Almond, Sweet – (Prunus dulcis)

Almond, Sweet – (Prunus dulcis)

Sweet Almond Tree (Prunus dulcis) - Botanical Profile, History, Benefits & Uses

Early in the year, around Valentine’s Day, almond trees sense the approaching spring and burst into bloom. Their graceful branches become adorned with a profusion of delicate pinkish-white flowers with dark centres—an enchanting display of nature’s divine grace.

Almond Blossom painting

Image by Brigitte Werner from Pixabay

Almonds in their shell, ripening on the tree

Image by Fernando Espí from Pixabay

Sweet Almond Tree – Habitat, Distribution and Climate

Sweet almond trees are native to the arid mountains of Central and Southwest Asia, ranging from the Tien Shan Mountains in western China to Turkestan, Kurdistan, Afghanistan, Iran, and Iraq—regions where wild relatives still grow.

They thrive in semi-arid Mediterranean climates with mild, moist winters and hot summers. The trees start to produce their velvety fruits within 3 to 6 years. (Gorawala, 2022)

Botanical Description

The sweet almond tree is a slow-growing, deciduous tree in the Prunus genus, closely related to apricots, peaches, and plums.

The trees can reach a height of 3-5 m. Their leaves resemble peach leaves: elongated, lanceolate and slightly serrated. The flowers, which in the warmer regions of the Mediterranean Basin can appear as early as the end of January, are delicate and beautiful 5-petaled pinkish-white blossoms with a darker centre and a splatter of stamens. Almond trees are self-incompatible and rely on honeybees for fertilisation. (Almond | Definition, Cultivation, Types, Nutrition, Uses, Nut, & Facts | Britannica, 2025)

Like its relatives, it produces a fruit containing a hard, woody stone that protects an oil-rich kernel. But unlike those fruity relatives, the endocarp or fleshy part is woody and offers no nourishment. The edible part is only the embryonic seed itself. The trees begin producing velvety fruits within 3 to 6 years. As the seeds mature, the outer skin splits open, exposing the woody ’nut’ inside. Technically, the almonds are drupes rather than true nuts. (Gorawala, 2022) Interestingly, the kernels of wild almond trees—and those of their botanical cousins—contain amygdalin, a cyanogenic glycoside that is highly toxic. (Jaszczak-Wilke et al., 2021)

The mystery of how sweet almonds were domesticated and lost this deadly poison remains unsolved.

Almonds’ Ancient Origin

Archaeological evidence suggests almonds were cultivated in the Middle East as early as the Bronze Age, but their importance as a major food source dates much further back in time. Remains of nut shells near pitted hammers and anvils found at Gesher Benot Ya’aqov (Israel) dated to the Pleistocene Era (780 000 b.c.e.) include the shells of wild almonds. But domesticated almonds are not recorded before the late Bronze Age (3000-2000 b.c.e.), at the dawn of agriculture in the Near East.

Almonds were found in the tomb of Tutankhamun (1325 b.c.e) and at Deir-el-Medina, a workmen’s village and home of the artisans involved in building the tombs in the Valley of the Kings during the 18th-20th Dynasties of the New Kingdom of Egypt (1550-1080 b.c.e.). Other significant archaeological sites that have yielded prehistoric remains of almonds are found in Crete: at the Neolithic level, underneath the palace at Knossos, and in the storerooms at Hagia Triada, a site associated with the Minoan culture that thrived during the Bronze Age.

Almonds in Biblical Times

When the Arabs conquered North Africa, they introduced Almonds to Tunisia and Morocco and Greek and Arab traders spread them throughout the Mediterranean along ancient trade routes. (Casas-Agustench et al., 2011)

Almonds and their precious oil were well-known in classical Greek and Roman times, long before the Christian era.

The Bible frequently refers to almonds and notes that they are one of the best fruit trees of the land of Canaan. Almonds, known as ‘shakad’ in Hebrew, carry great cultural and spiritual significance in the Jewish tradition. (Grieve, 1998)

‘Shaka’ means to wake, watch and be alert and vigilant. (Šāqaḏ Meaning – Hebrew Lexicon | Old Testament (KJV), n.d.) Twigs of almond blossom are still used to adorn the synagogues at important festivals. According to Mrs. Grieves, Aaron’s rod was an almond twig, and the nuts were chosen to decorate the golden candlestick used in the tabernacle. (Grieve, 1998)

Almonds from Roman Times to the Middle Ages

Almonds spread to northern Europe and even to the British Isles very early on, probably with the Romans, but were not cultivated there until the 16th century. (Grieve, 1998). They became an important item of trade in Europe and feature strongly in medieval recipes. In 1372, the Queen of France, Jeanne d’Evreux, was reported to have a hoard of 500 lb. of almonds in her storage. (Grieve, 1998)

By the Middle Ages, almonds and even almond milk were hugely popular, not just in southern Europe, where almonds grow, but all over Europe and the UK. Despite their high price tag, they feature in dozens of recipes. Even almond milk, far from being a modern invention, was probably invented in the context of religious taboos at Lent, when animal products were banned from the table.

At any rate, animal milk was reserved for children and for making cheese, so almond butter and milk readily replaced the dairy option – judging by the prolific mentions in medieval cookbooks. (Clarke, 500)

Almonds Spread to the Americas

Almonds were introduced to the Americas by Spanish Franciscan monks, first in Mexico and later to California, between 1769 and 1823. But when they abandoned their mission, the almond orchards died. The venture was revived in 1854, soon after California became a state of the Union. It did not take long for growers to learn about the specific needs of this valuable crop. Californian almonds are practically all descendants of the French varieties, Nonpareil, Non Plus Ultra and IXL and are grown successfully in the Central Valley. (History Of Almond Production, n.d.)

Almond orchard in flower

Almonds as a Commercial Crop and its Environmental Implications

Today, the leading almond-producing countries include the United States, China, Australia, Spain, and other Mediterranean regions. (Gorawala, 2022)

Commercial almond production is big business. Vast orchards cover thousands of hectares of almond trees. Because of climate change, prolonged droughts and pressure on water resources production have become challenging, making trees more vulnerable to pests, which increases the need for pesticides and herbicides, harming not only their intended victims but also the honey bees needed to pollinate the flowers. Of course, it does not stop there but continues through the food chain, affecting all insect-eating animals, especially birds. Last but not least, farmworkers, exposed to the Agro-poisons, and the local population, are affected not only by direct exposure but also via the groundwater, where herbicides and pesticides inevitably end up. Bees, stressed by Agro-chemicals and transport conditions (they are often ferried across the country for thousands of miles), are succumbing to colony collapse syndrome (CCD), a potentially existential threat to both, bees and their keepers (almost 3 million hives are rented to pollinate the Californian orchards alone). And, since almond trees are self-incompatible, they depend on bees for their survival, too.(Almond | Definition, Cultivation, Types, Nutrition, Uses, Nut, & Facts | Britannica, 2025), (An Unhealthy Alliance between Almonds and Honeybees, 2019)

 

Modern Research and Alternative Cultivation Models

Agricultural research teams are working to develop hybrids that are not dependent on bees, but these new varieties are not yet ready for commercialisation.

