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Cacao History

The first evidence of cacao uses dates from approximately 5,300 years ago by the Mayo-Chinchipe civilization in Ecuador. Traces of theobromine (a chemical compound in cacao) have been found in their pottery, suggesting cacao was first used in a drink.

From its origins in South America cacao travelled to Southern Mexico where it was used first by the pre-Olmec peoples, then the Olmecs, the Mayans and the Aztecs.

 

​Evidence from pre-Olmec (4000 BC – 1500BC) and Olmec (1500 BC to 400 BC) pottery suggests these civilizations used cacao in a drink, and primarily for religious purposes. It isn’t until the rise of the Mayan civilization (around 2000 BC), which did have a written history, that more is known about how cacao was prepared and used.

 

Cacao was an integral part of their both Maya and Aztec culture and was used not only in religious ceremonies but also as a status symbol and as currency.

Both cultures believed the cacao bean had magical, or even divine, properties, suitable for use in the most sacred rituals.

 

Our Cacao is made from high-quality cacao beans. These beans have a higher concentration of health-restoring compounds such as theobromine, serotonin, proanthocyanin, anandamide, methylxanthines, tryptophan, phenylethylamine and many others that when consumed generate a particular heart-warming sensation in the body.

 

Hence it is known in the plant medicine world as the heart opener.

This “heart-opening” is what brings about the uniquely expansive, peaceful, open, and elevated physical and mental states that cacao rituals revolve around

How to Prepare Your Cacao Drink

Ingredients per serving:

  • 20g cacao paste for daily use or 40g for ceremonial use

  • 100–200 ml of water or non-dairy milk

  • Optional: spices (e.g., cinnamon, cayenne) and natural sweeteners (e.g., honey, agave, maple syrup)
     

Instructions:

  • Heat the Liquid:

    • Warm your water or non-dairy milk until it reaches just below boiling
       

  • Infuse with Spices (Optional):

    • If using whole spices or herbs, add them to the liquid as it heats to create an infusion.

    • Once heated, remove from heat and let it steep for about 1 minute.

    • Strain out the spices before proceeding.
       

  • Add Cacao:

    • Add the chopped cacao paste to the hot liquid.

    • Stir continuously until the cacao is fully dissolved and the mixture is smooth.
       

  • Froth the Mixture:

    • Use a whisk, blender, or frother to blend the drink until it becomes frothy.
       

  • Serve and Enjoy:

    • Pour the cacao into your favorite mug and savor the rich, smooth flavor.
       

Note: It's recommended to limit ceremonial doses (40g) to no more than 3 times per week, as higher quantities can be taxing on the adrenal system.

CACAO NUTRITION

A single cacao bean contains 54% fat (that’s the cacao butter), 31% carbohydrates (mainly fibre with a tiny amount of sugars), 11% protein (including arginine, glutamine and leucine), 3% polyphenols (flavonoids and proanthocyanins) and less than 1% trace minerals including magnesium, iron, copper and phosphorus.

IMPORTANT MEDICAL INFORMATION

Avoid consuming cacao if you are taking high doses of SSRI’s. Cacao releases serotonin, so it works as a mild anti-depressant. When taken with SSRI’s that release serotonin chemically it can lead to serotonin syndrome. Those on low doses of SSRI’s and who drink coffee regularly, start on 10 grams cacao daily, and for the opening ceremony, and see how you get on. If you start having a headache, stop and drink plenty of water.

It is also suggested that pregnant women, people with adrenal fatigue, and people with heart or high blood pressure medication should avoid cacao if they are caffeine sensitive. (However, If you drink coffee, green tea, or black tea, you are able to drink cacao. Still, we always recommend you to check with your Doctor and perhaps start with 10 to 15gr of cacao and see how your body responds

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