Chocolate for the People: How the Maya Consumed Cocoa
After their arrival in Central America, the Spanish conquerors will not have fully understood why this whitish coated bean was so popular. It is said to be of divine origin, but the drink that the Aztecs made from it in the 16th century and cocoa called, was just bitter and tart.
Cacao trees probably originated in the Amazon, where they were domesticated more than 5000 years ago. They later came to Central America as useful plants. The Maya, in particular, took a liking to the bean. For a long time, scientists believed that cocoa was a luxury drink for the ruling elite. A research team led by the US archaeologist Anabel Ford finally described in one in the specialist magazine PNAS published study the cacao bean as a widespread food in the Mayan civilization.
Photo: Hulton Archive/Getty Images
Photo: Hulton Archive/Getty Images
Aztecs roast and prepare cocoa. In the foreground a whetstone.
The researchers examined 54 ceramic samples from the former Mayan city of El Pilar in what is now Belize. The samples came from various residential areas, including not only luxury areas. Theophylline, an alkaloid that archaeologists consider a reference to cocoa, was found in more than half of the samples. In addition, cocoa residues have also been found in storage jars, serving bowls and mixing bowls, indicating a wide range of culinary uses.
Although the consumption of the precious food was probably limited to festive or ritual contexts, it was enjoyed by everyone there. However, the bean only became a real bulk commodity centuries after the Spaniards had brought it to Europe – and you noticed that it tastes really delicious in combination with sugar.