Theobroma cacao (Cacao)
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Theobroma cacao

Cacao · Cocoa Tree
Neotropical
Luisovalles · CC BY 3.0

Mesoamerican rainforest tree whose fermented and roasted seeds — once reserved for Maya and Aztec royalty as a frothy ritual drink — contain a gentle pharmacological orchestra of theobromine, caffeine, phenethylamine, and anandamide.

ECOLOGY & HABITAT

Understory tree of humid lowland tropical forest, originating in the upper Amazon and domesticated in Mesoamerica.

Distribution
MexicoCentral AmericaAmazon basinWest Africa (modern cultivation)
INDIGENOUS NAMES

The names this organism has been given by the cultures that have lived alongside it. Each carries an entire relationship — what is sacred is never simply translated.

  • Kakaw
    Classical Maya · Maya
  • Cacahuatl
    Nahuatl · Aztec
  • Xocolatl
    Nahuatl
    "Bitter water"
TRADITIONAL USE
  • Sacred drink and currency in Maya and Aztec civilizations
  • Ritual offering to gods including Quetzalcoatl
CULTURAL CONTEXT

The Linnaean name theobroma — 'food of the gods' — preserves the Mesoamerican view of cacao's status. Cold, frothy, often chilli-spiced cacao was the original form; sweetened solid chocolate is a European innovation.

GALLERY
3 images
REFERENCES
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  • Coe & Coe 1996
  • Hurst et al. 2002
RELATED

Kin & neighbors

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