Cacao nibs powder

Cacao nibs are cacao beans that have been roasted, separated from their husks and broken into smaller pieces.
The use of cacao for health dates back at least 3,000 years. Based on extensive research, the main health benefits of cacao stem from epicatechin, a flavanol found in cacao. The process of manufacturing dark chocolate retains epicatechin, whereas milk chocolate does not contain significant amounts of epicatechin.
Both epidemiological and clinical studies suggest a beneficial effect of dark chocolate on blood pressure, lipids and inflammation. Proposed mechanisms underlying these benefits include enhanced nitric oxide bioavailability and improved mitochondrial structure and function. To get these benefits, the cacao needs to be pure. One of the purest forms is in the beans themselves because they have the least processing, and includes cacao nibs.

Cacao powder has long been enjoyed for its healthful and invigorating properties in Mexican, Central, and South American cultures. In fact, Mayan civilizations associated cacao with the food that their gods chose to consume and thrive upon. So impressed were the Mayans with cacao’s taste (and its ability to promote energy), that cacao paste was frequently used in sacred rituals, with an annual festival held devoted entirely to honoring the “cacao god.” Today, we continue to celebrate the bean of the cacao plant as the nutritional and flavorful source for all chocolate and cocoa products.