FAQ – Products
A slight change of letters represents a very major difference. The term “Cacao” is used to represent raw, “uncooked” (cold-processed at below 46°C) cocoa.
The word “Cocoa” is associated with the defatted, alkalized powder form of chocolate invented by the Dutchman Coenraad Van Houten in 1828. Van Houten developed a process to reduce the fat content of cacao, primed it to become ground powder and eventually treated the cocoa powder with alkaline salts (potassium or sodium carbonates) in order to have the powder dissolve well in water and ultimately an end-product with reduced fat and acidity. This processing of chocolate became known as “Dutching”, which “cooked” the chocolate, giving it a darker colour and a more intense flavor. Dutching made it possible to create large-scale manufacturing and distribution of cheap chocolate, eventually available to millions of people worldwide in powdered and solid forms.
The nutritional value of Cacao was further lessened with “milk chocolate” as invented due to the efforts of two Swiss men (chemist Henri Nestle and chocolate producer Daniel Peter). In 1867, Nestle developed a process to powder milk via evaporation. Then in 1879, the first milk chocolate bar was produced after Daniel Peter experimented with adding the milk powder to chocolate.
Although generally praised as a great milestone in the evolution of chocolate, it was this addition of powdered milk that blocked the body’s absorption of the healing nutrients of cacao. The occasional person who thinks that he/she has an “allergy” to chocolate is, with the ultra-rare exception, usually allergic to the pasteurized dairy, refined sugar, or caffeine that is in most chocolates. There are known cases of people who considered themselves allergic and had tried raw cacao without any problems.
Our organic raw cacao powder is 100% made from organic cacao beans with absolutely nothing else added. You get the purest of the purest as there is no additives and no preservative added. Our organic raw cacao powder is cold- processed at 44° C, hence it is categorized as raw, meaning the nutrients are not destroyed during processing. It is also certified organic, vegan, dairy free and gluten free.
Lumping of the organic cacao powder or drinking chocolate do happen sometimes and the occurrence of lumping usually happen when the powder is not stored in airtight container, away from heat. Contact with air do cause the possibility of powder lumping. As with all natural powdered products, if the powder is left unattended at all over the time, the lump may become harder.
Lumping of the powder is a matter of texture and this is not a quality issue. Anti-caking agent are normally added in powdered products in the commercial market to prevent lumping (see http://en.wikipedia.org/wiki/Anticaking_agent ), however for our range of products, there is zero additives/preservatives, hence this lumping scenario is possible.
General recommendation on storage of the organic raw cacao powder is to store them in air tight container. This is to prevent air contact with the cacao powder surface. Thus, when we store the powder in normal container and as we use the powder (open and close various time throughout some period), air contact will be more so there will be higher possibility of lumping.
Lumping of the organic raw powder in an unopened canister is rare, however if that happens, it is due to the finer texture of the cacao powder along with the high fat content of the powder (approximately 18%-24% fat content) thus, causing the powder to become lumpy. Nevertheless, be assured that this does not have any impact on the quality of the powder.
Organic raw cacao powder are cold-processed natural cacao powder unlike the regular cocoa powder. The milder taste is generally due to the method of processing, i.e. cacao powder was processed at cold-processed method at low temperature – extreme high heat is not used in the cocoa beans roasting. Normal cocoa powder that you can find in big bakery supply shops are usually darker in colour and has smoother flavor generally due to the cocoa beans have undergone high heat roasting as well as Dutching process (i.e. an alkaline based solution is used to treat the cocoa paste during processing to remove aciditiy and fat content), so the acidity is less in normal cocoa powder. Some cocoa powder are also darker in colour because of added food colouring.
The normal Dutched cocoa powder can be used in recipes with baking powder (instead of baking soda) for leavening because of the neutral pH and cannot react with baking soda. So, when using natural, non-Dutched cocoa powder (i.e. cacao powder), baking soda can be used (because of the higher acidity that is needed to react with baking soda).
