Cacao Natural, Organic!

From the lush tropical forests of Central and South America to the vibrant cacao-growing regions of Africa and Asia, chocolate has been cherished for over 2,000 years. This timeless delicacy, made from the cacao bean, has been elevated in countless ways—one of the most exquisite being its pairing with premium spices, creating bold and unforgettable flavor experiences.

Cacao trees thrive only in a narrow tropical belt around the equator. Today, four West African nations—Ivory Coast, Ghana, Cameroon, and Nigeria—produce nearly 75% of the world’s cocoa supply, with Ivory Coast alone accounting for almost half. However, exceptional cocoa also comes from Latin America and Southeast Asia, where unique terroirs impart distinctive flavor notes. 

 While often used interchangeably, cacao and cocoa differ mainly in processing:

• Cacao – Made from fermented beans that have not been roasted. Retains more antioxidants and has a more robust, slightly bitter flavor.
• Cocoa – Processed at higher temperatures, which softens the flavor. Commercial cocoa often contains added sugar or dairy.

Peru

• Organic Raw & Roasted Cacao Nibs

Mexico

• Cocoa Grain, Nibs, Liquor, Butter, Powde 
• Santa Helena Fermented, Washed, Benefited
• Bulk & Retail Packaging
• Organic retail products (butter, paste, nibs, cocoa) in 100g units—ideal for health-conscious, chemical-free markets

Indonesia

• Cocoa Cake / Mass / Liquor Natural / Butter Natural
• Powder: Standard Quality / Popular / Light Quality
• Fat content options: 10–12% or 5–9.5 

Brazil

• Coming Soon – Premium Brazilian Cocoa 

 The depth and complexity of fine chocolate can be elevated by pairing it with spices such as cinnamon, cardamom, chili, or pink pepper—creating gourmet combinations that delight the senses. Explore more here ›

BRAZIL +55 (85) 99675.4917

US +1 (917) 730.3895 

US WhatsApp +1 (917) 618.9297
Email: spices@brazspice.com