What Should Everyone Know About Cacao?

Civilisations have valued cacao, the main ingredient in chocolate, for its rich flavour and health benefits for millennia. Want to learn more about why you should enjoy your cacao and where Cacao comes from?

Origins of Cacao

Some call cacao the "food of the gods." Its origins are in Mesoamerican civilisation. Theobroma cacao, the cacao tree, is native to tropical rainforests in Central and South America, including Mexico, Venezuela, Ecuador, and Brazil. The seeds of this tree yield cacao.

1. The Olmecs: The Discoverers of Cacao

The Olmecs believed to be the first civilisation to have cultivated cacao around 1500 BCE to 400 BCE, were the original discoverers of the cacao plant. They were the first to recognise the value of the cacao bean, using it primarily for making beverages and as a form of currency.

2. The Mayans: Cacao and Spirituality

Following the Olmecs, the Mayans (circa 250 AD to 900 AD) continued the cultivation and consumption of cacao. They believed cacao to be of divine origin and used it in various religious ceremonies and rituals. The Mayans created a frothy beverage called ‘xocolātl’ by mixing cacao with water, chilli peppers, and spices, consumed during weddings, birth ceremonies, and other significant events to honour their gods.

3. The Aztecs: Currency and Tribute

The Aztecs (circa 1300 AD to 1521 AD) further elevated the status of cacao, considering it more valuable than gold. They used cacao beans as a form of currency and collected them as tributes from conquered regions. The Aztecs also consumed cacao as a luxury beverage, reserved primarily for nobility and warriors, often flavoured with vanilla and spices.

4. European Introduction and Spread

The Spanish conquistadors under Hernán Cortés first tasted cacao-based drinks in the early 16th century. The Spaniards liked the meal after adding sweets, despite being first appalled by the bitter taste. After returning to Spain, cacao became a luxury product sought after by the nobles. Spain kept the origin of chocolate a secret for nearly a century before exporting it to Europe, where it was altered by adding sugar and milk.

5. Cultivation and Commercialisation

European colonies in tropical areas like Africa and Southeast Asia built cacao plants to meet Europe's growing chocolate demand. Chocolate became more accessible throughout the Industrial Revolution due to processing advances. From a drink of luxury to solid chocolate bars and confections, chocolate changed.

6. Cultural and Symbolic Significance

Cacao has long symbolised wealth, prestige, and spirituality. Ancient civilisations used it in cultural, religious, and medicinal practices, demonstrating its versatility. Since cacao symbolises love and celebration, it is highly prized today.

Understanding where cacao originates can reveal the intricate cultural practises and historical antecedents that have shaped our relationship with this magnificent plant. Chocolate has long been a part of human life, adding flavour, energy, and meaning. This includes its discovery by the Olmecs, spiritual significance to the Mayans and Aztecs, and journey to Europe and beyond.

The history of cacao is a journey through time, a tale of civilisations, and a homage to our eternal love for the gods' divine nourishment. Around 3,000 B.C., Central Americans cultivated cacao, which spread across the Americas.

Cacao vs Cocoa

Although "cacao" and "cocoa" are commonly used interchangeably, they refer to different processing stages and have different flavours, nutritional profiles, and properties. Cocoa and cacao come from the same plant but are processed differently. An important piece of information for those consuming and wanting to enjoy Cacao for the health benefits.

1. Cacao: The Raw Form

Unprocessed, unsweetened chocolate is cacao. Due to its natural components and origin from Theobroma cacao seeds, it is less processed than other chocolates. After being harvested from cacao pods, cacao beans must be fermented, dried, and peeled to make nibs. You may consume these nibs raw or ground them into chocolate paste or cacao powder.

Flavour and Nutritional Profile: Flavonoids give cacao a strong, bitter taste. Cacao also contains antioxidants, vitamins, magnesium, iron, and zinc. This product contains mild stimulant theobromine, which boosts mood and energy.

Uses of Cacao: Raw cacao may be used in granolas, baked goods, smoothies, and chocolate. Health-conscious folks like it for its nutritional value and versatility.

2. Cocoa: The Processed Form

Roasting cacao beans and pressing them into powder makes cocoa. High heat alters the beans' chemical structure. Thus, enzyme and antioxidant activities diminish. Cocoa comes in powdered, butter, and liquor forms.

Flavour and Nutritional Profile: Cocoa tastes smoother and more pleasant than cacao, although it has fewer nutrients due to processing. The flavonoids in cocoa, which are good for the heart, are retained.

Uses of Cocoa: Cocoa is used to make chocolate bars, hot cocoa, and many other chocolate-flavoured foods. It's used in many cuisines to provide a rich, chocolatey flavour.

