Name: Raw Cacao Beans Ingredients: Cacao Beans (Uganda Origin) Contents: 100g Best Before: Stated on package Storage: Store in a cool, dark place away from direct sunlight, high temperatures, and high humidity. Seller: McClellan International LLC 2-709 Inokoji, Meito-ku, Nagoya City Processing Facility: Setagaya Kashinokikai Setagaya City Shimouma Welfare Workshop 2-20-14 Shimouma, Setagaya-ku, Tokyo Nutritional Information (per 100g): Energy 595kcal Protein 13.9g Fat 51.0g Carbohydrates 27.1g - Sugars 12.9g - Dietary Fiber 14.2g Salt Equivalent 0g
"Rare, Completely Unheated Raw Type" This is cacao that is completely unheated, unlike common roasted (high-temperature heated) or RAW (low-temperature heated) methods.
Because it is the raw type, ingredients such as polyphenols, heat-sensitive vitamins, and enzymes are delivered to you in abundance, just as they are.

"Safe Quality from Japanese Farmers; Japan Quality" Cacao beans carefully cultivated with Japanese knowledge and technology in lush Uganda, known as the "Pearl of Africa."
The thin skin of these cacao beans has been carefully peeled off one by one by hand.
Various tests, including residual pesticide tests and microbial tests, have been conducted by Japanese institutions.
It is, of course, high-quality cacao that has passed all tests.

"Because it's Raw. Supports Beautiful Skin" Raw type cacao beans.
Heat-sensitive components such as vitamins and enzymes remain intact.
In particular, polyphenols, essential for beautiful skin, are approximately twice as abundant compared to heated types. It also contains a very high amount of insoluble dietary fiber.

"Rich Flavor of Original Cacao" Since it has not been heat-treated, it is not intensely bitter and has a slightly fruity taste.
A superfood that is simply delicious, making it enjoyable to continue consuming.
We have brought out the original nutrition and rich flavor of cacao.

"Resistant to Oxidation" Cacao beans are said to begin oxidizing quickly when heat-treated.
However, raw cacao, thanks to the cacao's inherent high antioxidant nutrients unique to raw beans, oxidizes at a surprisingly slow rate, which is also why it has a long shelf life (2 years from production).
High quality can be maintained for a long time.

"Raw Type is Also Recommended as a Baking Ingredient" Cacao is also in high demand as a baking ingredient.
When using heat-processed cacao in baking, such as cookies, it undergoes further heating (double roasting), which intensifies the bitterness and diminishes the flavor.
On the other hand, using raw cacao allows you to avoid double roasting and enjoy the original deliciousness of cacao.
The raw type is also recommended for baking.

"Direct Fair Trade Cacao" PepperUp's cacao nibs are a direct fair trade product from a Japanese farm in Uganda that contributes to society through technical and knowledge guidance, employment creation, and more.

"Usage" Easily enjoy by topping yogurt, granola, smoothies, etc.
It is also perfect as a healthy snack or accompaniment on its own.
Enjoy the addictive slightly bitter taste, acidity, and fruity flavor. It is also recommended for baking.
A daily intake of 1-2 teaspoons is recommended.

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