Ultimate Superfoods Cacao Powder is from Cacao Beans that have been hand peeled, never machine processed. They retain natural qualities through a sun drying process, opposed to heating or roasting. The high cacao butter content (22-26%) gives fuller flavor, better oxidation protection and more nutritional benefits. Many Uses to Enhance Flavor and Nutrition
Grind up and add to milk, smoothies and baking recipes.
Eat by the handful with our Agave Nectar Cacao contains Theobromine a weak but effective stimulant, containing substances that are chemically and pharmacologically related to the brain lipids anandamide (the word "anandamide" is derived from "ananda" which is Sanskrit for "bliss"). These N-acylethanolamines in cacao target the endogenous cannabinoid system of the brain, slightly mimicking the psychotropic effects caused by plant-derived cannabinoid drugs either directly (by activating cannabinoid receptors) or indirectly (by increasing anandamide levels in the brain).
The Source of Ultimate Superfoods Cacao Beans Our Cacao is the native-born heirloom Ecuadorian species named Arriba Nacional-Fino de Aroma. This variety of Cacao is considered worldwide to have the finest floral aroma and flavor profile, as well as the highest amount of bioavailable nutrients and minerals. Our farmers and Co-ops in Ecuador employ meticulous organic farming methods, advanced sustainable technology and the practical knowledge of Old and New World chocolatiers to present you with the finest cacao products. We have developed deep-seated relationships with highly regarded farmers, and continue to scour the planet to bring our customers the highest quality exotic superfood products We support our farmers' work of producing healthy, high quality cacao with organic agronomists. Our farmers nurture the trees, hand pick the cacao pods, and separate the beans for fermenting. After a carefully controlled fermentation process, the cacao beans are sun dried. Unfortunately, many companies have been known to dry their beans in ovens in order to reduce their costs, superheating (to a minimum of 280 degrees plus tons of oxidizing pressure) to extract the most fat, so you're left with cacao powder that has about 7-10% fat. After this detrimental process, you end up with beans that incur a disappointing "acrid flavor" that most consumers confuse with a "fermented" type flavor. Organic chocolate quality starts with healthy soil and exclusive use of the Arriba Nacional variety.
Ultimate Superfoods promotes the cultivation of this incredibly fragrant heirloom cacao variety, unaltered from its natural integrity. Like so many other natural foods, this heirloom species has been hybridized by many growers to increase yield and particular characteristics. However, Ultimate Superfoods believes that hybridization greatly compromises quality, so we only use the Arriba Nacional-Fino de Aroma heirloom variety. Many other companies are selling the hybridized CCN51 as the "Arriba Nacional" variety. This hybrid may be a pretty bean, but beauty is only skin deep as it lacks the flavor and unique properties of the Arriba Nacional because of it's deep hybridization. |
