Originating in the upper Amazon basin region, cacao has a divine status among various Mesoamerican native cultures.

The Latin name for the cacao tree, “Theobroma Cacao”, translates to “food of the gods”, which is unsurprising given the number of benefits associated with consuming it.

During the Aztec civilisation, cacao was used in many rituals and ceremonies, and was duly linked to wealth and nobility. In fact, cacao beans were even used as a form of currency.

There are three types of cacao varieties today:

• Criollo, comprising less than 3% of the world’s cacao production and found in locations such as Venezuela, Mexico, Nicaragua, and Guatemala;
• Trinitario, found primarily in the Caribbean and representing 12% of the world’s cacao production; and
• Forastero, an everyday cacao making up 85% of the world’s production; found in Nigeria, Ivory Coast, Sri Lanka, Indonesia and Malaysia, among other locations.

Technological advances over the years have resulted in cacao being consumed as cocoa, through a process that causes it to lose many of its beneficial properties along the way.

Smriti Ahuja, co-founder of health food company Organicule, explains the difference between cacao and cocoa.

“Cacao beans are crushed to make cacao nibs, which are then cold-pressed to make cacao powder,” she tells FMT. “There’s no heat involved, so all the nutrients remain intact.”

Cocoa, on the other hand, is made from cacao beans that have been processed under high temperatures, which helps enhance its colour and taste at the cost of its natural good properties.

And of course, cacao can be made into chocolate, although it is noteworthy that most chocolate products in the market are mixed with emulsifiers, sugar and other additives, further reducing their health benefits.

Cacao is rich in flavonoids, which are powerful antioxidants that help the human body function more efficiently while protecting it against toxins and stressors. It is also a rich source of fibre, magnesium, potassium, iron and protein.

“Cacao is also a natural mood elevator as it helps release feel good hormones like serotonin,” Smriti says.

Furthermore, cacao is a primary source of theobromine, a compound that acts as a stimulant but without the negative effects of caffeine.

Theobromine is longer-lasting, milder and is a more pleasant energy source, and those with caffeine sensitivity could try switching to cacao.

Most Malaysians’ go-to chocolate drink is none other than Milo, but it is worth noting that chocolate-based beverages often have low amounts of cocoa and contain plenty of sugar.

Instead, Smriti suggests an alternative that will allow you to enjoy the health benefits of cacao without sacrificing taste.

“Just add half to one tablespoon of cacao powder to some warm water, a natural sweetener like honey or gula melaka, and some milk,” she says, adding that you could also add ice, maca root or cinnamon powder if desired.

Cacao powder can also be added to smoothies, oats, cereals and toast.

Contrary to popular belief, cacao powder isn’t significantly more expensive.

“Because it’s 100% pure, a small quantity goes a long way,” Smriti says. “In comparison, you’ll need about four tablespoons of a powdered beverage to get that chocolatey taste.”

Humankind might only just be beginning to rediscover what the Mayans and Aztecs learnt thousands of years ago, but as they say, it’s better late than never!

For more information on Organicule, check out its website, and Facebook and Instagram profiles.