Our Certified Organic Raw Cacao Nibs are the original chocolate chip. While removing the shell of a cacao bean, the bean can break into small pieces called nibs. With all the nutritional benefits of whole cacao beans, our Cacao Nibs are an easy and versatile on the go snack.
Cacao, 'the food of the gods' has been used for centuries to boost energy and enhance mood. With over 300 identifiable chemical compounds, cacao remains one of the most complex and pleasurable foods on the planet. In its raw form, cacao contains anandamide, arginine, phenethylamine and tryptophan. By raising the neurotransmitters in our brain, cacao promotes an overall feeling of well being. In essence, raw chocolate makes you happy!
What's the Difference between Cacao and Cocoa? The official name of the chocolate tree is Theobroma Cacao. Some experts believe that over time the word "cacao" became Anglicized, and most likely through common error people started calling it "cocoa". Now, with the rebirth of old-style, artisanal chocolate there is a movement to reclaim the beans rightful name: cacao (pronounced Ka-Kow). Today, the two words are often used interchangeably.
Our Cacao nibs are cultivated using only the best in sustainable organic farming practices on small, family owned farms as opposed to large hybrid cacao farms.
Organic Cacao nibs are a source of the mineral magnesium, essential for supporting heart health, supporting strong bones and healthy blood pressure levels. Cacao beans also contain one of the highest levels of antioxidants on the planet, exceeding that of red wine, green tea and many other exotic fruits and vegetables. Recent scientific studies have shown that cacao may support healthy blood flow to the heart, brain and other organs and while having protective effects against heart issues. It has also been shown to be helpful in supporting healthy blood glucose levels. Research from Germany also suggests that the flavanols in cacao may support youthful, beautiful skin. Plus cacao is a source of sulfur which supports healthy skin, nails and hair.
Our Cacao nibs are a truly healthy chocolate. Enjoy them on their own as a crunchy, flavorful snack. Add them to ice cream or fruit smoothies. Mix them with nuts, bananas and dates to create your own trail mix. Or try sweetening them with our organic agave nectar for a sweet, healthy treat. Turn your cravings for chocolate into super nutrition by reconnecting with the power of real chocolate. Try our Raw Organic Cacao Nibs today!
Cacao and dark chocolate has been shown to have excellent antioxidant levels exceeding red wine, green tea, and other exotic fruits and vegetables. ORAC (Oxygen Radical Absorbance Capacity) values of dark chocolate (13,120 per 100 grams) exceed those of prunes (5,700), blueberries (2,400), strawberries (1,540) and spinach (1,260). But adding milk to chocolate does not help, in fact, it seems to block the activity of the phytochemicals responsible for the powerful antioxidant capacity of cacao.
Some possible traditional uses of Raw Organic Cacao Nibs may include:
● May contain mood supportive properties
● May support the dilation of healthy blood vessels
● May support healthy cellular functioning
● Possibly a super powerful antioxidant
● May support a healthy cardiovascular system
● May support a healthy inflammation response
● May support active digestion
● May encourage healthy kidney & bowel function
● May support the formation of healthy skin
● May support a vital cardiovascular system
● Possibly acts as a strong stress reliever
● May aid in the relaxation of muscles
● May support the building and maintenance of strong bones & teeth
● May contain more magnesium than any other food
● May support healthy blood glucose levels
● May reduce free radicals in the body
● May help with breast milk production
● May support healthy lipid levels
● Possibly shown to improve endothelial function in overweight adults
● May support healthy blood pressure
● May promote an overall feeling of well-being
● May help to maintain youthful skin, hair & nails
● May help athletes to recover from the oxidative stress of strenuous activities
● Natural source of anandamide, phenethylamine, arginine & 300 other natural compounds
Constituents of Cacao Nibs include:
● Minerals: Magnesium, Calcium, Iron, Phosphorus, Potassium, Zinc, Sulfur
● Vitamins: Vitamin C, Thiamin, Riboflavin, Niacin, Vitamin B-6, Vitamin A (IU), Vitamin E, Vitamin K
● Amino Acids: Tryptophan
● Phytochemicals: Flavonoids, PEA (phenylethylalamine), Anandamide, Theobromine, Caffeine, Resveratrol
● Essential Fatty Acids: Oleic Acid
For additional constituent information, visit:
Suggested Use: Eat a small handful of Cacao nibs alone or sweeten with Agave Nectar. Add to ice cream or your favorite smoothie.
