Parts Most Frequently Used: Seed (AKA Bean), Nib, Pulp

Flavors/Temps: Bitter, Warming, Slight Pungent

Caution: Cacao and chocolate are considered safe. Note, however, that too much sugar, often contained in commercial chocolate candies, is not good for you and can cause inflammation, poor teeth and skin, as well as other ailments if too much sugar is consumed.

Key Constituents: Theobromine (similar to Caffeine), Theophylline, Fats, Anandamide, Arginine, Phenylethylamine, Tryptophan, Caffeine, Alkaloids, Phytonutrients, Polyphenols, Flavonoids and Flavanols (such as Anthocyanin and Epicatechins), Magnesium, Calcium, Iron, Zinc, Selenium, Potassium, Copper, Fiber, Vitamin A, Vitamin B1, B2, and B3, Vitamin C, Vitamin E

History/Folklore: Cacao has been cultivated by various cultures for over three thousand years in Mesoamerica. The earliest evidence of its use is traced back to the Mokaya people of Mexico and Guatemala. The Mayans and Aztecs both made chocolate beverages. It was called “xocolatl,” which means “bitter water.” Ceramic vessels with cacao residues have been found dating back to 1900-900 BC.

Several mixtures of cacao are described in ancient texts for ceremonial, medicinal, or culinary purposes. These mixtures included maize, chili, vanilla, and honey. It is believed that the Aztecs ground and blended cacao with tobacco for smoking.

For these early cultures, cacao was both a ritual beverage and a form of currency. In addition to other goods, the Aztecs received a yearly tribute of 980 loads of cacao. Each load represented exactly 8,000 beans, and 80 to 100 beans could buy a new cloth mantle.

The Maya believed that the Gods discovered cacao in a mountain that also contained other food delicacies. In April, the ancient Maya celebrated an annual festival to honor their cacao god, Ek Chuah. They also used cacao to fight fevers, aid digestion, uplift the spirit, and increase stamina.

Cacao beverages used in rituals were only for men, as it was believed they would be toxic to women and children. The drink used in ceremonies is made from cacao, hot water, and possibly a few spices, but no sugar. It is a very bitter drink. A few spices may be added to counter the bitter flavor.

New studies suggest that chocolate may lower cholesterol levels and diminish memory decline. A few pieces of chocolate every month may make you live longer. Cacao is loaded with antioxidants that help build immunity. The fatty substances in the seeds are good for your skin and are often added to moisturizing creams and lotions. The high level of flavonoids in cacao gives it its anti-inflammatory and stress-reducing qualities.

There are three types of cacao: Criollo, the most valuable strain; Forastero, a bitter, more common strain; and Trinitario, a hybrid of the two, which has a fruity scent without the bitterness of the most readily available cacao.

To create cocoa powder, very high heat is applied to the cacao beans. This process reduces its nutritional value compared to cacao powder, but it’s less bitter and is often preferred for baking and confections. Cacao powder, on the other hand, is quite bitter but retains the full nutritional value lost by heavy processing.

Cacao beans are fermented, dried, cleaned, and then roasted. Removing the bean’s shell creates chocolate nibs that are ground into a mass of pure chocolate. This substance can then be liquefied (called chocolate liquor) and sweetened or flavored. (The end product, chocolate, is most often flavored with vanilla, but other flavorings are used as well.)

The Latin name, “Theobroma,” is derived from the Greek meaning, “food of the gods.”

Cacao was first introduced to Europe by Columbus as a gift to the Spanish King, Ferdinand, as a beverage. Columbus learned of it from his meeting with Moctezuma in 1519. Within a century, the culinary and medicinal uses of chocolate had spread to France, England, and other parts of Europe. The longing for chocolate led the French to establish cacao plantations in the Caribbean.

Chocolate liquor has two components: cocoa solids and cocoa butter. Most chocolate eaten today is in the form of sweet chocolate, which is a combination of cocoa solids, cocoa butter or other fat, milk, sugar, and possibly a flavoring such as vanilla.

Cacao oil, also known as cacao butter, is high in omega-6 fatty acids. It helps restore skin by improving blood flow to the skin’s surface and enhancing overall circulation.

White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. Raw chocolate derived from the beans is called “nibs,” as it contains no other additives.

While most of the world’s flowers are pollinated by bees, moths, or butterflies, cocoa is pollinated by tiny flies.

The pulp from the fruit pods is used to prepare refreshing juices and jellies. It is also now being used to make alcoholic drinks.

While chocolate originated in the Americas, two-thirds of today’s cocoa comes from West Africa, mostly from the Ivory Coast.