Cacao
Candy
Theobromine
Proanthocyanidins
Catechin
Agaricales
Beverages
Use of Dorset egg medium for maintenance and transport of Neisseria meningitidis and Haemophilus influenzae type b. (1/333)
Studies of bacterial meningitis are hampered by the inability to maintain the viability of etiological agents during transport to reference laboratories. The long-term survival rate of 20 isolates of Neisseria meningitidis and Haemophilus influenzae type b (Hib) on Dorset egg medium, supplemented Columbia agar base medium, chocolate agar, and Amies medium was compared with that on 70% GC agar (chocolate) transport medium. N. meningitidis isolates were also inoculated onto 5% horse blood agar, and Hib was inoculated onto Haemophilus test medium. All of the N. meningitidis isolates remained viable on Dorset egg medium for 21 days; viability on the other media was poor after only 7 days. Recovery rates of Hib isolates were similar on Dorset egg and Haemophilus test media (100% after 21 days) and significantly better than on the other media. Dorset egg medium is inexpensive and easy to make and may be invaluable for studies of bacterial meningitis in developing countries. (+info)Teas and other beverages suppress D-galactosamine-induced liver injury in rats. (2/333)
We compared the effects of various types of beverages (teas, coffee, and cocoa) on D-galactosamine-induced liver injury by measuring plasma alanine aminotransferase (ALT) and aspartate aminotransferase (AST) activities in 7-wk-old male Wistar rats. The effects of five fractions extracted with different organic solvents from green tea, different types of dietary fibers, and some short chain fatty acids were also investigated. All of the beverages tested significantly suppressed D-galactosamine-induced enhancement of plasma enzyme activities when powdered beverages were added to the diet (30 g/kg) and fed to rats for 2 wk. Plasma ALT activities were 1155 +/- 82 [micromol/(min.L), control], 289 +/- 61 (green tea), 626 +/- 60 (roasted green tea), 471 +/- 84 (puerh tea), 676 +/- 69 (oolon tea), 423 +/- 76 (black tea), 829 +/- 53 (coffee), and 885 +/- 89 (cocoa). The profile of AST activities was similar. The caffeine-containing fraction from green tea had no significant effect, whereas the other four fractions, including the soluble fiber fraction, significantly suppressed liver injury. In addition to tea fibers, many other types of dietary fiber (hemicellulose, chitin, chitosan, alginate, pectin, guar gum, glucomannan, and inulin, but not cellulose) had liver injury-preventive effects when added to the diet (30 g/kg), suggesting that liver injury-prevention may be one of the general effects of dietary fibers. Of three short-chain fatty acids tested (acetate, propionate, and butyrate), only acetate prevented liver injury when added to the diet (15 g/kg), supporting the possibility that the liver injury-preventive effect of dietary fibers may be mediated at least in part by certain organic acids. These results suggest that several beverages possess preventive effects on certain types of liver injury, such as that induced by D-galactosamine, and that different constituents of high and low molecular weights contribute to the liver injury-preventive effects of green tea. (+info)Protection against peroxynitrite by cocoa polyphenol oligomers. (3/333)
Flavonoids, natural plant constituents, protect against peroxynitrite and can thereby play a role in defense against this mediator of inflammation. Procyanidin oligomers of different size (monomer through nonamer), isolated from the seeds of Theobroma cacao, were examined for their ability to protect against peroxynitrite-dependent oxidation of dihydrorhodamine 123 and nitration of tyrosine. By molarity, oligomers were more effective than the monomeric epicatechin; the tetramer was particularly efficient at protecting against oxidation and nitration reactions. These results suggest that epicatechin oligomers found in cocoa powder and chocolate may be a potent dietary source for defense against peroxynitrite. (+info)A comparison of blood agar supplemented with NAD with plain blood agar and chocolated blood agar in the isolation of Streptococcus pneumoniae and Haemophilus influenzae from sputum. Bacterial Methods Evaluation Group. (4/333)