Mixing suggestion: To increase flavor and nutritional profile combine with our raw organic Cashews, Coconut Palm sugar and coconut oil to make a crunchy snack.
Botanical Name: Theobroma Cacao.
Other Names: Cocoa, Chocolate Tree, Koko, Kakaobaum, Kakaw, Kakao.
Ingredients: Raw Organic Cacao Nibs.
Origin: Grown and harvested in Peru. Packaged with care in Florida, USA.
Certifications: USDA Certified Organic.
Z Natural Foods strives to offer the highest quality organically grown, raw, vegan, gluten free, non-GMO products available and exclusively uses low temperature drying techniques to preserve all the vital enzymes and nutrients. Our Raw Cacao Beans are organically grown and pass our strict quality assurance which typically includes testing for botanical identity, chemicals and microbiological contaminants. ZNaturalFoods.com offers Raw Organic Cacao Nibs packaged in airtight stand-up, resealable foil pouches for optimum freshness. Once opened, just push the air out of the pouch before resealing to preserve maximum potency. Keep your Organic raw Cacao Nibs in a cool, dark, dry place.
1. Cacao as fruit of cacao tree
2. Pharmacognosy and Health Benefits of Cocoa Seeds, Cocoa Powder (Chocolate)
3. Zipperer, Paul (1902). "white+cacao" The manufacture of chocolate and other cacao preparations (2 ed.). Berlin: Verlag von M. Krayn. p. 14.
5. Ann Bingham; Jeremy Roberts (2010). South and Meso-American Mythology A to Z. Infobase Publishing. p. 19. ISBN 978-1-4381-2958-7.
6. "Chocolate Facts". 2005-06-11. Retrieved 2007-11-12.
7. Sorting Out Chocolate - Fine Cooking Article
8. "Cacao Vs. Cocoa: Updating Your Chocolate Vocabulary". Retrieved 2007-11-12.
10. Díaz del Castillo, Bernal (2005) . Historia verdadera de la conquista de la Nueva España. Felipe Castro Gutiérrez (Introduction). Mexico: Editores Mexicanos Unidos, S.A.. ISBN 968-15-0863-7. OCLC 34997012
11. "Chocolate History Time Line". Retrieved 2007-11-08.
12. "Cocoa Market Update". World Cocoa Foundation. May 2010. Retrieved 11 December 2011.
13. "ICCO Press Releases". International Cocoa Organization. 30 November 2011. Retrieved 11 December 2011.
14. Wood, G. A. R.; Lass, R. A. (2001). Cocoa. Tropical agriculture series (4 ed.). John Wiley and Sons. ISBN 0-632-06398-X.
15. Olivia Abenyega and James Gockowski (2003). Labor practices in the cocoa sector of Ghana with a special focus on the role of children. International Institute of Tropical Agriculture. pp. 10–11. ISBN 978-131-218-1.
16. Hui, Yiu H. (2006). Handbook of food science, technology, and engineering 4. CRC Press. ISBN 0-8493-9849-5.
17. Dand, Robin (1999). The international cocoa trade (2 ed.). Woodhead Publishing. ISBN 1-85573-434-6.
18. J. Gockowski and S. Oduwole (2003). Labor practices in the cocoa sector of southwest Nigeria with a focus on the role of children. International Institute of Tropical Agriculture. pp. 11–15. ISBN 978-131-215-7.
20. “Cocoa: From Bean to Bar,” Urbanski, John, Food Product Design, May 2008
21. Taubert D, Roesen R, Schömig E (April 2007). "Effect of cocoa and tea intake on blood pressure: a meta-analysis". Arch. Intern. Med. 167 (7): 626–34. doi:10.1001/archinte.167.7.626. PMID 17420419.
22. Schroeter H, Heiss C, Balzer J, et al. (January 2006). "(-)-Epicatechin mediates beneficial effects of flavanol-rich cocoa on vascular function in humans". Proc. Natl. Acad. Sci. U.S.A. 103 (4): 1024–9. doi:10.1073/pnas.0510168103. PMC 1327732. PMID 16418281.
