Amma Cacao - 100% Ceremonial Cacao - Fermented Cardamom (500gr)
€59,95 EUR
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Amma Cacao - 100% Ceremonial Cacao - Fermented Cardamom (500gr)
€59,95 EUR
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Shipping calculated at checkout.
This 500 gram cacao block is made from 100 percent ceremonial cacao from Kerala, artisanally fermented with open cardamom pods. During fermentation, the warm, aromatic oils of cardamom infuse deeply into each bean, creating a creamy, layered cacao with a gently spiced heart.
Ingredients
Main ingredient
100 percent ceremonial cacao fermented with cardamom.
Full ingredients
Cacao mass, cardamom (through fermentation).
Origin
Kerala, South India, from sustainable polycultural farms where cacao grows among fruit trees and herbs.
Ayurvedic perspective
In Ayurveda, cardamom is known as balancing, warming, and gently refreshing. It supports digestive fire Agni, opens the chest, and deepens the breath. Cardamom softens tension, brings mental clarity, and is harmonising for Vata and Kapha.
Cacao naturally contains theobromine, which supports circulation and heart energy, and is rich in minerals such as magnesium, potassium, phosphorus, iron, and copper. Together, this makes this cacao a gentle plant ally for both body and heart.
How to use
From one 500 gram block, you can prepare approximately twelve cups of ceremonial cacao, depending on your preferred dosage.
- Cut approximately 20 to 40 grams of cacao per cup.
- Warm 180 to 220 millilitres of water or (plant-based) milk to around 70°C.
- Let the cacao melt gently while stirring, or use a milk frother for a creamy cacao drink.
For a complete step-by-step guide, visit how to prepare ceremonial cacao .
Moments and qualities
- For deep, heart-opening cacao rituals and ceremonies.
- For meditation, breathwork, and moments of stillness in the morning or evening.
- As warm support for digestion when feeling heavy or sluggish, supporting Agni.
- As an aromatic, caffeine-free start to your day.
- To share during circles, retreats, or special gatherings.
Allergens
May contain traces of nuts, milk, and gluten.
Sourcing and origin
This cacao comes from polycultural farms in the hills of Kerala, where cacao grows among fruit trees and herbs. Fermentation with cardamom takes place on the farm, where the beans rest together with open pods before sun-drying. This process creates a premium cacao with a unique aromatic depth.
Learn more about origin and supply chain on sourcing and ethics .
