By: Leah Porche, RD
First thing first! How do we pronounce such a word?
According to Merriam-Webster, cacao is pronounced “kә-‘kau̇.” After further research, my official opinion is that it is pronounced, “kah-cow,” much like ka-POW, which just so happens to be a good explanation of how it tastes!
The flavor of raw cacao powder, or a cacao nib, is intensely bitter with a chocolaty-coffee undertone. This less-processed substance is the elder cousin of cocoa, which is made into cocoa powder (think Nestle Quik), then into cocoa liquor, and ultimately chocolate. While both versions have the same origins and have similar health benefits, I give the gold to cacao. It is not as processed as cocoa so it retains its plethora of nutrient rich components including fiber, iron, antioxidants, and more! For something that generally lands under the dessert section, that is an impressive list of nutrients, but even more impressive is that cacao boasts a higher concentration of antioxidants than the notorious goji berries, acai berries, and blueberries! These antioxidants have been shown to reduce the damage caused by free radicals in the fight against cancers as well as aging, so go ahead and add this super food to your diet today!
