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The Aztec cocoa

The Aztec cocoa

  • The cocoa we know now is very different from the one that first arrived in Europe from South America (in the 16th century).
  • The Aztecs consumed cocoa as a drink and they believed it had great cultural and therapeutic value. They believed it could cure fever, diarrhoea, fatigue, angina and even tooth decay.
  • The cocoa was perceived as an elixir sent from Quetzalcoatl, the Aztec god of wind and wisdom.

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MORE IDEAS FROM THE SAME ARTICLE

  • Dark chocolate and cocoa products containing at least 200mg of cocoa flavanols (bioactive compounds) can improve blood vessels elasticity, which helps with blood flow.
  • Consuming cocoa flavanols frequently boosts the ability of blood vessels’ to dilate or expand and this aids the...

  • After they reached, Europe cocoa beans were crushed and mixed with honey and sugar, becoming a popular drink among the elites.
  • Joseph Fry and Sons made the first chocolate bar in the 19th century, creating what we know as chocolate today.

  • In 1518, Hernan Cortes, a Spanish soldier and explorer reached the Aztec capital of Tenochtitlan (in the territory that is now Mexico).
  • He and his men drank “chikolatl”, a bitter drink that contained roasted, crushed and then boiled (in water with spices and chilli) cocoa beans.

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