Cacao, ancient superfood of Mesoamerica

Juneau Lim • September 28, 2026

THEOBROMA CACAO

Theobroma is derived from the Greek for "food of the gods";

from θεός (theós), meaning 'god' or 'divine', and βρῶμα (brôma), meaning 'food'.  


If I were to give some keywords to cacao, it would be:

SUPERFOOD. MINERAL-DENSED. COMFORT. HEART. VITALITY. CARDIOVASCULAR. GOOD MOOD. DIVINITY.


The cacao that we are eating is extracted from the insides of the seeds of the cacao fruit, and this is the basic ingredient in chocolate production.

Brief Historical Origin

Cacao tree is native to the upper Amazon basin in South America, comprising parts of modern-day Peru, Colombia, and Ecuador. 


Archaeological findings reveal that cacao was cultivated and used in South America as far back as 5,300 years ago, with evidence pointing to early domestication in the southern Amazon region of Ecuador.Over time, cacao spread beyond its Amazonian origins through human trade and migration, eventually reaching Central America. There, it became culturally and economically significant among peoples like the Pipil, the Olmecs, the Mayas, the Mexicas (Aztecs) and many more. The Olmecs gave the tree the name Kakawa. Clay cacao drinking vessels are found dating to 3000 years ago!


Christopher Columbus was thought to have been the first to bring cacao seeds (beans) back to Europe during 1502, but he did not really know how to use them and thought they were just nuts similar to almonds. 


And then the infamous Spanish conquistador of the New World, Hernan Cortes (yes, you can sense the bias in me) - came upon these new lands, drank frothy cacao drinks and exploited the natives, burned and eventually destroyed the mesoamerican civilisation in the 16th century. He left with exotic animals, gold, women slaves and cacao. Over the years in Europe, the original cacao recipe turned into a sweet milk chocolate which then became highly appreciated and loved all over the world.


How is Cacao Made?

The cacao pod is filled with about 40 seeds, protected by a sticky sweet pulpy flesh - similar to soursop! The seeds are fermented for several days and thats how the distinct chocolatey aroma and flavours start developing. The fermenting seeds are dried in the sun and then roasted. After which, they are dehusked and crushed into what we know as cacao.  With heat, it becomes melted cacao, a dark sticky paste. 


Half of the contents in cacao is made up of cocoa butter - yes the one that we use in skincare! Hard cocoa butter and brown cocoa powder are both derived from cacao. The chocolates that we see in stores are all further processed from original cacao, many are not made with whole cacao but several isolated materials from cacao.

Cacao and its Derivatives

  • Cacao - fermented, roasted and dried mass of cacao
  • Cacao powder - grinded down cacao 
  • Cacao tablet - cacao melted down into liquid and moulded into a tablet shape
  • Cacao husks - the skin that shells over the cacao seed
  • Cacao nibs - the pounded broken bits and pieces of cacao seed (bean)
  • Cacao bean - the original cacao seed from the fruit
  • Cocoa powder - fatty parts (cocoa butter) are removed from cacao, basically the non fat parts remain
  • Cocoa butter - the fatty portion of cacao, made up with oils
  • Chocolate - Cocoa powder + cocoa butter (sometimes) + sugar + milk + additional flavours and additives to create chocolate.

Herbal medicinal traditions of Cacao

Cacao remedy practices originated among the Olmec, Maya and Mexica (Aztecs). They passed on the knowledge of cacao through oral histories, stonework, pottery and the creation of intricate colourful codices that extolled cacao and documented its use in everyday life and ritual centuries before the arrival of the Spaniards. 


Early colonial era documents included instructions for the medicinal use of cacao. The Badianus Codex (1552) noted the use of cacao flowers to treat fatigue, whereas the Florentine Codex (1590) offered a prescription of cacao beans, maize and the herb tlacoxochitl (Calliandra anomala) to alleviate fever and panting of breath and to treat the faint of heart. Subsequent 16th to early 20th century manuscripts produced in Europe and New Spain revealed >100 medicinal uses for cacao/chocolate. 


Three consistent roles can be identified: 

1) to treat emaciated patients to gain weight

2) to stimulate nervous systems of apathetic, exhausted or feeble patients

3) to improve digestion and elimination where cacao/chocolate countered the effects of stagnant or weak stomachs, stimulated kidneys and improved bowel function. 


Additional medical complaints treated with chocolate/cacao have included anemia, poor appetite, mental fatigue, poor breast milk production, consumption/tuberculosis, fever, gout, kidney stones, reduced longevity and poor sexual appetite/low virility. Chocolate paste was a medium used to administer drugs and to counter the taste of bitter pharmacological additives. In addition to cacao seeds/beans, preparations of cacao bark, cacao butter, leaves and flowers have been used to treat burns, bowel dysfunction, cuts and skin irritations. 

Nutritional Profile of Cacao

The full benefits of cacao are seriously outstanding. The list is endless and there is tons of research and information online which we can easily search. What is compiled below are important phytocompounds, minerals and vitamins that are higher in range, building up the constituent make-up of this amazing seed. 


Cacao is extremely beneficial for our nervous, cardiovascular and circulatory system, enriching our heart, blood, mood, energy. Because of the presence of fatty acids (cocoa butter), drinking cacao keeps us full and satisfied, and its wonderful metabolic health. And contrary to popular belief, cacao enhances fat breakdown and prevents obesity-related disorders due to the alkaloid theobromine.



