Cacao Pod
Cacao pod is a term used for the chocolate bean. It is also called the cacao bean or cocoa bean. Cacao pods are harvested and processed into chocolate. They can be eaten raw or roasted and ground into a powder that is used to make chocolate bars, tablets, and drinks. The beans are harvested from the pulp of a tree. The pods, which contain the seeds, are removed and expels into a vat where they ferment to form a thick, rich paste. Once fermented they are dried and roasted to remove the bitter taste. Cacao beans are pressed to extract the cocoa butter, and then fermented to create cocoa mass. The fermented mass is dried and roasted until it is a dark brown colour. After roasting, the beans are ground into a powder that has been used for chocolate production for centuries.
Cacao Beans
Cacao seeds come from the cacao tree, which is native to the tropical regions of Central and South America. The leaves of the cacao trees are used to make cocoa powder, while the beans are ground into chocolate. Cacao beans may be fermented, dried, roasted and ground into cocoa mass. The cacao nib is then made into a paste by adding water and mixing it to a smooth paste. This paste is then sieved and the nibs are removed from the solid mixture. Cacao beans are a source of caffeine and theobromine. Cacao beans also contain phenylethylamine (PEA) which is an essential neurotransmitter, and tryptophan, an amino acid that is converted into serotonin in the brain. The chocolate’s history is closely linked to the Mesoamerican civilizations and the Mayan, Aztec, and Toltec cultures in Central America, South America, Mexico and the United States.
Health Benefits
Peruvian chocolate is a rich, dark chocolate that is renowned for its delicious taste. This type of chocolate is made from cacao beans that are grown in the Andes Mountains of Peru. The health benefits of Peruvian chocolate are many and include:
- reducing inflammation
- supporting immune health
- boosting mood and memory
- promoting weight loss
- improving heart health
- aiding in digestion
Peruvian chocolate has the ability to boost your mood and give you a feeling of well-being. It is also an excellent source of iron and magnesium.
Cacao contains antioxidants, which help protect against free radical damage that may lead to certain types of cancer. Cacao also contains a high amount of theobromine and magnesium, which are good for the heart, and has been known to help with depression. Cacao is also a good source of iron and selenium.
Cacao Fruit
In Mesoamerica, cacao beans were used by the Olmecs and Maya, who called them “xocolatl”. The Nahuatl word for chocolate is “chocolātl”, which is the word used in Aztec texts. In the Maya language, “xocolatl” means “bitter water”. The word for chocolate in Mayan is “chokolte.”
Creme de Cacao
Cacao beans are the source of chocolate, a drink made from the bean. The beans are dried and roasted and then ground into a powder or paste. The “cacao” in cocoa refers to the plant, not the drink. The name “chocolate” comes from the Spanish word “choco”, which means “bean”. The Aztecs and Mayans used the beans as a beverage, and also mixed them with water to form a paste. The Maya are credited with the invention of the drink in about 100 AD. The Aztecs also tasted it, so it was not a discovery, but rather an adoption and improvement of a beverage already enjoyed by people who lived near Lake Texcoco.
