According to the educational YouTube Channel TED-Ed, the ancient people of the Americas new how to manage Cacao by 1900 B.C. It is said that until the 16th century, Cacao was only known in Central America as a bitter beverage. In Peru, Cacao is cultivated in the Jungle regions like Loreto, San Martin, Ucayali, Huanuco, Junin, Pasco, Madre de Dios, Cuzco, and Ayacucho. Ancient Peruvians said that Cacao was a symbol of physical strength and longevity. Likewise, it is said that this superfood was consumed for its benefits—a naturally relaxing and stimulating food. Cacao butter, on the other hand, was very useful for wound healing. This Cacao Powder (Theobroma cacao
) is from the Peruvian regions of San Martin and Junin. It is high in amino acids and magnesium. It is said that cacao can improve the mood. Cacao itself has natural nutrients, amino acids, and magnesium. This powder is made of raw cacao seed to preserve its properties like its antioxidants.
Dried and ground cacao beans
- Cooking instructions:
- Boil all the content in 2 liters of water for 5 minutes.
- Stir constantly.
- Add the sweetener of your preference (panela or stevia).
- When served, you can blend it with vegetable milk like coconut, sesame milk, or chestnut milk.
Keep in a cool and dry place.
Eat it once opened.