Raw cacao powder versus cocoa powder

The difference matters for your customers. Raw cacao powder is ground at low temperatures, preserving heat-sensitive compounds like flavonoids and theobromine. Commercial cocoa powder undergoes high-heat processing (often Dutch-processed with alkali) that strips away many of these compounds. If your customers value nutritional density, raw cacao powder is the product to stock.

Uses and applications

Cacao powder is the most versatile format in our raw cacao range. It dissolves in hot drinks, blends into smoothies, and works in baking recipes. For health food stores, it sells well as a superfood ingredient. For ceremonial practitioners, it offers a lighter alternative to full cacao paste.