Cacao Nibs (Theobroma Cacao)

Chocolate is one of the most popular foods in the world today. Its unique taste, texture, and aroma has made it one of the most prized food items in human history, from ancient times all the way to the present. What most people may not be aware of is the fact that cacao, the main ingredient in chocolate, is one of the healthiest natural foods available today.

Cacao beans, also sometimes referred to as cocoa beans, are the dried and fermented seeds of the Theobroma cacao plant, or cacao tree. Once these seeds have undergone shelling and roasting, they are referred to as cacao nibs. Cacao was first cultivated and harvested in the Mesoamerican region that encompasses Central and South America, what today are Mexico and the countries around the Amazon Basin. The Mayan and Aztec civilizations in particular valued cacao beans to the point where it was considered a gift from the gods, and the beans were used in their most sacred religious ceremonies. It is said that the Aztec emperor drank nothing but cacao, consuming upwards of 50 drinks in a day in the belief that it would help him live longer. The beans were even used as a form of currency across the entire Mesoamerican region and the Caribbean during the period before the Spanish colonization of the Americas. Despite the introduction of gold coins, it was still accepted as currency in some parts of the Yucatan as late as 1840. In modern times, cocoa is used in the production of chocolate and all the products derived from it. Chocolate is used in candies, pastries, sauces, cosmetics, and even shampoos and soaps. In recent times, however, the cacao bean has been gaining more and more recognition for a purpose that was well known to the ancient peoples of Mesoamerica: as a health food. 

As it turns out, cacao beans are a great source of flavonoids, which are substances that promote cardiovascular health. They raise the levels of nitric oxide in the blood, which helps improve blood flow and circulation. It also lowers the levels of LDL, or bad type of cholesterol, helping to further prevent strokes and heart disease. In a scientific study, it was found that cocoa rich foods effectively lowered blood pressure, while drinking green tea or black tea did not. The flavanols in cocoa have also been linked to improved brain function, helping to improve learning, maintain memory, and fight off dementia. Flavanols are also being explored as a possible treatment for diabetes. Cacao is also one of the few available dietary sources of the compound theobromine, which widens blood vessels, stimulates the heart, and helps prevent cancer. The compound also effectively drains fluid from the heart, which can help prevent cases of cardiac failiure. Theobromine is also one of the chemicals in chocolate that have contributed to its reputation as an aphrodisiac. It also relaxes the smooth muscles of the lungs, which makes it an effective treatment for asthma and other lung ailments. Cocoa is also a premium source of the mineral magnesium. Magnesium is a micronutrient that the body uses to protect the heart, the brain, and the nervous system, and is instrumental in maintaining strong bones and good digestion. Cacao is also a very good source of antioxidants. These antioxidants are special compounds that neutralize free radicals, molecular byproducts of oxidation that cause cell damage, which in turn causes aging and a whole host of ailments, such as cancer, heart disease, and dementia.

However, not all chocolate are made equal. Most of the chocolate sold in stores contains large amounts of milk and sugar, which reduces the actual cocoa content and results in a drastic increase in saturated fat and calorie content. The cooking and alkalizing processes that such chocolates go through degrades the flavonoid content of the cocoa, negating most of its healthy benefits. Dark chocolate, with its lower milk and sugar content, contains larger quantities of cocoa’s healthy compounds, but to really enjoy cocoa’s full health benefits, nothing beats cacao nibs. Cacao nibs are cocoa beans that have gone through very little processing, the beans simply being removed from their shells and roasted. These processes make the beans ready for consumption or further processing while preserving all of its beneficial compounds.

Cocoa nibs can be enjoyed in a variety of ways. They can be crushed into fine cocoa powder, perfect for giving dishes and baked treats some chocolate-y goodness. It can be used to make chocolate beverages, hot or cold. Cacao nibs can even be consumed on their own as a snack, replacing chocolates high in fat and sugar.

In the interest of promoting better lifestyles through better diets, Hidalgo Foods supplies our customers with high quality organic cocoa in the form of cacao nibs. Our plain cacao nibs are perfect for people who wish to experience cacao’s raw goodness, and wish to use it as an ingredient in a wide variety of recipes. Our dark chocolate coated cacao nibs make the perfect healthy snack for chocolate lovers, who no longer have to compromise between indulging their passion and maintaining good health. We ensure that our cacao comes only from producers who follow strict processes and procedure that ensure the safety, cleanliness, and quality of their product.