Streptococcus pneumoniae grows well and generally exhibits typical morphology on Columbia blood agar, whereas Haemophilus influenzae requires a more complex medium to meet its growth requirements - usually chocolated blood agar - on which S. pneumoniae is less easily recognisable. Therefore, a single medium that produces typical morphology of S. pneumoniae and facilitates the growth of H. influenzae would have considerable potential advantages. It has been claimed that blood agar supplemented with nicotinamide adenine dinucleotide (NAD) is such a medium. However, despite its routine use in several large diagnostic laboratories its performance has never been properly evaluated. In the present study, 1724 sputum samples were examined in four laboratories. The isolation rates of H. influenzae and S. pneumoniae on NAD-supplemented blood agar (SBA) were compared with those on a two-plate combination of plain blood (BA) and chocolated blood agar (CBA). The two-plate combination performed significantly better for both organisms; isolation rates for H. influenzae were increased from 8.16% on SBA to 11.07% on BA plus CBA and for S. pneumoniae from 4.18% to 4.68%. Isolation rates were also compared after incubation for 24 and 48 h. With the two-plate combination, isolation rates for H. influenzae and S. pneumoniae were increased by 0.98% and 0.16%, respectively, and for SBA by 0.57% and 0.32% after 48 h. However, despite this increase, SBA still performed less well than the two-plate combination. (+info)An olfactory discrimination procedure for mice. (5/333)
This paper describes an olfactory discrimination procedure for mice that is inexpensively implemented and leads to rapid discrimination learning. Mice were first trained to dig in small containers of sand to retrieve bits of buried chocolate. For discrimination training, two containers were presented simultaneously for eight trials per session. One container held sand mixed with cinnamon, and the other held sand mixed with nutmeg. Both containers were baited with chocolate buried in the sand. One odor was designated S+, and mice were allowed to dig and retrieve the chocolate from this container. The other odor was S-, and both containers were removed immediately if subjects began to dig in an S- container. After meeting a two-session acquisition criterion, subjects were given a series of discrimination reversals. In Experiment 1, 12 Swiss-Webster mice (6 male and 6 female) acquired the olfactory discrimination in three to five sessions and completed 3 to 10 successive discrimination reversals within a 50-session testing limit. In Experiment 2, subjects were 14 Pah(enu2) mice, the mouse mutant for phenylketonuria; 7 were homozygotes in which the disorder was expressed (PKU), and 7 were heterozygotes with normal metabolism (non-PKU). Thirteen mice completed pretraining in four to seven sessions, acquisition required 3 to 12 sessions, and all mice completed at least three reversals. Learning rates were similar in PKU and non-PKU mice. We discuss issues related to implementation and several potentially useful procedural variations. (+info)Cocoa inhibits platelet activation and function. (6/333)
BACKGROUND: Epidemiologic studies have shown inverse associations between dietary polyphenols and mortality from coronary heart disease. However, the basis for this protective association is uncertain. Food polyphenols reportedly have antioxidant properties and decrease platelet function in vitro. OBJECTIVE: This study sought to evaluate whether consumption of a polyphenol-rich cocoa beverage modulates human platelet activation and primary hemostasis. DESIGN: Peripheral blood was obtained from 30 healthy subjects before and 2 and 6 h after ingestion of a cocoa beverage (n = 10), a caffeine-containing control beverage (n = 10), or water (n = 10). Platelet activation was measured in terms of expression of activation-dependent platelet antigens and platelet microparticle formation by using fluorescent-labeled monoclonal antibodies and flow cytometry. Primary platelet-related hemostasis was measured with a platelet function analyzer. RESULTS: Ex vivo epinephrine- or ADP-stimulated expression of the fibrinogen-binding conformation of glycoprotein IIb-IIIa was lower 2 and 6 h after consumption of cocoa than before consumption. Cocoa consumption also decreased ADP-stimulated P-selectin expression. In contrast, epinephrine-induced platelet glycoprotein IIb-IIIa expression increased after consumption of the caffeine-containing beverage but not after water consumption. Platelet microparticle formation decreased 2 and 6 h after cocoa consumption but increased after caffeine and water consumption. Primary hemostasis in response to epinephrine in vitro was inhibited 6 h after cocoa consumption. The caffeine-containing beverage inhibited ADP-induced primary hemostasis 2 and 6 h after consumption. CONCLUSIONS: Cocoa consumption suppressed ADP- or epinephrine-stimulated platelet activation and platelet microparticle formation. Cocoa consumption had an aspirin-like effect on primary hemostasis. (+info)Food of the gods: cure for humanity? A cultural history of the medicinal and ritual use of chocolate. (7/333)
