What makes super-cacao so super?

November 28, 2018 6:30 am Published by Leave your thoughts

In our Superfoods range we stock a product from Aduna called ‘Super-cacao’. It’s not the only cacao powder we stock – we’ve got lots of this wonderful product – but it’s the only one with this particular appellation. What’s that all about?

What’s so super about this cacao?

In essence, the thing that makes this type of cacao super is the flavanols: plant-based antioxidants. Cacao flavanols have been scientifically proven to help maintain the elasticity of blood vessels. They contribute to normal blood flow and support good cardiovascular health. The blend of cacao used by Aduna consists of specially selected, high-flavanol beans, mixed with single-origin cacao from small-scale producers in Ghana. It contains twice the flavanols of regular cacao. It’s also high in protein and fibre and a rich source of magnesium and potassium.

You’ll also find iron, calcium, zinc, copper and manganese in cacao. As well as bringing positive heart-health benefits, it’s believed to be able to boost the immune system, protect against strokes and lower insulin resistance and blood pressure.

If you’re looking for the most delicious – and best – cacao powder around, you might just have found it! Aduna’s super-cacao is a super-powder, with a super-chocolatey taste.

Aduna recommend using their super-cacao in hot or cold milk, sweetened to taste. They like to add a few drops of vanilla extract and a sprinkling of cinnamon powder too. You can, of course, also use it in place of refined cocoa powder, in all kinds of baking.

Aduna make a number of other products in our Superfoods range (they stand out easily, with their beautifully designed, vibrant packaging). Founded by two men who realised the untapped potential of the amazing fruits of Africa, it’s a company dedicated to giving something back to this continent – enriching the lives of its growers through fair trade, just as it enriches the diets of its customers.

Want to know more about cacao? Check out these two blogs here:

Hot, hot chocolate: cocoa and cacao powder

Time to talk about cacao

Naturally Good Reads v2

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This post was written by Yzanne

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