Cacao is an ancient medicinal plant, a guardian of wisdom, a teacher and facilitator and unlike other power plants, cacao does not push, cacao invites you on a journey of self-knowledge, but only if you choose. Ceremonial Cacao is pure chocolate that contains the balance of components and ideal energies to heal and stimulate the union of the spirit and the vibration of the heart from very subtle and deep levels.
Cacao – Food of the Gods
Cacao was already cultivated by the Mayans more than 2,500 years ago. The name “cacao” derives from the Nahuatl word cacahoatl or cacahuatl, which means “bitter juice”, and “chocolate”, in turn, does so from the Mayan word chocol, that is, “hot” and “water”, respectively.
In the 18th century, the naturalist Carolus Linnaeus, based on the beliefs of the Mayans and Aztecs, named the cacao tree with the scientific name of Theobroma Cacao, its Latin meaning is “food of the gods”. This tree is a symbol of abundance, governability, and ancestry (race, caste) and serves as a metaphorical conduit through which the souls of humans and gods travel through earth, heaven, and hell.
The fruit of the cacao tree is a large berry, called “cob”, fleshy, ovate, yellow or purple, 15 to 30 centimetres long by 7 to 10 thick, pointed and with a kind of channels throughout its length; each ear generally contains between thirty and forty seeds embedded in the pulp. Such seeds are large, the size of an almond, and have a bitter taste, they are covered by a mucilaginous white pulp with a sweet and sour taste. They are commonly called “beans” or “cacao beans”.
The Aztecs learned from the Mayans how to grow and use cacao. It was appreciated as a tonic to strengthen and awaken the sexual appetite, treat fatigue, increase the weight of the malnourished, stimulate the nervous system in the exhausted and weak, improve digestion and stimulate the kidneys.
Cacao beans were also used as an exchange currency, in fact, Hernán Cortés paid his soldiers with cacao and in the Aztec Empire, Moctezuma received part of his tributes in cacao berries.
According to the Mayan grandparents, cacao was one of the most powerful deities in their cosmology.
Ceremonial raw cacao
There are numerous varieties of cacao that are classified into three botanical groups: Criollo, Forastero and Trinitario. The Criollo (creole) variety is the one that preserves the most properties of the wild plant and is the most delicate against pests. The foreign variety is the one produced for large mass production (more than 80% of world production) and has lost much of its medicinal properties. The Trinitario variety is the hybrid between the criollo and the foreigner variety.
For ceremonial use, the organic cultivated creole variety is used, preferably from small family productions, it is specially prepared and taken in a higher dose than would be a normal cup. The intention of the ceremony, to be very present and to create a sacred space is what makes the experience quite different from “having chocolate in a cup”.
It is called raw cacao because high temperatures are not used in its elaboration as they are used to make chocolate, so it maintains its medicinal properties.
The physical effects of Cacao
Raw cacao contains many more properties than chocolate, since it has not been processed at high temperatures, and the cacao butter has not been separated and it does not contain sugar or milk.
Increases peripheral blood circulation and a clear effect is noted in the heart area. It is energising and revitalising, increases the feeling of well-being. It produces a certain expanded state of consciousness and sensory perception, perfect for inner work and healing.
Theobroma Cacao, contains 1.2% theobromine, and more than 300 other compounds: anandamide (ananda in Sanskrit means happiness or happiness), arginine, dopamine, histamine, magnesium or serotonin … which give it antidepressant and anti-stress effects that we already know about chocolate, but much more powerful.
Possible adverse effects of raw cacao
Taking ceremonial-dose raw cacao is discouraged for people taking antidepressants or having heart problems. When taking cocoa in high doses, symptoms of stomach discomfort or headache may appear, which are alleviated by drinking water. In fact, it is recommended to drink water during and especially after the ceremony to avoid possible dehydration.
In addition, cocoa can be very harmful to dogs and other animals, so be careful to leave it within reach.
Cacao’s Andean origin
Peru and cacao share an age-old intimate relationship. Although the debate is still open about the origin of the ubiquitous cacao tree, the strongest paleobotanic and phytogenetic thesis holds the shrub originated in the tropical Andes foothills, in the Amazonas and Orinoco rivers’ watersheds. Once domesticated, it was introduced by the Maya in Central America and Mexico who included it as a fundamental element of their rituals and symbols. The Andean origin of cacao should come as no surprise if regarded against the background of the huge contribution made to the modern world by the plants that were domesticated in Ancient Peru.
The flavours of a megadiverse country Peru ranks among the world’s countries with the greatest biological diversity and the fourth as regards the diversity of plant species. This is a key piece in understanding not just the world boom of Peruvian cuisine where chocolate fills a privileged niche, but also the great potential and quality of Peruvian chocolate. The good flavour made possible by a combination of taste and scent, of drinking, bar and other chocolate presentations, is the result of the combined effect of the diversity of species, soils and climates for cacao. That is why Peruvian chocolate and more generally Peruvian cacao are gaining increasing world acceptance.
For more information about my Sacred Cacao Ceremony please click here.