3. Choosing Between Cacao and Cocoa

When deciding between cacao and cocoa, consider your flavour preferences, nutritional needs, and culinary goals. If you seek a more nutritious, less processed option with a robust, bitter flavour, opt for cacao. If you prefer a milder, sweeter flavour and are using it primarily for baking or cooking, cocoa may be the better choice.

Mood Enhancer

Cacao has been cherished not only for its rich flavour but also for its ability to elevate mood and alleviate stress, acting as a natural mood enhancer. This delightful property of cacao has been known since ancient times, with Mayans and Aztecs using cacao beverages in various ceremonies and as a daily tonic.

1. Neurotransmitter Release

Several cacao components affect brain neurotransmitter release. Neurotransmitters affect our mood, sensations, and mental state by sending impulses between nerve cells. Serotonin, dopamine, and phenylethylamine are the most affected neurotransmitters by cacao.

Serotonin: Cacao produces serotonin, a chemical related to pleasure and well-being. Serotonin increases can cure sadness and anxiety. In addition, serotonin regulates appetite and sleep.

Dopamine: Dopamine, the "feel-good" neurotransmitter, is released in response to pleasure. Cacao releases dopamine, which improves mood, motivation, and enjoyment.

Phenylethylamine (PEA): PEA, also found in cacao, is a natural compound associated with mood elevation and is known as the “love chemical.” It induces feelings of excitement, attraction, and euphoria, contributing to the joyful feelings associated with being in love.

2. Theobromine: A Mild Stimulant

Cacao contains theobromine, a caffeine-like molecule with a milder impact. A mild stimulant, theobromine, can boost mood and alertness and reduce fatigue. Additionally, it is a diuretic and relaxes lung muscles, improving respiratory function.

3. Endorphin Release

Consuming cacao stimulates the release of endorphins, the body’s natural “feel-good” hormones. Endorphins act as natural pain relievers and mood elevators, inducing feelings of happiness and reducing the perception of pain and stress.

4. Mood and Mindfulness

Beyond its biochemical effects, the act of savouring cacao can be a form of mindfulness, a moment to pause and immerse oneself in the sensory experience of taste, texture, and aroma. Mindful cacao consumption can create a moment of joy and relaxation, allowing us to connect with the present moment and our senses, fostering mental well-being.

5. Balanced Consumption for Optimal Benefits

While cacao has numerous mood-enhancing properties, it is crucial to consume it in moderation. Excessive intake can lead to increased calorie and sugar consumption, especially in the form of processed chocolate, potentially offsetting the mood benefits with negative health impacts.

Cacao, the magical bean, has been a source of joy and comfort for centuries, weaving its mood-enhancing magic through our lives. Its rich tapestry of compounds interacts with our brain chemistry, sparking joy, elevating mood, and soothing our spirits. Whether it’s the serotonin calming our nerves, the dopamine bringing us joy, or the theobromine keeping us alert, every component of cacao has a role to play in our mental symphony.

So, the next time you savour a piece of dark chocolate or sip a warm, rich cacao beverage, take a moment to relish not just the flavours but also the cascade of joy and relaxation it brings to your mind and soul.

Cacao Varieties

Cacao, the mystical ingredient in chocolate, cannot be farmed consistently. It comes in several varieties with various flavours, appearances, and cultivation needs. These varieties demonstrate the cocoa plant's diversification and adaptability to a variety of climes.

1. Criollo: The Rare Aroma

Criollo, often referred to as the “prince of cacaos,” is the rarest and most prized variety of cacao. It is native to Central and South America and is known for its fine, complex flavour and aromatic profile, featuring fruit, nuts, and spices notes.

Characteristics: Criollo has a delicate and thin pod, making it susceptible to diseases and pests, which contributes to its rarity and value. It produces white to pale pink beans, known for their mild bitterness and low acidity.

Flavour Profile: Criollo’s flavour is sophisticated and refined, with a smooth, well-balanced combination of sweetness, bitterness, and acidity, making it highly sought after by artisan chocolate makers.

2. Forastero: The Robust Workhorse

Forastero is the most common and widely cultivated variety of cacao, originating from the Amazon basin. It is the backbone of the bulk chocolate industry due to its robustness, high yield, and resistance to diseases.

Characteristics: Forastero has thick, rugged pods with a strong and bitter flavour. It produces purple beans, known for their astringency and bold chocolatey taste.

Flavour Profile: Forastero’s flavour is less complex compared to Criollo, with a predominant bitterness and a lack of secondary flavour notes, making it suitable for mass-produced chocolates and blends.

