Inside The super Spice
Straight from the Source
Theobroma cacao is a small evergreen tree in the family Malvaceae, native to the deep tropical regions of Mesoamerica. Its seeds, cocoa beans, are used to make chocolate liquor, cacao powder, cocoa butter and chocolate.
Evidence of cacao domestication dates back at least 5,200 years among the Mayo-Chinchipe culture in Ecuador and was revered by the Mesoamerican people ever since.
The Aztecs even considered the beans more valuable than gold.
Our cacao is grown in the Dominican Republic where it get at least 60 inches of rain, has average temperatures of 77 0F, and deep, fertile soils.
The beans spontaneously ferment which facilitates the drying of the beans as well as stimulates solor and flavor development. The beans are then roasted at high temperatures for a few minutes before they are pressed to produce a delicious powder.
Cacao know as cacahuatl by the Mayans derives its generic name from the Greek for food of the gods.
Is one of the richest sources of polyphenols. It’s especially abundant in flavanols, which have potent antioxidant and anti-inflammatory properties. It also happens to be delicious.
Written in 1552, the Badianus Manuscript lists a host of ailments cacao could treat, including fatigue, dysentery, gout, hemorrhoids and even dental problems.
Other Potential Benefits of Cacao*:
- Reduce inflammation
- Regulate blood pressure
- Improve blood flow to your brain and increase brain function
- Boost mood
Since 1905, Rizek Cacao has been known for its passion in cacao production. Our farms, located in the heart of the Dominican Republic, are distinguished by the excellence of their genetic material and their extraordinary post-harvest treatment. Rizek Cacao is ideologically and pragmatically committed to the protection of the forests of the Dominican Republic and environmental balance as a whole.