The medicinal use of cacao, or chocolate, both as a primary remedy and as a vehicle to deliver other medicines, originated in the New World and diffused to Europe in the mid 1500s. These practices originated among the Olmec, Maya and Mexica (Aztec). The word cacao is derived from Olmec and the subsequent Mayan languages (kakaw); the chocolate-related term cacahuatl is Nahuatl (Aztec language), derived from Olmec/Mayan etymology. Early colonial era documents included instructions for the medicinal use of cacao. The Badianus Codex (1552) noted the use of cacao flowers to treat fatigue, whereas the Florentine Codex (1590) offered a prescription of cacao beans, maize and the herb tlacoxochitl (Calliandra anomala) to alleviate fever and panting of breath and to treat the faint of heart. Subsequent 16th to early 20th century manuscripts produced in Europe and New Spain revealed >100 medicinal uses for cacao/chocolate. Three consistent roles can be identified: 1) to treat emaciated patients to gain weight; 2) to stimulate nervous systems of apathetic, exhausted or feeble patients; and 3) to improve digestion and elimination where cacao/chocolate countered the effects of stagnant or weak stomachs, stimulated kidneys and improved bowel function. Additional medical complaints treated with chocolate/cacao have included anemia, poor appetite, mental fatigue, poor breast milk production, consumption/tuberculosis, fever, gout, kidney stones, reduced longevity and poor sexual appetite/low virility. Chocolate paste was a medium used to administer drugs and to counter the taste of bitter pharmacological additives. In addition to cacao beans, preparations of cacao bark, oil (cacao butter), leaves and flowers have been used to treat burns, bowel dysfunction, cuts and skin irritations. (+info)Procyanidin content and variation in some commonly consumed foods. (8/333)
Procyanidins are a subclass of flavonoids found in commonly consumed foods that have attracted increasing attention due to their potential health benefits. However, little is known regarding their dietary intake levels because detailed quantitative information on the procyanidin profiles present in many food products is lacking. Therefore, the procyanidin content of red wine, chocolate, cranberry juice and four varieties of apples has been determined. On average, chocolate and apples contained the largest procyanidin content per serving (164.7 and 147.1 mg, respectively) compared with red wine and cranberry juice (22.0 and 31.9 mg, respectively). However, the procyanidin content varied greatly between apple samples (12.3-252.4 mg/serving) with the highest amounts on average observed for the Red Delicious (207.7 mg/serving) and Granny Smith (183.3 mg/serving) varieties and the lowest amounts in the Golden Delicious (92.5 mg/serving) and McIntosh (105.0 mg/serving) varieties. The compositional data reported herein are important for the initial understanding of which foods contribute most to the dietary intake of procyanidins and may be used to compile a database necessary to infer epidemiological relationships to health and disease. (+info)The term "cacao" refers to the plant Theobroma cacao, which is native to tropical regions of Central and South America. It is a small evergreen tree that produces large, football-shaped fruits called pods. Each pod contains 20-60 seeds, also known as beans, which are used to make cocoa powder and chocolate.
Cacao beans contain several bioactive compounds, including flavonoids, theobromine, and caffeine, that have been shown to have potential health benefits. However, it is important to note that these benefits are typically associated with moderate consumption of cocoa products, rather than large amounts of chocolate or cacao beans themselves.
In summary, while "cacao" may be used interchangeably with "cocoa" in some contexts, the term technically refers to the plant and its seeds, rather than the processed powder or chocolate that is derived from them.
I believe you are asking for a medical explanation or definition of "candy," which is not a term typically used in the medical field. However, I can provide some context regarding how it may be discussed in a medical setting.
Candy, also known as sweets or confectionery, generally refers to sugary snacks and treats. In a medical context, excessive consumption of candy can contribute to dental caries (cavities), obesity, type 2 diabetes, and other health issues related to poor nutrition and high sugar intake.
Healthcare professionals may advise patients, particularly children, to limit their candy consumption due to these potential health risks. Additionally, candies that contain ingredients like nuts or allergens can pose a risk for individuals with specific food allergies.
