‘Returning to his earthly domain on the morning star, Kukulkán unveiled the stolen cacao tree to his people. The aroma of celestial chocolate filled the air, and the once-guarded secret of the heavens became a cherished gift for humanity.’
History and Origin
Once, in the ancient lands of Mesoamerica, where lush jungles whispered secrets and gods walked amongst mortals, there lived a deity of great wisdom and benevolence known by the Mayan as Kukulkan and by the Aztecs as Quetzalcoatl. The myth of Kukulkan or Quetzalcoatl, the Feathered Serpent God, is shrouded in mystery in these ancient lands where myths and reality intertwine. Regardless of the dissimilarities in the names and the myths themselves, one thing is certain that the people of Mesoamerica believed that the Feathered Serpent gifted them the most revered and sacred gift of them all- Cacao, the elixir of Gods.
The Cacao tree, rightly named Theobroma- The food of Gods, was cultivated by the Olmecs in Mesoamerica as far as 1000 BC. It was considered so precious that only the elite had access to cacao which was then made into a frothy drink with chillies and corn meal and served during rituals, royal feasts and weddings, and given as a reward to soldiers for success in battle. During Mayan weddings they would exchange five cacao beans instead of exchanging rings and vows. The Mayans and Aztecs further elevated the significance of Cacao by incorporating it into their economic system, utilising Cacao beans as a form of currency. In the 16th century Fernandez de Oviedo y Valdes, a Spanish soldier, writer, historian, botanist and colonist, reported the economic value of Cacao beans in Nicaragua-
1 rabbit= 10 beans
1 Slave= 100 beans
1 Turkey= 100 beans
1 egg= 3 beans
1 Avocado= 3 beans
1 Tomato= 1 bean.
The Cacao trade in Mesoamerica flourished and it was only after the Spanish conquest when Hernan Cortez visited the Aztec empire in the 16th century that Cacao made its first transatlantic journey and was introduced to Europe. Chocolate gradually gained popularity in the European courts and by the 17th century chocolate houses offering chocolate beverages emerged in European cities. The form of chocolate we consume today only came into being in the 19th century when advancement in processing led to the creation of chocolate bars and so, the world of chocolate changed forever with the introduction of Cocoa press by Conrad Van Houten of Amsterdam in 1882. The Industrial Revolution brought innovation in chocolate production, making it more accessible to the masses and in the 20th century the invention of milk chocolate by a Swiss chocolatier named Daniel Peter, further expanded chocolate’s popularity.
The Cacao Tree
The Cacao tree is a tropical tree that only grows in hot moist conditions within 20 degrees north or south of the equator. The tree takes about 3-4 years to bear the fruit, the cacao pods. These pods are cauliflorous which means that they sprout on the trunk and larger branches much like the Papaya. The Cacao seeds inside the pods are incased in a fleshy pulp.
Scientific and Spiritual Benefits
Theobromine, which comes from the word Theobroma, found in Cacao seeds is a natural stimulant. While it shares some similarities with caffeine, theobromine is known for its longer duration of action and lower impact on central nervous system, resulting in a more gentle and sustained energy boost. Theobromine also leads to improved blood flow and reduced blood pressure by causing vasodilation which is the widening of blood vessels, thus improving the overall cardiovascular health.
Cacao is also loaded with antioxidants such as flavonoid which helps combat stress in the body. Regular consumption of cacao is associated with better memory and cognitive performance as the flavonoids in cacao also also have a positive effect on cognitive function. They also protect against sun damage hence resulting in healthier looking skin. Due to the rich content of neurotransmitter precursors such as serotonin, cacao is also known for its mood enhancement properties. It is a source of essential minerals like iron, magnesium and copper which play vital role in various physiological process including oxygen transport, muscle function, and immune system support.
It wasn’t the taste that led the Mesoamericans to consume Cacao, it was because Cacao was revered as sacred plant medicine that was believed to have profound effects of the mind, body and spirit. Cacao is used in ceremonial practices as a heart opening medicine and often consumed for opening the heart centre and fostering a deep connection with oneself and others.
Ceremonial Cacao in Modern Times
The increased awareness in individual well-being and spirituality has led more people to sought out practices that promote healthy living. Unlike commercial chocolate, ceremonial cacao is held in high regard for its purity and potency. Often sourced from regions like Guatemala and Peru. We had the opportunity to speak to Christine Hernandez, the founder of Somalux, her brand of Ceremonial cacao which is consciously sourced straight from Guatemala and Mexico from indigenous women’s collective and small family farms.
Born and raised in southern California, Christine grew up disconnected from her Guatemalan heritage, It wasn’t until a yoga teacher training she attended in Bali that she was introduced to ceremonial cacao.
So, I had the cacao and my heart just opened up. I was instantly reconnected with a part of myself that was missing, my lineage, my ancestors,
with my father- paternal lineage, because I am Guatemalan.
As Christine rightly says, ‘It’s a beautiful plant that reminds you of your interconnectedness.’
Cacao is not just a heart opener, it brings people together. It has a strong grounding quality that connects people to the earth, to their roots. As Christine mentions, we are like trees and our roots are connected to an enormous mycelium network- we are interconnected to everything and everyone.
It's this really beautiful ancestral medicine that reconnects you to parts of yourself that you may have forgotten.
Ceremonial cacao has worked wonders for Christine to clear the emotional blocks she experienced in her heart centre which inspired her to share the magic of this plant medicine with the world through Somalux. As cacao works as a heart opener, Christine explains, it can be paired with various creative activities such as writing and dancing. It connects individuals to something deeper within oneself depending on where they are in their life’s journey. Some people may experience strong emotions during a cacao ceremony and start crying or some may start giggling as they tap into their inner child or some might even start sweating as they are trying to release and make space in their bodies and minds. As Christine rightly puts it, it is a deeper spiritual aid that supports you and connect you to the truth of who you are. Much like yoga that helps you peel the layers of your lifelong conditioning to help you see your true self.
The energy of Cacao is like the essence of a grandmother, the kind of grandmother that loves you unconditionally.
Every Cacao ceremony facilitators have their way they resonate with about performing these ceremonies. For Christine, it starts with creating a sacred space for which she plays meditative sounds and burs a blessing herb. She insists that its best to work with herbs that are native to your land when cleansing space instead of burning sage or Paolo Santo as they are not harvested consciously and are endangered. She sets an intention for the ceremony and prays while she chops the ceremonial grade cacao consciously keeping in mind that the spirit of cacao is working through her. As participants drink the cacao, Christine guides them into a moving meditation while holding a safe space for them to let go. As she has rightly expressed, Cacao is perhaps the most gentle plant medicine, it truly is for everyone and that the energy of Cacao is like the essence of a grandmother, the kind of grandmother that loves you unconditionally.
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