start drinking ceremonial cacao

What Are The Essential Things To Know About Cacao?

Table of Contents
    Add a header to begin generating the table of contents

    Cacao, the key ingredient in chocolate, has been treasured by civilisations for its rich flavour and numerous health benefits for millennia. Curious about why cacao is so special and where it comes from? Let’s dive into the fascinating world of cacao.

    Summary

    Cacao, the key ingredient in chocolate, has a rich history dating back to Mesoamerican civilisations like the Olmecs, Mayans, and Aztecs. It was used as currency, in religious rituals, and for its health benefits. Europeans later introduced cacao to the world, evolving it into the chocolate we know today. Cacao and cocoa differ in their processing stages, affecting their flavour and nutritional content. Cacao, revered for its spiritual significance, continues to be celebrated in modern cacao ceremonies, offering health and mood-enhancing benefits. Sacred Drinking Cacao offers various blends designed to connect consumers to the ancient spiritual essence of cacao.

    Origins Of Cacao

    Often referred to as the "food of the gods," cacao originates from Mesoamerican civilisations. The cacao tree, known scientifically as Theobroma cacao, is native to the tropical rainforests of Central and South America, including regions in Mexico, Venezuela, Ecuador, and Brazil. The seeds of this tree are what we know as cacao.

    The Olmecs: The Pioneers Of Cacao Cultivation

    • The Olmecs believed to be the first civilisation to cultivate cacao around 1500 BCE to 400 BCE, were the initial discoverers of the cacao plant.
    • They recognised the value of cacao beans, using them primarily to create beverages and as a form of currency.

    The Mayans: Cacao And Spirituality

    • Following the Olmecs, the Mayans (circa 250 AD to 900 AD) continued cultivating and consuming cacao.
    • They considered cacao 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, chili peppers, and spices. To honour their gods, this drink was consumed during weddings, birth ceremonies, and other significant events.

    The Aztecs: Cacao As Currency And Tribute

    • The Aztecs (circa 1300 AD to 1521 AD) elevated the status of cacao, regarding it as more valuable than gold.
    • Cacao beans were used as currency and were collected as tributes from conquered regions.
    • The Aztecs also enjoyed cacao as a luxury beverage, reserved for nobility and warriors, often flavoured with vanilla and spices.

    European Introduction And Spread

    • Spanish conquistadors, led by Hernán Cortés, first encountered cacao-based drinks in the early 16th century.
    • Although initially put off by the bitter taste, the Spaniards developed a liking for the drink after adding sugar, turning it into a sought-after luxury product in Spain.
    • Spain kept the origin of chocolate a secret for nearly a century before it spread to Europe, where sugar and milk were added, evolving into the chocolate we know today.

    Cultivation And Commercialisation

    • Cacao plantations were established in tropical regions like Africa and Southeast Asia to meet Europe's growing demand for chocolate.
    • During the Industrial Revolution, advances in processing made chocolate more accessible, transforming it from a luxury drink into solid chocolate bars and confections.

    Cultural And Symbolic Significance

    • Cacao has long been a symbol of wealth, prestige, and spirituality.
    • Historically, it has been used in cultural, religious, and medicinal practices.
    • Today, cacao remains highly valued, symbolising love and celebration.

    melbourne why you should start drinking ceremonial cacao 5 powerful benefits

    Cacao Vs Cocoa

    While "cacao" and "cocoa" are often used interchangeably, they refer to different processing stages and have distinct flavours, nutritional profiles, and properties. Both come from the same plant, but they are processed differently—an important distinction for those looking to enjoy the health benefits of cacao.

    Cacao: The Raw Form

    • Cacao refers to unprocessed, unsweetened chocolate in its rawest form.
    • It is less processed than cocoa and retains more of its natural components from the Theobroma cacao seeds.
    • After harvesting, cacao beans are fermented, dried, and peeled to produce nibs, which can be consumed raw or ground into cacao paste or powder.

    Flavour And Nutritional Profile

    • Cacao has a strong, bitter taste due to its high flavonoid content.
    • It is rich in antioxidants, vitamins, magnesium, iron, and zinc and contains the mild stimulant theobromine, which boosts mood and energy.

    Uses Of Cacao

    • Cacao is often used in granola, baked goods, smoothies, and raw chocolate.
    • Health-conscious individuals favour it for its nutritional value and versatility.

    Cocoa: The Processed Form

    • Cocoa is made by roasting cacao beans and pressing them into a powder, which alters their chemical structure and reduces their enzyme and antioxidant activity.
    • Cocoa is available in powdered, butter, and liquor forms.

    Flavour And Nutritional Profile

    • Cocoa has a smoother, more palatable taste than cacao, though due to its processing, it contains fewer nutrients.
    • Despite the processing, cocoa retains flavonoids, which benefit heart health.

    Uses Of Cocoa

    • Cocoa is commonly used to make chocolate bars, hot cocoa, and other chocolate-flavoured foods.
    • It is a staple in many cuisines, providing a rich, chocolatey flavour.

    Choosing Between Cacao And Cocoa

    • When deciding between cacao and cocoa, consider your flavour preferences, nutritional needs, and culinary goals.
    • Cacao is ideal for a more nutritious, less processed option with a robust, bitter flavour.
    • Cocoa is better suited for those who prefer a milder, sweeter taste, particularly in baking or cooking.

    Mood Enhancer

    Cacao has long been cherished for its rich flavour and ability to elevate mood and alleviate stress, acting as a natural mood enhancer. This delightful property of cacao has been recognised since ancient times, with the Mayans and Aztecs using cacao beverages in ceremonies and as a daily tonic.

    Neurotransmitter Release

    Several cacao components influence neurotransmitters' release in the brain, which play a key role in regulating mood, feelings, and mental states.

