Food Plant

Cacao

BotanicalTheobroma cacaoAlso calledCacao nibs, Cocoa bean

Crunchy pieces of the cacao bean: deep, bitter, chocolatey and unsweetened. Mostly theobromine, with only a little caffeine.

Cacao, seed (roasted, cracked nibs)

Cacao nibs are what chocolate is made from before anyone adds sugar. The beans grow inside large pods on the cacao tree, are fermented, dried and cracked into small pieces. They are crunchy, a little fatty and intensely chocolatey, with a bitter, slightly fruity finish that takes some people by surprise.

Cacao contains theobromine, a gentle stimulant related to caffeine, along with a small amount of caffeine itself. That gives it a soft lift rather than a jolt. Cacao is not an Ayurvedic herb and we have not found a reliable Ayurvedic profile for it, so we describe it simply as the rich, bitter food it is.

Ayurvedic Properties

Not described in classical Ayurveda, and we have not found a reliable modern Ayurvedic profile, so most of its energetics are shown as unknown. Cacao is a food from the Americas and does not appear in classical Ayurvedic texts.

RasaTastes
  • Bitter
  • Astringent
ViryaHeating or cooling
Not known
VipakaPost-digestive effect
Not known
AgniEffect on digestion
Not known

No Ayurvedic source describes its effect on digestion.

GunaQualities
Not known
TridoshaEffect on Vata, Pitta and Kapha
  • Vata: not known
  • Pitta: not known
  • Kapha: not known
  • decreases (calms that dosha)
  • increases (can aggravate it)
  • neutral or balancing
  • not known
  • V Vata · P Pitta · K Kapha

There is no classical or reliable modern Ayurvedic profile for cacao. A sprinkle of nibs in warm, spiced oatmeal or milk is an easy way to enjoy them; keep the amounts small, since they are rich and mildly stimulating.

Traditional Uses

  • Traditionally used to support a gentle lift in energy and mood.
  • Traditionally used to support ceremony and celebration, as a warm drink shared in Mesoamerican cultures.
  • Traditionally used to support a satisfying, rich finish to a meal.

How People Use It

  • FoodSprinkle 1 to 2 teaspoons of nibs over oatmeal, yogurt, fruit or granola, or fold them into banana bread and cookies in place of chocolate chips.
  • MilkLightly crush 1 tablespoon of nibs and simmer them in a cup of milk for 10 minutes with a pinch of cardamom, then strain for a light, unsweetened cacao drink.
  • TeaSimmer 1 tablespoon of crushed nibs in a cup of water for 10 to 15 minutes and strain for a thin, chocolate-scented tea.
Try This

Cardamom Cacao Nib Oatmeal

A warm, grounding breakfast with a little chocolate crunch.

  • 1/2 cup rolled oats
  • 1 cup milk or water
  • 1 pinch ground cardamom
  • 1 pinch ground nutmeg
  • 1 teaspoon maple syrup or honey
  • 1 to 2 teaspoons cacao nibs
  1. Simmer the oats in the milk or water with the cardamom and nutmeg for about 5 minutes, stirring now and then.
  2. Take off the heat and let it sit for a minute.
  3. Stir in the sweetener.
  4. Top with the cacao nibs just before eating, so they stay crunchy.

Pairs Well With

Cautions

  • Cacao contains caffeine and theobromine. If you are pregnant, might be pregnant or are breastfeeding, keep your total caffeine intake moderate and check with your doctor or midwife.
  • Cacao contains tyramine. Large amounts taken with MAO inhibitor medicines may cause a dangerous rise in blood pressure. Medicines that slow caffeine clearance, such as cimetidine and oral contraceptives, can make its stimulant effects stronger.
  • Chocolate and cacao can trigger migraines in some people and may worsen reflux.
  • Too much caffeine can cause restlessness, a fast heartbeat and poor sleep. Avoid large amounts in the evening.
  • Keep cacao nibs away from dogs and cats. Theobromine is toxic to pets.
  • Please consult a qualified practitioner or your doctor before using cacao in large amounts, especially if you take medication.

In Our Shop

Organic Cacao Nibs

Organic Cacao Nibs, from $6.50. Weighed and packed by hand at our Rockville Centre studio.

Shop Cacao →

Sources and Further Reading

This page shares how herbs are traditionally used in Ayurveda and other herbal traditions. It is for general education only and is not medical advice. These statements have not been evaluated by the FDA, and herbs are not intended to diagnose, treat, cure or prevent any disease. Please talk with your doctor or a qualified practitioner before using herbs, especially if you are pregnant, nursing, taking medication or managing a health condition.