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Samadhi (Sanskrit: समाधि) is a deep state of meditative absorption found in Hinduism, Buddhism, and Jainism. The word means "to bring together" or "to hold together." In samadhi, the boundary between the observer and the observed dissolves, leaving behind a silent, steady, and unmoving awareness.
Cacao is one of the oldest spiritual foods. For thousands of years, the Maya, Aztec, and other Mesoamerican cultures held it sacred as a symbol of fertility, life, abundance, and the connection between the earth and the divine. When Linnaeus named the plant Theobroma cacao, he called it "food of the gods."
Most chocolate begins with roasting. Heat develops the familiar roasted flavor, but it also breaks down much of what makes cacao remarkable: its natural polyphenols and flavanols, and the bright, fruity, floral character of the bean itself. Our cacao is fermented and dried, and never roasted. For raw chocolate making, we always stay below 104°F (40°C). It tastes closer to the fruit it came from, and it keeps more of what the plant made.
The same principle guides everything else we carry. We work with whole, minimally processed plant foods that have been staples of traditional diets for centuries: cacao, maca, and lucuma from the Andes, mesquite, and functional mushrooms such as cordyceps and lion's mane. Each is dense in nutrients and distinctive in flavor, and each pairs naturally with cacao.
Depth instead of breadth. We know how these ingredients behave in a formulation, where to source them reliably, and how to build a product around them, whether that is a raw chocolate bar, a drinking cacao, a functional beverage, or a supplement.
Raw cacao, natural sweeteners, fruits and fruit powders, inclusions, and functional ingredients for chocolate and confection makers.
Formulation, tempering, and recipe development for raw chocolate products.
From concept to a production-ready product: ingredients, specs, shelf life, and packaging.
Positioning, identity, and launch strategy for new chocolate brands and product lines.
Equipment, layout, and production workflow for kitchens making raw chocolate at scale.
Drink mix powders, bottled beverages, capsules, and tablets made with superfood and herbal extracts.
We have designed supplements using all-natural ingredients sourced from the US, China, and South America, and brought products to market in brick-and-mortar storefronts across California, on Amazon, and through ecommerce storefronts.
We can help you source, develop, design, plan, and launch a new supplement or supplement brand using superfood extracts and herbal extracts. We formulate drink mix powders, bottled beverages, capsules, and tablets. We can help you choose and design your packaging and advise you on pricing, fulfillment, and marketing. Our partners across the United States help ensure the best fit for your needs.
We can also source comparable extracts from US companies, so we are happy to make it work with your needs.
We use primarily Ecuadorian chocolate ingredients, but we can source from Peru, Colombia, Bolivia, and other Central and South American countries. We will source for you depending on your goals, whether you are chasing a single origin or a specific flavor profile.
On our list are some of the items that we source most often, but we have access to many more origins and ingredients depending on your recipe needs. Please contact us directly with your recipe needs if you don't see what you want.
Cacao fruits are harvested and the pulp and seeds are fermented, then the seeds are washed and dried. Never roasted. For makers working bean to bar in the raw tradition, or grinding their own nibs and paste in-house.
Cacao beans are crushed and ground between granite stones under heavy pressure, continuously, until the solids and the fats have been broken apart. When warm, it runs as liquid. 100% cacao with nothing added: the foundation of raw chocolate and ceremonial drinking cacao.
Raw cacao paste is pressed with intense pressure against a very fine filter, separating the fats from the solids. This is the fat alone, supplied in chunks. Used to adjust viscosity and snap, carry flavor in white and milk-style chocolates, and build a stable temper.
The solids that remain when raw cacao paste is pressed and the butter is drawn off, milled to a fine powder. Never alkalized; no added sugar or fat. Deep, natural chocolate flavor for drinking cacao, raw confections, and baking.
Minimally processed, sun-dried cane sugar. A clean, rounded sweetness for raw chocolate formulations where refined white sugar has no place.
Dried and milled fruit of the Andean lucuma tree. Mildly sweet with notes of caramel, maple, and sweet potato. Used to round out cacao, soften bitterness, and reduce added sugar in chocolate, ice cream, and beverages.
Milled from sun-dried mesquite pods. Sweet, nutty, and malty, with a hint of caramel. A traditional pairing with cacao that adds depth to bars, drinking chocolate, and baked goods.
Whole organic vanilla bean pods. Split and scrape the seeds into raw chocolate, fillings, and drinking cacao, or infuse the whole pod. A deep, floral, naturally sweet aroma that rounds out cacao.
Pure maple, dried to a fine, free-flowing powder. Rich caramel and toasted-sugar notes make it a minimally processed sweetener for chocolate, drink mixes, and baked goods.
Dried coconut flakes that serve many purposes: they add body and texture, gentle natural sweetness, and rich coconut flavor. Use whole as an inclusion or topping, or grind into raw chocolate, butters, and fillings.
Orito is a small, sweet heirloom baby banana traditionally grown in Ecuador. Dried whole in the sun, the fruit concentrates into a dense, chewy, caramel-like banana. For snacking, inclusions, and chopping into raw bars and confections.
Soft, chewy organic dried banana dices with naturally sweet, authentic ripe-banana flavor. Naturally gluten free and non-GMO. For confectionery, bakery, cereals, and trail mixes.
Ripe banana, dried and milled to a fine powder. Naturally sweet and creamy, it adds body and sweetness to raw chocolate, drink mixes, and baked goods, and helps reduce added sugar.
Ripe mango, dried and milled to a fine powder. Bright tropical flavor and natural golden color for raw chocolate fillings, coatings, beverages, and blends.
Dried and milled guava fruit. Sweet, floral, and slightly tart, with a distinctive tropical aroma. Adds flavor and natural color to raw confections, beverages, and blends.
