Natural Process Cocoa

Also known as Non-Alkalized Cocoa.

Cocoa processed without an alkaline treatment (i.e. one that is not Dutched). In a top quality cacao, it may not be necessary to Dutch the cacao to remove the acid; whereas in an average quality cacao, it is.

Natural cocoa powders are usually yellowish-brown in colour and have a fruity flavour with an acidic backbone. Their sharper flavour may give certain recipes a slightly harsher taste, and will add a pale brown colour to the food. It is generally best not to substitute natural process cocoa for Dutch unless baking powder or baking soda is added to the recipe.

See also Dutch Process.