Cacao has been cultivated for thousands of years in America and South America. Its earliest documented use is around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known “bitter water”. The seeds of the cacao tree have an intense bitter taste, and is now fermented to develop the flavor. The Mayans drank chocolate for its incredible affect on reducing fatigue in giving energy.
Cacao has been known as the “happy Superfood”, with high levels of theobromine which is believed to increase serotonin levels in the brain.
Another important factor about cacao is its ability to increase nitric oxide production which may assist athlete’s performance in training, extra blood circulation may also decrease heart disease by maintaining positive blood supply to the organs.