23. Cocoa: The Next Health Drink?
25. "Cocoa nutrient for 'lethal ills'". BBC News. 2007-03-11. Retrieved 2010-04-30.
26. Mauro Serafini, Rossana Bugianesi, Giuseppe Maiani, Silvia Valtuena, Somone De Santis, Ala Crozier: "Plasma antioxidants from chocolate", Nature 424(2003)1013. Downloaded from http://eprints.gla.ac.uk/131/01/Crozier,A_2003.pdf
27. J.B. Keogh, J. McInerney, and P.M. Clifton: "The Effect of Milk Protein on the Bioavailability of Cocoa Polyphenols", Journal of Food Science 72(3)S230-S233, 2007. Downloaded from http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2007.00314.x/pdf
28. Flavanols in cocoa may offer benefits to the brain
29. Bayard V, Chamorro F, Motta J, Hollenberg NK (2007). "Does flavanol intake influence mortality from nitric oxide-dependent processes? Ischemic heart disease, stroke, diabetes mellitus, and cancer in Panama". Int J Med Sci 4 (1): 53–8. PMC 1796954. PMID 17299579.
30. Cocoa, But Not Tea, May Lower Blood Pressure
31. Buijsse B, Feskens EJ, Kok FJ, Kromhout D (February 2006). "Cocoa intake, blood pressure, and cardiovascular mortality: the Zutphen Elderly Study". Arch. Intern. Med. 166 (4): 411–7. doi:10.1001/archinte.166.4.411. PMID 16505260.
32. Sudarsan Raghavan and Sumana Chatterjee (24 June 2001). "Slaves feed world's taste for chocolate: Captives common in cocoa farms of Africa". Milwaukee Journal Sentinel. Archived from the original on 17 September 2006. Retrieved 25 April 2012.
33. "Combating Child Labour in Cocoa Growing". International Labor Organization. 2005. Retrieved 26 April 2012.
34.David Wolfe and Shazzie (2005). Naked Chocolate: The Astonishing Truth about the World's Greatest Food. North Atlantic Books. p. 98. ISBN 1-55643-731-5. Retrieved 15 December 2011.
35. Humphrey Hawksley (12 April 2001). "Mali's children in chocolate slavery". BBC News. Retrieved 2 January 2010.
36. Humphrey Hawksley (4 May 2001). "Ivory Coast accuses chocolate companies". BBC News. Retrieved 4 August 2010.
37. U.S. Department of State Country Reports on Human Rights Practices, 2005 Human Rights Report on Côte d'Ivoire
39. Payson Center for International Development and Technology Transfer (30 September 2010). "Fourth Annual Report: Oversight of Public and Private Initiatives to Eliminate the Worst Forms of Child Labor in the Cocoa Sector of Côte d'Ivoire and Ghana". Tulane University. p. 26. Retrieved 23 April 2012.
40. "Protocol for the growing and processing of cocoa beans and their derivative products in a manner that complies with ILO Convention 182 concerning the prohibition and immediate action for the elimination of the worst forms of child labor". International Cocoa Initiative. 2001. Retrieved 25 April 2012.
41. Tricia Escobedo (19 September 2011). "The Human Cost of Chocolate". CNN. Retrieved 28 April 2012.
42. Karen Ann Monsy (24 February 2012). "The bitter truth". Khaleej Times. Retrieved 28 April 2012.
43. Payson Center for International Development and Technology Transfer (31 March 2011). "Oversight of Public and Private Initiatives to Eliminate the Worst Forms of Child Labor in the Cocoa Sector of Côte d'Ivoire and Ghana". Tulane University. pp. 7–12. Retrieved 26 April 2012.
44. "GOURMET GARDENS: CONGOLESE FAIR TRADE AND ORGANIC COCOA". befair.be.
45. “The News on Chocolate is Bittersweet: No Progress on Child Labor, but Fair Trade Chocolate is on the Rise.” Global Exchange June 2005 (8 pages). Web. . 1 July 2010.
46. “Fairtrade Cadbury Dairy Milk Goes Global as Canada, Australia, and New Zealand take Fairtrade Further Into Mainstream.” Cadbury PLC 2010. Web. . 1 July 2010.
47. Sibun, Jonathan; Wallop, Harry (17 July 2010). "Mystery trader buys all Europe's cocoa". The Telegraph. Retrieved 27 July 2010.