Cacao Shells, Roasted Organic

Certified Organic & Kosher Certified

Spanish Translation: Cacao 


Standardized: chocolate

Other: cacao


Theobroma cacao L.
Plant Family: Sterculiaceae


Nutritional Content:

The beans are rich in magnesium, calcium, iron, zinc, copper, manganese and potassium, and are a good source of vitamins A, B1, B2, B3, C, E and pantothenic acid.


"The health benefits of cocoa include relief from high blood pressure, cholesterol, obesity, constipation, diabetes, bronchial asthma, cancer, chronic fatigue syndrome and various neurodegenerative diseases. It is beneficial for quick wound healing, skin care, and it helps to improve cardiovascular health and brain health. It also helps in treating copper deficiency. It possesses mood-enhancing properties and exerts protective effects against neurotoxicity."

  • Can help to reduce blood pressure and improve the elasticity of blood vessels
  • High antioxidant activity; higher than green tea, black tea, and red wine
  • Can enhance blood flow in the brain and lend to improving memory and learning
  • Has hypoglycemic and hypocholesterolemic effects on both glucose and cholesterol levels
  • Has been shown to be effective in improving insulin resistance and glucose metabolism
  • Can aid in relaxing bronchial spasms and opening constricted bronchial tube which helps to treat various allergies, including asthma and shortness of breath
  • Helps in modulating lipid metabolism and reducing the synthesis and transport of fatty acids 
  • It is rich in flavonoids namely, procyanidin, catechin, and epicatechin, which have antioxidant properties and help in protecting the cells from damage while strengthening the heart
  • Cocoa flavonols help to enhance mood, combat depression, and promote improved cognitive activities during persistent mental exertion

Source organicfacts.net


Cacao shells are quickly gaining in popularity as a tea ingredient, and can be used as a single ingredient cacao tea or added to a blend to create a chocolaty flavor note. Our roasted cacao shells have an earthy aroma and deep cocoa flavor when brewed.

Cacao has a long and colorful history, beginning in Central and South America before 1500 BC. The entire cacao fruit was used by the Mayan, Olmec, and Aztec civilizations. These indigenous cultures also enjoyed consuming chocolate as a beverage, each culture adding its own mix of spices and flavorings to the drink. After the Spanish conquest in the 1500’s, cacao made its way to Europe and began to spread worldwide.


Caffeine, flavonoids, phenylethylamine, anandamide, magnesium, sulfur, oleic acid, theobromine, tryptophan

Cacao contains more flavonoid antioxidants than most other vegetables and fruits, with up to four times as much concentrated antioxidants as green tea.


Beans, either whole or broken into nibs


Generally made into an infusion, which tastes a lot like hot chocolate


Specific: Cacao bean contains caffeine and may cause nervousness, irritability, sleeplessness, and, occasionally, rapid heartbeat. Not recommended for use by children under the age of 18.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.


For educational purposes only This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

Herbs & Information provided by Mountain Rose Herbs. To learn more about them, visit their website MountainRoseHerbs


Picture by: The Prana House