Theobromine is defined as a bitter, crystalline alkaloid of the cacao plant, and is found in chocolate, especially cocoa. It is a stimulant that primarily affects the heart and cardiovascular system, and to a lesser extent the central nervous system. Theobromine is also found in the kola nut and tea leaves.
In a medical context, theobromine may be used as a vasodilator and diuretic. It can help to relax muscles, widen blood vessels, and increase urine production. However, it is important to note that theobromine is toxic to some animals, including dogs and cats, and can cause serious medical problems or even death if ingested in large quantities.
Biflavonoids are a type of flavonoid, which are plant-based compounds with antioxidant properties. Biflavonoids are unique because they consist of two flavonoid molecules joined together. They can be found in various plants, including fruits, vegetables, and herbs. Some research suggests that biflavonoids may have potential health benefits, such as reducing inflammation and protecting against oxidative stress. However, more research is needed to confirm these effects and determine the optimal dosages for human consumption.
Proanthocyanidins are a type of polyphenolic compound that are found in various plants, including fruits, vegetables, and bark. They are also known as condensed tannins or oligomeric procyanidins (OPCs). These compounds are characterized by their ability to form complex structures through the linkage of flavan-3-ol units.
Proanthocyanidins have been studied for their potential health benefits, which may include antioxidant, anti-inflammatory, and cardiovascular protective effects. They have also been shown to have a positive impact on collagen stability, which may contribute to their potential role in promoting skin and joint health.
Foods that are rich in proanthocyanidins include grapes (and red wine), berries, apples, cocoa, and green tea. These compounds can be difficult for the body to absorb, but supplements containing standardized extracts of proanthocyanidins are also available.
It's important to note that while proanthocyanidins have shown promise in laboratory and animal studies, more research is needed to fully understand their potential health benefits and safety profile in humans. As with any supplement, it's always a good idea to talk to your healthcare provider before starting to take proanthocyanidins.
A catechin is a type of plant phenol and antioxidant found in various foods and beverages, such as tea, cocoa, and certain fruits and vegetables. Chemically, catechins are flavan-3-ols, which are a subclass of flavonoids. They have several potential health benefits, including reducing the risk of cardiovascular disease, cancer, and neurodegenerative disorders.
Catechins are known to have anti-inflammatory, antimutagenic, and antidiabetic properties. They can also help improve oral health by inhibiting the growth of harmful bacteria in the mouth. The most well-known catechin is epigallocatechin gallate (EGCG), which is found in high concentrations in green tea and has been extensively studied for its potential health benefits.
In summary, a catechin is a type of antioxidant compound found in various plant-based foods and beverages that may have several health benefits, including reducing the risk of chronic diseases and improving oral health.
Agaricales is an order of fungi that includes mushrooms, toadstools, and other gilled fungi. These fungi are characterized by their distinctive fruiting bodies, which have a cap (pileus) and stem (stipe), and gills (lamellae) on the underside of the cap where the spores are produced. Agaricales contains many well-known and economically important genera, such as Agaricus (which includes the common button mushroom), Amanita (which includes the deadly "death cap" mushroom), and Coprinus (which includes the inky cap mushrooms). The order was established by the Swedish mycologist Elias Magnus Fries in 1821.
A beverage is a drink intended for human consumption. The term is often used to refer to any drink that is not alcoholic or, in other words, non-alcoholic beverages. This includes drinks such as water, juice, tea, coffee, and soda. However, it can also include alcoholic drinks like beer, wine, and spirits.
In a medical context, beverages are often discussed in relation to their impact on health. For example, sugary drinks like soda and energy drinks have been linked to obesity, diabetes, and other health problems. On the other hand, drinks like water and unsweetened tea can help to keep people hydrated and may have other health benefits.
It's important for individuals to be mindful of their beverage choices and to choose options that are healthy and support their overall well-being. This may involve limiting sugary drinks, choosing water or unsweetened tea instead of soda, and avoiding excessive caffeine intake.
Polyphenols are a type of phytochemical, which are naturally occurring compounds found in plant-based foods. They contain multiple phenol units and can be classified into several subgroups, including flavonoids, stilbenes, tannins, and lignans. These compounds have been studied for their potential health benefits due to their antioxidant, anti-inflammatory, and immune-modulating properties. They are found in a wide variety of foods such as fruits, vegetables, tea, wine, chocolate, and cereals.