Traditional orchards in Europe and the Middle East are much smaller and family-owned. Harvest is frequently still done by hand. The commercial operations of the Agro-industry employ mechanical nut shakers to speed up the harvest. (Almond | Definition, Cultivation, Types, Nutrition, Uses, Nut, & Facts | Britannica, 2025)

There is a shadow side to almonds’ popularity. With the recent trend to replace dairy milk and butter with plant-based alternatives like almond milk, the pressure on the environment has risen exponentially. Almond milk is not an animal product, but it is not cruelty-free. Almond cultivation relies on honeybees for pollination. Commercially grown, non-organic almonds and their derivative products, such as almond milk, butter, marzipan and almond flour, are not sustainable choices.

Almonds in Regenerative Agricultural

There is hope. Some growers are adopting regenerative practices to lessen the industry’s environmental impact. They report higher yields while using fewer resources, an increase in organic matter, improved soil health and structure, and reduced water consumption. The results are healthier trees producing more resilient nuts – and happy bees.

Almond Nutrient Composition:

  • C16:0 Palmitic acid (5-9%)
  • C18:0 Stearic acid (1-3%)
  • C18:1 Oleic acid (48-88%)
  • C18:2 Linoleic acid (11-33%)

Key Nutrients: Vitamin E, K, Potassium, Magnesium, Calcium, Zinc

(Gorawala, 2022)

Almond Oil

Image by Rabbixel from Pixabay

Sweet Almond Nutritional Profile – Vitamins, Minerals and Health Benefits

Hippocrates (460-370 b.c.e.), the ‘father of medicine’, recorded the properties of Almonds in the ‘Corpus Hippocraticum’, describing them as ‘burning, but nutritious’. The Ancient Greeks used a categorisation system similar to the Ayurvedic teachings, the ‘humoural system’ that classified substances according to their essential nature and the elements. In this system, oily substances were regarded as fiery, hot and dry.

Ayurveda and Unani Medicine

In Ayurveda and Unani medicine, almonds are highly valued for their health benefits. They are believed to enhance brain function, improve skin health, and boost overall vitality, mirroring the cultural significance of almonds as symbols of wellness and nourishment.

Hildgegard von Bingen

Hildegard von Bingen also praised almonds highly. She suggested that those with a bad skin complexion and an ‘empty head’ would benefit from eating almonds regularly. (Hertzka & Strehlow, 2002)

Almonds are indeed highly beneficial. They contain many micro- and macronutrients, essential fatty acids, amino acids, vitamins and minerals. Studies have shown that despite their rich oil content of about 50%, they can modulate serum glucose, lipid and uric acid levels. They help to regulate body weight and protect against diabetes, obesity, metabolic syndrome, and cardiovascular diseases. Recent research also shows that almonds have a prebiotic effect, supporting beneficial gut-flora and protecting the digestive system against diseases like IBS. (Barreca et al., 2020)

 

Fresh almonds at the market

Almond Cuisine: Sweet and Savoury Dishes

Almonds are a delicious and healthy nuts, partly because of their nutrient-rich oil. The highly beneficial polyphenols, associated with almond’s prebiotic effect, are found in the skin. It is better not to blanch the almonds for maximum benefit, but it depends on the dish. Sometimes a finer texture is preferred. Almond skins are sometimes used as fibre in supplements or food additives.

 

Almond oil is relatively stable, and stored properly, it keeps for about one year. Organic almond oil is edible and very nutritious. The nuts themselves deliver additional benefits. They can be eaten raw, roasted or enjoyed as a creamy spread known as almond butter.

 

As we have seen, almond milk and butter were invented in the Middle Ages. Such products are currently experiencing a major renaissance, especially in the whole food sector. But apart from the recent almond milk revival, the nuts themselves are highly versatile and can be used in both, sweet and savoury dishes.

Sweet Almond dishes

Countless cakes, tarts, biscuits and puddings are made with almonds – but most importantly, they are the key ingredient in marzipan. Simple, but delicious, sugar or chocolate-coated almonds or candied almonds are traditional Christmas treats. In Mediterranean countries, almonds feature most prominently in Easter baking. Colomba di Pasqua is a traditional Italian Easter cake featuring almonds, and pastries known as Jesuits or Jesuits’ hats, triangular flaky puff pastry filled with frangipane and topped with flaked almonds, is popular in France. In India, Badam Kulfi, a type of ice cream, is made with condensed milk and almonds.

 

Savoury Almond dishes

Flaked almonds are used for decoration, but entire nuts or ground nuts are often incorporated as a more substantive ingredient. They are often included in Kormas (Indian and Pakistani cuisine), or can be part of the nut mixture of nut loaves in vegetarian cooking. Hickory smoked or roasted almonds make a healthy and nutritious snack and almond flour can be used in baking as a gluten-free alternative, to thicken sauces and stews. But, because almonds do not contain gluten, they cannot simply be exchanged 1:1 for regular wheat flour.

In Andalucia, Ajoblanco, a cold soup made with ground almonds, left-over bread, garlic, water and olive oil is a popular dish in the summer. Almond meal (more unblanched, coarsely ground almonds) makes an excellent alternative to bread crumbs or can be used in a half-and-half blend.

There are hundreds of recipes out there. A selection will be posted in recipe section of sacredearth.com soon.

 

Caution:

People susceptible to nut allergies should abstain from almonds and almond products. If you are allergic to peaches, you are more likely to react to almonds. Cross-reactivity with other tree nuts is also common. Symptoms can range from mild to severe and can even be fatal. Pollen allergy is only an issue in almond-producing regions. (Almond Allergy, n.d.)

 

Mould is a risk, since almonds can be attacked by aflatoxin-producing moulds, which are highly toxic and considered a potent carcinogen implicated in causing liver cancer. The EU has strict food testing standards and tests shipments of almonds both within the Union and from abroad.

(Aflatoxins in Food | EFSA, 2021)

Almond Oil  – Extraction Method Matters

Almond oil is edible, but only food-grade organic almond oil is recommended for culinary uses. Most conventional almond oil is extracted using solvents like hexane, removing much of its nutritional and therapeutic value. In contrast, organic, virgin cold-pressed almond oil is rich in essential nutrients, but this method produces lower yields, making it more expensive. (Roncero et al., 2016)

 

Butter cake
Image by Silvia from Pixabay
Candied almonds
Image by Silvia from Pixabay
Almond biscotti
Image by Jason Goh from Pixabay

Cosmetic Properties

Almond oil is a prized ingredient in natural cosmetics due to its:

  • Light texture
  • High stability from monounsaturated oleic acid
  • Smooth application with good slippage
  • Suitability for sensitive skin around the eyes

 

Almond Oil Uses – Skin, Hair Care and Therapeutic Applications

Nutrient-rich Almond oil is widely used in skin care preparations and as a base oil for therapeutic massages. Rich in vitamin E, potassium, magnesium, calcium, and zinc, it nourishes the skin and prevents damage caused by free radicals. Almond oil is recommended for sensitive and mature skin.

