Organic Raw Cacao Nibs 1 kg. Peruvian Natural and Pure. Made in Peru from the Theobroma Cacao Plant. Source of Magnesium Potassium and Iron. NaturaleBio Nibs 1 kg (Pack of 1)

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Organic Raw Cacao Nibs 1 kg. Peruvian Natural and Pure. Made in Peru from the Theobroma Cacao Plant. Source of Magnesium Potassium and Iron. NaturaleBio Nibs 1 kg (Pack of 1)

Regular Price: US$89.99

Special Price US$69.99

Availability: In stock

Supplier: NaturaleBio

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Cooking Ingredients Baking Chocolate & Carob & Cocoa

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Green tea and cacao
NaturaleBio has always believed that health is the real wealth. As our world changes and new concerns arise, we continue to offer high quality organic certified products and superfoods. From our virgin, hand-picked coconut oil to our organic Acai Berries, Cacao, Matcha, and more our mission remains the same; to offer rich, nutrient products at an affordable cost, because NaturaleBio believes everyone has the right to live a long, healthy life.
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WHAT IS CACAO

Cacao is what Linnaeus called Theobroma from Theos, meaning "god", and broma "food" or food of the gods. The plant's treasures are undoubtedly contained mainly in the beans enclosed in its fruit pod. The beans can be eaten raw or they can be made into nibs or powder depending on how they will be consumed.

THE CACAO PLANT

The wild cacao plant is very diversified. Throughout its history it has given rise to a huge variety within its species due to numerous mutations. The plant grows upwards, reaching heights of 2 metres then the branches extend to form a roof, reaching up to 3 metres. The cacao plant bears fruit in a continuous cycle, but in general each plant has two crops, one before and one after the rainy season. It takes about 6 months from flowering to the ripening of the pods, which are the fruit. The life of a plant is about 25 years and it is not a plant suitable for intensive cultivation.

WHERE CACAO IS GROWN

Cacao is a tropical tree whose natural habitat is in the lower layer of the rainforest. All cacao species need regions where the temperature and humidity are high, rains are intense and the shade is dense. The plant only grows below 1000 m altitude on slightly acidic and moist but well-drained soils. Its preferred habitat, therefore, is in tropical forests where it finds a constant climate all year round with abundant precipitation well distributed throughout the year.

HISTORY OF CACAO

The earliest evidence of rudimentary chocolate production dates back to 1800 BC in the areas of Central America in today's Mexico. Mayan history is also closely connected to cacao; they were probably the first to cultivate the plants. Cacao was also very important from an economic point of view and, with the development of the Toltec and Aztec civilisations, cacao beans were also used as money.

Christopher Columbus was the first to become aware of cacao when, in 1502, the Aztec chief offered the white explorers from far away hospitality and cacao beans, the currency of the country. Cacao subsequently arrived in Europe and is still appreciated all over the world. Today cacao beans are a commodity and thus a primary product that constitutes a fundamental item of international exchange with a single global valor.

WHAT ARE ITS HEALTH BENEFITS

Cacao has a high in fiber but is low in sugar and salt. Cacao is a source of magnesium that contributes to electrolyte balance and normal energy metabolism. Cacao is a source of magnesium contributes to normal muscle function and to the functioning of the nervous system. It is also a source of Potassium that contributes to the maintenance of normal blood pressure. Cacao is a source of iron that contributes to normal cognitive and immune system function. Iron helps reduce tiredness and fatigue and promotes the normal transport of oxygen in the body.

FLAVOUR AND CONSISTENCY

Our cacao comes from organic farming. Cacao is available as beans, nibs or powder. Cacao nibs retain all the nutritive properties of cacao as they are dried at low temperatures. The cacao beans are cleaned and divided according to the size, the husks and the film that surrounds them are removed and then they are crushed. Cacao can have varied aromas but they must be intense and persistent. To the touch, and by touch we mean the tactile sensations when the tongue comes into contact with cacao, the cacao should display fineness and roundness, while astringency or the sensation of diminishing salivation must be almost absent.

HOW IS CACAO CONSUMED

Organic cacao nibs are considered one of the best ways to include this precious food in your diet. The cacao nibs can be eaten as a convenient snack or used in smoothies or sweet preparations.

RECIPES WITH CACAO

The cacao nibs can be used in the following ways:

shakes or chocolate smoothies
as an ingredient for homemade cakes and desserts
In confectionery
as a topping for ice cream and mousse
when making biscuits
in oat porridge, on cereals or muesli
decorations for cakes
in vegetable yogurt or milk

HOW RAW CACAO IS PROCESSED

HARVEST: Harvesting and processing is done almost entirely manually.

FERMENTATION: The beans are completely covered with a white, gelatinous substance that triggers the fermentation process that can last from 5 to 7 days.

STIRRING: During fermentation, the beans are stirred every day with special blades; this is also done manually.

DRYING: The cacao beans are dried in the sun at low temperatures to stop the fermentation process.

CLEANING AND SELECTION: The beans are removed from the husks and cleaned using a machine made up of cylinders then divided according to their size.

GRINDING: The beans are crushed into nibs.

100% ORGANIC

Our cacao, or cacao nibs is 100% pure and organic. It is produced in Peru in organic plantations and is approved by the control body of the Ministry of Agriculture.

