Organic and fair trade cacao nibs

$6.99

  • Organic and Fair trade cacao nibs from Peru.
  • Ingredients: Organic raw criollo cacao nibs
  • Drained net weight:150 g  
  • ORGANIC / FAIR TRADE / NO ADDED SUGAR / VEGAN / GLUTEN FREE / RAW 
  • Packaging: paper bag
  • Origin: Peru
  • Store in a cool and dry place.

  • The Small Producers‘ Symbol, SPP, is a label that represents an alliance among organized small producers to build a local and global market that values the identity and the economic, social, cultural and ecological contributions of products from Small Producers‘ Organizations.
  • Eating organic is important, really important. when you eat organic food you support farmers who protect the land & grow food that is good for you and good for the earth.

Regulating organic products in Canada - Canadian Food Inspection ...

Description

Know a bit more of our ORGANIC AND FAIR TRADE CACAO NIBS

 

Oro de los Andes Organic and fair trade Raw Criollo Cacao Powder  – Is a Source of Manganese, Magnesium, Phosphorus, Iron, Copper, Zinc and Fibre. Due to its high nutritional content and exceptional benefits, cacao was believed to be the food of the Gods by the Ancient Incas .

The cacao beans are powerful enough to stand on their own, though they are also unbelievably delicious when combined with other flavors. Since pure raw cacao always comes as a whole product without any fillers or other artificial ingredients, you know your culinary creations will always align with your health, taste and dietary expectations.

Select Ingredients:  This package is full of goodness! Made from select raw materials and amazing processes. None of that GMO mumbo jumbo, no unpronounceable artificial ingredients (binders , excipients, preservatives, or artificial colouring or flavouring of any kind), and no use of irradiation or high heat.

Criollo Cacao: Rare and Delicious Treat from the Tropical Rainforest

Although cacao beans come from fruit pods, the flavor-filled fats come from the seed pods inside. Each pod can hold up to 50 seeds that are removed, and then promptly fermented and dried.

The fermentation process allows the flavors to fully develop while reducing the green bitterness of the freshly picked seeds. Once the beans are completely dried, the seeds undergo a final preparation process to protect them from mod during the lengthy shipping process.

The beans arrive at production facilities to complete the transformation into a ground cooking ingredient. The addition of other flavors, such as vanilla, chili or walnuts, can highlight the finer nuances of Criollo cacao beans, though this is much more common with lesser quality beans. Ground cacao from the Criollo plant allows for the creation of the finest sweet and savory dishes.

For everything from drinks to full meals, Criollo cacao beans can lead the flavor profile you develop for your culinary delights. The beans pair beautifully with traditional savory chocolate dishes, like chicken mole, without deviating from the original flavors everyone has grown to love. You can even maximize the delicious flavor of your basic chocolate chip cookie with chips or nibs made with Criollo cacao beans

Cacao Origins and Development

Cacao originated across the valleys of the Amazon River in South America. The plant grew untapped as a resource until the Olmec and Mocaya people domesticated it for their culinary and spiritual uses. The cacao plants evolved into several different varieties as cultivators worked on maximizing production.

Cacao beans come in three distinct varieties, the Criollo, Forastero and Trinitario, which all have different flavor profiles. The commercial chocolate industry utilizes the Forastero cacao beans most often to create their confections.

This bean has the well-known and loved bitter chocolate flavor profile that acts as the base for dark and milk chocolate creations of all kinds. Trinitario beans are utilized less often, though they mimic the flavors found in Forastero cacao.

Criollo cacao beans, however, have a much more in-depth flavor than the others due to the difference in chemical enzymes. Unfortunately, the same enzymes that allow the rich natural flavors to come through keep Criollo exceptionally rare from a sheer lack of hardiness. The enzyme zaps the fruity, nutty flavors from the beans produced by the Forastero and Trinitario plants but allows them to resist common diseases that plague the Criollo.

The low disease resistance of the Criollo cacao plant impedes its success as a profitable crop in most areas. The plant requires the perfect combination of elements to thrive, though its yields remain considerably smaller than the other two cacao types.

Luckily, the rich soil and tropical climate in Venezuela allows Criollo cultivators to achieve great success in maximizing their yields of this rare cacao bean. Continual harvests of approximately 40 cacao fruit pods every few months is the optimal yield for each Criollo cacao plant..

Acquire the Epically Rare Criollo Cacao for Your Complete Enjoyment

Dare to use this delightfully rare ingredient as your main flavor profile or pair it with your favorite fruits, nuts and more to elevate your culinary experience. Add Criollo cacao to your shopping list today to enjoy this awesome ingredient.

 


 

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