Cocoa Powder

Chocolate starts inside a fruit: the cacao pod.

Cacao trees produce pods filled with seeds, commonly called cacao beans. After processing, those beans become cocoa powder — the ingredient behind the rich, slightly bitter chocolate flavour used in drinks and food.

Beyond taste, cocoa contains naturally occurring polyphenols, including flavanols, and minerals such as magnesium, copper and iron.

What makes it different?

• From pod to powderCocoa begins as the seed of a tropical fruit, not as a sweetened chocolate bar.
• Flavanols are part of the storyCocoa contains antioxidant plant compounds, although processing can substantially change their levels.
• Naturally rich flavourIts depth makes it useful in recipes without relying on chocolate confectionery.

Benefits & nutritional highlights

• Plant compounds under studyCocoa flavanols have been researched for their effects on blood-vessel function; findings for particular doses cannot automatically be applied to every cocoa powder.
• A useful mineral contributionCocoa naturally contains magnesium, iron, copper and manganese, with amounts varying by serving size.
• More than hot chocolateStir it into smoothies, oats, baking mixes or unsweetened drinks for cacao flavour and plant-derived nutrients.

From the cacao pod to your kitchen: a familiar flavour with an interesting botanical origin.

Interesting fact — Theobroma cacao is commonly translated as “food of the gods.”