








Anima Mundi HEIRLOOM CACAO Powder | Organic Ancestral Seeds
Single Origin | Denominación de Origen
Cacao is a revered, nutrient-dense botanical traditionally honored by indigenous cultures as a sacred plant ally. Used for generations in ceremonial practices, Cacao has been celebrated for its ability to nourish the body while fostering connection, reflection, and heart-centered rituals.*
Often referred to as "the food of the gods," Cacao holds deep spiritual significance, symbolizing offerings of gratitude, vitality, and inner awakening. Our organic heirloom Cacao powder is sourced with care from regions where ancestral cultivation practices continue to honor the legacy of this cherished plant.
Invite this ancient superfood into your daily rituals—whether through mindful sipping, nourishing recipes, or moments of intentional pause.
Key Features + Traditional Uses:*
- Contains naturally occurring antioxidants, supporting overall wellness and help combat everyday oxidative stress
- Provides naturally occurring minerals, including magnesium, which supports muscle relaxation and overall vitality
- Traditionally used to support healthy circulation and promote a sense of warmth and energy
- Revered for its traditional role in uplifting the spirit and encouraging feelings of joy and connection
* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any diseases.
Ingredients:
Cacao (Theobroma cacao) Seed Powder*
*Organic, grown in Ecuador
NET WT + SERVINGS:
6 oz (170g)
Serving Size: 1 Tbsp
Servings per Container: 29
SUGGESTED USE + STORAGE:
Add 1 Tbsp into your choice of beverage, or food. An excellent addition to coffee, matcha, chai, smoothies, juices and beyond!
Store away from heat and light.
REFERENCES:
- Syndrome Risk Factors
- Theobroma cacao L., the Food of the Gods: a scientific approach beyond myths and claims
- Cocoa and human health
- The Cardiovascular effects of chocolate
- Polyphenols: Inflammation
- The history and science of chocolate