Raw cacao nibs are made by fermenting and drying cacao beans at a low temperature of 50°C or less, and then crushing them into small pieces so as not to destroy the original nutrients and enzymes of cacao. It has a bitter chocolate-like bitterness and aroma and a nutty texture. Not only as it is, but also as a topping for yogurt and pancakes, and for making sweets such as cookies and pound cakes. Uses rare Criollo cacao beans grown organically in Peru. Criollo is a variety with good qualities characterized by a mellow aroma and acidity, and is also used in high-end chocolate in Europe and the United States. In addition, it is a rare variety that is very difficult to cultivate and accounts for less than 1% of the global cacao market. It is rich in antioxidant cacao polyphenols and theobromine, and can be expected to have the following effects. ・Metabolism improvement, detoxification, relaxation effect ・Lowering blood pressure ・Prevention of arteriosclerosis ・Brain activation In order to sustain the effect of cacao polyphenols, it is recommended to take 5-10g per day in several doses. Name: Raw cacao nibs [Ingredients] Cacao beans (Criollo variety) [Contents] 100g [Best before date] 2 years from manufacture [Storage method] Avoid direct sunlight, hot and humid places, and store in a cool and dark place. [Country of origin] Peru [Processor] POT Trading Co., Ltd. [Raw Material Certification] Organic JAS, Fair Trade