These beans are removed from the pods, washed and dried immediately. Since cacao beans can begin to ferment while still in the pod on the tree, we've chosen these beans because they have the lowest fermentation possible, closest to unfermented.
Cacao contains a wide array of unique properties and minerals, including high levels of sulfur and magnesium. It may increase your focus and alertness and contains nutrients to keep you happy. Unfermented cacao seeds are more psycho-active then the low fermented chocolate beans and they taste bitter.
You can eat the whole seed or peel them to expose the nib bits.
MAO inhibitors (monoamine oxidase enzyme inhibitors) in raw cacao may diminish your appetite, and allow serotonin and additional neurotransmitters to circulate in the brain. Some folks say that it also facilitates youthening and rejuvenation.
Special Notes: Refrigeration of these cacao beans is not required, although recommended for optimum freshness. These low fermented high quality beans are Certified Organic, raw cacao beans and very rare.
Net wt: 16 oz (1.00 lb). Product of Ecuador.