30+ Cacao

The sweet pulp around cacao beans is thought to have been eaten in Ecuador for more than 5,000 years. The Olmecs, Mayans and Aztecs fermented cacao and spices into a drink and used it for religious and medicinal purposes and even as currency. The Mayans believed that humans were made of divine blood, corn and cacao.

Cacao arrived in Europe in the 16th century where sweeteners were added to it. Fry's of Bristol are credited with making the first solid chocolate bar in 1847.

Cacao is high in copper and a source of vitamin K, manganese, magnesium, zinc, potassium, selenium and iron. It contains omega 9 and stearic acid, a saturated fat that doesn't adversely affect cholesterol levels. Its phytonutrients are anti-inflammatory and antioxidant. It is cardioprotective and triggers the release of endorphins, serotonin and anandamide (the bliss neurotransmitter).

Chocolate with a high percentage of cacao has health benefits. Most chocolate bars, however, are high in sugar and saturated and trans fats. These can contribute to tooth decay, obesity, diabetes and inflammation.

Cacao can be made into chocolate, added to cookies, cakes, puddings, porridge, yoghurt and breakfast cereals. It can be added to shakes or made into hot chocolate. It can be added to savoury dishes such as stews, chillies, moles and barbecue sauces.