In the ancient world, the cocoa merely existed in its purest form and was specifically known only for its immense medicinal value which is highly beneficial for your health. For many centuries together, this pure form of the natural cocoa powder was specifically revered by all and trusted for its beneficial use in the cases like fever, heart pain, emaciation, fatigue, kidney and various bowel complaints and can be treated well in a natural way. There is historical evidence that points us to the ancient Mayan and the Aztec civilizations who recorded their use of the organic cocoa powder for the various medicinal purposes for over two thousand years now.
More recently man has tarnished the cocoa’s healthy reputation by adding some of the much emulsifying fats, sugars, milk, flavourings and the various preservatives, and introduced some processed cocoa to the world. But this was not true of the cocoa in the ancient world of course.
The growing of the cocoa plants dates back to the 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 the trend or was highly prevalent, but only amongst the elite of the Mayan society. It was considered as a sophisticated drink even in those days. When the Mayans migrated to the northern parts of the country 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 in a major way. The Aztecs were the first to call it xocalatl, which means very warm or bitter liquid.
The famous explorers namely Columbus and Hernandez encountered the cocoa beans during their course of travels to the different countries. The Mayan nobles gifted Prince Philip of Spain with many jars of the 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 sixteenth century, the Spanish began to add some sugar cane juice and vanilla flavouring to very uniquely produce a sweetened cocoa drink, which was more palatable to the taste buds in a major way.
Cocoa began to gain a huge wide popularity as a medicinal drink and for its aphrodisiac value. The first cocoa shop in the grand city of London was set up in the year 1657. At this time, too, cocoa was particularly considered a major beverage only for the elite of the society. It was only in the year 1730, when the price of the natural cocoa powder dropped and it became much affordable to the common man and was highly adopted by the common man as well due to the cost-effectiveness.
After that, both the 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.
For further details about organic cacao powder and Natural cocoa powder please visit the website.
More recently man has tarnished the cocoa’s healthy reputation by adding some of the much emulsifying fats, sugars, milk, flavourings and the various preservatives, and introduced some processed cocoa to the world. But this was not true of the cocoa in the ancient world of course.
The growing of the cocoa plants dates back to the 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 the trend or was highly prevalent, but only amongst the elite of the Mayan society. It was considered as a sophisticated drink even in those days. When the Mayans migrated to the northern parts of the country 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 in a major way. The Aztecs were the first to call it xocalatl, which means very warm or bitter liquid.
The famous explorers namely Columbus and Hernandez encountered the cocoa beans during their course of travels to the different countries. The Mayan nobles gifted Prince Philip of Spain with many jars of the 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 sixteenth century, the Spanish began to add some sugar cane juice and vanilla flavouring to very uniquely produce a sweetened cocoa drink, which was more palatable to the taste buds in a major way.
Cocoa began to gain a huge wide popularity as a medicinal drink and for its aphrodisiac value. The first cocoa shop in the grand city of London was set up in the year 1657. At this time, too, cocoa was particularly considered a major beverage only for the elite of the society. It was only in the year 1730, when the price of the natural cocoa powder dropped and it became much affordable to the common man and was highly adopted by the common man as well due to the cost-effectiveness.
After that, both the 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.
For further details about organic cacao powder and Natural cocoa powder please visit the website.
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