Pure, unrefined cold-pressed almond oil has a fine texture and a subtle, nutty fragrance. While relatively light, it does not immediately absorb into the skin, making it an excellent choice for massage oils. Its high proportion of monounsaturated oleic acid ensures oxidation resistance when stored properly. (Kusmirek, 2002)

Almond Oil Benefits and Uses

Traditional medical systems in China, India, Greece, and Persia valued almond oil for its remarkable moisturising and skin-care properties. It has been used to:

  • Prevent scarring
  • Soothe sun-damaged skin
  • Smooth mature skin
  • Reduce puffiness and wrinkles around the eyes
  • Relieve itching
  • Treat irritable skin conditions such as eczema, psoriasis, and dry, flaky skin (Ahmad, 2010)

Natural Body Care Applications

Almond oil’s soothing and emollient qualities make it suitable for all skin types. It is among the most widely used and sought-after base oils for natural cosmetics. Mixed with oat bran or ground almonds, it creates a nourishing and cleansing body scrub. (Bly, 2019) Additionally, it is a valuable additive in soap-making, contributing to a creamy, nourishing lather. Other uses include:

 

    • Body lotions and night creams
    • Skin-repair formulation
    • Soothing anti-inflammatory ointments
    • Body butters and lip balms
    • Hair-repair oil treatments
    • After-sun care lotions
    • Aromatherapy massage blends (Kusmirek, 2002)

 

Almond Tree in Flower

Image by Annette Meyer from Pixabay

Mythology

The beautiful, endearing almond tree features in many ancient stories, folklore and mythology, especially in Southern Europe and the Levant. It symbolises rebirth at the awakening of spring, undying hope, abundance, generosity, beauty, love, devotion, and inspiration. (Altman, 2000) In Greek mythology, the almond tree is associated with Jupiter and Gaia, Agdistis and Attis (Atsma, 2000) and is also linked to the tragic story of Phyllis and Demophon. 

References

  • Aflatoxins in food | EFSA. (2021, December 21). https://www.efsa.europa.eu/en/topics/topic/aflatoxins-food
  • Ahmad, Z. (2010). The uses and properties of almond oil. Complementary Therapies in Clinical Practice, 16(1), 10–12. https://doi.org/10.1016/j.ctcp.2009.06.015
  • Almond | Definition, Cultivation, Types, Nutrition, Uses, Nut, & Facts | Britannica. (2025, February 24). https://www.britannica.com/plant/almond
  • Almond Allergy. (n.d.). Retrieved 4 March 2025, from https://www.food-info.net/uk/intol/almond.htm
  • Altman, N. (2000). Sacred trees: Spirituality, wisdom & well-being. Sterling Pub.
  • An unhealthy alliance between almonds and honeybees. (2019, June 20). Food and Environment Reporting Network. https://thefern.org/2019/06/an-unhealthy-alliance-between-almonds-and-honeybees/
  • Barreca, D., Nabavi, S. M., Sureda, A., Rasekhian, M., Raciti, R., Silva, A. S., Annunziata, G., Arnone, A., Tenore, G. C., Süntar, İ., & Mandalari, G. (2020). Almonds (Prunus Dulcis Mill. D. A. Webb): A Source of Nutrients and Health-Promoting Compounds. Nutrients, 12(3), 672. https://doi.org/10.3390/nu12030672
  • Casas-Agustench, P., Salas-Huetos, A., & Salas-Salvadó, J. (2011). Mediterranean nuts: Origins, ancient medicinal benefits and symbolism. Public Health Nutrition, 14(12A), 2296–2301. https://doi.org/10.1017/S1368980011002540
  • Clarke, J. (500, 49:00). In the Middle Ages, the Upper Class Went Nuts for Almond Milk. Atlas Obscura. http://www.atlasobscura.com/articles/almond-milk-obsession-origins-middle-ages
  • Gorawala, P. (2022). Agricultural Research Updates. Volume 40 (1st ed). Nova Science Publishers, Incorporated.
  • Grieve, M. (1998). A modern herbal: The medicinal, culinary, cosmetic and economic properties, cultivation and folklore of herbs, grasses, fungi, shrubs & trees, with all their modern scientific uses. Tiger Books internat.
  • Hertzka, G., & Strehlow, W. (2002). Die Küchengeheimnisse der Hildegard-Medizin: Ratschläge und Erkenntnisse der heiligen Hildegard von Bingen über die Heilkraft unserer Nahrungsmittel (12. Aufl). Bauer.
  • History Of Almond Production. (n.d.). Retrieved 3 March 2025, from https://wholesalenutsanddriedfruit.com/history-of-almond-production/
  • Jaszczak-Wilke, E., Polkowska, Ż., Koprowski, M., Owsianik, K., Mitchell, A. E., & Bałczewski, P. (2021). Amygdalin: Toxicity, Anticancer Activity and Analytical Procedures for Its Determination in Plant Seeds. Molecules (Basel, Switzerland), 26(8), 2253. https://doi.org/10.3390/molecules26082253
  • Kusmirek, J. (2002). Liquid Sunshine—Vegetable Oils for Aromatherapy. Floramicus.
  • šāqaḏ Meaning—Hebrew Lexicon | Old Testament (KJV). (n.d.). Retrieved 3 March 2025, from https://www.biblestudytools.com/lexicons/hebrew/kjv/shaqad.html
Rosemary – Rosmarinus officinalis

Rosemary – Rosmarinus officinalis

Most of us know this woody, aromatic bush as a culinary herb, but in fact, Rosemary is so much more than that. It has some quite remarkable properties that are well worth remembering.

As a kitchen herb, Rosemary is an old stand-by: Rosemary potatoes, Rosemary chicken, Rosemary salt, Rosemary lamb, or Rosemary fish are all familiar menu items.  The needle-like leaves have a highly aromatic, somewhat medicinal scent. The flavour is distinctive, somewhat bitter, and resinous, which perfectly complements fatty foods. It ‘cuts through’ the grease. This is why it is used to flavor greasy meat and fish dishes and to aid digestion. Rosemary acts as a token apology to the liver.

Rosemary, which has long been known as Rosmarinus officinalis, was recently assigned to the Genus ‘Salvia’. That means, it is botanically grouped with the sages. However, the old name is still acceptable, but keep the name change in mind to avoid confusion.