3. Trinitario: The Flavourful Hybrid

Trinitario is a hybrid between Criollo and Forastero, combining the fine flavour of Criollo with the hardiness and productivity of Forastero. It was developed in Trinidad, hence the name, and is grown in various regions worldwide.

Characteristics: Trinitario inherits the robustness of Forastero and the refined flavour of Criollo. It has a diverse range of pod appearances and bean colours, reflecting its mixed heritage.

Flavour Profile: Trinitario offers a balanced and rich flavour, with a blend of sweet, acidic, and bitter notes accompanied by fruity, floral, or spicy undertones, making it a favourite among chocolate connoisseurs.

4. Nacional: The Floral Elegance

Ecuadorian Forastero sub-variety Nacional is praised for its floral and fruity coffee quality. It is one of the oldest and greatest cacao varieties, dating back to ancient civilisations.

Characteristics: Nacional beans are known for their aromatic richness and lack of bitterness and have a pale hue and delicate texture.

Flavour Profile: Nacional’s flavour is elegant and distinctive, characterised by notes of jasmine, citrus, and tropical fruits, making it a cherished choice for single-origin chocolates.

Exploring the varieties of cacao is like embarking on a sensory journey through the diverse landscapes and cultures where this remarkable plant thrives. Each variety, from the refined elegance of Criollo to the bold robustness of Forastero, tells a unique story of flavour, aroma, and terroir.

Whether you're a chocolate specialist or a casual chocolate fan, learning about cacao types may boost your enjoyment of every mouthful's complex mixture of flavours and scents. No matter your chocolate preference, this is true. When you indulge in a chocolate treat, remember the complex tapestry of cacao types that contribute to the symphony of flavours that melt on your palate. Enjoy the cacao journey while you do so.

Cacao and Spirituality

Since ancient times, cacao, revered as the “food of the gods,” has been intertwined with spirituality and ritualistic practices. Its sacredness is deeply rooted in the cultures of the Mesoamerican civilisations, and its spiritual significance continues to be rediscovered and embraced in modern practices.

1. Sacred Beverage of the Ancients

The ancient Mayans and Aztecs venerated cacao as a symbol of life and fertility, not just food. It was believed to be a divine gift that gave power, insight, and a spiritual connection. The Mayans made xocoltl using cacao, water, chilli peppers, and spices. This drink was drunk during religious rites, weddings, and other big events to honour and bless their gods.

2. Symbolism and Offerings

Cacao beans were used as offerings to the gods and played a crucial role in various rituals and ceremonies. They symbolised life, prosperity, and abundance and were believed to possess the power to convey messages and prayers to the divine. The beans were often placed on altars, buried on sacred grounds, or offered in ceremonial vessels to seek favour from the gods and ensure the community's well-being and prosperity.

3. Cacao in Shamanic Practices

Cacao has been used in shamanic practices to facilitate spiritual journeys and healing ceremonies. Shamans, regarded as mediators between the physical and spiritual worlds, utilised the psychoactive and heart-opening properties of cacao to connect with higher consciousness, receive guidance, and perform healing work. The consumption of ceremonial-grade cacao in such settings is believed to enhance intuition, deepen meditation, and open the heart chakra, fostering a sense of love, compassion, and interconnectedness.

4. Modern Cacao Ceremonies

Today, cacao ceremonies are experiencing a resurgence as people seek to reconnect with ancient wisdom and explore spirituality in new ways. These ceremonies often involve the communal drinking of cacao prepared with intention and reverence, accompanied by meditation, music, dance, and sharing. Participants use this sacred space to set intentions, release emotional blockages, and experience a sense of unity and oneness with others and the universe.

With its long and distinguished history and rich and diverse relevance, cacao invites us to explore the spiritual and conscious realms. It connects one to their inner wisdom, love, and connectedness while connecting the earthly and celestial, the heart and the cosmos.

Whether through ancient rituals, shamanic journeys, modern ceremonies, or simple moments of mindful savouring, cacao opens the door to a world of spiritual exploration and connection, reminding us of the sacredness in every bite and the unity in every heart. So, as you delve into the velvety richness of cacao, may you also discover the spiritual nourishment and divine whispers it carries within.

Discover the Divine with Sacred Drinking Cacao

Embark on a journey of the senses and the spirit with Sacred Drinking Cacao. Our meticulously crafted cacao blends are designed to awaken your soul, nourish your body, and elevate your senses, connecting you to the ancient wisdom and spiritual essence of cacao.