Our cacao comes from Peru, in South America, one of the leading countries in the world for the quality of cacao, with a tradition dating back thousands of years.

At NaturaleBio, we carefully select all our organic products.

Our cacao comes from organic farming. Considered a food used and appreciated all over the world for its benefits.

Controlled Operator Number: 13084 IT BIO 014

RECIPES WITH CACAO NIBS


Granola A irresistibly crunchy nibbles which you can add to milk, almond or soy milk, or yoghurt! Ingredients: 150 g oat flakes 2 tablespoons of maple syrup, 2 tablespoons of barley malt 1 tablespoon of NaturaleBio Coconut Oil 50 g of pumpkin and sunflower seeds, ginger and NaturaleBio Cacao Nibs 1 pinch of salt, 1 pinch of cinnamon Preparation: Put the oat flakes, seeds, cacao beans, cinnamon and salt in a bowl. Mix the liquids separately (i.e. the maple syrup, barley malt and coconut oil). Add the liquids to the other dry ingredients and mix well. Spread the granola mix on a baking paper covered tray and bake in an oven at 180°C for approximately 15 to 20 minutes until golden. Now, you can add the irresistibly crunchy nibbles to milk, almond or soy milk, or yoghurt! Enjoy!	Caramelised Pineapple with Cacao Nibs A summer recipe of incredible simplicity. Ingredients: 1 pineapple, 1 organic lemon Mixed berries Mint leaves 2 cups of raisin wine, 2 cups of water 4 tablespoons of agave syrup 4 tablespoons of NaturaleBio Cacao Nibs Preparation: Chop the pineapple into triangular pieces and leave to marinate with the mint leaves in lemon juice for about 10 minutes. Drain the liquid off the pineapple and grill well on a hot plate. Sprinkle lemon juice over the mixed berries. Add the raisin wine, water to a pan and melt in the agave syrup on a low heat. Add the pineapple pieces and reduce the liquid almost until it completely disappears. Place the pineapple pieces on a plate and garnish with mint leaves, the mixed berries and a sprinkling of cacao nibs.	Banana Smoothie The banana alleviates gastric problems, the flax seeds are rich in fatty acids, vitamins and minerals that strengthen the immune system, the dates are rich in iron, fibre and minerals, and finally the cacao beans have powerful antioxidant properties! Ingredients: 1 banana 100 ml of rice milk, 2 dates 1 teaspoon of flax seeds 1 teaspoon of hazelnut cream (optional) 3 NaturaleBio Cacao Nibs Preparation: Chop the dates into pieces and leave them to marinate in the rice milk for about 10 minutes. Put all the ingredients, except for the cacao beans or nibs, in a mixer and blend to a smooth and creamy consistency. Serve with a sprinkling of coarsely ground cacao beans or cacao nibs. NB: If you prefer a more liquid cocoa smoothie, simply add a little more milk.

USEFUL QUESTIONS:

Do cacao nibs have an acrid smell and tasteIs it normal

Our cacao is 100% pure and natural, so the flavour and taste are completely unaltered. Indeed, our cacao is not roasted, which has the purpose of making the product more palatable, at the expense of its nutrient content. The natural fermentation process, which develops all the aromas of the beans, is only briefly interrupted by drying in the sun, not roasting. Therefore, an initial acrid smell is quite normal, especially when opening the packaging for the first time. Those who love raw cacao know that this is a characteristic quality.

Is it normal that there is a thin, white film covering the nibs

Yes, it may happen that there is a thin, white film on the grain. This is nothing other than the fatty component of the cacao (cacao butter) coming out of the nib and making it appear white over time. You can simply rub the white off with your fingers.

Why is cacao bitter yet chocolate sweet

It is commonly thought that cacao, as the essential ingredient in chocolate, is sweet tasting, but, on the contrary, if the product is raw and pure, then it will taste bitter.

AT YOUR COMPLETE DISPOSAL: Customer satisfaction is our priority. Please get in touch if you have any questions. PACKAGING: Product packaging and labels may vary over time, while content remains the same. RAW CACAO NIBS: Cacao requires complex and long processing. Cacao beans are harvested manually and dried at low temperatures to retain all the plant's natural nutrients. They are cooled, the husk and film surrounding them are removed and then they are crushed. CERTIFIED ORGANIC AND VEGAN: 100 Pure and Organic. Produced without pesticides and unnatural chemical fertilisers which can harm the body and our general health. Produced in Peru. Certified organic by supervisory boards authorised by the Ministry of Agriculture. PROPERTIES OF CACAO: Cacao has a high in fiber but is low in sugar and salt. Cacao is a source of magnesium that contributes to electrolyte balance and normal energy metabolism. It is also a source of Potassium that contributes to the maintenance of normal blood pressure. Cacao is a source of iron that contributes to normal cognitive and immune system function. ORIGIN OF CACAO: Cacao is what Linnaeus named Theobroma, or 'Food of the Gods', from the Greek 'theos' meaning 'god' and 'broma' meaning 'food'. The cacao plant is a tropical tree whose natural habitat is the lowest layer of the rain forest. Its favourable habitat is therefore the tropical rain forest, which has a more or less constant climate throughout the year, with abundant and regular rainfall.