Learn About Cacao

  Cacao is a south American tree and its seeds are used to make the decadent treat we know as chocolate. Cacao trees are small Evergreen trees that only grow in a limited range of the equator in hot, rainy climates. They grow in the understory of tropical rainforests, under the shadow of taller trees. The trees produce yellow flowers followed by yellow or reddish brown pods which contain the cacao seeds. Typically it takes 3 years for the trees to start producing pods. After cutting open the pods there is a white pulp surrounding the seeds which is removed, and then the seeds are dried and fermented, roasted and finally grind to make cacao paste.

Cacao was first used by the Olmec people, dating back 4,000-5,000 years, to help energize and provide sustenance. It was seen to have mystical properties. It became an important medicine in the Mayan and Aztec empires, even being used as currency. These ancient cultures would prepare it with spices and its authentic bitter taste, into a ceremonial drink. It was worshipped for its ability to restore balance and commune with the divine. The Aztec emperor Montezuma shared cacao with Cortés around 1519 and this began the importing of cacao back to Europe. At first cacao was a secret of the Spanish royalty but decades later it began to spread to other countries.

The theobromine alkaloid in cacao is what creates its heart opening and medicinal effects. The word theobromine comes from “theobroma” which means “food of the gods”. Theobromine is a mild stimulant similar to caffeine, and is incredible for mental health and increased cognitive function. Cacao also contains tryptophan and tryptamine which are compounds similar to our own neurotransmitters like dopamine and serotonin. Cacao increases focus and brings an all around uplifted feeling of bliss and well being.

Cacao is also excellent for cardiovascular health as it widens the blood vessels and it contains antioxidants called flavanols which help balance our immune-system.