1. CEREMONY - Ceremonial Cacao

Experience the sacredness and purity of Cacao with our Sacred Ceremony, a blend that pays respect to the ancestral roots of cacao. An honour of traditions and rituals, allowing you to connect with the divine essence of Mother Cacao in its most authentic form. https://sacredtaste.com/products/ceremony

2. EARTH - Original Cacao

Our original blend of cacao, a classic, rich, soulful blend that is grounding and comforting. Enjoy the decadent blend of Sacred Cacao while anchoring back to Mother Nature. https://sacredtaste.com/products/earth-original-cacao

3. FIRE - Chilli Cacao

A spicy twist for the adventurous soul, igniting your inner fire, passions and purpose. Enjoy our Sacred Fire as it sparks up your digestive system and boosts your metabolism. https://sacredtaste.com/products/fire-chilli-cacao

4. LOVE - Rose Cacao

Infused with the essence of rose petal powder, this heart opening blend encourages you to drop into self love and compassion for a nourishing, nurturing experience. https://sacredtaste.com/products/love-rose-cacao

5. VITALITY - Matcha Mint Cacao

A refreshing blend that invigorates your mind, body and soul. Revitalises your energy as you increase focus, productively and clarity. https://sacredtaste.com/products/vitality-matcha-mint-cacao

Experience the Sacredness

Sacred Drinking Cacao invites you to experience the divine essence and transformative power of cacao. Whether you seek spiritual depth, sensory delight, or holistic well-being, our blends offer a gateway to the sacred, a dance of flavours, and a touch of the divine. So, immerse yourself in the world of Sacred Drinking Cacao, and let the ancient spirit of cacao guide you to realms of love, wisdom, and bliss.

Conclusion

Cacao is a versatile, nutritious, and culturally significant substance that has long been valued. Chocolate, one of our favourite foods, contains it. If we understand cacao's history, qualities, and uses, we may appreciate it fully and make healthy and environmentally friendly choices. While you eat dark chocolate, participate in a cacao ritual, or use a cacao face mask, remember the plant's long and storied history and its profound and far-reaching effect.

