Cacao (Theobroma cacao), whose wild ancestor can be traced to the Amazon rainforest, was originally domesticated in Mesoamerica^[1], where it was used by several different cultures, including ancient Mayas. As evidenced by artistic representations in ancient Maya art and residues from ancient Maya ceramic vessels, cacao held an important place in Maya society for hundreds, if not thousands, of years. Cacao was a drink of the elites in the Maya culture long before the Colonial period. The drink prepared from cacao was considered to have religious, political, social, and medicinal qualities. Cacao in the Maya culture was prepared and enjoyed in a different manner than sweet chocolate, which is a product developed from cacao by Europeans.

Etymology

Theobroma cacao can be referred to as cacao or cocoa, terms derived from kakaw, the original Mayan term which was likely to have derived in turn from a word in a non-Mayan Mixe-Zoquean language. ^[2] The term likely originated in the Olmec culture and diffused into the Mayan languages sometime between 200 B.C. and A.D. 400. As kakaw was adopted into English, it became cacao, used in reference to the tree and its products, and cocoa when discussing the processed cacao beans. Cacao is generally used in reference to the Maya use of the plant.

History of Maya Use of Cacao

Ancient Maya Use

Maya use of cacao as a drink was popular from the Pre-colonial era through the Spanish Conquest.^[3] Cacao may have began as a delicacy of the elites and slowly found its way to the average individual over time. In the Pre-Classic era is it likely that cacao was only consumed by royalty and elites. Cacao is often depicted in Maya murals and on pottery; the depictions often show cacao being given as tribute to rulers.^[4]

One vessel or “chocolate pot” from _____ was dated between 600 B.C. to A.D. 250.^[5] Chemical analysis of the residue within the vessel showed that it was likely used for the preparation of a cacao drink.^[6]

Maya Use Today

Today, Maya cultivation of cacao has transitioned to an economic practice rather than a cultural tradition.^[7] The cacao produced today is more likely to be sent across the seas to be transformed into chocolate rather than made in to a religious, political, social drink of the Maya elite.

European Adaptations

When cacao was brought back across the Atlantic Ocean to Europe by Spanish Conquistadors its use was met with skepticism.^[8] Chocolate was created in the 1700s when cacao was blended with milk and sugar, produced primarily from sugar cane.^[9]

Religious Significance

A cacao drink is believed to have been used in ancient Maya religious ceremonies, such as in marriages.^[10] The cacao drink or ‘drink of the gods’ was highly regarded. The addition of achiote to make the drink red and thus more closely resemble blood likely enforced its spiritual resemblance. The drink is believed to have contained maize, which had spiritual significance. The maize deity and cacao deity may have been one in the same.^[11] Cacao farmers may have paid tribute to the Merchant Deity, this make sense considering the Maya use of cacao as currency.^[12]

Making the Cacao Drink

There were probably several different recipes for the cacao beverage consumed by ancient Mayas. The base mixture would have been made from water and finely ground Theobroma cacao seeds (i.e. unsweetened cocoa powder). Other ingredients were added to create different qualities: chili peppers for spice, achiote to give it a red color, maize, and tropical flowers for flavor and medicinal purposes.^[13] One such flower was referred to as tlilxochitl in Nahuatl or, as we know it, vanilla.^[14] There is some debate over whether honey was used by ancient Mayas to sweeten the drink or whether it was added only after the Spanish Conquest.^[15]

In most Pre-Columbian depictions, the liquid is shown being poured between two vessels to mix the ingredients and create a froth on top that was considered to be the best and most prized portion of the drink.^[16] After the arrival of Europeans, the first depictions appeared of the drink being whipped into froth with the use of a stick or whisk. The stick would be placed in a deep cylindrical pot and rolled vigorously between the hands to mix the beverage and create froth.^[17]

The Maya cacao drink was thick, bitter, and served cold, not like the creamy, sweet hot chocolate of today. It was different from chocolate in that it lacked milk, a European introduction. However, the more original cacao recipe is still used today and recipes and instructions for preparation can be found online.^[18] The beverage has a stimulating effect due to the presence of caffeine and theobromine.

Maysa used special vessels for prepararing the sacred drink. Today, these vessels are often referred to as “chocolate pots” when discovered in archaeological digs.^[19] The vessels often have elaborate depictions on them showing Maya court life, religious rituals, or religious stories.

Other Uses for Cacao

In ancient Maya culture, dried cacao seeds could be traded as currency when not being consumed.^[20] Maya money (in the form of cacao beans) really did grow on trees!

Within the pods of Theobroma cacao, the seeds are found within a sweet white pulp. This pulp may have been fermented to create an alcoholic beverage.^[21]

references

^ Reference needed
^ Sharer, Robert J. and Loa P. Traxler (2006) The Ancient Maya (6th ed.) Stanford: Stanford University Press, pp ___.
^ Hurst, W. Jeffrey, Stanly M. Tarka Jr, Terry G. Powis, Fred Valdez Jr., and Thomas R. Hester (2002) “Cacao usage by the earliest Maya civilization,” Nature:
^ Sharer, Robert J. and Loa P. Traxler (2006) The Ancient Maya (6th ed.) Stanford: Stanford University Press.
^ Reference needed
^ Gorman, Jessica (2002) The Original Cocoa Treat, Science News
^ Emch, Michael (2003) “The Human Ecology of Mayan Cacao Farming in Belize,” Human Ecology
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^ Norton, Marcy (2004) "Conquest of Chocolate," OAH Magazine of History
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^ Coe, Sophie (1994) “America’s First Cuisines” Austin: University of Texas Press,
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[1] Reference needed

[2] Sharer, Robert J. and Loa P. Traxler (2006) The Ancient Maya (6th ed.) Stanford: Stanford University Press, pp ___.

[3] Hurst, W. Jeffrey, Stanly M. Tarka Jr, Terry G. Powis, Fred Valdez Jr., and Thomas R. Hester (2002) “Cacao usage by the earliest Maya civilization,” Nature:

[4] Sharer, Robert J. and Loa P. Traxler (2006) The Ancient Maya (6th ed.) Stanford: Stanford University Press.

[5] Reference needed

[6] Gorman, Jessica (2002) The Original Cocoa Treat, Science News

[7] Emch, Michael (2003) “The Human Ecology of Mayan Cacao Farming in Belize,” Human Ecology

[8] Reference needed

[9] Reference needed

[10] Reference needed

[11] Reference needed

[12] Reference needed

[13] Reference needed

[14] Norton, Marcy (2004) "Conquest of Chocolate," OAH Magazine of History

[15] Reference needed

[16] Reference needed

[17] Coe, Sophie (1994) “America’s First Cuisines” Austin: University of Texas Press,

[18] Reference needed

[19] Reference needed

[20] Reference needed

[21] Reference needed

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