Botanical name: Theobroma cacao L.
Derived from raw cacao beans and nibs, cacao powder undergoes a process involving fermentation and subsequent roasting before being milled into a fine powder. Notably, this processing occurs at significantly lower temperatures compared to the beans used in the production of cocoa powder. The resulting cacao powder exhibits a pronounced bitterness but preserves a greater portion of the original nutritional value inherent in the cacao bean.
Medicinal Uses:
- It may be an antioxidant
- It may lower the blood pressure
- It may improve the heart health
- It may reduce the risk of diabetes
- It may boost immunity
- It may protect against cancer
- It may protect against neurodegeneration
- It may enhance mood