Although it is an herb of the mint family (Lamiaceae), its thin, spiky leaves lend it the appearance of some kind of dwarf conifer. Rosemary is at home in the semi-arid climate zone of the Mediterranean coastal region. It commonly grows in the garrigue, the shrubland that covers the lower hills. Its scientific name – ‘rosmarinus’ means ‘Dew of the Sea’. It indicates that this herb likes to be ‘kissed’ by the salty mist coming in from the sea. Others have suggested that the name perhaps alludes to the light blue flowers. A bush that is profusely covered in flowers has the appearance of sea foam on the crest of a wave. Thus, Rosemary has also been linked to the Greek Goddess Aphrodite, who was born from the foam of the sea.

In the Mediterranean, it is one of the earliest flowers to appear in the New Year. Its pale blue flowers blush the wild coastal hillsides, spreading an aromatic scent that awakens the sleepy bees. Rich in nectar, Rosemary is one of their first sources of nourishment. The highly aromatic Rosemary honey is sold at local markets as a highly prized regional specialty.

Rosemary’s intense fragrance and aromatic flavor are due to essential oils, which are obtained not from the flowers, but from the needle-like leaves. As a key ingredient of the ever-useful herb blend known as  ‘Herbes de Provençe’ it is a quintessential item on the herb shelf.

Rosemary bush

Medicinal uses of Rosemary

This essential oil is also responsible for its medicinal properties. Rosemary oil stimulates blood circulation, particularly to the head. It has a beneficial effect on memory. In herbal lore, this property is associated with the remembrance of loved ones, and friends, and those who have recently passed away.

Rosemary’s bitter principle aids digestion. It ‘warms’ the stomach and stimulates the liver and gallbladder. It helps the body to break down fats and improve digestion.

It also shows anti-viral, anti-bacterial and anti-fungal properties. Externally, a Rosemary infusion can be used to cleanse badly healing wounds.

Cooking with Rosemary

Rosemary goes great with roasts – whether you are roasting a goose, lamb chops, or a pan full of root vegetables, a sprig of rosemary transforms the dish and adds a complex, slightly bitter and highly aromatic flavor.

Purification

Rosemary has also long been used as incense, particularly in combination with Juniper berries. This tradition has continued into modern times. It is still sometimes used to fumigate and purify the air in a patient’s room. It is also popular as a cleansing aromatic that is used in sauna infusions, or to scent bath oils and soaps.

Restorative

Rosemary’ is a tonic and restorative. Its stimulating action on the blood circulation and coronary function and can restore vitality and strength to convalescents or feeble children. In the past it was also used as an aphrodisiac that had the reputation to restore a dwindling manhood. Recent research has shown that Rosemary contains

Cosmetics

Rosemary can be added to home-made shampoos or hair rinses. It will stimulate the follicles and promote hair growth. In the ‘still room,’ its essence would have been added to skin tonics, lotions, and oils.

Rosemary Hair Rinse

The simplest way to let your hair benefit from the tonic power of Rosemary is to simply make a strong infusion of 1 tablespoon of dried rosemary leaves to 500 ml of water – infuse with boiling water and steep until it has cooled down, strain and massage into the scalp. Leave it for a few minutes, then rinse it out. It is best when prepared fresh, but it will keep for a few days in the fridge.

Rosemary Shampoo

Unscented shampoo bases are readily available at many stores these days. Get one you like and add a few drops of Rosemary Essential Oil to it.

Recommended for brown or dark hair as it will naturally darken the hair over time.

Plant Profile: St. John’s Wort

Plant Profile: St. John’s Wort

Hypericum perforatum (Clusiaceae)

St John’s Wort is the kind of herb that gladdens the heart just by looking at it. Many magical and medicinal properties have been ascribed to it and even its name alludes to certain divine connotations: it was named in honour of St. John, the Baptist, whose saints’ day is on June 23rd. He presides over the Christianised version of the Midsummer Feast, the most important feast day of the ancient pastoral calendar. Yet, it is often considered a noxious weed, particularly in agricultural circles. Let’s take a closer look.

Description:

St. John’s Wort is a perennial herbaceous plant that can reach a height of up to 2ft. The stem bears two raised lines along their length and branches in the upper parts. Numerous translucent dots cover the ovate to linear leaves. These are oil glands that store essential oil. The margins are entire and show tiny black dots around the edges. These oil glands produce the red oil. The five-petaled, yellow flowers look like little stars or suns. Clusters of flowers bloom from June to September. The tiny seeds are borne in capsules. St John’s Wort tastes balsamic, aromatic and slightly bitter. Squish the flower-buds between your fingers to verify its identity. St. John’s Wort, when pressed, stains red. 

Habitat:

St. John’s Wort grows throughout Central Europe and the British Isles. Its habitats are verges, meadows, hedgerows, wood clearings, and waste places. It has become naturalised in many parts of the US, where it is regarded as a noxious weed.

HISTORY

The Doctrine of signatures assigns this herb to the Sun, not only because its flowers look so sunny, but also because its flowering-  and gathering season coincides with the zenith of the Sun at Midsummer. At this time, its potency is at its peak. The reddish oil has been associated with blood, the sacred juice of life. Saint John’s Wort has long been revered as a magical herb that was said to ward off all kinds of witches and devils, and was even often offered as a Midsummer sacrifice to ensure the continuity of life.

Some sprigs were cast on the solstice bonfires, others were blessed and hung above the doorways and into the rafters of stables and barns. This custom was believed to offer protection against the hazards of the burning power of the sun: fires, lightning, and droughts, and to ward off witches and demons.

St John’s Wort enjoyed its greatest glory during the Middle Ages, when it was known as ‘Fuga Daemonium’ and it was deemed a protective force against all evil.

All efforts of the Church to demonise the herb had failed and so it was absorbed into Christian mythology and given to St. John, the Baptist, who’s Saints Day falls on June 24th, right at the height of the herb’s flowering time. The red oil was said to be a reminder of the Saint’s martyrdom.

Many of the old Pagan traditions were absorbed into the new faith but reinterpreted to fit its own mythology: It was probably the only herb to have been used in the Witch trials to identify witches, using talismanic magic:

The formula:

SATOR

AREPO

TENET

OPERA

ROTAS

was written on a piece of paper and placed on a piece of leather along with some St. John’s Wort that had been gathered during the first quarter of the moon. This talisman was supposed to reveal the true identity of a witch, since no witch could disguise her identity in the presence of such a forthright and radiant herb. It had the power to banish all the evil powers. (Just how it did so is not clear).

Today, St. John’s Wort’s magical associations have largely been forgotten. But it continues to play an important role in medical herbalism, especially as a natural anti-depressant. But not all consider it benevolent. In the US, it is considered a noxious weed that is dangerous to cattle. The allegations are that its photosensitising properties are hazardous to humans and cattle alike.  

