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Raw Criollo Cacao Nibs
Raw Criollo Cacao Nibs

Cacao Nibs, Raw Organic Jungle Grown*Criollo Variety 1lb

Your Price: $19.00
Retail Price:$20.00
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Rich in antioxidants and flavonoids Contains magnesium, iron and vitamin C Natural source of theobromine, anandamide, phenylethylamine (PEA) and tryptophan May support hearth health Varieties of Cacao The three main varieties of cacao beans used...
Part Number: 22
Availability: In stock
  • Rich in antioxidants and flavonoids
  • Contains magnesium, iron and vitamin C
  • Natural source of theobromine, anandamide, phenylethylamine (PEA) and tryptophan
  • May support hearth health

Varieties of Cacao

The three main varieties of cacao beans used in chocolate are criollo, forastero, and trinitario. Representing only 5% of all cacao beans grown, criollo is the rarest and most expensive cacao on the market, and is native to Central America, the Caribbean islands and the norther tier of the South American states. Criollos are particularly difficult to grow, as they are vulnerable to a variety of environmental threats and produce low yields of cacao per tree. The flavor of criollo is described as delicate yet complex, low in classic chocolate flavor but rich in "secondary" notes of long duration. Criollo cacao is known as the "King of Chocolate."

The most commonly grown bean is forastero, a large group of wild and cultivated cacaos, mostly likely native to the Amazon basin. The African cacao crop is entirely of the forastero variety. They are significantly hardier and of higher yield than criollo. The source of most chocolate marketed, forastero cacaos are typically strong in classic "chocolate" flavor, but have a short duration and are unsupported by secondary flavors, producing a "quite bland" chocolate.

Trinitario is a natural hybrid of criollo and forastero. Trinitario originated in Trinidad after an introduction of forastero to the local criollo crop. Nearly all cacao produced over the past five decades is of the forastero or lower-grade trinitario varieties.

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