Cyclooxygenase 1 (COX-1) is an enzyme that forms prostanoids responsible for inflammatory response. There has been a link between inflammation and consuming cacao food products. Investigating cacao powder's inhibitory potential against COX-1 was to establish empirical data. Phytochemicals involved in the inhibitory potential of powder were determined using the methods of Harborne, Edeoga et al., and Onwukaeme et al. (1995) with modifications. We evaluated phytochemicals such as tannins, saponins, terpenoids, cardiac glycosides, alkaloids and phenolic compounds. Quantitative estimations show the amounts of 10.2±3 mg of tannins, 8.1±3 mg of saponins, 15.3±4 mg of terpenoids, 20.22±1 mg cardiac glycosides, 5.6±8 mg of alkaloids and 66.8±5 mg of phenols. In vitro COX-1 inhibition assay, we used 100 ppm of cacao powder dissolved in dimethyl sulfoxide (DMSO) in triplicates added to COX-1-hematin as an enzyme-cofactor solution with an incubation time of 15 minutes. After incubation, the assay solutions are added with 10-acetyl-3,7-dihydroxyphenoxazine to produce resorufin. The fluorescence of resorufin was monitored every 12 seconds at an excitation of 535 nm to determine the slope of inhibition. Using the average and the percentage inhibition (%) of cacao powder was calculated to be 69.39 ±7.73. It was considered to be a very active sample (Active Sample >50% Inhibition) concerning the standard drug Indomethacin (96.98±3.16 %). Multiple comparisons against the negative control were determined using Dunnet's T-Test, resulting in a significant mean difference of -0.11198 and -0.15632 for cacao powder and Indomethacin, respectively (p≤0.05). Hence, cacao powder is proven to be an effective anti-inflammatory alternative.