St. Johns Wort is indeed photosensitising. It is most likely to harm grazing animals that may consume large amounts of it while being exposed to intense heat without access to sheltering shade. This problem is severe in the overgrazed southwestern parts of the US. Internal use of St. John’s Wort herb rarely poses this threat to humans, (although it is conceivable). It is therefore recommended to avoid St. John’s Wort if one spends a lot of time in the sun or in the solarium.

Caution is also advised when using it in the treatment of depression. St. John’s Wort affects the serum-levels of the Neurotransmitter Serotonin, which may produce negative effects when used with other anti-depressant drugs that also affect the metabolism of neurotransmitters. Finally, St John’s Wort is a powerful liver cleanser. It cleanses the liver eliminates all kinds of toxins – including pharmaceutical drugs and birth control pills, rendering them useless. Thus, it is always advised to consult with a qualified practitioner who can advise you on any drug interactions or other ill-effects, before attempting to use St. John’s Wort medicinally.

Medicinal Uses

PARTS USED: Aerial parts, collect when in flower, for the oil usually only the flowering tops are used

CONSTITUENTS: Essential oil – caryophyllene, methyl-2-octane, n-nonane, n-octanal, n-decanal, a-and b pinene, traces of limonene and myrcene, hypericin (photosensitizing), hyperforin, Glycosides (rutin), tannin, resin, pectin

ACTIONS: Antidepressant, sedative, nervine, anti-inflammatory, anti-bacterial, astringent, vulnerary, diuretic

MEDICINAL USES:

Internal Use:

St. John’s Wort is a tonic for the whole body:  a gentle cleansing remedy that improves overall function and tones the vital organ systems. It improves and regulates the metabolism and tones the stomach, liver, and kidneys, thus helping the body to clear out toxins. Internally, a small amount of the oil or, better still, the expressed juice, taken on an empty stomach, has been used for treating stomach ulcers and gastritis. Freshly pressed St. John’s Wort juice also has a history of use as an astringent to stop internal bleeding, spitting of blood, and (bloody) diarrhoea.

St John’s Wort is also an excellent nervine. Its calming and sedative properties soothe the nerves, headaches and migraines and alleviate anxiety, melancholy, and irritability, especially during menopause, or PMT. Old herbals also recommend it for ‘shaking and twitching’ (Parkinson? Epilepsy?). It is considered a specific for curing bed-wetting in children, especially when caused by anxiety. For this purpose, 1 tablespoon of the infusion, given at bedtime, is said to suffice.  As a diuretic, St. John’s Wort assists the kidneys to flush waste materials and toxins from the body. The tea is effective for indigestion, stomach catarrh, and as a vermifuge. For therapeutic purposes, it is best to use the fresh herb or tincture, as the dried herb has lost much of its potency.

External Use:

In the past, the external use of St. John’s Wort was much more common. It was cherished as an excellent wound healer that could cleanse the wound and ‘knit the skin together’. It was applied to wounds and cuts, bruises, varicose veins, and burns. For this purpose, the expressed juice, or a compress made from the fresh, bruised herb was used. Modern herbalists prefer a diluted tincture. Tabernaemontana reports that the powdered dried herb can be strewn directly into ‘foul’ wounds to clean and heal them. In his days, midwives also used the herb as a fumigant to help women who encountered severe problems with their pregnancies or during childbirth.

St. John’s Wort Oil

Traditionally, the flowers were steeped in Poppy seed oil to produce a bright red oil. However, since Poppy Seed oil has become very hard to find, Olive oil can be substituted. After gathering the fresh tops, spread them out on a baking sheet and let them wilt for a few days. This will evaporate most of their water content. Fill a jar with the wilted flowering tops and cover with oil. Macerate for 4 weeks in full sun. Strain the oil, repeat the process using the same oil but adding fresh flowers. This oil is used for treating sunburn, other mild burns, neuralgia, sciatica, and rheumatic pain, as well as sprains and strains, cuts, wounds, as well as muscle aches and nerve pains. It is also said to reduce scarring. Tabernaemontana mentions an elaborate recipe for a compound oil, which, among other things, includes various gums and resins, such as frankincense, myrrh, mastic and other herbs, including Plantain leaves, Yarrow and Tormentil, which he claims, will be a superior oil, effective for treating just about any kind wound.

CAUTION:

Since St. John’s Wort contains the photosensitising agent hypericin, avoid direct sunlight after either internal and external use of St. John’s Wort. If you are taking pharmaceutical drugs, especially anti-depressants, consult with a knowledgeable doctor regarding the possibility of negative drug interactions. The efficacy of birth control pills can not be taken for granted if St. John’s Wort is used orally at the same time.

Star of Bethlehem

Star of Bethlehem

Plant Profile: Star of Bethlehem (Ornithogalum umbellatum)

 

Family: Liliacae /allium family

 

I recently took up nature journaling, and when I sat in the garden looking for a suitable motif, I suddenly noticed a Star of Bethlehem growing at my feet. I had seen them in the vineyards many times, but hadn’t noticed them moving in with me. 

Apart from giving them a friendly nod, I had never paid much attention to them. As far as I knew, they were not used for food or medicine; but hang on – didn’t Dr Bach revere this little flower and give it a prime spot as part of his Rescue Remedy formula?

I decided to take a closer look and dropped to my knees to study it in detail. I was immediately smitten by the Star’s sublime beauty and unusual features.

 

What is the Star of Bethlehem?

Star of Bethlehem is a small perennial bulbous plant of the Lily family (Asparagaceae). Its leaves die back even as it begins to flower. After flowering, its energy retreats into the underground bulb. During the ‘dormant’ period, it produces little bulbils that send up their own narrow leaves early in the following spring. The Star of Bethlehem is thermoperiodic, meaning that it needs to go through a period of low temperatures before it begins to flower. 

 

The pretty, star-like flowers appear between April and June. The white petals have a green stripe on the underside that is only visible when the flower is closed. It looks as if the petal has fused with the sepal. But in fact, botanical descriptions of the plant say that the flower is composed of three identical sepals and petals, displayed in a single whorl. It is impossible to tell the difference, so botanists call them tepals. In the centre of the flower is a little crown of what looks like six white petals tipped by the pollen-bearing anthers. They enclose what looks like a little six-pointed star, from which the pistil protrudes.

 

Where does Star of Bethlehem grow?

You can find Star of Bethlehem growing in many places throughout Europe and North Africa. It arrived in the United States as a garden plant, which has naturalized to such an extent that the USDA now considers it a pesky weed.

 

Where did the name ‘Star of Bethlehem’ come from?

