Cacao: The Medicine of the Heart
We have all connected with cacao at some point in our lives, as everyone has surely eaten chocolate. But cacao is much more than just chocolate, it has a history dating back over 5,500 years as a sacred ceremonial plant medicine.
A Brief History
During the 16th century, following the arrival of the Spanish invaders, cargoes of cacao beans were exported to Europe. By the end of the 17th century, cacao had spread throughout Europe and further with more people enjoying cacao beverages, typically sweetened with sugar and used in milk based products.
With the popularity of sweetened cacao drinks in Europe came the development of new cacao processing methods and new cacao based products. Coenrad Johannes Van Houten developed Dutch pressed cocoa powder by 1928, which was eventually used by Joseph S. Fry to create the first commercial chocolate bar. Other recipes and processes were developed, such as the addition of milk powder for Cadbury's milk chocolate or the process of "conching" for the smooth textured chocolates made by Lindt. With the growing demand worldwide for chocolate, production increased in Central and South America, and people began to establish cacao plantations in other tropical places, such as Ghana, São Tomé and Principe, and even South East Asia. Africa became the largest exporter of cacao beans by the 1920s and remains one of the largest exporters today. However, Latin American producers of cacao have managed to maintain their place in the market and still produce most of the world's finer quality Criollo cacao.
The journey of domesticated cacao has been over 5,000 years in the making, with it now reaching almost every household on the planet and becoming one of the most commonly consumed commodities in the form of chocolate. While cacao is best known in the Western world as a source for confectionary, raw cacao used correctly is still a sacred medicine that possesses vast physical and spiritual benefits. Its true roots still lie in the South and Central regions of the Americas with the indigenous descendants of the original cultivators, a history, traditions and cultural practices that we believe should be protected and rescued.
The origin of Peru
Recent archaeological evidence has suggested that cacao was being consumed as part of traditional ceremonies by ancient Peruvian civilisations such as the Anwajun tribes as early as 5,500 years ago. The cacao drink was found as part of an archaeological investigation of the Montegrande temple in Jaén, Peru. It has been considered that they would gather in this spiral temple and drink cacao to connect with their ancestors and the future generations, as the spiral could represent the non linear nature of time. Evidence suggests that wild cacao trees originated in the foothills of the Andes in Peru, more than 5,000 years ago. Cacao residue found on ceramic and stone artefacts on the border of Ecuador and Peru from around the same time support this. The human love affair with cacao had begun
The first domestication of cacao likely occurred in this area of South America by the native people before being carried on foot to Central America. The Mayans were possibly the first to write about cacao in the form of hieroglyphs and pictures, found in their tombs and on the vessels to contain their liquid cacao. One such vessel, dating back to 460 to 480 A.D., from a Mayan tomb in Río Azul, northeastern Guatemala, possesses the characters that translate to the Olmec and Mayan word, "ka ka wa," or cacao. This word is a combination of the words meaning "man" and "woman," referring to how cacao ceremonies represented the unification of man and woman to create life. Ceremonies also depicted this in the use of special tools...
Molinillo & Jicars
A molinillo, is a specialised whisk that can introduce air into the cacao paste. The molinillo represents the masculine energy, and is used to balance the forces and elements in the preparation of a ceremonial cacao drink. The process of whisking the cacao, seen as a feminine plant spirit, to emulsify and combine the energy, represents the creation of life. The use of this tool is also a beautiful opportunity to infuse an intention or prayer into your cacao.
The cacao vessel, also known as a jicara, represents the feminine energy. It represents the womb that holds the blood of nature (cacao), holding the energy of transformation. The Spirit of Cacao is often referred to in the feminine, whose medicine is often described as gentle and nurturing, yet powerful and potent.
The science
The humble cacao bean has enriched our lives and our taste buds for thousands of years. Science is now confirming what the Indigenous people of South and Meso America have known for centuries: cacao is powerful medicine.
Cacao contains compounds called N-acylethanolamines (NAEs), which are similar to our bodies own natural anandamide endocannabinoid, named after the Sanskrit word, ananda, meaning "bliss," as it is known to induce a feeling of euphoria when released. Endocannabinoids are natural regulatory molecules that keep the body in balance. NAEs in cacao have been found to lengthen the function of natural anandamide and provide numerous health benefits. They have been found to be anti inflammatory, provide natural pain relief, and even aid weight loss by promoting the use of stored fat for energy. Altogether, this can help mediate our stress and hormone responses to boost energy levels and metabolism, enhance cognitive function, improve mood, reduce chronic pain, and support immunity.
Cacao contains several essential minerals, including magnesium, calcium, zinc, phosphorus, and iron. Zinc is required for healthy brain signalling, cognitive function and sleep. Iron is an important component of our blood and transport of oxygen around the body. Magnesium is a mineral that plays an important role in healthy muscle function, regulation of our nervous system, energy metabolism and even in maintenance of our DNA. Calcium is a mineral that makes up much of our bones and teeth and as an electrolyte, plays an essential role in biochemical processes in our brain, muscles and more.
