Cocoa
Roasted cocoa beans cracked into small pieces: chocolate before sugar and milk are added. Dark, bitter and roasty.
How Ayurveda reads cocoa
- Part used
- Seed (bean), roasted and cracked
Reviewed by the Vapika team.
In the tradition
Cocoa isn't an Ayurvedic herb. It comes from Central and South America, and reached India in the last century. Today most of India's cocoa is grown in Kerala and Karnataka, often under coconut and areca palms.
How we read it
Because the classical texts don't describe cocoa, this page gives it no rasa, guṇa or vīrya. By taste, nibs are bitter and astringent.
How we use it
We use roasted cocoa nibs with black leaf tea in our Chocolate Chai. Simmered in water, then milk, they give a cup that tastes of both chai and chocolate, without any sugar until you add it.
Cocoa in our blends
From the texts: Not described in the classical Ayurvedic texts.
For learning, not diagnosis. If you are pregnant, nursing or on medication, please speak to your doctor first.