Cacao Nibs – Organic

Cacao Nibs are made from crushed cacao beans, delivering a rich chocolate flavor with a naturally crunchy texture. They can be sprinkled into smoothies, trail mixes, oatmeal, or baked goods for a bold and earthy taste.

With no added sugar, cacao nibs are a versatile alternative to chocolate chips and a great way to enjoy pure cacao in both sweet and savory recipes. Convenient and easy to use, they’re a pantry staple for chocolate lovers.

Premium Organic Cacao Nibs

Z Natural Foods takes pride in bringing our customers a wide range of foods and herbs from around the globe in their most versatile forms, and our pure organic Cacao Nibs are no exception.

While the market is flooded with a wide variety of Cacao products, the simplicity and versatility of cacao nibs stand firm in an impressive lineup of competitors.

Our organic Cacao Nibs have a wide range of uses and endless potential for creativity. Indeed, traditional pressing and extraction techniques provide a highly concentrated and effective medicinal food, taking a food from ordinary to extraordinary. However, sometimes the beauty, subtlety, and straightforward simplicity of a whole-food approach are the most appropriate for long-term nourishment.

With a deep, rich, bitter, and earthy flavor profile, cacao nibs exhibit excellent potential for a wide range of daily applications. 

Our mission is to provide customers with great-tasting, highly functional foods with endless applications in their most versatile form, supporting a variety of lifestyles. We proudly introduce the newest member of our diverse line of functional foods: Z Natural Foods Premium Organic Cacao Nibs.

Cacao: The Ultimate Processed Food

Yes, you read the title to this section correctly. Recently, we did several articles about the ins and outs of “processed foods”. We discussed the critical point that all foods, to some extent, undergo some form of processing. We also broke down the four categories that define the various types of processing.

In some cases, a food needs to undergo a specific process to bring out its full, bold flavor and improve digestibility. Cacao is an excellent example of this concept.

Cacao has a complex, rich, and bitter flavor; for some, it is an acquired flavor. But, only some people know that what primarily brings out this unique flavor is the vital fermentation process (which creates the final acidity) that cacao must undergo to be edible and provide its nourishing qualities.

Technically, you can eat unfermented cacao. However, without this process, cacao would not have its unique flavor profile. To be clear, it is NOT the cacao beans that are fermented. Bacteria and enzymes created when the pod is cracked open ferment the white pulp surrounding the beans. The beans endure the effects and are transformed. While the length of time for this process may vary based on several factors, all cacao fermentation undergoes both an anaerobic and aerobic phase.

1. Anaerobic Phase: Anaerobic conditions are defined as environments that lack oxygen. In cacao, the pulp surrounding the beans created a barrier preventing air from entering. Because the pulp is composed of water, sugar, and various acids, it creates ideal conditions for microorganisms to grow and thrive. The primary players are yeast, pulp enzymes, and lactic acid-producing bacteria. The enzymes break down the pulp, so there is more space for air to enter this process. Citric acid is also broken down, helping to increase the pH of fermentation. The combination of increased pH and airflow marks the beginning of this phase.
2. Aerobic Phase: Aerobic conditions are environments that contain oxygen. With cacao, this phase involves mixing and stirring the beans, allowing for a more uniform fermentation process. This stage combines heat and diffusion of ethanol and acetic acid into the cacao beans, breaking down cell walls and producing an environment that develops the flavor precursors well known in cacao.

In simple terms, cacao nibs are the fermented and dried cacao beans cracked into small pieces. They can be left raw, which has a rich, bitter, and earthy flavor profile, or roasted, which creates a different flavor profile that brings out its more chocolatey undertones.

Cacao Butter: A nourishing fat

You may have heard the phrase “Extra Rich” when describing 100% cacao powder and wondered what it means.

This phrase describes the level of nourishing fats in the end product. 

The higher quantity of nourishing fats gives the end product a noticeably richer and creamier texture and flavor.  An overwhelming number of 100% pure cacao powders provide, on average, between 7% and 10% cacao butter, while extra-rich cacao offers over 20%.

Cacao bean contains approximately 50% fat, comprised of two saturated fatty acids (palmitic & stearic) and one mono-unsaturated fatty acid (oleic). In an article titled Cocoa and Chocolate in Human Health and Disease, the following facts are stated regarding the nourishing qualities of cacao fat.

1. The oil in cacao, referred to as cocoa butter, is a mixture of monounsaturated and saturated fatty acids. In the monounsaturated fraction, oleic acid predominates, as it does in olive oil.
2. Most saturated fatty acids in cacao are palmitic acid and stearic acid.
3. Stearic acid is unusual because it does not elevate serum lipid levels to the same degree as other saturated fatty acids.
4. Shorter-chain saturated fatty acids such as myristic acid (14:0) and palmitic acid (16:0) are associated with increased LDL and atherogenesis; stearic acid is not.
5. Although the lipid content of chocolate is relatively high, one-third of the lipids in cocoa butter is stearic acid (18:0), which is believed to be non-atherogenic and to exert a neutral cholesterolemic response in humans.

What are the Health Benefits of Cacao Nibs?

The experience of eating a nourishing form of cacao can be attributed to the synergy of unique compounds in this food.

