There are three main varieties of Theobroma cacao: Forastero, the most robust and productive, accounting for 80–90% of world production and the basis of most industrial chocolate; Trinitario, a natural hybrid of Forastero and Criollo; and Criollo, the original cacao tree, cultivated by pre-Columbian civilisations in Mexico and Central America over 3,000 years ago. Its name means “native” in Spanish. Criollo is more fragile to disease, lower-yielding and more demanding to grow — hence its rarity — but in return offers an exceptionally complex aromatic profile: low bitterness, fruity, floral, slightly woody notes and a remarkable finish. Saldac’s Peruvian Criollo beans come from smallholder cooperatives upholding an ancestral tradition of shade-grown cultivation that respects forest biodiversity.

Raw cacao beans are among the most nutrient-dense foods on the planet. They are particularly rich in magnesium — a mineral many people don’t get enough of — which contributes to the reduction of tiredness and fatigue, to normal functioning of the nervous system and to normal muscle function. They’re also a notable source of iron, needed for normal oxygen transport in the body, of zinc, which contributes to normal macronutrient metabolism, and of potassium, which contributes to normal functioning of the nervous system, along with copper, manganese and phosphorus. In terms of macronutrients, raw cacao beans provide plant protein, dietary fibre and fats, including oleic acid (the same fatty acid found in olive oil) and stearic acid, a saturated fat that doesn’t negatively affect blood lipid profile.

Raw cacao is one of the most concentrated dietary sources of antioxidants. Its main antioxidant compounds are flavonoids, notably catechins, epicatechins and procyanidins — polyphenols widely studied for their potential to help protect against oxidative stress. Raw cacao’s antioxidant content is markedly higher than conventionally roasted cacao, since high-temperature roasting destroys much of the polyphenol content. That’s why beans dried at low temperature retain a much greater antioxidant potential than standard cacao powder or conventional dark chocolate — raw cacao’s ORAC (Oxygen Radical Absorbance Capacity) value is among the highest in the plant kingdom, well above açaí berries, green tea or blueberries.

Raw cacao beans contain two particularly interesting bioactive compounds: theobromine and phenylethylamine (PEA). Theobromine — whose name derives from the Greek “theobroma”, food of the gods — is a methylxanthine alkaloid related to caffeine but with a different action profile, offering a milder, more prolonged stimulating effect without the jitteriness sometimes associated with caffeine, alongside gentle diuretic and bronchodilating properties. PEA is a natural neuromodulator produced by the brain, often cited as one reason chocolate is linked to pleasure and wellbeing — though dietary PEA is broken down quickly by digestive enzymes, so its direct effect when eaten remains modest.

The simplest way to enjoy raw cacao beans is to eat them plain as a healthy snack — start with 3–5 beans to get used to the taste, then increase gradually. They pair beautifully with nuts (almonds, cashews, hazelnuts) or dried fruit (raisins, cranberries, figs) for a delicious, nutritious trail mix, or can be crushed over muesli, granola, porridge or yoghurt. Consuming 5–10 beans a day lets you enjoy their nutritional richness without excess calories. Store in a cool, dry place away from light and moisture, and reseal the pack tightly after each use.

Food supplement — does not replace a varied, balanced diet or a healthy lifestyle. Do not exceed the recommended daily dose. Keep out of reach of children.

What does “raw cacao” mean exactly?

Raw cacao refers to cacao beans that haven’t undergone high-temperature roasting. They’re fermented, then dried at low temperature (below 42°C) to preserve their nutrients, polyphenols and natural enzymes.

How many raw cacao beans can I eat per day?

We recommend 5–10 beans a day to benefit from their magnesium and antioxidant content without excess theobromine or calories. This amount can be adjusted according to individual sensitivity to theobromine.

Do raw cacao beans contain caffeine?

Raw cacao beans contain a small amount of caffeine (around 0.1–0.4%) but are much richer in theobromine, a related stimulant with a milder, more prolonged profile. People sensitive to caffeine should still consume in moderation.

Where can I buy raw Criollo cacao beans in Paris?

Saldac’s Organic Raw Criollo Cacao Beans (250g) are available at Herba Barona, in the 12th arrondissement of Paris, alongside our full range of raw cacao products, with personalised advice, Click & Collect and Paris delivery.

Herba Barona is an independent specialist supplement shop in the heart of Paris — established in 2006. What you order is genuinely on our shelves: we ship from our own stock, with no dropshipping and no long waits.

Visit us at 10 rue Théophile Roussel, Paris 12 — or use Click & Collect and pick up your order in-store. We also deliver across France and Europe. Friendly, expert advice in English from our team.

Where is the shop?

Herba Barona is at 10 rue Théophile Roussel, 75012 Paris — a two-minute walk from Ledru-Rollin (line 8), close to Bastille. Open Tuesday to Saturday, 9:30 am–6:30 pm.

Can I order online or collect in store?

Yes. We ship across France and Europe under the same conditions as our French store, or choose Click & Collect to pick up your order for free at our Paris shop.