Ransaru Cacao Seeds are whole dehydrated seeds of Theobroma cacao — the cacao tree — packaged by Ransaru Products at their facility in Eriyagala, Narammala, in Sri Lanka's Kurunegala District, a region with an established tradition of cacao cultivation. The single ingredient is dehydrated cacao seeds, nothing added. Each seed carries the deep, bittersweet aroma that is the raw material of chocolate, along with naturally occurring theobromine and caffeine — the alkaloids responsible for the seed's characteristic sharpness.
Theobroma cacao has been grown across Sri Lanka's wet and intermediate zones for well over a century. Narammala sits within the Kurunegala District, one of the recognised growing areas where cacao is cultivated in the partial shade of coconut and rubber canopies. The name Theobroma, coined by botanist Carl Linnaeus, translates from the Greek as 'food of the gods' — a measure of how seriously the seed has been regarded across cultures. Ransaru's seeds are dehydrated to reduce moisture while preserving the seed's natural aromatic oils.
In the kitchen, dehydrated cacao seeds work as an ingredient rather than a ready-to-eat snack. They can be added whole or broken into smoothies, incorporated into baked goods and desserts, or steeped in hot water to produce a full-bodied, naturally bitter cacao brew. Their concentrated bittersweet flavour means a small quantity goes a considerable way.
Each order is available in several pack sizes — 100 g, 250 g, 500 g, and 1 kg — all packed in a stand-up kraft paper pouch with a zip-lock seal and a clear front window that shows the seeds inside. Store the pouch in a cool, dry place away from direct sunlight. The packaging carries an important safety notice: the seeds contain caffeine and theobromine, and excessive consumption should be avoided. Anyone who is pregnant, nursing, or taking medication should consult a doctor before use. Cacao seeds are highly toxic to pets — keep the product entirely out of reach of dogs, cats, and birds.
