Theobroma cacao / Cocoa / Sterculiaceae (Cacao family)

Information

This product is not sold or intended for the purpose of human consumption or cosmetic use. Any information provided about this product on this website, including any links to external websites, are solely intended for historical, scientific and educational purposes and must not be interpreted as a recommendation for a specific use of the product. The statements contained herein have not been evaluated by the Food and Drug Administration and the product is not intended to "diagnose, treat, cure or prevent any disease." The use and application of this product, based on the historical and scientific context provided in the product descriptions and articles, is solely at the customer's risk. This product is a botanical specimen of ethnographic value and interest only and is delivered with no express or implied fitness for any purpose. The product descriptions are compiled from sources we deemed to be reliable up to the date it was written but may contain omissions or errors in fact, or become outdated. It outlines the documented history of uses but should no way be construed to make any medical claims about the ability or efficacy of any of these plants to treat, prevent or mitigate any disease or condition. Although a plant may have a long history of being used for a particular purpose, scientific evidence proving its efficacy for that purpose may be lacking.

Description

Chocolate is a natural product made from the bean of the cacao tree Theobroma cacao. The seeds are dried and roasted and then processed to form cocoa, the basic ingredient in chocolate and chocolate products. When boiled in milk, or milk and water, it is much used as an occasional substitute for coffee, and for a drink at meals. The callets are round drops of chocolate. They are the ideal aid to produce perfectly tempered chocolate quickly and efficiently. They are also the best solution for applications requiring fast melting or the addition of small quantities of chocolate.

Contents

Cocoa beans contain about 2% theobromine, small amounts of caffeine, flavanoids, phenethylamine, vitamins (A, B1, B2, B3, C, E and pantothenic acid) and minarls (megnesium, calcium, iron, zinc, copper, potassium, manganese). Cocoa beans contain approximately 50% fat, primarily comprised of two saturated fatty acids, palmitic and stearic acids, and the mono unsaturated oleic acid.

Historical

Cacao was named Theobroma by Linnaeus, which literally translates as "Cocoa, food of the Gods".
The Aztecs, Mayas and Toltecs believed that the cocoa tree was indeed a gift from the Gods.
The word cacao is derived from Olmec and the subsequent Mayan languages (kakaw); the chocolate-related term cacahuatl is Nahuatl (Aztec language), derived from Olmec/Mayan etymology, meaning "bitter water".
Cacao beans were used by the Aztecs to prepare to a hot, frothy beverage with stimulant and restorative properties.
Chocolate itself was reserved for warriors, nobility and priests. The Aztecs esteemed its reputed ability to confer wisdom and vitality. Taken fermented as a drink, chocolate was also used in religious ceremonies. The sacred concoction was associated with Xochiquetzal, the goddess of fertility.
Emperor Montezuma (1502-1520) allegedly drank 50 goblets a day. Aztec taxation was levied in cacao beans. 100 cacao beans could buy a slave. 12 cacao beans bought the services of courtesan.
"The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink cocoa permits a man to walk for a whole day without food." --Montezuma II
Legend has it that Montezuma II was the first to discover chocolate ice and sent his runners to the heights of the volcano to bring back blocks of snow over which thick chocolate was poured, whipped, and served as chilled froth. When the ambassadors of Cortes encountered the Aztec Emperor, he was at the breakfast table shielded by a rich screen. Servants were filing by in endless procession with tempting delicacies. The most frequent (and most favoured) offering was a steaming aromatic drink named "cacahuatl". This beverage was made from water and cacao seeds - so valuable that they were used as currency in parts of Mexico and so costly that only royalty could afford them.
The finest chocolate confectionery, containing pure chocolate liquor, with its remarkable nutritional constituents, is also the most nourishing; in the South African War and World Wars I and II, solid chocolate was issued as standard rations for the troops and given by Queen Victoria as a Christmas gift to all her fighting men.
The first chocolate factory in the United States opened in 1765 in the Massachusetts Bay Colony. In 1805, Conrad Van Houten, a dutch chemist, invented a cacao press that created confections of cocoa butter and sugar. In 1876, Daniel Peter, a Swiss candymaker, developed milk chocolate by adding condensed milk to chocolate liquor, giving it a smoother texture through a process called conching (referring to the shape of the mixing vats).

Plant Description

Cacao (Theobroma cacao), or the cocoa plant, is a small (4–8 m or 15–26 ft tall) evergreen tree in the family Sterculiaceae (alternatively Malvaceae). Native to southern Mexico (Veracruz, Chiapas), Guatemala, Belize; now cultivated pantropically, especially in West Africa, Ceylon, Java.
Cocoa beans are found in the fruit, or pods, of the cacao trees; each nine-inch pod contains 20 to 50 beans. The annual yield per tree is between 20 and 30 fruit pods. When seeds are ripe they rattle in the capsule when shaken; if separated from the capsule they soon become infertile, but if kept therein they retain their fertility for a long time.
After the cacao beans are removed from the fruit, they undergo fermentation, a process that reduces their bitterness and helps develop their heady aroma. After they are dried the beans are ready to be processed into chocolate products.

Articles

Any information provided about products on this website, including any links to external websites, is purely intended for historical, scientific and educational purposes and should never be interpreted as a recommendation for a specific use of the products.