Flavonoids are a type of plant compounds with antioxidant properties that are beneficial to health. They are found in various fruits, vegetables, grains, and wine. Flavonoids have been studied for their potential to prevent chronic diseases such as heart disease and cancer due to their ability to reduce inflammation and oxidative stress.
There are several subclasses of flavonoids, including:
1. Flavanols: Found in tea, chocolate, grapes, and berries. They have been shown to improve blood flow and lower blood pressure.
2. Flavones: Found in parsley, celery, and citrus fruits. They have anti-inflammatory and antioxidant properties.
3. Flavanonols: Found in citrus fruits, onions, and tea. They have been shown to improve blood flow and reduce inflammation.
4. Isoflavones: Found in soybeans and legumes. They have estrogen-like effects and may help prevent hormone-related cancers.
5. Anthocyanidins: Found in berries, grapes, and other fruits. They have antioxidant properties and may help improve vision and memory.
It is important to note that while flavonoids have potential health benefits, they should not be used as a substitute for medical treatment or a healthy lifestyle. It is always best to consult with a healthcare professional before starting any new supplement regimen.
Nibs2
- Similar to the differences among grape types that are grown for fine wine, the ruby cacao beans are influenced by their environment to produce nibs (beans) that deliver a pink color. (thenibble.com)
- Cacao Nibs, 8 oz. (glaserorganicfarms.com)
Beans13
- It may also refer to: Theobroma cacao, a tropical evergreen tree Cocoa bean, the seed from the tree used to make chocolate Cacao paste, ground cacao beans. (wikipedia.org)
- In the 16th century, Hernán Cortés and other conquistadors Hispanicized the Nahuatl word cacahuatl -beans from what we now call the cacao tree or cocoa tree-to cacao . (mentalfloss.com)
- To make any kind of cacao or cocoa product, you first need to crack open the pods, scrape out the seeds (i.e. "beans"), and let them ferment. (mentalfloss.com)
- Here's where the difference comes in: Cocoa products require roasting the beans at a high temperature, while most cacao products are exposed to much lower temperatures. (mentalfloss.com)
- Here, the beans are barely heated, ripening some of the flavors but leaving the taste of raw (unroasted) cacao beans. (thenibble.com)
- Some brands opt to roast cacao beans for a shorter time. (thenibble.com)
- Roasting is the first step in producing chocolate from cacao beans. (thenibble.com)
- Similar to roasting coffee, the heating process fully develops the chocolate flavors and aromas of the cacao beans. (thenibble.com)
- Ruby chocolate is made from special ruby cacao beans, which are found in Ecuador, Brazil, and Côte d'Ivoire. (thenibble.com)
- So I also pack the tools of the trade: my pocket knife for cutting open cacao beans to inspect fermentation levels. (tazachocolate.com)
- He kindly accepted, and I arrived one morning as he was sorting cacao beans, which he does by hand in what one might call micro-batches. (davidlebovitz.com)
- Two ingredients: Cacao Beans & Raw Cane Sugar - Its just that simple. (chocosphere.com)
- We select high-quality wet beans , pre-sorted & screened by Cacao-Trace certified farmers which leads to a Quality premium. (puratos.com)
Theobroma Cacao5
- Both terms have been used for the tree itself (whose scientific name is Theobroma cacao ), the tree's pods, and the seeds inside the pods. (mentalfloss.com)
- Ampetamines and cocaine were too strong, yerba mate too weak and coca tea being too unobtainable, I picked up on some hype running through the various substance-related forums on the web and ordered some 'Theobroma Cacao 25X Extract' from an online source. (erowid.org)
- Pasquali was referring to the coacillium ingredient Theobroma cacao extract. (medscape.com)
- Theobroma cacao is one of four plant extracts that make up coacillium, the others being Allium cepa (onion), Citrus limon (lemon), and Paullinia cupana (guaraná, a source of caffeine). (medscape.com)
- Tropical economic plants such as cocoa ( Theobroma cacao ), star fruit ( Averrhoa carambola ), sapdillo ( Manilkara zapota ), and cola ( Cola nitida ) can also be seen in the Palm house. (lu.se)
Powder12
- Can You Substitute Cocoa Powder for Cacao Powder? (mentalfloss.com)
