A century ago, the cocoa powder only existed in its purest form and was known only for its immense medicinal value which is highly beneficial for the health. For many centuries together, this pure form of the natural cocoa powder was revered by all and very much trusted for its immensely beneficial use in the various medical conditions like fever, heart pain, emaciation, fatigue, kidney and bowel complaints and can be very well treated well in a very natural way. There is historical evidence that points us to the ancient Mayan and Aztec civilizations who recorded their use of the 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 of the emulsifying fats, sugars, milk, flavourings and preservatives, and introduced some greatly processed cocoa to the world. But this was not true of cocoa in the ancient world.
The growing of the cocoa plants dates back to 1500 BC when it is believed the Olmec Indians grew the cocoa beans as a domestic crop in small scales. 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 and the common men never thought of consuming cocoa. It was 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 along with them. This drink was indeed 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 course of travels. 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 produce a extremely sweetened and pleasant cocoa drink, which was more palatable to the taste buds of the cocoa drink consumers.
Cocoa began to gain a 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 considered a major beverage only for the elite of the society solely. It was only in the year 1730, when the price of the 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 the organic cocoa powder are highly consumed by the millions across the globe due to the immense availability and the affordability as well.
For further details about organic cacao powder and organic cocoa powder please visit the website.
More recently, man has tarnished the cocoa’s healthy reputation by adding some of the emulsifying fats, sugars, milk, flavourings and preservatives, and introduced some greatly processed cocoa to the world. But this was not true of cocoa in the ancient world.
The growing of the cocoa plants dates back to 1500 BC when it is believed the Olmec Indians grew the cocoa beans as a domestic crop in small scales. 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 and the common men never thought of consuming cocoa. It was 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 along with them. This drink was indeed 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 course of travels. 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 produce a extremely sweetened and pleasant cocoa drink, which was more palatable to the taste buds of the cocoa drink consumers.
Cocoa began to gain a 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 considered a major beverage only for the elite of the society solely. It was only in the year 1730, when the price of the 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 the organic cocoa powder are highly consumed by the millions across the globe due to the immense availability and the affordability as well.
For further details about organic cacao powder and organic cocoa powder please visit the website.
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