The Peruvian cocoa plant is grown mainly in the jungle in the regions of San Martín, Amazonas, and in Ayacucho, Junin, and Cuzco. Its scientific name (Theobroma) means 'Food of the Gods'. Today, it is known for its antioxidant properties due to the presence of flavonoids and polyphenols, and for its energizing characteristics due to its vitamin and mineral content.
Grains and seeds
CacaoTheobroma cacao L.
|Part used: Grain||Region: Jungle|
Cacao Powder | Cacao Organic Powder | Cacao Raw Organic Nibs | Cacao Roasted Organic Nibs | Cacao Raw Nibs | Cacao Roasted Nibs | Cacao Whole Beans.
|Uses and applications: Nutritional shakes/smoothies, baked goods, snacks and cosmetic applications|
|Origin: San Martin|
|Properties: calcio, flavonoides, iron, magnesio, minerales, polifenoles, potassium, selenio, vitamins B2, vitamins C, vitamins E|