
Toasted Cacao
Spices$8.50 / 200gEstimated price, not quoted against a specific store.Approximate price based on Australian supermarkets.
Toasted Cacao - an authentic Mexican cooking ingredient (spices). Find it in Mexican and Latin American grocery stores across Australia or online via Amazon Australia. The recipes below show how to use this ingredient step by step.
As an Amazon Associate we earn from qualifying purchases.
Can't find it? Look in Mexican and Latin American grocery stores in Sydney, Melbourne, Brisbane or Perth, or order online via Amazon Australia.
Buy online
Can't find Toasted Cacao near you? You can also buy it online:
As an Amazon Associate we earn from qualifying purchases.
How it's used in Mexican cooking
Toasted Cacao, part of the spices section of the Mexican pantry, appears in 7 recipes in our collection, including Tejate (Oaxacan Cacao and Corn Drink), Chilate (Cacao and Chilli Drink) and Chiapas Pozol (Cacao Corn Drink). Each recipe shows step by step how it is added, in what quantity and which other ingredients it is paired with - the most reliable guide to how it is actually used in Mexican cooking.
Recipes using toasted cacao
Storage and substitutes
How to store it
Store spices in airtight jars away from light, heat and moisture. Ground spices lose their aroma within months, while whole ones (cinnamon sticks, cloves, peppercorns) keep it far longer - grind them just before use. Seasoning pastes such as achiote should be refrigerated once opened.
Frequently asked questions
How many recipes use Toasted Cacao?
Toasted Cacao is used in 7 recipes in our collection, such as Tejate (Oaxacan Cacao and Corn Drink) and Chilate (Cacao and Chilli Drink). The full list, with a photo and link for each recipe, is on this page.
Where can I buy Toasted Cacao in Australia?
Look for Toasted Cacao at Mexican and Latin American grocers in Australia, or at Asian grocers, which carry many of the same dried chillies and spices.
How should Toasted Cacao be stored?
Store spices in airtight jars away from light, heat and moisture. Ground spices lose their aroma within months, while whole ones (cinnamon sticks, cloves, peppercorns) keep it far longer - grind them just before use. Seasoning pastes such as achiote should be refrigerated once opened.






