Products

Sierra Organic Yacon Powder is a perennial daisy indigenous to the Andes mountains of Peru. The Yacon Powder is produced from the tuber of the plant. Yacon cultivation began 1200 BC. The tuber has been traditionally used by the Andean people as a natural medicine and it is currently recognized as a great source of prebiotics due to its high content of fructooligosaccharides (FOS). FOS are known to stimulate the immune system, control cholesterol and tri-glyceride levels, regulate blood sugar levels, support assimilation of minerals from the colon, helping to preserve bone mass. It is a natural sweetener, and can be consumed in smoothies, sprinkled on yogurt and muesli, desserts and pastries, etc.

Cacao Butter is obtained from the process of pressing cacao paste/liquor. During this process most of the fat from the paste is extracted. This extracted fat is known as Cacao Butter and is often used to add fat to chocolate. It is directly sourced from Peru.

Sierra Organic Organic Cacao Butter buttons is obtained from the process of pressing cacao paste/liquor. During this process most of the fat from the paste is extracted. This extracted fat is known as cacao butter and is often used to add fat to chocolate. This natural cacao extract is molded into easy-to-use buttons, making them super-simple for chocolate production.

Cacao Liquor/Cacao Paste is made by grinding cacao nibs into a viscous paste. This liquid paste solidifies at room temperature and the resulting product is called Cacao Liquor or Cacao Paste.

Cacao Nibs (Raw & Sweetened with Yacon) is made by mixing cacao nibs with yacon syrup, a low G.I sweetener derived from tuberous root with proven nutritional benefits which grows in the central Andes of Peru. This combination results in a delicious low sugar, sweet chocolate alternative.

Heirloom Cacao Beans: Marañon is obtained from Theobroma cacao, also known as the cacao tree or cacao tree, is a small evergreen tree in the family Malvaceae, native to the deep tropical regions of Central and South America. Its seeds, cacao beans, are used to make cacao mass, cacao powder, and chocolate. Sierra Organic goes directly to the best source of Peruvian cacao, the Amazon rainforest and partners directly with cacao growing cooperatives.

Cacao Nibs are fragments of cacao beans that are obtained from the process of cracking and peeling cacao beans. Cacao Nibs can be either raw (whereby the beans are not heated above 42°C) or roasted at temperatures exceeding 100°C.

Sierra Organic Organic Cacao Liquor Buttons is made by grinding cacao nibs into a viscous paste. This liquid paste solidifies at room temperature and the resulting product is called Cacao Liquor or Cacao Paste. This natural cacao extract is molded into easy-to-use buttons, making them super-simple for chocolate production.

The process of extracting cacao butter from the cacao liquor/paste, leaves behind a by-product called the cacao “cake”. This cacao “cake” is milled/pulverized and turned into a fine powder called Cacao Powder.