Content Summary

Civilisations have valued cacao, the main ingredient in chocolate, for its rich flavour and health benefits for millennia.
Some call cacao the "food of the gods."
Its origins are in Mesoamerican civilisation.
Theobroma cacao, the cacao tree, is native to tropical rainforests in Central and South America, including Mexico, Venezuela, Ecuador, and Brazil.
They believed cacao to be of divine origin and used it in various religious ceremonies and rituals.
The Aztecs (circa 1300 AD to 1521 AD) further elevated the status of cacao, considering it more valuable than gold.
The Aztecs also consumed cacao as a luxury beverage, reserved primarily for nobility and warriors, often flavoured with vanilla and spices.
Cacao has long symbolised wealth, prestige, and spirituality.
Ancient civilisations used it in cultural, religious, and medicinal practices, demonstrating its versatility.
Since cacao symbolises love and celebration, it is highly prized today.
Understanding where cacao originates can reveal the intricate cultural practises and historical antecedents that have shaped our relationship with this magnificent plant.
Chocolate has long been a part of human life, adding flavour, energy, and meaning.
The history of cacao is a journey through time, a tale of civilisations, and a homage to our eternal love for the gods' divine nourishment.
Although "cacao" and "cocoa" are commonly used interchangeably, they refer to different processing stages and have different flavours, nutritional profiles, and properties.
Cocoa and cacao come from the same plant but are processed differently.
Raw cacao may be used in granolas, baked goods, smoothies, and chocolate.
When deciding between cacao and cocoa, consider your flavour preferences, nutritional needs, and culinary goals.
If you seek a more nutritious, less processed option with a robust, bitter flavour, opt for cacao.
If you prefer a milder, sweeter flavour and are using it primarily for baking or cooking, cocoa may be the better choice.
Cacao has been cherished not only for its rich flavour but also for its ability to elevate mood and alleviate stress, acting as a natural mood enhancer.
Several cacao components affect brain neurotransmitter release.
Cacao releases dopamine, which improves mood, motivation, and enjoyment.
Cacao, the magical bean, has been a source of joy and comfort for centuries, weaving its mood-enhancing magic through our lives.
Its rich tapestry of compounds interacts with our brain chemistry, sparking joy, elevating mood, and soothing our spirits.
So, the next time you savour a piece of dark chocolate or sip a warm, rich cacao beverage, take a moment to relish not just the flavours but also the cascade of joy and relaxation it brings to your mind and soul.
Cacao, the mystical ingredient in chocolate, cannot be farmed consistently.
Criollo, often referred to as the "prince of cacaos," is the rarest and most prized variety of cacao.
Forastero is the most common and widely cultivated variety of cacao, originating from the Amazon basin.
Ecuadorian Forastero sub-variety Nacional is praised for its floral and fruity coffee quality.
It is one of the oldest and greatest cacao varieties, dating back to ancient civilisations.
Exploring the varieties of cacao is like embarking on a sensory journey through the diverse landscapes and cultures where this remarkable plant thrives.
Each variety, from the refined elegance of Criollo to the bold robustness of Forastero, tells a unique story of flavour, aroma, and terroir.
Whether you're a chocolate specialist or a casual chocolate fan, learning about cacao types may boost your enjoyment of every mouthful's complex mixture of flavours and scents.
No matter your chocolate preference, this is true.
When you indulge in a chocolate treat, remember the complex tapestry of cacao types that contribute to the symphony of flavours that melt on your palate.
Since ancient times, Cacao, revered as the "food of the gods," has been intertwined with spirituality and ritualistic practices.
Cacao beans were used as offerings to the gods and played a crucial role in various rituals and ceremonies.
Cacao has been used in shamanic practices to facilitate spiritual journeys and healing ceremonies.
Today, cacao ceremonies are experiencing a resurgence as people seek to reconnect with ancient wisdom and explore spirituality in new ways.
These ceremonies often involve the communal drinking of cacao prepared with intention and reverence, accompanied by meditation, music, dance, and sharing.
With its long and distinguished history and rich and diverse relevance, cacao invites us to explore the spiritual and conscious realms.
It connects one to their inner wisdom, love, and connectedness while connecting the earthly and celestial, the heart and the cosmos.
Whether through ancient rituals, shamanic journeys, modern ceremonies, or simple moments of mindful savouring, cacao opens the door to a world of spiritual exploration and connection, reminding us of the sacredness in every bite and the unity in every heart.
So, as you delve into the velvety richness of cacao, may you also discover the spiritual nourishment and divine whispers it carries within.
Embark on a journey of the senses and the spirit with Sacred Drinking Cacao.
Our meticulously crafted cacao blends are designed to awaken your soul, nourish your body, and elevate your senses, connecting you to the ancient wisdom and spiritual essence of cacao.
Dive deep into the spiritual realm with our CEREMONY blend, a pure, ceremonial-grade cacao, crafted for those seeking to explore the sacred world of cacao ceremonies.
Connect with the roots of the earth and the essence of cacao with our EARTH blend.
Ignite your senses and your spirit with our FIRE blend, a harmonious fusion of cacao and chilli.
Open your heart to the whispers of love with our LOVE blend, a delicate symphony of cacao and rose.
Energise your body, mind, and spirit with our VITALITY blend, a refreshing amalgamation of cacao, matcha, and mint.
Sacred Drinking Cacao invites you to experience the divine essence and transformative power of cacao.
Whether you seek spiritual depth, sensory delight, or holistic well-being, our blends offer a gateway to the sacred, a dance of flavours, and a touch of the divine.
So, immerse yourself in the world of Sacred Drinking Cacao, and let the ancient spirit of cacao guide you to realms of love, wisdom, and bliss.

FAQs

What is Cacao?

Chocolate comes from the cacao plant and beans. The cacao tree (Theobroma cacao) produces large pods with chocolate beans. Cacao powder, nibs, and butter are made from cacao beans after collection, fermentation, drying, and processing. These elements underpin chocolate manufacture.

How is Cacao Different from Cocoa?

Cocoa is refined cacao, whereas cacao is untreated chocolate. Raw cacao powder is what remains after cold-pressing cacao beans to obtain cacao butter. Roasting cocoa beans at high temperatures changes their chemical structure, reduces enzymes, and lowers their nutritional value.

Is Cacao Good for Your Health?

Good health is associated with cacao. Its strong antioxidant content protects against oxidative damage and inflammation. Cacao also contains fibre, magnesium, iron, and zinc. Antioxidants abound in cacao. Additionally, study shows that it raises brain serotonin levels, increasing mood. Use cacao in moderation when possible since excessive use, depending on the product, can lead to unwanted calories and sugar.

What Cacao-Based Foods Can I Make?

Consuming cacao in many forms makes it easy to incorporate into your diet. Add cacao powder to smoothies, cereal, or baked goods for a chocolatey taste and added nutrition. Yoghurt, salads, and desserts can be topped with cacao nibs for crunch. Chocolate and baked goods recipes can utilise cacao butter instead of butter.

Is Cacao Sustainable?

The sustainability of cacao largely depends on the farming practices and sourcing. Many cacao farms operate under unethical conditions, including deforestation and labour exploitation. However, there are sustainably sourced cacao products available, often labelled as “Fair Trade” or “Organic.” Choosing these products supports ethical and sustainable cacao farming practices, ensuring the well-being of farmers and the environment.