The origin of the name is attributed to various stories. The most obvious explanation is its widespread distribution in the Middle East and the Mediterranean Basin. Pilgrims on their way to Jerusalem carried the dried bulbs as food. (But fresh bulbs are reported as poisonous to cattle.) Another myth claims that the flower sprung from fragments of the Star of Bethlehem.

 

Is Star of Bethlehem known by any other names?

 

Indeed, it is, but none as charming. Star of Bethlehem is also known as Sleepy Dick, Nap-at-Noon, and even ‘Dove Dung’. 

Nap-at-Noon alludes to the flower’s habit of ‘going to sleep’ in the afternoon and on cloudy days. The name ‘Dove Dung’ seems a bit insulting, apparently implying that the white ‘splash’ of the Star resembles bird doo-doo. It doesn’t, and in fact, it is not a reference to the supposed likeness. Instead, the name is a literal translation of the Latin name Ornithogalum, which means ‘bird’s milk’, a common euphemism for avian excrement. The species name ‘umbellatum’ refers to the umbel-like flower.

 

Star of Bethlehem flower

 

 

History

Gerard describes it as a type of wild onion and quotes Dioscurides, who mentioned that the bulbs are edible. Both the bulbs and the green parts are sold at markets in Turkey (Central, Bulancak) (1). Yet, they are also many sources that claim it is poisonous. So, what is the scoop?

 

Is Star of Bethlehem poisonous?

Biochemical research confirms that Star of Bethlehem contains cardioactive glycosides that are potentially toxic. But further investigation showed, that they do not survive being subjected to digestive juices, which would explain the controversy. An early study published by Arthur Vogelsang in 1961 notes that the effect of Star of Bethlehem is quite different depending on whether it is taken orally or injected. To test his hypothesis and confirm that the coating prevents the breakdown of the cardio-active compounds in the stomach. He compared Star of Bethlehem with Digitoxin and observed that its extract slowed the heart rate to a lesser degree than digitoxin while increasing the strength of the cardiac contraction and the excretion of body fluid. Star of Bethlehem also caused less nausea. Overall, Star of Bethlehem is a gentle yet highly effective heart drug that can be given to reduce blood pressure, strengthen the pulse and increase the discharge of excess fluid. It is particularly helpful for patients that do not tolerate digitoxin well.

 

Note of Caution:

The specific growing conditions, such as exposure to sunlight, water and soil type, change Star of Bethlehem’s chemical composition.

 

Is Star of Bethlehem used homeopathically?

In Homeopathy, the Star of Bethlehem is known by its Latin name, Ornithogalum umbellatum. It is used to treat persistent gastrointestinal problems, such as upper abdominal pain in the epigastric (central abdominal) region, pressure, malignant tumours of the digestive tract accompanied by depression, and feeling drained and exhausted. It is also indicated for patients suffering from a state of nervous exhaustion with high sensitivity to all types of stimuli.

 

What are the indications for Star of Bethlehem Bach Flower Remedy?

For Dr Bach, Star of Bethlehem was one of the most treasured flower remedies. He used it as a go-to Trauma remedy to buffer the effects of shock, such as unexpected bad news, the sudden loss of a loved one, an accident or other traumatic event. It can also help when facing the pain of past traumata (PTSD). It is one of the essential components of Rescue Remedy.

12 amazing superfood properties of Cacao

12 amazing superfood properties of Cacao

Medicinal and Therapeutic Properties of Cacao

This article is about some surprising medicinal benefits of real Cacao – the stuff that chocolate is made of.

It may come as a surprise, but Cacao is actually pretty healthy.  (It’s my favourite ‘superfood’. 🙂

 

If you are interested in the history of Cacao and how we have come to love chocolate so much, take a look at this article about the cultural history of chocolate.

 

CACAO BEANS

PARTS USED: Dried seeds and seed shells.
HARVEST: Cacao pods take about 5-6 months to mature. The harvest occurs twice a year, from September to February and May/June, even though there is always ripe and unripe fruit on the same tree.
CONSTITUENTS: Fat, Amino Acids, Alkaloids (Theobromine, Caffeine), Riboflavin, Niacin, Thiamine, Calcium, Iron, Potassium, Magnesium, Vitamins A, C, D and E, polyphenols.
ACTIONS: Diuretic, stimulant, aphrodisiac, anti-depressant, nutritive anti-inflammatory, antioxidant

Crushed Cocoa Beans

Crushed Cacao Beans

Image by janiceweirgermia from Pixabay

Diuretic

In Central America, a tea made from crushed Cacao seed shells called ‘nibs’ is used as an effective diuretic. A strong flow of urine is a sign of health and vigour, and any substance that produces this effect is praised as an aphrodisiac, enhancing male potency.

Anti HIV-properties

A pigment extracted from the husks has anti-HIV properties. In vitro studies have demonstrated that polymerized flavonoids present in the husks reduce the damaging effects of HIV. Apparently, they prevent the virus from entering the cells (Unten et al. 1991). But once inside the cell, the virus replicates normally.

Anti-inflammatory

Cacao is incredibly rich in polyphenols, antioxidant flavonoids that have a powerful anti-inflammatory effect.

Animal studies also suggest that Theobromine and Theophylline can ease inflammatory conditions of the respiratory tract, such as asthma, by dilating the lungs and thus helping to relax the air passages.

But unfortunately, most of them are lost due to the standard methods used to process Cacao Beans.

Cardio-Vascular support

Apparently, eating chocolate can be good for your heart health! In 2015, a study found that habitual chocolate consumption can reduce the risk of cardiovascular health issues, providing it is of high quality with a high cacao content. (2)

Cacao can relax and widen the arteries, thus reducing blood pressure and improving blood circulation. Combined with its ability to reduce ‘bad’ cholesterol, it can help prevent heart attacks and strokes.

Skincare from within

The Cacao phenols are also good for the skin. They improve blood circulation to the peripheral cells and improve the smoothness of the skin by helping to hydrate it from within. Long-term use is also said to protect the skin from the harmful effects of the sun.

Mood enhancing

The higher the Cacao content, the better it is for your well-being. Have you ever wondered why you are craving chocolate when doing demanding mental work? It’s your body telling you what it needs: High Cocoa chocolate (min. 65%) has nutritional and stimulating properties that make it a good ‘pick-me-up’.

The flavonols in Cacao improve mood, alleviate symptoms of depression and reduce stress. One study of pregnant women even showed this stress-reducing effect to be conferred to the babies. It is also popular as comfort food to soothe PMS symptoms. Another study showed that older men can benefit from the regular consumption of high Cacao content chocolate, reporting improved health and well-being.

Cognition

Even better, high Cacao content chocolate improves cognitive functions by increasing the blood flow to the brain. The beneficial flavanols can also cross the blood-brain barrier and directly benefit the neurons. For those suffering from cognitive impairments or neuronal conditions such as Alzheimer’s, or Parkinson’s, high Cacao content chocolate is brain food.