Sun-dried heirloom Orito banana bars from Ecuador. Dense, chewy, and naturally sweet, for snacking, inclusions, and chopping into raw bars and confections.
Yellow maca root grown in the high Peruvian Andes, dried and milled with no fillers or additives. An Andean staple for thousands of years, with an earthy, malty, butterscotch character that pairs naturally with cacao.
Hand-mined rock salt from the Himalayan foothills, washed and sun-dried, with no additives or anti-caking agents. The fine grind disperses evenly in chocolate and caramel and works as a finishing salt.
Botanicals and functional extracts for supplement, drink, and chocolate formulas. We offer powders and extracts to fit recipes or supplements; tell us the form and standardization your formula calls for.
Dried and milled turmeric root. Earthy, warm, and gently bitter, with a deep golden color. For golden milk and drink blends, chocolate, broths, and capsule formulas.
Form: Root powder · Origin: On request
Concentrated turmeric root extract standardized to curcuminoids, for capsules and formulas where a precise, consistent amount matters.
Form: Standardized extract · Standardized to: Curcuminoids, 95% and other strengths
Pungent and warm. Traditionally paired with turmeric in food and formulas, and used in savory blends, broths, and capsule formulas.
Form: Powder or extract, to fit recipes or supplements · Origin: On request
Black pepper fruit extract standardized to piperine. The common companion to curcumin in supplement formulas.
Form: Standardized extract · Standardized to: Piperine
A leafy herb long used in Ayurvedic and Southeast Asian traditions. Mildly bitter and grassy, suited to teas, drink blends, and capsule formulas.
Form: Leaf powder or extract, to fit recipes or supplements · Origin: On request
Revered in Ayurvedic tradition. Aromatic, peppery, and clove-like, it works beautifully in teas, drinks, and chocolate.
Form: Leaf powder or extract, to fit recipes or supplements · Origin: On request
Concentrated cacao, available standardized to theobromine or to cacao polyphenols. Brings cacao character and content to capsules and drink mixes where whole cacao will not fit.
Form: Standardized extract · Standardized to: Theobromine or cacao polyphenols, both available
Our functional mushroom extracts come from a cGMP-certified manufacturer, with fruiting body and mycelium options standardized by polysaccharide and beta-glucan content. We can source varying extract ratios of these mushrooms for supplement recipes, chocolate recipes, drink recipes, broth recipes, sauce recipes, and more.
Extracted from the mushroom itself. Mild, slightly sweet, and savory, and one of the easiest functional mushrooms to work into chocolate, coffee and cacao drinks, and capsule formulas.
Extract ratios: 4:1, 10:1, 12:1 (dual) · Standardized to: Polysaccharides (20% to 40%), beta-glucans (5% to 30%); dual extract adds hericenones and erinacines
Extracted from the cultivated mycelium. A cost-effective option for drink mixes and capsule blends, with a dual extract standardized for erinacines.
Extract ratios: 6:1, 8:1, 15:1 (dual) · Standardized to: Polysaccharides (10% to 30%), beta-glucans (5% to 10%); dual extract adds hericenones and erinacines (2.0%)
Earthy and lightly savory. Offered across a wide range of strengths, from gentle whole-food ratios to highly concentrated extracts standardized for cordycepin.
Extract ratios: 2:1 to 30:1 · Standardized to: Polysaccharides, cordycepin (0.1% to 6.5%)
The cultivated CS-4 strain of cordyceps, grown as mycelium. A mild, neutral profile that disappears easily into drink mixes, capsules, and chocolate.
Extract ratios: 2:1 to 8:1 · Standardized to: Polysaccharides, beta-glucans · Source: Mycelium
Bitter, woody, and deep. A natural match for dark chocolate, broths, and evening drinks. Dual extracts are standardized for triterpenes, and shell-broken spore powder is also available.
Extract ratios: 4:1 to 18:1 · Standardized to: Polysaccharides, beta-glucans, triterpenes (up to 4.5%) · Also available: Shell-broken spore powder
Earthy, with soft vanilla and coffee-like notes. Traditionally prepared as a tea, it pairs naturally with cacao in drinking chocolate and hot beverages.
Extract ratios: 4:1 to 12:1 · Standardized to: Polysaccharides, beta-glucans
Mild and earthy. A versatile base for capsule blends, broths, and drink mixes, available as fruiting body or mycelium extract.
Extract ratios: 4:1 to 12:1 · Standardized to: Polysaccharides, beta-glucans · Source: Fruiting body or mycelium
Rich, savory, and woodsy. Well suited to broths, sauces, and savory blends, as well as capsule formulas.
Extract ratios: 4:1 to 10:1 · Standardized to: Polysaccharides, beta-glucans
Deep umami. The natural choice for broths, sauces, seasonings, and savory functional blends.
Extract ratios: 4:1 to 12:1 · Standardized to: Polysaccharides, beta-glucans
Neutral in flavor, with a silky body in liquid. Suited to drinks, desserts, and blends where texture matters.
Extract ratio: 8:1 · Standardized to: Polysaccharides, beta-glucans
Also available on request: Oyster, King Oyster, Agaricus blazei, White Button, Phellinus linteus (Meshimakobu), and Polyporus umbellatus extracts, plus additional ratios and standardizations.
Also available: 70% couverture. Specifications on request.
Wholesale pricing, pack sizes, and specification sheets are available to trade customers.
Request the Price List: wholesale@samadhism.comWe source cacao that is raw, sustainable, and often wild-harvested. Certifications vary by product and origin. Tell us what your product or label requires, and we will source to that standard.
Certificates of analysis (COAs) and certification documents are available on request.
For wholesale orders, consulting, and partnership inquiries, reach out directly. Consulting is scoped per project; we are happy to start with a conversation.