CACAO NIBS - 4oz.
Theobroma cacao, Cocoa beans, Cocoa pods, and Cacao
Imported from Peru.
Classic Chocolate flavor and Aroma.
Typical use is in secondary for a great chocolate aroma infusion.
Many brewers will use these in combination with cocoa powder.
Using cocoa powder in your boil will add chocolate flavor but very little aroma,
Cacao Nibs used in secondary will add amazing aroma, but little flavor, so using
both will give your beer the chocolate flavor AND aroma that you are looking for.
INDUSTRY INFORMATION:
Also known as
Theobroma cacao, Cocoa beans, Cocoa pods, and Cacao.
Introduction
Is chocolate good for you? Numerous studies have suggested that the guilty pleasures of chocolate may not be quite so guilty after all. Cacao beans and nibs, the raw materials for making chocolate, are high in flavonoids, contain more antioxidants than most fruits and appear to lower cholesterol in people with high cholesterol. In fact, the whole cacao fruit was used medicinally among the Maya, Olmec and Aztecs, and was spread from there to Europe after the Spanish conquest of those peoples. From the 16th through the 20th centuries, medical texts reported no less than 100 medicinal uses of cacao. Most commonly, the uses were to encourage weight gain, stimulate appetite, stimulate the nervous system and improve digestion and elimination. Of course, we know cacao as the source of chocolate, the decadently delicious, luxurious guilty pleasure.
There are, however, some very good reasons that chocolate is a worldwide favorite food and flavoring, and scientists are discovering more of them every day. Among their discoveries: - Dark chocolate, which contains more cacao and less fats and sugars, can positively benefit the cholesterol profile - Cacao provides the same amount of antioxidant polyphenols as a glass of red wine - Cacao stimulates the production of natural antidepressants in the body, as well as containing its own stimulants, theophylline and caffeine- Cacao beans are rich in magnesium, calcium, iron, zinc, copper, manganese and potassium. They are also a good source of vitamins A, B1, B2, B3, C, E and pantothenic acid
Constituents
Caffeine, flavonoids, phenylethylalamine, anandamide, magnesium, sulfur, oleic acid, theobromine, tryptophan, Cacao beans and nibs contain more flavonoid antioxidants than most other vegetables and fruits * up to four times as much concentrated antioxidants as green tea. Cacao stimulates the production of serotonin and endorphins, and contains phenylethylalamine and anandamide, two chemicals that elevate the mood and help increase focus.
Parts Used
Beans, either whole or broken into nibs
Typical Preparations
Eaten raw-as is, or roasted, brewed, and powdered into tea. Used abundantly in food and other consumables. Sometimes found in extract form.
Summary
Cacao beans and nibs contain a number of constituents that have been proven beneficial healthwise, but it?s worth noting that many of these constituents are destroyed or lessened by processing. Health practitioners recommend that anyone interested in eating cacao for its health benefits use raw, unprocessed cacao beans and nibs rather than processed chocolate.
Precautions
Anyone with a sensitivity to chocolate should avoid eating cacao beans or nibs. The active polyphenols and other substances in cacao can trigger migraines and cause other allergic reactions in sensitive people.