    Cacao particularly affects serotonin, dopamine, and phenylethylamine (PEA).

    Serotonin

    Cacao promotes the production of serotonin, a chemical linked to happiness and well-being. Increased serotonin levels can help alleviate symptoms of depression and anxiety and also regulate appetite and sleep.

    Dopamine

    Dopamine, known as the “feel-good” neurotransmitter, is released in response to pleasurable activities. Cacao’s influence on dopamine levels can improve mood, motivation, and the overall sense of enjoyment.

    Phenylethylamine (Pea)

    PEA, also found in cacao, is often called the “love chemical” because it induces excitement, attraction, and euphoria similar to those associated with love.

    Theobromine: A Mild Stimulant

    Cacao contains theobromine, a compound similar to caffeine but with a milder effect. Theobromine can enhance mood and alertness and reduce fatigue. It also acts as a diuretic and relaxes lung muscles, improving respiratory function.

    Endorphin Release

    Consuming cacao triggers the release of endorphins, the body’s natural “feel-good” hormones. Endorphins are natural pain relievers and mood enhancers, reducing stress and promoting happiness.

    Mood And Mindfulness

    Beyond its biochemical effects, savouring cacao can be a form of mindfulness. It offers a moment to pause and immerse oneself in the sensory experience of taste, texture, and aroma. Mindful consumption of cacao can create joy and relaxation, fostering mental well-being.

    Balanced Consumption For Optimal Benefits

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

    cacao powder

    Cacao Varieties

    Cacao, the mystical ingredient in chocolate, is cultivated in various ways. Different varieties offer distinct flavours, appearances, and growth requirements, highlighting the cacao plant’s diversity and adaptability to different climates.

    Criollo: The Rare Aroma

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

    • Characteristics: Criollo has delicate, thin pods susceptible to diseases and pests, contributing to its rarity and value. It produces beans with a mild bitterness and low acidity, known for their white to pale pink colour.
    • Flavour Profile: Criollo’s flavour is sophisticated and refined, with a smooth, well-balanced combination of sweetness, bitterness, and acidity. This makes it highly sought after by artisan chocolate makers.

    Forastero: The Workhorse

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

    • Characteristics: Forastero has thick, rugged pods with a strong, bitter flavour. It produces purple beans known for their astringency and bold chocolatey taste.
    • Flavour Profile: Forastero’s flavour is less complex than Criollo, with predominant bitterness and a lack of secondary flavour notes, making it suitable for mass-produced chocolates and blends.

    Trinitario: The Flavourful Hybrid

    Trinitario is a hybrid between Criollo and Forastero, combining Criollo’s fine flavour with Forastero’s hardiness and productivity. Developed in Trinidad, it is now grown in various regions worldwide.

    • Characteristics: Trinitario inherits Forastero’s robustness and Criollo’s refined flavour. Its diverse pod appearances and bean colours reflect its mixed heritage.
    • Flavour Profile: Trinitario offers a balanced and rich flavour, blending sweet, acidic, and bitter notes with fruity, floral, or spicy undertones, making it a favourite among chocolate connoisseurs.

    Nacional: The Floral Elegance

    Nacional, a sub-variety of Forastero from Ecuador, is celebrated for its floral and fruity flavour profile, often compared to coffee. It is one of the oldest and most esteemed cacao varieties, with a history dating back to ancient civilisations.

    • Characteristics: Nacional beans are known for their aromatic richness and lack of bitterness, with a pale colour and delicate texture.
    • Flavour Profile: Nacional’s flavour is elegant and distinctive, featuring notes of jasmine, citrus, and tropical fruits. This makes it a cherished choice for single-origin chocolates.

    Cacao And Spirituality

    Cacao, revered as the “food of the gods” since ancient times, has long been intertwined with spirituality and ceremonial practices. Its sacredness is deeply rooted in Mesoamerican cultures, and its spiritual significance continues to be embraced in modern practices.

    Sacred Beverage Of The Ancients

    • The ancient Mayans and Aztecs revered cacao as a symbol of life and fertility, believing it to be a divine gift that provided power, insight, and a spiritual connection.
    • The Mayans prepared xocoltl, a drink made from cacao, water, chilli peppers, and spices. It was consumed during religious rituals, weddings, and other important events to honour and bless their gods.

    Symbolism And Offerings

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

    Cacao In Shamanic Practices

    • Cacao has been used in shamanic practices to facilitate spiritual journeys and healing ceremonies.
    • Shamans, serving as mediators between the physical and spiritual realms, used cacao for its psychoactive and heart-opening properties. These properties enhanced intuition, deepened meditation, and opened the heart chakra to foster love, compassion, and interconnectedness.

    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 typically involve 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.

    Conclusion

    Cacao is a versatile, nutritious, and culturally significant substance that has been cherished for centuries. As the core ingredient in one of our most beloved treats—chocolate—cacao has a rich history, distinctive properties, and numerous uses that make it truly special.

    By understanding cacao’s origins, qualities, and uses, we can fully appreciate this remarkable plant and make informed choices supporting our health and the environment. Whether indulging in dark chocolate, participating in a cacao ritual, or using a cacao-based skincare product, remember the deep cultural history and the profound impact cacao has had on human civilisation.

    Frequently Asked Questions About Cacao

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

    Cocoa is refined cacao, whereas cacao is untreated chocolate. Raw cacao powder 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. 

    Cacao is associated with good health. Its strong antioxidant content protects against oxidative damage and inflammation. Cacao also contains fibre, magnesium, iron, and zinc. Antioxidants abound in cacao. Additionally, a 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.

    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. For crunch, yoghurt, salads, and desserts can be topped with cacao nibs. Chocolate and baked goods recipes can utilise cacao butter instead of butter.

    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, sustainably sourced cacao products are 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.

    Scroll to Top