Tag: Roasted cacao

According to the USDA, a tablespoon of raw cacao powder contains approximately 12.4 milligrams of caffeine. This confirms that yes, even after roasting, cacao beans still contain a small amount of caffeine, though the overall energy effect is more nuanced due to another key compound.

For centuries, indigenous civilizations revered the cacao bean as the "food of the gods". Today, modern research confirms this ancient wisdom, revealing why incorporating roasted cacao into your daily ritual offers profound health and mood-lifting advantages.

According to research, unroasted cacao can contain significantly higher levels of antioxidants, with some studies suggesting up to 65% more polyphenols than their roasted counterparts. Choosing which is better, raw or roasted cacao nibs, ultimately depends on a balance between nutrient content, taste preferences, and food safety concerns.

The ancient Maya revered cacao as the 'food of the gods,' but today's health-conscious consumers face a different query: is cacao healthier, roasted or raw? The answer is more complex than a simple yes or no and depends largely on how the cacao beans are processed, which affects everything from flavor to nutritional content.