The Cacao tree (Theobroma cacao) is a small tropical evergreen growing only 6-12 meters tall. Its large leaves are glossy, dark green and often growing to about 60cm long with an oval shape and pointed tip. It’s blooms and fruit often growing directly from the trunk and branches. The fruit is a large ribbed pod (10 to 35cm long) and changes from green to red to yellow or deep purple when ripe.
(Codex Tudela — Aztec woman preparing cacao)
The cacao tree is said to have originated in South America. However the cacao tree’s exact origin is said to have been first discovered and used in Mesoamerica, though it was initially found among three specific groups: the Mayo-Chinchipe tribes, the Aztecs, and the Olmec people. The Olmec people are said to be the first known group in Mesoamerica to cultivate and use cacao for ceremonial purposes.
With the Mayans and Aztecs, it is said to be written that they drank cacao and prized it as a gift from the gods. The Aztecs highly favored cacao to the point where it was more important than gold and even gave it to their warriors for strength. Many say that cacao was a significant part of rituals, ceremonies, and everyday life for these civilizations.
During the 1500s the Mayans introduced cacao to the Spanish, who were the first to create plantations of cacao trees and even use Mayans and Aztecs for labor at first. It’s said the Spanish concealed their production of cacao until the mid-1600s, when it made its way into Europe.
Growth of Cacao Bean
The plant is native to South America, where it is made up of tropical rainforests, mountains and arid deserts that are humid, wet and tropical. This combination is the perfect environment and climate for the cacao tree, as it offers rich soil, warmth and shade for the plant to grow. This ideal environment protects the tree so that it can produce its fruit through a rare and unusual botanical phenomenon called ‘cauliflory’.
This term means “stem flower”, and it’s referring to plants whose flowers bloom directly from their trunks and branches. This is a genetic trait hardwired into the cacao tree’s DNA. The biological process is driven by hormonal signalling and cellular division; after insect pollination it triggers hormones which trigger cell growth which then forms the fruit bud. It happens on the trunk of the tree where the flower cushions (dormant buds under the bark) are pollinated by midges carrying pollen between different trees. This starts the process of flower fertilisation, and once fertilised, it signals to the cells in the flower to divide and expand rapidly, which turns the blossoms into a growing cacao pod.
The plant is sensitive to cold and does not tolerate frost, often needing an ideal temperature range of 18°C to 32°C to grow and produce the fruit.
The cacao beans growth is followed by a particular and extensive harvesting process to give us Cacao Powder, Nibs and Butter. It’s long labour intensive process gives us much appreciation for the delicious drink we consume for its wonderful traditional benefits.
Traditional Benefits
Traditionally it is a bitter herb and has been said to be consumed as a drink by these ancient civilisations often combined with other spices or herbs but for many of the accounts the exact preparations and consumption are unknown. However, It is said the Aztecs Combined cacao with chilli peppers and it was given specifically for strength and as a rich food source.The Spanish missionary, José de Acosta, wrote that the Spaniards who eventually became accustomed to South America and Cacao were very greedy of it. He states that they consumed it hot, cold, temperature, combined with chilli and consuming the paste for the stomach and against catarrh.
Cacao is considered a nootropic in traditional herbal medicine and current research, which means that it is known to support the brain and neurological systems. Cacao contains many native compounds, flavonoids, and prebiotics that are said to directly and indirectly enhance brain function.Tradtitionally it has been used to support decline in memory, enhance spatial learning and blood flow to the brain.
Cacaos historical uses for strength in the body supported its traditional use as a herb for blood flow and supporting heart health, and the cardiovascular system. Current research states that the flavanols trigger a release of nitric oxide. This nitric oxide is what helps vasodilation and relaxes surrounding muscles, reducing the strain on the heart and increasing blood flow. As well as the potential in helping to lower cholesterol and improve the breakdown of lipid fat.
Cacao is also traditionally known as a rich dietary fibre which has been why it’s used to support digestion and promote gut balance. Modern research supports this through evidence that cacao contains prebiotics and can balance microbiome. The prebiotic fibre in cacao provides essential fuel for microbes while simultaneously lowering harmful bacteria, keeping the gut lining healthy. It is also traditionally used to reduce digestive discomfort and current research shows this is due to cacaos flavanols and other compounds that act as inflammatory inhibitors in the gut and other systems in the body. This anti-inflammatory benefit of cacao can also be accredited to it rich mineral content of Magnesium, Iron, Potassium, Zinc, Copper and Calcium.
It is said that cacao is the highest plant-based source of iron, but some say it isn’t absorbed as efficiently as iron in animal-based products, so consuming it with vitamin C can help in a higher absorption of iron.
It is also known to have higher amounts of calcium than cow’s milk at roughly 160 mg of calcium per 100 g of cacao.
Cacao as a tea
Cacao powder is probably the most consumed product of the cacao bean, as it is one of the most potent and rich forms. However, there is another part of the bean that is becoming more popular for its use, especially in tea. That is the Husk.
The husk is the outer shell of the bean, which, while not as potent, still has some beneficial qualities and brings a lovely taste to beverages.
The husk is known to also be antioxidant-rich and packed with flavonoids that help to reduce free radicals in the body. It also contains theobromine, a bitter, mildly stimulating plant chemical that is known to act as a mild caffeine substitute, boosting mood, lowering blood pressure, and removing excess water.
While not as rich as the powder, the husk still contains magnesium, iron, and the dietary fiber that helps with digestion, making it a beneficial and delicious herb.
The husk is enjoyed in tea for its light, earthy, distinct, dark chocolatey taste. It is, however, much milder and thinner in taste compared to the powder, but it adds a delicious warm and beneficial character to tea blends.
The cacao bean is also used to produce cacao butter and cacao nibs, which are both used in cooking, baking, cosmetics, and herbal medicine.
