The plant Theobroma cacao comes from the Greek root θεός (theos), meaning "god", and βρῶμα (broma), meaning "food".
Chocolate; Food of the Gods.
This cacao is sourced from a co-op of 35 families in Southern Mexico cultivating ancient heirloom varieties of cacao. They are a grass roots project that supports families by working with their cacao strains. The Chiapas cacao is a white cacao, lighter, more heat opening and less aggravating to the digestive tract.
The seeds of the cacao tree were a major currency to Meso-American cultures throughout history. Rich in fats (40-60%), theobromine (a stimulating alkaloid), and a superior source of magnesium, this plant offers a lot of medicine. Theobromine is also found in some Ilex species, cassine and guaysua. There is also theophylline found in cacao, a compound with a similar structure and B-phenethylamine, tyramine, tryptamine, and serotonin.
This cacao has been fermented and lightly roasted, as cacao has always traditionally been. Throughout its long history of use, cacao beans have always been lightly roasted, which improves both the flavour and the effects of the cacao.
How to prepare:
+ Boil 200mL water
+ Melt up to 5 tablespoons (50g) cacao per person into the drink.
+ Add a pinch of chilli/cayenne, cinnamon, cardamom or vanilla
+ Optional natural sweetener such as honey, agave syrup, maple, cane sugar. to taste
This product is 100% cacao paste, organically grown in Chiapas, Southern Mexico.
~ Documented/reported actions: stimulant, aphrodisiac, anti-oxidant, immunomodulant, bronchodilator, cardiotonic
~ Suggested dosage: up to 50g (ceremonial dose) per person
~ Store in cool, dark place
Latin name: Theobroma cacao
Common name: Chocolate, Cacao, Cocoa
Origin: Chiapas, Mexico
Part Used: Seed
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