Cacao

At a Glance

Common name

Cacao

Scientific name

Theobroma cacao

Family

Malvaceae

Region

Mesoamerica

Plant part

Seeds (beans)

Caffeine

Caffeinated (low-moderate, plus theobromine)

Evidence

Limited

Safety review

Safety information on file

Botanical Description

A small tropical evergreen tree with large oblong leaves and large distinctive pods growing directly from the trunk, containing white cacao beans embedded in sweet pulp; the seeds are fermented, roasted, and ground for cacao and chocolate.

Also known as: Cocoa, Chocolate Bean, Food of the Gods

Historical Background

Cacao has been a sacred 'food of the gods' of Mesoamerican peoples for millennia, drunk by Olmec, Maya, and Aztec nobility as a bitter, spiced ceremonial beverage. Ground into frothy drinks with chili, vanilla, and maize, cacao was both currency and sacrament, and its rich aroma endures in ceremonial cacao circles today.

Earliest recorded uses: Olmec, Maya, and Aztec traditions for millennia; a sacred 'food of the gods' and currency, drunk as a bitter, spicy ceremonial drink.

Traditional Uses

These uses document historical traditions and do not imply proven effectiveness.

Flavor & Aroma

Aroma: Rich, chocolate, earthy, slightly bitter

Tea Preparation

Modern Evidence

Cacao has a long tradition as a ceremonial and food drink; cocoa flavanols show modest cardiovascular and mood effects in some trials, though quality varies. It is not a treatment for heart disease, depression, or fatigue, and contains caffeine/theobromine.

Evidence levels describe the state of research for the traditional use discussed here, not a recommendation. Historical use does not imply effectiveness.