The findings are promising, suggesting that more research is warranted.

Blood-sugar regulation

High Cacao chocolate can even have a positive effect on Type 2 Diabetes symptoms. The unexpected findings showed that flavanols can slow the carbohydrate metabolism and uptake in the gut, while stimulating insulin secretion, lowering inflammation and aiding the transfer of sugar from the blood to the muscles.

 

Weight loss

Interestingly, high cocoa content chocolate actually has a positive effect on the body mass index (BMI). Chocolate eaters (min 81% cocoa) lose weight faster than people who do not eat chocolate.

 

Anti-Cancer

Several animal studies indicate that a flavanol-rich Cacao diet lowers the risk of cancer – especially breast, pancreatic, liver and colon cancer and leukaemia. However, more research is needed.

 

Immune system stimulation

Another counterintuitive finding is that Cacao contains antibacterial, anti-enzymatic and immune-stimulating compounds that can have a beneficial effect on oral health.

 

NOTE

It must be stressed, that all of these benefits only apply to high cocoa content chocolate that is very low in sugar, or without sugar. The common candy bar has NO health benefits. On the contrary, chocolate candy can be harmful.

 

(In case you are confused about flavonoids, flavanols and flavanols, they are actually different compounds. Take a look at this article to help clear up the confusion.)

References:

(1) Unten, S., H. Ushijima, H. Shimizu, H. Tsuchie, T. Kitamura, N. Moritome, and H. Sakagami. 1991. Effect of cacao husk extract on human immunodeficiency virus infection. Letters Appl. Microbiol. 14:251-254.

(2) (Kwok CS, Boekholdt SM, Lentjes MA, Loke YK, Luben RN, Yeong JK, Wareham NJ, Myint PK, Khaw KT. Habitual chocolate consumption and risk of cardiovascular disease among healthy men and women. Heart. 2015 Aug;101(16):1279-87. doi: 10.1136/heartjnl-2014-307050. Epub 2015 Jun 15. Erratum in: Heart. 2018 Mar;104(6):532. PMID: 26076934; PMCID: PMC6284792.)

 

 

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History of the Cocoa Tree- Theobroma cacao

History of the Cocoa Tree- Theobroma cacao

Plant Profile: Cocoa (Theobroma cacao)

Surely, everybody loves chocolate. Yet, little is known about its origin or its fascinating history. This article is a short introduction to one of my favourite plants: Cocoa – Theobroma cacao, the food of the gods.

Description

If you saw a Cacao tree, you’d never think that this is the stuff that chocolate is made of. As tropical trees go, Cacao is of modest size and height. It only grows to about 10 m to 20 m high. That’s because it is a shade-tolerant ‘understorey tree’. On plantations, where most of them are grown, they are kept much smaller to facilitate easy harvesting.

Cacao trees take about five years to mature and produce fruit, and they can live for over 200 years. But, for commercial purposes, they are considered productive for only about twenty-five years.

The Theobroma genus comprises about 20 species, of which T. cacao is the most widely cultivated one.

 

Its appearance is very distinctive:

Botanical name: Theobroma cacao
Family: Sterculiaceae

Synonyms:

Coco, Cocoa, Chocolate, Cacahuatl, Tlapalcacauatl, Cacauaxochitle (T. augustifolium)

Origin:

Northern parts of South America and Central America

Distribution:

Humid tropics, most notably Central and South America, West Africa and Sri Lanka, Indonesia and the Philippines

Cocoa leaves

Forest & Kim Starr CC BY 3.0 US , via Wikimedia Commons

Leaves

The mature leaves are dark green, large and glossy, very much in contrast to young leaves that are reddish and seem to droop from the end of the branches. They are pretending to be old and not worth munching on. As they mature, they turn dark green and robust.

Although deciduous, Cacao never sheds all its leaves at once. Young and mature leaves grow side-by-side on the same tree. The greyish-brown bark is rough and covered with patches of different coloured lichen and fungi.

 

Cocoa Tree Flowers

Flowers

But what is most surprising about the Cacao tree are its flowers that sprout in clusters directly from the tree trunk and older branches.

Botanically, this is known as a ‘cauliflorous‘ flower formation. The tiny creamy-pinkish flowers are short-lived and last only for a day, and they are fertile only from sunrise and sunset. If they are not pollinated within that time, they will wither and die.

Cacao is ‘self-incompatible’, meaning it cannot pollinate itself. Nor does the wind help with the task. The pollen is too heavy and sticky for the wind to carry. The task falls to various species of tiny insects.

 

cocoa pod
Cocoa pod and seeds

Fruit

From those tiny dangling flowers grow the most weird-looking pods, oblong and tapered at both ends, somewhat resembling a kind of squash.

The pods come in all colours and sizes and can be ribbed with thick skin, or smooth and thin-skinned, depending on the variety. Some pods only grow to about 4 inches long, but some types develop pods that can reach a whopping 12 inches. The immature fruits are green, turning yellow, orange, red or purple as they mature, a process that can take up to five or six months.

Each pod contains between 20 and 60 smooth, white seeds. As long as the pod stays intact, the seeds remain viable, but once opened and the pulp is removed, they dry out and lose their ability to germinate.

Cacao pods are a favourite monkey food. They may be unfamiliar with chocolate, but they are crazy about the delicious sweet and sour fruit pulp that envelopes the seeds.

 

Distribution

Cacao is grown in the tropics, but it is very fussy about its growing conditions. The greatest number of wild varieties are found in the lowland rainforest of northern South America, where Cacao is native. A true lowland rainforest species (never found above 100 ft above sea level), it likes to grow near water, e.g. on river banks or seasonally inundated ground.
Cacao likes it hot and steamy: its distribution range is tightly limited to about 15 degrees of latitude on either side of the equator.

 

Habitat and Ecology

Cacao is a tree of the tropics and very fussy about its growing conditions. Most wild varieties are found in the lowland rainforest of northern South America, where Cacao is native. A true lowland rainforest species (never found above 100 ft above sea level), it likes to grow near water, e.g. on river banks or seasonally inundated ground.

Cacao likes it hot and steamy: its distribution range is tightly limited to about 15 degrees of latitude on either side of the equator.

Cacao needs the shade of taller trees to protect young saplings and their sensitive immature leaves from direct sunlight. High humidity is a necessary prerequisite for healthy growth. But when trees are cut to create plantations, local weather patterns change. It gets drier, which negatively impacts yields and dries out the soil. Climate change also makes the trees more vulnerable to fungi and diseases.

Cacao plays an integral role in rainforest ecology. In natural conditions, it develops a taproot that helps to stabilize the river banks where it prefers to grow. The fruit pulp is a delicacy for many rainforest animals, but monkeys and birds are particularly keen on it.

