The cacao tree, Theobroma cacao in Latin, is an evergreen tree found in areas of South America. Its popularity is mainly due to its fruit. These are the seeds, which we call cocoa beans. It is these that undergo subsequent processing to produce popular delicacies such as cacao powder, dark chocolate and other cocoa products.
Thanks to the combination of the active ingredients caffeine and theobromine cacao gently stimulates the body and conjures up a good mood. The presence of amino acids brightens the mind and supports the cognitive functions of the nervous system. Cacao is categorized as a superfood and thus contributes to the overall harmonization of the organism.
The tincture production process:
The cocoa husks are extracted by ultrasound under strictly regulated processes where the temperature never exceeds 38 degrees Celsius. This production process ensures that the medicinal bioactive compounds of the plant remain intact and retain their original properties and synergistic action.
The tincture has a long shelf life because it contains alcohol as a preservative, which prevents the spread of unwanted microorganisms. For each litre of extract, 2 kilograms of cocoa husks were used.
Explore our diverse range of Munay extracts, each a testament to our commitment to always providing the best and most honest of the botanical realm.
For more information about the herb, its history of use and other findings, visit our Herbarium.
CZK
€
$