The Lima - Gourmet Cacao Nibs From Peru - For Extracts & Baking (Retail)
VanillaPura is pleased to introduce The Lima - Gourmet Peruvian cacao nibs for baking and extract making. Due to the dry, brittle nature of this and other spices, they are sealed in pouches but often not vacuum sealed as the sharp edges can puncture a vacuumed pouch.
| Spice Family | Cacao (Criollo Cacao) |
| Origin: | Peru |
| Aroma: | Earthy, dark chocolate, mild fruit, sweet. |
| Extract Taste: | A rich, concentrated dark chocolate that is mildly fruity |
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Another amazing spice from the beautiful country of Peru. Cacao is one of the world's first super foods. It grows today in the bean belt in most of the same locations as vanilla beans. And, similar to vanilla beans, the origin of the bean has a significant impact on the taste of the cacao. Peruvian cacao is known for its dark, rich chocolate flavor with soft and mildly fruity undertones.
The Mayans and Aztecs called cacao "The Food of the Gods" because of its sweet aroma and taste. Grown from an Evergreen tree called the Thobroma Cacao, this amazing fruit is the source of familiar sweetness recognized around the world. The cacao tree is native to the Amazon rain forrest and was first domesticated 5,300 years ago by the Olmecs of Southern Mexico.
We named this Peruvian-grown super fruit after the beautiful city of Lima on the Western Coast of Peru. Lima boasts a tropical climate, rich soils and year-round temperatures conducive to growing this beautiful and sweet fruit.
(Coastal view showing the natural tropical landscape of Lima Peru.)
Cacao nibs are made by harvesting the large yellow/red cacao pods, removing the beans from their white pulp inside, roasting, cracking and deshelling the seeds and finally crushing the hard-to-break seed for ease of use in your extracting.
When you open a pouch of The Lima, it will immediately release a rich, dark, earthy chocolate aroma with a subtile hint of dried fruit. Many people use these in smoothies, for baking and even to replace chocolate chips in cookies for a crunchier and healthier chocolate experience. We use them for extracting by adding them to spirits for a rich, chocolate extract that will last in your cupboard for years.
(Image of the fruit with the beans inside the white membrane. Beans are removed, roasted, deshelled and crushed to make nibs easy to use in the kitchen.)
Use these cacao nibs to make chocolate extracts by themselves or with vanilla beans for a mocha affect. Use them with coconut flakes and apricot kernels for an "Almond Joy" extract experience. You can find cacao extract recipes in our recipe blog on this site for more ideas. And, unlike DIY vanilla extract, a DIY cacao extract will be ready in weeks, not a full year, so it's a great extract to make while you're waiting for your vanilla extract to be ready.
