In the ancient world, the cocoa only particularly
existed in its purest form and was known only for its immense medicinal value
which is highly beneficial for health. For many centuries, this pure form of natural cocoa
powder was particularly revered by all and trusted for its beneficial
use in cases like fever, heart pain, emaciation, fatigue, kidney and bowel
complaints and can be treated well in a natural way. There is historical
evidence that points us to the ancient Mayan and Aztec civilizations who
recorded their use of organic cocoa
powder for the various medicinal purposes for over two thousand years.
More recently man has tarnished the cocoa’s healthy reputation by adding some emulsifying fats, sugars, milk, flavourings and preservatives, and introduced some processed cocoa to the world. But this was not true of cocoa in the ancient world.
The growing of cocoa plants dates back to 1500 BC when it is believed the Olmec Indians grew the cocoa beans as a domestic crop. At around 250 BC to 900 CE the drinking of an unsweetened cocoa drink was very much in trend or was highly prevalent, but only amongst the elite of the Mayan society. It was a sophisticated drink even in those days. When the Mayans migrated to the northern parts of South America, they took their cocoa beans with them. This drink was a big hit with the upper class Aztec Indians and they decided to make it their own, imposing a tax on the beans. The Aztecs were the first to call it xocalatl, which means warm or bitter liquid.
More recently man has tarnished the cocoa’s healthy reputation by adding some emulsifying fats, sugars, milk, flavourings and preservatives, and introduced some processed cocoa to the world. But this was not true of cocoa in the ancient world.
The growing of cocoa plants dates back to 1500 BC when it is believed the Olmec Indians grew the cocoa beans as a domestic crop. At around 250 BC to 900 CE the drinking of an unsweetened cocoa drink was very much in trend or was highly prevalent, but only amongst the elite of the Mayan society. It was a sophisticated drink even in those days. When the Mayans migrated to the northern parts of South America, they took their cocoa beans with them. This drink was a big hit with the upper class Aztec Indians and they decided to make it their own, imposing a tax on the beans. The Aztecs were the first to call it xocalatl, which means warm or bitter liquid.
The famous explorers namely Columbus and
Hernandez encountered the cocoa beans during their travels. The Mayan nobles
gifted Prince Philip of Spain with many jars of beaten cocoa, pre-mixed and
ready-to-drink. But neither Spain, nor Portugal shared this gift with the rest
of Europe till a century later. In the 16th century, the Spanish began to add some
sugar cane juice and vanilla flavouring to produce a sweetened cocoa drink,
which was more palatable to the taste buds.
Cocoa began to gain a wide popularity as a medicinal drink and for its aphrodisiac value. The first cocoa shop in London was set up in the year 1657. At this time, too, cocoa was considered a major beverage only for the elite of the society. It was only in the year 1730, when the price of natural cocoa powder dropped and it became affordable to the common man and was highly adopted by the common man as well due to the cost-effectiveness.
After that both natural cocoa powder and organic cocoa powder are highly consumed by millions across the globe due to the immense availability and the affordability as well.
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