficial in research. Many of these constituents are destroyed or lessened by processing (i.e. milk chocolate is not as healthy as dark chocolate which is not as healthy as unprocessed cacao). For this reason health practitioners recommend that anyone interested in eating cacao for its health benefits use raw, unprocessed cacao beans and nibs rather than processed chocolate.
Precautions: Anyone with a sensitivity to chocolate should avoid eating cacao beans or nibs. The active polyphenols and other substances in cacao can trigger migraines and cause other allergic reactions in sensitive people.
This information is for educational purposes only and has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.