Cacao Nibs: What gives

Cacao Nibs: What gives

Chocolate, (that godly delight we know and love) translates to a global annual approximate of one hundred billion US dollars whereas cocoa: its key ingredient: represents a rough six billion US dollars a year, or 6%.

Our cacao nibs are 100% pure cocoa.

Inca’s Treasure Cacao Nibs are harvested in the Amazonian region of Joya de los Sachas in the Orellana province of Ecuador. We cultivate our low astringency nibs from the Super Sacha trees which have been evolving for thousands of years to deliver the world’s highest quality cocoa. Our product is 100% organic, non-GMO, low carb, gluten and nut free, paleo and vegan friendly, sourced and packaged in Ecuador in 12.7oz PET bottle presentations.

Tasy ways to use cacao nibs

How do we eat this superfood? Perfect as a trail mix partaker, the cherry on top of açai bowls, hits the mark with fruit and baked goods and is a very special contributor in the company of sea salted caramel. As you may now imagine: the combination possibilities are endless and require a slight dose of creativity.

What are cacao nibs

What are they? Fragments of the seeds that envelop the cacao fruit. I will describe them as crunchy with a soft-dry texture and an aftermath taste of just the right kind of bitterness that explodes side by side with an unmistakable chocolaty manifestation.

A couple of decades ago, cocoa’s provenance credit traced back to ancient cultures of Central America. Nowadays, history stands corrected as a discovery during archeological explorations in the Amazon Basin of Ecuador spotted the earliest cocoa traces dating 5,000 years back. This particular finding settled cocoa as an endemic seed of Ecuadorian origin.

It was an astonishing fact to uncover that cocoa beans grew in the moist climate of the Amazonian region considering that the humidity component of climate is lethal to this crop and makes it prone to plague invasion. In the cocoa world, there are different varieties that answer to different kinds of cocoa quality and aroma. In Ecuador, cocoa grows in the coastal and oriental regions.

In the 1920’s, Ecuador’s proudest export know in Spanish as la pepa de oro (the bean of gold) was crucial to its national economy; keeping it dynamic until the end of the decade. During the boom of cocoa crops in Ecuador, my grandma tells me what she remembers her mother telling her in that the owners of cocoa plantations (know as gran cacaos in Spanish or Cocoa the Greats: mostly from the coastal region) in light of their profitable standing owned homes in Paris where they lived.

After WWI began and briefly prior to the Great Depression, world consumption of cocoa stagnated and the plagues escoba de bruja (witches broom disease) and moniliasis disease severely attacked the Ecuadorian cocoa crops which would reduce the bean of gold’s production alongside what economic critic Guillermo Arosemena recalled as a worldwide crisis (referring to the Stock Market Crash of 1929). He accurately proclaimed that demand for goods and services plummeted as did agricultural commodity prices, industrial production, bank interests to top it off with a high unemployment index.

Cacao nibs recipes

I have already shared with you a couple of suggestions on how to eat this exotic superfood. Organic dark chocolate with sea salt and cacao nibs is perhaps my favorite gastronomic experience ever for this bitter bits. With that said, I’ve been thinking about translating the chocolate bar experience into my mouth watering super secret brownie recipe. Won’t it be fun if you do the same with your brownie recipe and we compare notes after? I encourage all of you to try this out with me. Who can come up with a winner cacao nib brownie recipe?! Ladies and gentlemen: its on!

Health benefits of cacao nibs

You may agree with the known chocolate superpower of mending heartache, and you wouldn’t be wrong for cocoa’s presence of magnesium protects us against heart disease. Containing fiber and minerals, cacao is also low fat and lush in antioxidants which tend to aid in anticoagulant capacities. Yes, I mentioned low fat but don’t forget its the raw cacao we are talking about not a milk chocolate bar!

The iron present in the nibs is responsible for keeping our energy steady, and it's the cacao’s flavonoids in da house who call for anti inflammatory action. At last the presence of cacao’s characteristic bitter alkaloid: theobromine, a diuretic and a contributor of widening blood vessels is great for people who retain water and those who suffer of high blood pressure.

Hope you found this information interesting and helpful. What other aspects of cacao nibs would you like to learn about?

Previous article How many calories in dried pineapple: nutrition facts
Next article Chia Seeds: A tale in white and black

Leave a comment

Comments must be approved before appearing

* Required fields