- While you can substitute cocoa for cacao powder in recipes, and vice versa, there are a couple factors to consider before you do. (mentalfloss.com)
- Flavor is one: Since cacao powder is more bitter, expect the end result to have a bit more of a' bite. (mentalfloss.com)
- According to The Pioneer Woman , cacao powder also absorbs more liquid than its cocoa counterpart, so you might need to either add a little more liquid or use a little less powder. (mentalfloss.com)
- Packed with beneficial nutrients and a rich, unsweetened dark chocolate taste, Navitas Organics Cacao Powder is perfect for satisfying your chocolate craving and elevating all manner of chocolatey foods in your life. (vitacost.com)
- Navitas Organics Cacao Powder is truly easy to use: simply substitute 1:1 into any recipe that calls for cocoa powder or Dutch processed (alkalized) cocoa powder. (vitacost.com)
- Our antioxidant-rich organic cacao powder is vegan and contains no added sugar, fillers or fortified ingredients. (vitacost.com)
- 15g of cacao powder contains 102mg of magnesium vs. 30g of raw spinach contains 24mg of magnesium (USDA National Nutrient Database for Standards Reference Release 28). (vitacost.com)
- Other Ingredients: Certified Organic cacao powder (theombroma cacao). (vitacost.com)
- Add cinnamon, cacao powder and a sprinkle of sea salt and stir. (avogel.co.uk)
- Experience a delightful fusion of health and taste with DIRTEA's Mushroom Cacao Super Blend Powder . (health4youonline.com)
- The mushroom cacao powder can be added to your favourite coffee, matcha, chocolate drink or shake, or whatever you're drinking. (health4youonline.com)
Ingredients2
- Try turning a standard smoothie into a stress-fighting shake with cacao and other healthy ingredients. (vitacost.com)
- To achieve this, Cacao Barry partners with our brand Cabosse Naturals, who upcycles the delicious pulp and peel into a range of 100% pure cacaofruit ingredients. (barry-callebaut.com)
Caffeine3
- Caffeine was an obvious ingredient, but theophylline, theobromine and other exotic and unlikely molecules like anandamide were all posited as potential benefits of this product, which was claimed to be a full-spectrum extract of the innocent cacao bean. (erowid.org)
- That evening I had a few instances of increased anxiety which I cannot attribute to anything other than the cacao - but this is normal stuff for a caffeine and nicotine junkie. (erowid.org)
- It is a common misconception that cacao contains caffeine. (highdesertyoga.com)
Pods2
- The cacao tree yields dark red or brown pods with up to fifty seeds each. (lush.com)
- When I look back at 2015 and my first year as Taza's Cocoa Sourcing Manager, I mostly see a blur of red, yellow and green cacao pods. (tazachocolate.com)
Ceremony9
- Through ceremony, cacao can lead the heart to greater states of expansiveness. (dumbofeather.com)
- In December 2014, in a small village on the shores of Lake Atitlan, Guatemala, I sat in my first cacao ceremony. (dumbofeather.com)
- On Friday 16th June, 7pm join Terri for this beautiful, intimate sacred cacao ceremony. (humanitix.com)
- An opportunity to step in to ceremony and experience the power of devotion to self, cacao and group ceremony. (humanitix.com)
- This is your opportunity to experience the medicine of cacao and the magic of ceremony, ritual, sacred circle and the astrological and earthly energies available. (humanitix.com)
- On the purchase of your ticket you will receive a email with all the details of the ceremony and some information regarding ceremonial cacao and how best to prepare for ceremony, I encourage you to please read this information prior to the event. (humanitix.com)
- With her powerful ability to hold space, using the gentle plant medicine, cacao, and ceremony, she will take you on a nurturing, nourishing & magical journey back to yourself. (humanitix.com)
- I first participated in a Cacao Ceremony in a yoga teacher training in Costa Rica. (highdesertyoga.com)
- As I drank the cacao elixir I felt a profound, yet subtle, energy spreading through my body which brought a feeling of deep connection to my authentic self and to those sharing in the ceremony. (highdesertyoga.com)
Chocolates3
- Cacao Nuts and Chocolates on Centre Street in Jamaica Plain is a sweet tooth's paradise. (baystatebanner.com)
