The cocoa bean or simply cocoa, also called cacao, is the dried and fully fermented seed of Theobroma cacao, the cacao tree, from which cocoa solids and cocoa butter can be extracted. Cocoa trees are native to the Amazon rainforest. They are the basis of chocolate and Mesoamerican foods including tejate, an indigenous Mexican drink.
Theobroma cacao is a small evergreen tree in the family Malvaceae. Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. Native to the tropics of the Americas, the largest producer of cocoa beans in 2018 was Ivory Coast, at 2.2 million tons. Its leaves are alternate, entire, unlobed, 10–50 cm (4–20 in) long and 5–10 cm (2–4 in) broad.
Ceiba is a genus of trees in the family Malvaceae, native to tropical and subtropical areas of the Americas and tropical West Africa. Some species can grow to 70 m (230 ft) tall or more, with a straight, largely branchless trunk that culminates in a huge, spreading canopy, and buttress roots that can be taller than a grown person. The best-known, and most widely cultivated, species is Kapok, Ceiba pentandra, one of several trees known as kapok. Ceiba is a word from the Taíno language meaning "boat" because Taínos use the wood to build their dugout canoes.
Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved or melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. It is often garnished with whipped cream or marshmallows. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.
Tascalate is a chocolate drink made from a mixture of roasted maize, roasted cocoa bean, ground pine nuts, achiote and sugar or panela, very common in the Mexican state of Chiapas.
The ancient Aztecs employed a variety of entheogenic plants and animals within their society. The various species have been identified through their depiction on murals, vases, and other objects.
The history of chocolate dates back over 5,000 years. The cacao tree is native to the tropics of the Americas. The cocoa bean was first domesticated at least 5,300 years ago in what is present-day southeast Ecuador by the Mayo-Chinchipe culture, before being introduced in Mesoamerica. Originally prepared as a drink, chocolate was served as a bitter liquid, mixed with spices or corn puree. In Mesoamerica, it was believed to be an aphrodisiac and to give the drinker strength. Today, such drinks are also known as "Chilate" and are made by locals in the south of Mexico and the north triangle of Central America. After its arrival to Europe in the sixteenth century, sugar was added to it and it became popular throughout society, first among the ruling classes and then among the common people. In the 20th century, chocolate was considered essential in the rations of United States soldiers during war.
Ostrya virginiana, the American hophornbeam, is a species of Ostrya native to eastern North America, from Nova Scotia west to southern Manitoba and eastern Wyoming, southeast to northern Florida and southwest to eastern Texas. Populations from Mexico and Central America are also regarded as the same species, although some authors prefer to separate them as a distinct species, Ostrya guatemalensis. Other names include eastern hophornbeam, hardhack, ironwood, and leverwood.
Ancient Maya cuisine was varied and extensive. Many different types of resources were consumed, including maritime, flora, and faunal material, and food was obtained or produced through strategies such as hunting, foraging, and large-scale agricultural production. Plant domestication concentrated upon several core foods, the most important of which was maize.
Tejate is a non-alcoholic maize and cacao beverage traditionally made in Oaxaca, Mexico, originating from pre-Hispanic times. It remains very popular among the indigenous Mixtec and Zapotec peoples, especially in rural areas. It is also very popular in Oaxaca and the surrounding regions. Principal ingredients include toasted maize, fermented cacao beans, toasted mamey pits (pixtle) and flor de cacao. These are finely ground into a paste. The paste is mixed with water, usually by hand, and when it is ready, the flor de cacao rises to the top to form a pasty foam. It can be served as-is or with some sugar syrup to sweeten it. The drink is served cold.
Like other Mesoamerican peoples, the traditional Maya recognize in their staple crop, maize, a vital force with which they strongly identify. This is clearly shown by their mythological traditions. According to the 16th-century Popol Vuh, the Hero Twins have maize plants for alter egos and man himself is created from maize. The discovery and opening of the Maize Mountain – the place where the corn seeds are hidden – is still one of the most popular of Maya tales. In the Classic period, the maize deity shows aspects of a culture hero.
The Mopan people are an Indigenous, sub-ethnic group of the Maya peoples. They are native to regions of Belize and Guatemala.
The history of chocolate in Spain is part of the culinary history of Spain since the 16th century, when the colonisation of the Americas began and the cocoa plant was discovered in regions of Mesoamerica, until the present. After the conquest of the Aztec Empire, cocoa as a commodity travelled by boat from the port of New Spain to the Spanish coast. The first such voyage to Europe occurred at an unknown date in the 1520s. But it was only in the 17th century that regular trade began from the port of Veracruz, opening a maritime trade route that would supply the new demand from Spain, and later from other European countries.
Mexican tea culture is known for its traditional herbal teas which are reputed to have medicinal properties. In recent decades, imported tea beverages have also become popular in Mexico. Mexican tea recipes have grown in popularity beyond Mexico as well.
Theobroma bicolor, known commonly as the mocambo tree, jaguar tree, balamte, or pataxte, among various other common names, is a tree in the genus Theobroma, which also contains the better-known Theobroma cacao. It is found in Central and South America, including stretches of the Amazon rainforest in Brazil, Colombia, Ecuador, and Peru.
Cola nitida is a species of plant belonging to the family Malvaceae.
Cymbopetalum penduliflorum is a species of plant in family Annonaceae. The specific epithet penduliflorum derives from the Latin pendulus and florum (flowered).
Magnolia mexicana, the Mexican magnolia, is a species of magnolia that is found in parts of Mexico, Guatemala and Honduras. The flower is known in parts of Mexico as yolloxochitl, an Aztec word that loosely translates to heart-shaped flower. The Mexican magnolia, often described as having a strong beautiful scent, has been used throughout the years for its medicinal properties, as it is said to have similar compounds to that of the Digitalis medication.
Mesoamerican cuisine – has four main staples: maize, beans, squash and chili. Other plant-based foods used include: amaranth, avocado, cassava, cherimoya, chia, chocolate, guava, nanche, pineapple, sapodilla, sweet potatoes, yucca and zapote.