Slight bitterness and the higher acidity content (hence less strong chocolate taste) may be observed in baked cakes/pastries etc. that use natural cacao powder and baking soda, so you may need to balance the taste with a suitable sweetener and the right amount of the sweetener/cacao powder. The positive benefits of using natural cacao powder as compared to Dutch process cocoa is that Dutch process cocoa contains lower amount of antioxidants (flavonols) because even light Dutching process destroys the cocoa’s original antioxidants.
Below is a general guide for regular cocoa powder (i.e. Dutched-processed cocoa) vs raw cacao powder (i.e. natural unsweetened/non-alkalized cocoa) substitution in baking:
(i) Dutch-Processed Cocoa:
1 cup = 92 grams
1 cup sifted = 75 grams
(ii) Natural Unsweetened or Non-alkalized Cocoa:
1 cup = 82 grams
Substitution for 3 tablespoons (18 grams) Dutch-processed cocoa: 3 tablespoons (18 grams) natural cocoa powder plus pinch (1/8 teaspoon) baking soda
Substitution for 3 tablespoons (18 grams) natural cocoa:3 tablespoons (18 grams) Dutch-processed cocoa plus 1/8 teaspoon cream of tartar or 1/8 teaspoon lemon juice or vinegar.
Note: Due to the differences between natural and Dutch-processed cocoa powders, do not substitute one for the other in recipes.
Note: Do not confuse unsweetened natural and Dutch-processed cocoa powder with sweetened cocoa drink mixes. They are not the same thing.
Because you can control what goes inside the chocolate and your mouth! Check the ingredients list of chocolates on the shelves – more often than not, they are loaded with lots of white or cane sugar, dairy products and many other additives. By making your own chocolate, you have the benefits of choosing only the best and the healthiest ingredients when you use organic raw cacao powder, organic raw cacao butter and organic coconut palm nectar. If you love experimenting with food ingredients, chocolate making is fun!
Cacao butter is THE ingredient that gives you the ‘melt-in-your-mouth’ creamy texture which makes chocolate eating absolutely pleasurable!
The organic cacao butter is raw and natural as they are processed under 45°C. The variation in colour of the raw cacao butter may happen, depending on the cacao beans that are being processed. The manufacturer works with thousands of farmers to source for the organic cacao beans and they originate from different region and soil condition. This leads to the variety of the cacao beans. Even one cacao tree does not always produce the same shape and colour of the cacao beans. This does not impact the nutrients and effectiveness of the product.
The white patches that sometimes appear is due to fat blooming, possibly as a result of storage condition when the temperature is not ideal or when there is fluctuation of the temperature, but this will not impact the quality nor taste of the cacao butter. The white patches merely appear on the surface of the cacao butter and it is only an appearance due to blooming because the fat crystal were unstable and start to separate and rise, causing the surface to create a whitish coat.
Our Pristine Food Farm Organic Cacao Powder/Cacao Nibs label does not carry the word “raw” because technically, the beans are toasted above 50°C. Nevertheless, the quality of the cacao powder is maintained because our organic certified cacao powder is not Dutch Processed, in order words, it is non-alkalized. Dutch-process or alkalized cocoa is chemically processed to reduce the acidity and fat content. In doing so, alkalizing alters the flavor of the cocoa and darkens the color, making it appear to be more chocolatey.
Do refer to the below scientifically researched publication abstract on impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders for better understanding of the differences between alkalized cocoa and natural cacao:
Organic coconut sugar is naturally low on Glycemic Index (GI) (compared to normal white sugar or cane sugar), which has the benefits of weight control & improving glucose & lipid level in people with diabetes (type 1 & 2). It is rated as GI 35 while by comparison, most commercial agaves are GI 42, honeys are GI 55 and cane sugars are GI 68. Learn more here
There are some differences between Gula Melaka and coconut palm sugar/nectar. One of them is the species of palm used in the making of the palm sugar. The 2 common palm species used to make Gula Melaka are Sugar Palm (Arenga pinnata) and Nipah Palm (Nypa fruticans) – both pants are native to Asia including Malaysia. Arenga pinnata is a tree that can be grown under normal mesic condition (moderate supply of moisture), up to size of a green coconut tree (Cocos nucifera), while Nypa fruticans is a mangrove species and produces underground rootstalks.