- And one day, the couple plans to make their chocolates from Rosario's family cacao farm in the Dominican Republic, making the shop "bean-to-bar" and further solidifying Cacao's family business feel. (baystatebanner.com)
- Our global brand Cacao Barry, founded in 1842 and deeply rooted in its French pastry heritage, is a favorite among creative chefs in more than 90 countries and renowned for its wide offering of fine flavor chocolates. (barry-callebaut.com)
Ceremonies3
- Since coming back to Australia, I have started holding cacao ceremonies which bring people into a space of simply being with themselves and whatever may arise. (dumbofeather.com)
- I take full responsibility for my individual experience and outcome associated with my involvement in the Terri Scott Cacao Ceremonies and beyond. (humanitix.com)
- As a participant of Terri Scott Cacao Ceremonies, I agree to honour the sanctity of confidentiality while immersed in the event, and at any time I feel the need I will ask for support and/or clarity of the objective and processes involved. (humanitix.com)
Fermentation3
- I'll be able to smell a good cacao bean fermentation before I see it. (tazachocolate.com)
- At Cacao-Trace, we master the fermentation process to ensure our chocolate and cocoa-based products have a GREAT TASTE . (puratos.com)
- We build our own Post-Harvest Centers , with professional fermentation equipment with optimized wooden box fermenters, optimized process and train Cacao-Trace fermentation masters. (puratos.com)
Seeds2
- The Cacao plant produces an oval shaped fruit that is yellow on the outside and has a white, stringy texture inside supporting the seeds. (highdesertyoga.com)
- The seeds of T cacao , or the cocoa tree, are used to make various types of chocolate products. (medscape.com)
Caribe1
- Here you'll find terms including raw cacao, Rio Caribe cacao, and rustic chocolate. (thenibble.com)
Smoothie1
- There are so many ways to incorporate cacao into desserts, but don't forget it's also a great ingredient to add to a morning smoothie to start the day on the right note. (vitacost.com)
Magnesium3
- Cacao is rich in mineral, such as magnesium, and antioxidants that benefit the body. (pukkaherbs.com)
- Cacao is also rich in magnesium, which relaxes the nervous system. (dumbofeather.com)
- Cacao is also thought to contain the highest source of antioxidants and magnesium of any natural food. (glaserorganicfarms.com)
Bliss2
- Cacao releases serotonin and contains anandamide and phenylethamine, compounds associated with our state of bliss or happiness. (dumbofeather.com)
- Cacao also contains anandamide, a fatty acid neurotransmitter, sometimes called the "bliss molecule" from the Sanskrit word "ananda," because it stimulates the "happiness hormones" in the brain. (highdesertyoga.com)
Mana1
- Chocolate truffles made with raw cacao, from Uli Mana , a NIBBLE Top Pick Of The Week. (thenibble.com)
Sustainable2
- And, unique to Taza Chocolate, a soon-to-be-signed copy of our Direct Trade agreement that commits Taza and our partners to sourcing cacao in a fair, sustainable, and transparent way . (tazachocolate.com)
- Our Cacao-Trace Sustainable Cocoa program helps build a truly sustainable future for chocolate and cocoa-based products and everyone involved. (puratos.com)
Bean to bar1
- Sol Cacao is an artisan "bean to bar" chocolate manufacturer that crafts single origin chocolate bars in the South Bronx (Port Morris). (chocosphere.com)
Barry3
- Almost two years after unleashing the power of the cacaofruit with the unveiling of WholeFruit chocolate, a revolutionary new type of chocolate, our global brand Cacao Barry launches a WholeFruit chocolate that enchants artisans across the globe. (barry-callebaut.com)
- At Cacao Barry, we are proud to present WholeFruit chocolate and its first expression: Evocao. (barry-callebaut.com)
- Keep me informed on promotions, contests, recipes and more on Cacao Barry and the Chocolate Academy! (cacao-barry.com)
Products2
- Cacao and cocoa are deployed in such varying ways on the labels of chocolate products that it's difficult to tell what the difference is-or if they're just different spellings of the same word. (mentalfloss.com)
- We know cacao is the foundation of all chocolate products, and an exceptional source of healthy antioxidants and minerals. (vitacost.com)
