Learn About Cacao

A Cacao ceremony is a ritual in which the plant medicine of Cacao is used with intentions of healing, celebration, mourning, connection, offerings, guidance, changing perceptions or states of consciousness and spiritual practice. It is based on indigenous practices from South and Central America and concepts of Andean/Amazonian cosmovision; that describe the way of nature and living in balance with the natural world.  A...

Molinillos, also known as Cacao whisks, are an essential tool in traditional Cacao preparation. These intricately crafted wooden whisks can emulsify the fat of Cacao and create creamy elixirs that awaken the spirit of Cacao. The molinillo invokes the air element during a Cacao ceremony, known as "tatya wayra." It is the masculine component that balances the feminine energy of Cacao and brings it...

For many, the journey of discovery that ceremonial cacao in NZ represents is one of profound growth, both internally and externally. There is a sense of awakening and appreciation that is unrivalled. But many times, in an effort to be both respectful and mindful, some of our clients feel uncertain about when to use their ceremonial cacao. 

What is Ceremonial Cacao?  All cacao comes from Theobroma Cacao, a small evergreen tree in the family Malvaceae, native to the deep tropical regions of Mesoamerica. However not all cacao is equal as there are many different varieties of cacao, different qualities and different therapeutic properties. Just like wine cacao also has different grades and calibers that differentiate normal cacao to ceremonial cacao. To...

A guide to Cacao contraindications Cacao (Theobroma cacao) is an evergreen tree whose fully fermented fruit seeds, known as “cacao beans,” are the main ingredient in cacao nibs, cacao paste, cacao butter, and chocolate. Cacao contains many bioactive compounds and essential minerals that work together to support immune function, cardiovascular health, enhance cognitive function, elevate mood, and improve mental health, oxidative stress, metabolic syndrome,...

8 beans per day keeps the doctor away Have you ever heard the saying 8 cacao beans per day keeps the doctor away? The reason for this is that Cacao and the many products derived from the Theobroma cacao tree contains high levels of antioxidant molecules that can protect our body from cellular damage and boost our immune system1. What are antioxidants? Why do...

Mental health disorders are New Zealand’s third leading cause of health loss with conditions such as anxiety, depression, post-traumatic stress disorder (PTSD), and attention deficit disorders (ADD) affecting a large portion of people1-4. One in six people or 16.6% of the population (650,000 adults) will experience a common mental disorder at some time in their lives that will drastically impact on the health and...

Cacao is one of the world’s most valuable crops with the global cacao and chocolate industry being worth billions of dollars per year1,2. As of 2019, Cote D’Ivoire produces the most cacao beans in the world at over 2 million metric tons, followed by Ghana, Indonesia, Nigeria and Cameroon3. Together, Africa makes up more than 60% of cacao production with over 80% of the...

Cacao is an all-natural health food that can benefit our bodies in many ways. From supporting our natural immunity and cardiovascular health to enhancing our cognitive function and boosting energy levels, cacao is a powerhouse of natural bioactive compounds and nutrients. However, there are growing concerns surrounding cadmium content in cacao and the potential risks to our health from this. What are the risks...

Cacao beans must undergo several processes after harvesting before they are ready to be made into different products. After harvesting, the cacao beans are allowed to undergo a fermentation process. This process is necessary for the development of the colour and flavour of the cacao, as well as the bioactive compounds, including flavonoids and antioxidants. The cacao beans are then allowed to dry out...

Cacao beans that have been harvested, fermented and thoroughly dried are ready to be processed into a variety of different products. These cacao-based products can each be used in many different ways. They can also be processed further in other ways, such as by undergoing roasting or other heat-treatment in preparation for chocolate-making or other cocoa-based products. Cacao Nibs Cacao nibs are made from...

Wild cacao trees have spread from the Amazonian region from which they originated and have been heavily domesticated for human trade and consumption. Cacao trees can be categorised based on the region they were grown in, how they were processed, and other qualities, including shape and size of the bean, oil content, aroma, and more1. They are also categorised based on their biological varieties1,...