In our commercial market, good quality pure Gula Melaka can be identified by digging your nails slightly over the plastic bag – if it is soft, it is good pure quality. If it is hard, it means it is not pure palm sugar but has been added with other sugar like cane sugar. Just by using a knife, you can easily cut a good pure quality Gula Melaka.
Coconut palm sugar/nectar, on the other hand, is made from Cocos nucifera, the green coconut tree. Sugar from Cocos nuifera is more expensive than sugars from Arenga pinnata. Coconut palm nectar/sugar is naturally low GI, which is rated as a GI 35.
In layman’s terms, GI (Glycemic Index) measures how fast and how much a food raises blood glucose levels. It gives you an idea about how fast your body converts the carbohydrates in a food into glucose. Two foods with the same amount of carbohydrates can have different GI numbers. Some foods can make your blood sugar shoot up very fast. The GI gives you a way to tell slower-acting “good carbs” from the faster “bad carbs.” The smaller the number, the less impact the food has on your blood sugar.
- GI 55 or less = Low (good)
- GI 56- GI 69 = Medium
- GI 70 or higher = High (bad)
Please click on the below links to read the past events surrounding the development of the Peruvian Maca market and pay special attention to the last report shared below.
Please click on the below link to read about Maca from China, information as shared by our producer supplier:
Some people may experience indigestion with raw maca while others will have no problem at all as everybody is different and reacts differently. Below is what we can recommend to you by modifying the method of consumption:-
Experiment with baking the raw maca for about 15 minutes at around 200 degree Celcius. This should help on the digestion issue. However, take note that this may result in loss of enzymes which limits the full absoption of maca and also loss of glucosinolates which contibutes to health promoting properties. Heating of the raw maca (which we normally advise against, so as to avoid the loss of nutrients & enzymes) may result in removal of the starch content from the maca that causes digestion issues in some people.
First, Maca roots grow in a three basic ranges of colors 1.) off white to dark cream roots are commonly called “Yellow” or “Cream” Maca. 2.) very light pink to darker purple roots are called “Red” Maca and 3.). very light gray to dark gray are called “Black” Maca.
Second, some customers new to Maca expect Black Maca powder to be black and Red Maca powder to be red. That is not the case because the color of the roots is primarily found in the skin. Underneath the skin Maca roots are all an off white color. (something like a radish is red on the outside but white on the inside). What that means is that Yellow/Cream, Red and Black Maca powders are all similar in color. Usually the Red and Black colored powders are a bit darker than the Yellow powders, but this is not always the case as we’ll explain now.
Third, there can be variations of color between different batches of Maca powder. For example one batch of Black Maca may be darker than another or another batch may be even lighter than Yellow or Cream Maca powder. This is due to the ratio of light to dark colored roots that are used in making a batch of powder. Some Black Maca are made with a larger proportion of dark gray roots, thus resulting in a darker colored powder. Others are made with a larger proportion of very light gray roots, thus resulting in a lighter colored powder. The same holds true for Red and Yellow Maca too.
Over the years, the producer experienced many variations among the colors of Maca also depending on the given harvest of a year, the exact location of the fields, the environmental conditions of the harvest (drought, extra sunshine, etc.) and more. The producer works with organic farmers who use traditional methods in their practices and this variation is simply normal, as it is with any organic, GMO-Free crop.
So, please don’t worry if your Maca is lighter or darker than expected. We can assure you that our bags our packed with precision and accuracy as each type of powder is kept and packed in a different location of the producer’s warehouse. We also encourage you to try the powder in question and see if the results are similar to what you are accustomed to.
