The scientific name for Cacao, Theobroma Cacaomeans “food of the gods” (from the Greek “theo”, meaning god, and “broma”, meaning food). The cocoa tree, also called Madre Cocoawas an important plant for the Mayans, Aztecs and Olmecs. The Mayans gathered once a year to thank their cacao god Ek Chuah. Cacao was used throughout the year in religious rituals and rituals celebrating birth, marriage and death, in celebrations and festivals, and to promote health.
Recent evidence suggests that fermented cocoa drinks date back to 1400 BC. It appears that the yellowish-white pulp surrounding the beans was used for some of these fermented drinks. There are many ancient texts that describe cocoa blends made for drinking during ceremonies, for culinary use, or to support well-being. These mixtures contain one or more of the following ingredients: corn, chili, vanilla, honey, peanut butter, annato, and flowers. Similar drinks are still made in southern Mexico, called ‘Chilate’.
As Cacao became increasingly traded and even used as currency in Central America, its popularity became more widespread. Evidence of its use has been reported among the Pueblo peoples of the southwestern United States. An American preacher and natural historian named Cotton Mather wrote in 1720 that the plant provided native peoples “with bread, water, wine, vinegar, brandy, milk, oil, honey, sugar, needles, thread, linen, clothing, caps.” , spoons, brooms, baskets, paper and nails, coverings for their vessels and medicines for their diseases?
Chocolate made its way to Europe around 1600. It quickly became popular, as social chocolate houses began to rival coffee houses and chocolate was consumed by royalty. It is said that Marie Antoinette had her own personal chocolatier prepared, mixed with orchid bulb for strength, mixed with orange blossom to calm the nerves and with sweet almond milk to aid digestion.
Sustainable cultivation and fair trade
Cacao is native to Mexico and Central America and is grown in tropical areas around the world. The cacao tree is an evergreen tree that can grow up to 25 feet tall. It displays glossy oval leaves, small yellow flowers and large pear-shaped yellowish-red seed pods. Seed pods are harvested twice a year.
Today, two-thirds of the world’s cocoa comes from West Africa. Climate change is impacting cocoa trees and although there is high demand for cocoa worldwide, prices have fallen, making life difficult for cocoa farmers. It is important to look for fair trade options to protect farmers, and organic options to protect the health of consumers, farmers and the planet. Child labor, slave labor and exploitation of women are very common. Fair Trade standards ensure that farms treat all workers fairly.
There is also a movement to create more sustainable, organic farming of cocoa trees. Many smaller family farms and agricultural cooperatives in Central and South America are using the principles of permaculture to promote biodiversity and a more sustainable future for farmers. Equal exchange is a great organization that helps support these small farms and farm cooperatives.
Besides being delicious, what else is cocoa useful for?
Internal
Cacao is considered a superfood due to its content of protein, antioxidants, flavonoids, B vitamins and minerals, such as magnesium, iron, calcium, potassium, zinc, copper and manganese. The seeds also contain a small amount of endorphins, which can help relieve physical discomfort and improve mood naturally. Contains cocoa anandamidealso known as the ‘bliss molecule’. Anandamide is what your body produces when you exercise. Cocoa is used in WishGarden’s Liquid Bliss formula to improve mood.
In the Caribbean and Central America the seeds are used as a heart and kidney tonic. The component in cocoa known as theobromine is responsible for the mildly stimulating effects on the cardiovascular system and central nervous system. It also helps control water retention and supports healthy kidney function.
Cocoa ceremonies are still common today. Many claim that a cacao ceremony can have many effects, including increasing creativity, boosting mental clarity, encouraging the spiritual heart to open, strengthening and deepening meditation, and increasing a sense of inner peace .
Cocoa as an aphrodisiac
Cacao has been called an aphrodisiac since the Mayans and Aztecs of Mesoamerica. Cocoa is said to contain substances that stimulate desire and make one more open to romance. Considering that cocoa is believed to open the spiritual heart and contains endorphins (feel-good chemicals), anandamide (the ‘happiness molecule’) and a few other chemicals known to increase feelings of well-being, it’s clear how this works . acquired this reputation.
When chocolate made its way to Europe in the 17th century, many chocolatiers and consumers encouraged the idea. In 1671, large quantities of chocolate were consumed by King Louis married Louis XVI. Chocolate’s connection with love and Valentine’s Day was cemented the day Richard Cadbury created the first heart-shaped box of chocolates in 1861. Many others followed in the early 20th century, including Milton Hershey, Clara Stover (Russell Stover), and Whitman’s.
Raw cacao vs. Cocoa
Raw Cacao is made from unroasted cocoa beans that are cold pressed, retaining the enzymes and molecular structure. Cocoa beans are the raw, unprocessed beans that have been broken down into small pieces. Cacao is made by roasting the seeds, which compromises some of the nutritional value.
Topical
Theobromine is also known to relax smooth muscle, which may be one of the reasons why it is so useful in topical applications. Cocoa butter is the fatty oil produced by pressing the roasted seeds. It is often used in lotions, whipped body butters, lip balms and suppositories.
Try this Chocolate Mint Foot Scrub for a decadent self-care ritual!
Foot scrub with chocolate mint
Ingredients:
- 1 cup jojoba and/or sweet almond oil
- 3 drops Peppermint or spearmint essential oil
- 3 drops Cocoa essential oil
- 2 tablespoons Cocoa powder
- 1/2 cup sugar or salt
- ½ cup cacao nibs
Instructions:
- Using a food processor or blender, gently pulse the cocoa nibs and sugar or salt in a small bowl.
- Add the cocoa powder and essential oils and stir well.
- Add the jojoba and/or sweet almond oil and mix well.
- Store Foot Scrub in a glass jar or bottle.
Massage the scrub into the skin and rinse with warm water.
References
© Photos courtesy of Amy Malek.
Writer Amy Malek, CCN, CCH, INHC is a certified clinical nutritionist, certified clinical herbalist, integrative nutritional health coach, and flower essence practitioner. She discovered her love of plants in the Sonoran Desert while living in Tucson, Arizona. She has been studying plants from the mountains in the west and southwest for ten years. Her many teachers include Paul Bergner, Rosemary Gladstar, Dr. Aviva Romm, Lisa Ganora, Kat MacKinnon, Erin Smith, John Slattery and Charles Kane. Her career is divided between Holistic Health, Graphic/Web Design and Marketing/Social Media Consulting. She is currently the Social Media Coordinator of WishGarden. She lives in Boulder County, CO. She enjoys wild crafting and growing her own medicinal plants and making a variety of herbal medicines. You can read more about her practice on her website: www.wholeheart-wellness.com.
For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease, or to sell any product.
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