Cacao is a naturally occurring powerhouse of minerals that are essential for our health and well being and support the normal function of our brain, heart, lungs, immune system, muscle function, and more. We recommend a daily serving of 20 to 40g of our cacao to help meet the recommended dietary intakes for these essential nutrients.
Cacao has bioactive properties, but is not considered a hallucinogen. Phenethylamine (PEA) provides a link between classic psychedelics and cacao. PEA is the backbone to many of the happy chemicals in the brain, like dopamine and norepinephrine, and is also the backbone to psychedelic compounds like MDMA and mescaline. Anandamide, the "bliss molecule", is a neurotransmitter that binds to the same brain receptors as THC, mimicking the psychoactive effects of cannabis. Cacao increases the natural production of this happy molecule. Tryptamine enhances DMT production and activity in the brain, potentially enhancing dreams and imagination.
Cacao has been traditionally combined with different types of psychedelic plants to enhance their experience, examples include the Aztec tradition teonanacátl (flesh of the gods); the combination of cacao and psilocybin. It is considered a powerful combination that increases the effect where the mushroom opens the mind and cacao opens the heart.
Ayahuasca is a traditional brew of plants that contains the molecule DMT, and activates the 5-HT2a pathways to induce a hallucinogenic effect. These brews are typically consumed as part of a spiritual ceremony led by a shaman to lead one to the spiritual world and help cure one of illnesses and ailments. Considering the close relationship between DMT, tryptamine, serotonin and sleep, the 5-HT2a pathway may also be responsible for vivid "cacao dreams" that some people have experienced after taking lots of cacao. Unlike Ayahuasca and San Pedro, cacao does not take you on a trip. Instead it creates the conditions for you to open up and experience more depth, intimacy, connection and presence. Cacao is a gentle guide through transformational shifts in consciousness.
"Ceremonial" Cacao, what is it?
All cacao comes from Theobroma Cacao, a small evergreen tree native to the deep tropical regions of Mesoamerica. However, not all cacao is equal, as there are many different varieties, qualities and therapeutic properties of cacao. Just like wine, cacao also has different grades and calibers that differentiate normal cacao to ceremonial cacao. To be considered ceremonial grade cacao it must tick all the boxes outlined below...
Natural
It is 100% organic shade grown under a natural agroforestry canopy. Cacao pods are porous and they absorb the aromas and energies of the plants that surround them. Neighbouring trees containing fruits like banana or papaya have the ability to infuse the flavour of the cacao and enhance the profile and sensory experience when using it in ceremony. True ceremonial cacao comes from this agroforestry environment and the cacao produced not only contains the flavours of the jungle that surround it but also the energy and vibration of the environment, further enhancing the spiritual connection of the user to the Amazonian spirit.
Reverance
It is blessed by the indigenous owners of the land and produced with respect to their traditional customs. All cacao comes from indigenous communities where the people have used it ceremonially for thousands of years as a sacred plant medicine. It is essential that the ancestral owners of the cacao are involved in the production process including blessing the soil, trees, pods and paste throughout the process and that reverence is upheld towards the culturally sensitive aspects of the people from the farming community. The cacao ceremony starts when the seeds are planted. Happy trees, happy farmers and a happy community provides clean pure happy, high vibrational cacao.
Purity
It is pure full cacao bean paste, the cacao paste block (or drops) must be prepared from only 100% pure organic cacao beans that have been naturally sun dried, hand peeled and milled to form the paste. Nothing added, nothing removed. It is cacao in its purest form beautifully blended in its own full fat to produce a creamy 100% pure block.
Quality
It is made from premium hand selected single origin Criollo cacao beans, Criollo cacao is the most rare and premium cacao famous for its incredibly aromatic flavour, and containing the highest levels of medicinal components. It is however very delicate, low yielding and requires careful attention and support from the jungle canopy to thrive. This variety is not used for mass production as it cannot produce on a large scale.
When working with cacao as a sacred medicine, it is of upmost importance that we approach her with deep respect and humility. Acknowledge cacao's journey from indigenous communities to you. See the whole thread of consciousness it contains. Cacao is nature's gift to us. It asks to be opened with the same appreciation as any gift, fully engaged in the process. Cacao is an act of nature's unconditional generosity. Feel the life force within it, produced by indigenous communities in Peru and travelled over land and sea to nourish your body, mind and heart. See it as the gift that is it. Cultivate gratitude for its journey, its medicine, the present moment in which you sit with it. Allow yourself to feel all of the things you are grateful for, your body, your family, your home. Allow the gratitude to grow and extend to every cell in your body. It is being connected to this feeling, that allows the medicine of cacao to run into your veins, sink into your bones, oxygenate your blood, open your mind, and open your heart. Out of reverence sprouts reciprocity.
Order your ceremonial cacao from Seleno Health, using the code WILDFOLK for $$ off.