All 3 maca colours are cultivated and harvested from the same seed crop, so you cannot independently cultivate nor harvest a single maca colour by choice. Yellow Maca is the most abundant of the 3 colours (approximately 70% of annual maca harvest) while Red Maca is more rare (approximately 20% of annual maca harvest). Black Maca is the rarest form of maca, constituting approximately 10% of annual maca harvest) and is thought to be the most sacred and saved for acute treatment of constitutional insufficiencies. Hence, red maca and black maca are generally more expensive in the market.
The consumption of maca root during pregnancy is safe or not is still not clear to many. People are in doubt if it is beneficial during pregnancy or not. The prenatal vitamins present in it are important for expectant mothers. It helps in balancing hormones in the initial period of pregnancy. Consumption of maca also improves both stamina and energy and provides iodine and iron. However, one side effect of consuming this root is that it increases testosterone levels in pregnant women. Hence, it is suggested that before taking this supplement, one must always consult a doctor and have a safe pregnancy.
Every edible item has its share of benefits and risks. Consuming maca can increase testosterone levels in women which can be adverse for your health. Other problems like insomnia, heartburn, skin problems, headaches and an increase in heart rate are some other risks involved in it. However, maca can be consumed in case of PCOS pregnancy. Maca powder during pregnancy can treat PCOS. This root has its share of pros and cons, so keep its side effects in view and then consume it.
Maca is surely an excellent superfood to add to the diet as a supplement during the process to conceive. It naturally boosts fertility and balances hormones. But keep its side effects in view, talk to a doctor, and then take a decision of consuming it or not. In addition, because maca root hasn’t been studied for safety or efficacy in lactating women, you may want to avoid using it while you’re nursing. An external source run by a nurse and lactation consultant that provides information on breastfeeding, suggests that it’s safer to avoid herbs with actual or hypothesized pharmaceutical properties, unless you’re taking them under the direction of a physician. Many herbs that might be safe when you’re not breastfeeding may not be safe when you are.
Do remember that ALL our products are truly wholesome and natural, without preservatives nor additives, hence the correct way to store the products after opening is to keep them in airtight container, away from sunlight and heat and to store them inside refrigerator in order to prolong the freshness and shelve life of the products. Keeping the products in room temperature does not necessarily mean the products will turn bad or spoilt quickly, but it does mean that eventually after some time, the freshness of the products could be affected. For example, keeping the organic raw cacao sweet nibs outside after opening and without airtight container may cause the sweet nibs to loose its crunchiness after some time although the nibs are not spoilt. Organic coconut nectar may be naturally fermented (taste may be affected although the product is not spoilt) after some time, if you do not keep them in the fridge. Organic raw maca powder may be oxidized, causing change in colour and taste if you do not keep the opened packet inside the refrigerator. For chocolates, the ideal storage is airtight container with temperature 15°C to 18°C and relative humidity below 50%, however it may not be easy to have access to such specific environmental condition for storage, so the best alternative is to keep them in cool, dry, dark place with air-tight containers. Bear in mind that our climate in Malaysia is HOT & HUMID, thus it is important to take preventive measures to ensure that the products are stored properly in order to maintain the quality and freshness of the products
FAQ – Shipping and Delivery
Shipping fee is determined by the destination and total weight of the order. You can refer to our Shipping Rate here: http://dietangel.com.my/shipping-fulfilment-policy/
We provide FREE shipping for total purchase amounting to RM100.00 and above for Peninsular Malaysia and RM200.00 and above for East Malaysia.
Your parcel will usually be shipped within 3 to 7 days (For Malaysia only, depending on location). For other countries, please expect longer delivery period. You may check on the delivery status from time to time using the tracking number provided.
Please ensure that a valid contact telephone number is added to all placed orders and do double check on your details before checking out. The courier company relies on all information given by customers for delivery. The courier company may call you in case of any difficulty finding your address. Failure in providing an accurate phone number could result in delay in delivery of your parcel.
Yes, we do ship our products to overseas. You may refer to the shipping calculator rate during Check Out.