1) Theobromine: The powerful Antioxidant

Theobromine, also known as caffeine’s cousin, is primarily found in cacao and tea. In one 50-gram serving of cacao, you might discover about 250 mg of theobromine. Featured in Frontiers in Pharmacology, researchers found that this remarkable compound offers significant antioxidant properties, could be considered a safe and natural alternative for supporting specific health ailments, and is a lead compound for potentially developing novel future therapies.

2) Phenylethylamine (PEA): The feel-good chemical 

Phenylethylamine (PEA) is the actual love compound found in cacao. While PEA is in cacao only in small amounts, it carries a significant effect. Via stimulation of the nervous system, PEA may trigger the release of endorphins and potentiate the activity of dopamine associated with sexual arousal and pleasure. So, in other words, that restless feeling you have when you are in love is primarily due to PEA.

3) Resveratrol: The healthy aging compound

Resveratrol is one of the most well-studied compounds in the context of supporting a healthy aging process. On average, just under 200 mcg of resveratrol is present in cacao powder per 100 grams, which is half as much as in California red wine. While that is minimal, a little bit goes a long way.

A Healthy Heart

Cacao may nourish many aspects of a healthy heart, and the research is quickly piling up. According to a Japanese study, the polyphenolic compounds (a class of antioxidants) found in cacao show great promise in possibly suppressing inflammation levels in the cardiovascular system.

How do you incorporate cacao nibs into your diet? 

You may have noticed that many “Dark Chocolate” bars show a wide variety regarding the percentage of cacao solids they contain. Cacao solids are the components of the cacao bean remaining after the fatty portion (aka butter) has been extracted.

The amounts of cacao solids can range anywhere from 70%-95%. It may surprise you to find out that companies can claim their products as “Dark Chocolate” with as little as 50% cacao solids in their product because every country has its standards. The remaining percentage of all these bars is often sugar used to sweeten, and dairy used as an emulsifier. Some exceptions may use stevia or Luo Han Guo as the sweetener, leaving more of the cacao butter in the product to fill the gap and give it a more decadent and indulgent flavor and texture.

Whether eaten whole, nibs, or milled into a powder, the cacao bean has a rich and bitter flavor profile. To the untrained palate, this may be an acquired flavor and take some time to get used to. Therefore, we suggest transitioning through various percentage-based dark chocolate products to help your palate adjust to the authentic flavor of cacao.

The one thing that seems universally agreed upon is that products with 70% cacao solids should be your start-off point. Pure cacao provides you with the feel-good benefits that have been falsely associated with chocolate products low in cacao solids.

Summary of Important Information

Z Natural Foods handpicks specific ingredients for our customers based on three concepts to provide the best possible quality product, supporting optimal well-being.

1. Versatility
2. History of safe and effective usage
3. Strong evidence of positive research outcomes in human

Important summary points

1. Cacao has a complex, rich, and bitter flavor; for some, it is an acquired flavor.
2. What primarily brings out this unique flavor is the vital fermentation process(which creates the final acidity) that cacao must undergo to be edible and provide its nourishing qualities.
3. Technically, you can eat unfermented cacao.
4. However, without this process, cacao would not have its unique flavor profile.
5. Bacteria and enzymes created when the pod is cracked open ferment the white pulp surrounding the beans. The beans endure the effects and are transformed.
6. While the length of time for this process may vary based on several factors, all cacao fermentation undergoes both an anaerobic and aerobic phase.
7. The oil in cacao, referred to as cocoa butter, is a mixture of monounsaturated and saturated fatty acids. In the monounsaturated fraction, oleic acid predominates, as it does in olive oil.
8. Most saturated fatty acids in cacao are palmitic acid and stearic acid.
9. Stearic acid is unusual because it does not elevate serum lipid levels to the same degree as other saturated fatty acids.
10. Shorter-chain saturated fatty acids such as myristic acid (14:0) and palmitic acid (16:0) are associated with increased LDL and atherogenesis; stearic acid is not.
11. Although the lipid content of chocolate is relatively high, one-third of the lipids in cocoa butter is stearic acid (18:0), which is believed to be non-atherogenic and to exert a neutral cholesterolemic response in humans.

Some research suggests that Cacao Nibs may contain the following constituents:

1. Minerals: Magnesium, Phosphorus, Zinc, Sulfur
2. Vitamins: Vitamin C, Thiamin, Riboflavin, Niacin, Vitamin B-6, Vitamin A (IU), Vitamin E, Vitamin K
3. Amino Acids: Tryptophan
4. Phytochemicals: Flavonoids, PEA (phenylethylamine), Anandamide, Theobromine, Caffeine, Resveratrol
5. Essential Fatty Acids: Oleic Acid

Suggested Use: Eat a small handful of Cacao nibs alone or sweeten them with Agave Nectar. Add ice cream or your favorite smoothie.

Mixing suggestion: To increase flavor and nutritional profile, combine with our organic Cashews, Coconut Palm sugar, and coconut oil to make a crunchy snack.

Botanical Name: Theobroma Cacao.

Other Names: Cocoa, Chocolate Tree, Koko, Kakaobaum, Kakaw, Kakao.

Parts Used: Cacao Beans.

Ingredients: Organic Cacao Nibs.

Origin: Grown and harvested in Peru and packaged with care in Florida, USA.

Certifications: Certified USDA Organic.