Aztec preparation of xocolatl

The History of Cocoa

The native people of Central and South America revered the Cacao tree. They had cultivated Cacao trees for several hundred years before the Conquistadores’ invasion.

The Aztecs cultivated several species of cacao, none of which are grown commercially today. They used different species for distinct purposes: The types with the largest seeds were used as currency (money does grow on trees ;-). But it was the species with the smallest seeds, ‘Tlacacahuatl’, which was used to make a sacred beverage called Xocoatl.

 

Cocoa as privilege

Drinking Xocoatl was the privilege of nobles and priests, who consumed it in vast quantities. Moctezuma, the last Aztec emperor, devoured fifty golden goblets daily. This beverage was very different to what we now know and love as drinking chocolate. The Aztec version was savoury, not sweet, and there were many ways to prepare it depending on the occasion.

For general use, roasted Cacao seeds were ground and mixed with Atole (coarse, roasted corn flour) and whisked into a rich foaming brew. Chillies, Vanilla, Cinnamon and salt were added to taste.

 

Ceremonial use of Cocoa

The ceremonial beverage, Xocoatl, was considered as sacred as other psychotropic ritual plants, such as Ololuiqui (Turbina corymbosa) or sacred mushrooms (Psilocybe sp.). The Spanish chronicler Sahagún reports that Cacao, ‘…especially that made with the green, young fruits, has the power to intoxicate, to make one dizzy and to make one drunk…’ He warned against drinking too much of it but says, consumed in moderation, it fortifies the body and spirit.

 

Cocoa as an Aphrodisiac

Xocoatl was a powerful aphrodisiac and stimulating tonic. Moctezuma regularly fortified himself with it before entering the royal harem. The Mixtec, contemporaries of the Aztec, who inhabited the Oaxacan plateau, used Xocoatl in their marriage ceremonies. Chocolate has not lost its aphrodisiac appeal, even now. Chocolate probably ranks as the most popular choice for a romantic gift, next to flowers.

 

Neurochemical research

Neurochemical research has been able to shed some light on this ancient reputation. Scientists at the Neurosciences Institute in San Diego found three compounds in dark chocolate that closely resemble a naturally occurring neurotransmitter known as ‘Anandamide’.
Anandamide, (from Sanskrit Ananda = bliss), links to THC receptor sites in the brain. They produce a similar but less pronounced sense of well-being as Tetrahydrocannabinol, found in Cannabis. The scientists also found compounds (N-acylethanolamines) that block the breakdown of Anandamide [Piomelli, 1996].

 

Anandamide is the primary neurotransmitter present in the uterus during the early stages of pregnancy. It seems like its role is to convey a sense of bliss and contentment to welcome the embryonic spirit into the womb. Chocolate is also rich in Phenylethylamine, the signature compound associated with the euphoric state of being in love.

 

Mistaken identity and its consequences

When Cortés and his men arrived at the shores of the new world, Moctezuma mistook them for ambassadors of the feathered serpent god, Quetzalcoatl. He welcomed them with many fine gifts, including gold, jewellery and precious stones.

Appropriate to the occasion of welcoming divine guests, he also honoured them with a cup of the sacred Xocoatl brew, served in golden goblets. But the Spaniards were more interested in the gold and silver than in the cocoa brew, which they deemed ‘more suitable for hogs than men’. It took many years, but eventually, cocoa grew on them.

chocolateria Arrufat
Libertinus, CC BY-SA 2.0, via Wikimedia Commons

 

 

From Xocolatl to chocolate

Much experimentation and modification of the original recipe eventually produced something suitable for the Hispanic palate. And it soon became a hit.

Credit for it must be given to an order of Spanish nuns who lived in the province of Chiapas in southern Mexico. They learned to roast the cocoa beans, like the Aztecs, but instead of adding chilli and salt, they mixed them with cane sugar, vanilla and cinnamon.
The nuns loved their chocolate drink so much that they refused to abstain from it, even during mass.

Aware of Cacao’s aphrodisiac reputation, the Bishop was alarmed and tried to suppress the new custom. But, the nuns protested, insisting that the chocolate drink helped them overcome ‘the weakness of the stomach’ and even aided their efforts to pray. The Bishop gave in, and the nuns were granted permission to continue their unorthodox ways. And this is how the reformed Xocolatl conquered the world.

 

Cocoa conquers the Old World

When Cortés returned to Spain, among the many wondrous things he brought back was a sack of Cacao beans along with the recipe for the novel beverage. As in the New World, chocolate was, at first, reserved for the nobility. No ordinary mortal could afford its astronomical price. But it became an immediate hit at all the Royal Courts of Europe.

Cunningly, the Spaniards managed to keep the recipe a secret for almost a century. They had begun to plant Cacao plantations in their New World colonies soon after conquering the Aztec Empire, securing their absolute control of the cocoa trade. But ultimately, the secret of the cocoa bean got out, and their monopoly was broken. Other colonial powers established plantations far from the Theobroma’s original homeland – first in Indonesia and the Philippines, and later in West Africa and South America.

Today, Cacao is one of the most significant cash crops for small scale farmers in developing countries. It is worth about $9.5 billion in world trade. Worldwide, more than 4 million tons of Cacao beans are produced annually, more than half of which are grown in West Africa.

 

Hot Chocolate – a drink of the Avant-Garde

By the middle of the 17th century, ‘chocolate houses’ began to appear, rivalling ‘coffee houses’, as meeting places of the Avant-Garde. By the end of the 17th century, hot chocolate had become so popular that the government thought it worthwhile to impose a tax on it!

When the Dutch Cacao producer, Van Houten, invented a new processing method in 1828, drinking chocolate became even more popular. Unprocessed Cacao beans contain up to 53% of fat, making them hard to digest. Van Houten used a hydraulic press to squeeze out the fat content of Cocoa powder, reducing it to 10–13%. The new, lighter chocolate powder proved even more popular. Better still, the cacao butter was not wasted, but was used to improve the consistency of solid chocolate bars.

 

From Cocoa to Chocolate

Solid chocolates also became ever more popular. They were transformed by an innovation introduced by a Swiss chocolate manufacturer, who came up with the simple, but brilliant idea of adding condensed milk to the cocoa butter blend. This creates the familiar creamy texture of milk chocolate. Today, milk chocolate has become the most popular type of chocolate product, and the Swiss are the world leaders in this category. And, they are also world leaders in consumption, with an annual equivalent of 5.5 kg of cocoa beans per capita.

During much of the 19th century, chocolate enjoyed the status of a magical panacea. It was believed to cure just about any ailment. This notion seems a little exaggerated, but Cacao does have some interesting medicinal properties. We will explore these in next week’s post.

Further resources:

International Cocoa organization icco

International Fairtrade / Cocoa

And if you are looking for some delicious AND ethical chocolate, check out my friend Jennifer’s Sombra Buena chocolate.

 

 

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