Theobroma cacao - Cacao Web
Theobroma cacao - Erowid
Theobroma Cacao - Wikipedia

Ferula galbaniflua / Galbanum / Umbelliferae (Carrot family)

Information

This product is not sold or intended for the purpose of human consumption or cosmetic use. Any information provided about this product on this website, including any links to external websites, are solely intended for historical, scientific and educational purposes and must not be interpreted as a recommendation for a specific use of the product. The statements contained herein have not been evaluated by the Food and Drug Administration and the product is not intended to "diagnose, treat, cure or prevent any disease." The use and application of this product, based on the historical and scientific context provided in the product descriptions and articles, is solely at the customer's risk. This product is a botanical specimen of ethnographic value and interest only and is delivered with no express or implied fitness for any purpose. The product descriptions are compiled from sources we deemed to be reliable up to the date it was written but may contain omissions or errors in fact, or become outdated. It outlines the documented history of uses but should no way be construed to make any medical claims about the ability or efficacy of any of these plants to treat, prevent or mitigate any disease or condition. Although a plant may have a long history of being used for a particular purpose, scientific evidence proving its efficacy for that purpose may be lacking.

Description

This gum resin was well known to the ancients and exudes from a smooth stemmed perennial with shining leaflets, few flowers and shiny seeds. The whole plant which originates from Persia and the Cape of Good Hope abounds with a milky juice which oozes from the joints of the older plants and hardens at base of the stem after being cut down. The odour of this resin is strong and peculiar but very aromatic due to its volatile oil, umbelliferine and galbaresino-tannol.

Legal Remarks

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• Finland

Myrospermum toluiferum / Tolubalsam / Leguminosae (Pea family)

Information

This product is not sold or intended for the purpose of human consumption or cosmetic use. Any information provided about this product on this website, including any links to external websites, are solely intended for historical, scientific and educational purposes and must not be interpreted as a recommendation for a specific use of the product. The statements contained herein have not been evaluated by the Food and Drug Administration and the product is not intended to "diagnose, treat, cure or prevent any disease." The use and application of this product, based on the historical and scientific context provided in the product descriptions and articles, is solely at the customer's risk. This product is a botanical specimen of ethnographic value and interest only and is delivered with no express or implied fitness for any purpose. The product descriptions are compiled from sources we deemed to be reliable up to the date it was written but may contain omissions or errors in fact, or become outdated. It outlines the documented history of uses but should no way be construed to make any medical claims about the ability or efficacy of any of these plants to treat, prevent or mitigate any disease or condition. Although a plant may have a long history of being used for a particular purpose, scientific evidence proving its efficacy for that purpose may be lacking.

Description

This is a large tree native to the forests of South America, and especially to Peru. The resin has many medicinal properties, and has an absolutely beautiful fragrance and a pleasant, sweet, aromatic, resinous taste -becoming soft again when chewed- with an odour resembling Vanilla or Benzoin. It is especially fragrant when the balsam is finely powdered and burned on charcoal in very small amounts.

Scent

Tolubalsam has a pleasant vanilla-like odor, and a sweetish aromatic taste. The Balsam of Tolu is preferred over Peru Balsam. When a small portion of it is burned, it fills a room with an agreeable aroma, and promotes expectoration. A milder fragrance is given to the atmosphere by adding a few grams to a quart of boiling water.

Aromatic Properties

It is soluble in alcohol, ether, and essential oils.

Contents

About 80 per cent amorphous resin, with cinnamic acid, a volatile oil, and a little vanillin, benzyl benzoate and benzyl cinnamate.
To distinguish it from Balsam of Peru it can be tested with sulphuric acid and water, yielding a grey mass instead of the lovely violet colour of the genuine Peruvian Tolu Balsam.

Synergic Combinations

Palo Santo, Pine, Rosewater

Historical

There is still some obscurity about the origin of the different South American balsam-yielding trees. The appearance of the above variety is said to differ but slightly from the Peruvian, but the method of gathering the balsam is quite different. V-shaped cuts are made in the tree, and the liquid is received into calabash cups placed at an angle; these are emptied into flasks of raw hide, conveyed by donkeys to the depôts, and finally shipped in tin or earthen vessels, which occasionally contain large pieces of red brick.
On arrival the balsam is soft and sticky, but exposure to the air makes it hard and brittle, more like resin, with a crystalline appearance. In colour it is pale, yellowish red or brown. As the balsam solidifies, its odour becomes more feeble, but the quantity of cinnamic acid increases, and it thus becomes valuable to perfumers as a fixative, an ounce added to a pound of volatile perfume making it much more permanent.
Tolu Balsam is frequently adulterated with turpentines, styrax, colophony, etc., and may be tested by heating it in sulphuric acid. If pure, it will yield a cherry-red liquid, and will dissolve without any appearance of sulphurous acid.

Plant Description

It is a tree which grows throughout the forests of South America, especially on the elevated parts near Carthagena, Tolu, and in the Magdalena provinces of Columbia. The balsam is obtained by making incisions into the tree.

References

Balsam of Tolu, A Modern Herbal, by Maud Grieve
Myrospermum Peruiferum. Balsam Peru. The Physiomedical Dispensatory (1869), by William Cook, M.D.