Cocoa powder

Cocoa Powder

Cocoa powder (/ˈkoʊ.koʊ ˈpaʊ.dər/) is a type of chocolate product produced by grinding cacao beans into a fine powder. It is a key ingredient in many dessert recipes and is also used to make hot chocolate.

Etymology

The term "cocoa" is derived from the Spanish word "cacao", which was borrowed from the Nahuatl word "cacahuatl". The word "powder" comes from the Old French "poudre", which is derived from the Latin "pulvis".

Production

Cocoa powder is produced by fermenting, drying, and roasting cacao beans. The roasted beans are then ground into a liquid known as chocolate liquor. The chocolate liquor is then pressed to separate the cocoa solids from the cocoa butter. The cocoa solids are then ground into cocoa powder.

Types of Cocoa Powder

There are two main types of cocoa powder: natural and Dutch-process cocoa powder. Natural cocoa powder is acidic and has a strong, bitter flavor. Dutch-process cocoa powder is treated with an alkali to neutralize its acidity, which gives it a milder flavor and a darker color.

Health Benefits

Cocoa powder is rich in flavonoids, a type of antioxidant that has been linked to a number of health benefits, including reduced inflammation and improved heart health. It is also a good source of fiber, iron, and magnesium.

Related Terms

• Chocolate
• Cacao beans
• Hot chocolate
• Dessert
• Flavonoids
• Antioxidant
• Fiber
• Iron
• Magnesium

External links

• Medical encyclopedia article on Cocoa powder
• Wikipedia's article - Cocoa powder

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