Produces1
- It is the country that produces the most cacao in the world, but where people have no idea what chocolate tastes like. (lu.se)
Tree2
- The aforementioned cacao tree vs. cocoa tree is one example. (mentalfloss.com)
- Another is cocoa bean vs. cacao bean -they're just the one bean from that one tree. (mentalfloss.com)
Flavor1
- Cacao Barry'sWholeFruit Evocao™ is the first signature expression of WholeFruit chocolate, and other exciting flavor profiles will follow as of 2022. (barry-callebaut.com)
Nuts1
- Leonardo Baez was intent on selling nuts from his J.P. shop, but his wife's connection to her family's Dominican cacao farm steered the business in a different direction. (baystatebanner.com)
Delicious3
- I hope you give this delicious cacao & peanut butter porridge a try! (avogel.co.uk)
- There are at least 7 reasons to smile about this delicious food, each of which stems from the fact that chocolate is produced from cacao , a special seed that contains powerful concentrations of polyphenols, flavonoids, and anti-bacterial properties. (assureasmile.com)
- A delicious herbal tea will also be provided and the Spirit of Cacao can be called in to your heart regardless. (humanitix.com)
Content1
- Because cacao undergoes less processing, it retains more of its mineral content-especially iron-and antioxidant properties. (mentalfloss.com)
Plant3
- Sometimes, people mistakenly used cacao to refer to the fruit of a different buzzy New World plant: coconut, or coco . (mentalfloss.com)
- I found myself sitting for five hours enraptured by a man called Keith Wilson (the aforementioned shaman, though he uses this term lightly), learning about the cacao plant, while feeling the effects of a strong cup of bitter hot chocolate. (dumbofeather.com)
- The Mayans see Cacao as a plant to connect with the heart, to come into deeper reverence and gratitude for life, and to honour god. (dumbofeather.com)
Grown1
- Founded by three brothers, Dominic, Nicholas and Daniel, who grew up on the Caribbean islands of Trinidad and Tobago, the Maloney brothers were always surrounded by cacao trees and enjoyed eating chocolate made from the cacao that they had grown and picked themselves. (chocosphere.com)
Make1
- While I cannot promise to live tweet my treks through cacao farms, I will snap photos of the beautiful landscapes, inspiring farmers, and of course, any animal friends I make along the way. (tazachocolate.com)
Time4
- Not only was I meeting Taza's cacao partners for the first time, I was also trying to absorb as much as possible about cacao growing and processing. (tazachocolate.com)
- This allows time for the cacao to take effect before I guide a meditation. (dumbofeather.com)
- Cacao has reminded me of the importance of sacred time, of slowing down to connect and be. (dumbofeather.com)
- You can still honour the spirit and energy of cacao and enjoy this sacred and dedicated time for you. (humanitix.com)
Dark4
- This cacao has a slightly dark tone and a refreshing bitterness. (thenibble.com)
- 72% Cacao Dark Chocolate Covered Blueberries - 8 oz. (wilburbuds.com)
- 72% Cacao Dark Chocolate Covered Almonds - 8 oz. (wilburbuds.com)
- 72% Cacao Solid Dark Chocolate Foil Wrapped Hearts - 8 oz. (wilburbuds.com)
Discover1
- So I was grateful to discover L'Instant Cacao . (davidlebovitz.com)
Shop2
- Some are even asking when they'll see a Cacao shop in their neighborhood. (baystatebanner.com)
- Born on the island of Maui in the tiny hamlet of HaliiMaile, Aloha Spiced Cacao was originally developed for a specialty coffee shop in Sedona, AZ.Upon sale of the shop, the recipe returned to Maui and begged to be reborn. (chocolate.org)
High1
- Baez moved to Egleston Square in the '90s and graduated from English High School, so it was particularly important to him to open Cacao in Jamaica Plain. (baystatebanner.com)
Definitions1
- But in manufacturing and culinary contexts, cacao and cocoa typically have separate definitions. (mentalfloss.com)
Direct Trade2
- Taza Chocolate's Sourcing Manager, Jesse Last, shares his thoughts as he kicks off his travels for the 2016 Taza Direct Trade cacao sourcing season. (tazachocolate.com)
- We stone grind our organic, direct trade cacao using hand-carved granite millstones. (fredmeyer.com)
Free1
- Look up Cacao or cacao in Wiktionary, the free dictionary. (wikipedia.org)
