Untreated organic cacao paste Criollo in raw food quality
There are three internationally widespread Theobroma cacao varieties: Criollo, Forastero and Trinitario (a cross of the first two). Criollo is the most expensive of these. Although many websites and chocolate manufacturers sell their beans as Criollo, they are often selling the cheaper Forastero variety. Criollo varieties are actually very rare and make up only 1% of the international cacao bean market.
The cacao is processed at a specially designed premises that processes only Criollo cacao beans in order to prevent cross-contamination with the lesser-quality varieties. The beans are always carefully dried, and the cacao remains raw from the start of the process right till the end.
Thanks to its mineral-content, the raw cacao bean, and the raw cacao paste it produces, belong to nature's finest superfoods. Cacao is the best calcium source on the planet, containing 314% of the reference nutrient intake (RNI) per portion. Cacao also has the highest concentration of antioxidants compared to any other food and is exceptionally rich in chromium, anandamide (happy molecule), theobromin, manganese, zinc, copper, vitamin C, omega 6 fatty acids, phenylethylamine, tryptophan, serotonin, and many more.
Contrary to popular belief, cacao contains little or no caffeine. Clinical tests have shown that cacao has less of an impact on blood sugar levels than other caffeine-containing foods and drinks. Cacao does, however, increase energy levels and is a known aphrodisiac.
Thanks to the purity of this product, it does not cause nervous reactions. The beans do not contain any mycotoxin, mould, yeast, or fungi that can evoke a jittery adrenalin reaction, similar to that caused by caffeine in many cacao products. Conversely, our cacao beans promote a feeling of wellbeing by stimulating the pineal gland.