Native to tropical regions in Central and South America, Theobroma cacao was traditionally used for its healthful properties and as a ceremonial beverage by ancient Mesoamerican cultures. Our cacao nibs are lightly roasted to bring out deep, earthy flavors and a slight bitterness. Organic, fair trade, roasted cacao nibs can be enjoyed in baking recipes, savory dishes like mole, smoothies, liquors, or simply as is. Cacao beans and nibs have a long and colorful history, beginning in Central and South America before 1500 BC. The entire cacao fruit was used medicinally by the Mayan, Olmec and Aztec civilizations. These early American peoples 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. Theobroma cacao is a member of the Sterculiaceae family. Cacao is sometimes found in extract form. Cacao beans and nibs contain a number of beneficial constituents, but many of these constituents are destroyed or lessened when processed. Health practitioners recommend that anyone interested in eating cacao for its health benefits use raw, unprocessed cacao beans and nibs rather than processed chocolate. This information is for education purposes, and is not intended to diagnose, treat, cure, or prevent any disease. This information has not been evaluated by the Food and Drug Administration.