MINERALS:

Magnesium • copper • manganese • iron • potassium • phosphorus • zinc • calcium • selenium


VITAMINS:

B1 (thiamine) • B2 (riboflavin) • B3 (niacin) • B5 (pantothenic acid) • B6 • folate • vitamin E • vitamin K


POLYPHENOLS (anti-oxidants):

Epicatechin • catechin • procyanidins • proanthocyanidins • anthocyanins • quercetin • phenolic acids


ALKALOIDS / METHYLXANTHINES (mood stimulating/modulating):

Theobromine • caffeine • theophylline


OTHER PHYTONUTRIENTS & BIOACTIVES:

Tannins • peptides • amino acids • lutein • zeaxanthin


FATTY ACIDS / CACAO LIPIDS (does not exist in cocoa powder):

Oleic acid (Omega-9) • linoleic acid (Omega-6) • α-linolenic acid (Omega-3) • stearic acid • palmitic acid


MACRONUTRIENTS:

Rich in cacao lipids (cocoa butter) • moderate protein • dietary fiber • complex carbohydrates • naturally low in sugar

Sustainability of Cacao

Cacao, or I would say, chocolate, has always been popular for decades and centuries. Her story is similar to coffee, both of these plants have been celebrated, enjoyed and commercialised around the world, resulting in an array of grades and qualities. 


However, cacao got a little luckier because people now do trace her origin and grow to understand the sacred meaning and indigenous culture behind traditional cacao drinking practices. Again, that could raise many cases of cultural appropriation as well, but we all have eyes and heart to discern and choose to partake with those who have the right intentions.


In my own understanding of the global consumption of cacao/chocolate, this raw material has been exploited and over harvested, especially in the past decade. Cacao trees aren’t producing enough fruits for the world’s demand for chocolates. Cacao is grown commercially in many hot, tropical developing countries, and they are also heavily monopolized and strictly controlled by big food corporations, eg Nestle. Many stories of slave trades and poor wages are from underdeveloped local communities who are struggling under these unethical cacao production.


In my sourcing approach with VIZU, I do not use any cacao or cocoa butter in my products because of this very reason. Once in while, I do use cacao CO2 extracts in natural perfumery and cocoa butter in seasonal products and that's about it. However, I work very closely with cacao’s close cousin, cupuacu (Theobroma grandiflorum), which is the main ingredient used in VIZU's gentle healing multi-purpose Heal-All Balm. Cupuacu is a lesser known species in the cacao family and she too smells pretty chocolatey and is popularly eaten and topically used as skincare in Brazil and the Amazonia basin. There are about 20 Theobroma understorey trees species and the pulp of these tree fruits are used to make juices, sweets, jams and other products.


Recently, I got to know Fipe fromLivingkoko and this special connection has brought me so much joy because I finally get access to ethically + sustainably sourced (I dont say this lightly) cacao under the indigenous Samoan caretakers of cacao. Cacao is known as koko in Samoan language, and this crop has been around Samoa and neighbouring Pacific islands since 700AD. 

Cacao Recipes


CACAO MILK: An everyday superfood breakfast beverage for low mood + stressed, depleted sensitive bodies


Ingredients:

3 tablespoons of  Livingkoko's ceremonial grade drinking cacao

1/2 cup of coconut water or oat milk

1/8 cup of coconut cream

1 cacao bean, dehusked and crushed into cacao nibs, or simply just cacao nibs.


Optional:

1 teaspoon of dark brown sugar to sweeten 


Recipe:

1) In a cup, add in drinking cacao

2) Combine coconut water / oat milk, coconut cream, and sugar in a small pot. Mix well and bring to a gentle simmer

3) Pour the mixture into cacao cup and mix well

4) Sprinkle cacao nibs on the drink and enjoy!


WOMEN’S PMS CACAO TONIC: A warming, anti-inflammatory spiced cacao to help ease menstrual cramps and bloating. This can be taken a week before and during period.


Ingredients:

  • 2-3 tablespoons of  Livingkoko's ceremonial grade drinking cacao 
  • 1 tablespoon of rose buds (about 5-6 buds)
  • 1 teaspoon turmeric powder or 2 pieces of freshly sliced turmeric root
  • 1 teaspoon ginger powder or 2 pieces of freshly sliced ginger root
  • 1 teaspoon cinnamon powder
  • A sprinkle of grated black pepper
  • 1 teaspoon of dark brown sugar to sweeten 
  • 1 cup milk of choice
  • Optional: rose petals or rose powder for sprinkling

Recipe: 

  1. Heat the milk in a small saucepan on medium-low. 
  2. Add the rose buds, raw sugar and spices, stir, and gently simmer in low heat for 5 - 10 minutes. 
  3. Prepare 2-3 tablespoons of drinking cacao in a cup.
  4. After some steaming, remove spiced milk from the stove and pour into your cacao cup.
  5. Stir well, sprinkle rose petals/powder and serve hot.

You can purchase these Livingkoko cacao products from my friends at Fang studio - do DM them to order!


Sources and references:

Aztec manuscript photo from https://centerfortraditionalmedicine.org/

Rose cacao photo from https://earthykrave.com/

Dillinger TL, Barriga P, Escárcega S, Jimenez M, Salazar Lowe D, Grivetti LE. Food of the gods: cure for humanity? A cultural history of the medicinal and ritual use of chocolate. J Nutr. 2000 Aug;130(8S Suppl):2057S-72S. doi: 10.1093/jn/130.8.2057S. PMID: 10917925.

https://cacaoinsights.com/learn/history-and-chronology/

The National Geographic Society, Edible: An Illustrated Guide to the World’s Food Plants, Global Book Publishing, 2008

https://www.livingkoko.com/