Raw Organic Cacao
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What it is
Raw organic cacao refers to the unprocessed beans from the Theobroma cacao tree, which are native to the Americas. The beans are fermented, dried, and then typically roasted and ground into a paste, known as cacao liquor, which is the base for chocolate products. 'Raw' processing aims to preserve more of the bean's natural compounds by avoiding high heat.
Why it's used
Cacao is the primary ingredient that gives chocolate its characteristic flavor and color. It is used in a wide variety of chocolate products, including bars, chips, and powders, as well as in baked goods, desserts, and beverages. Manufacturers use it for its rich, complex taste.
Health notes
Cacao is generally recognized as safe (GRAS) by the FDA for its use as a food ingredient. It contains flavanols, which are plant compounds that have been studied for potential antioxidant effects. Some research suggests these compounds may support cardiovascular health, though more studies are needed. JECFA has evaluated cacao products, and EFSA has also reviewed flavanols. Evidence on health effects is still developing.
Allergen info
Cacao is not one of the 9 FDA major allergens. It does not contain gluten.