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All, more or less, civilized nations in America, before the discovery of Columbus – the Aztecs, the Mayas and the Incas, knew and used the fruits of the cocoa tree long before it became known to the Europeans; in the language of the Aztecs “nautl”, this tree was called “cacatautl”. In Mexico the cocoa was considered to be used with dignity only by the noblest people. The Red Indians were convinced that the cocoa was a strong aphrodisiac and this is the reason for which it was so much valued by the rich men with harems; the emperor of the Aztecs – Montesuma II – drank 50 glasses of this drink every day in his attempt to reserve his male dignity among his 700 women. The beverage, which the Aztec’s sex athletes called “shokoatl” was rather different from the contemporary conception of the chocolate; it contained corn-flour, vanilla powder and pepper, and it wasn’t sweet at all.
The fruits of the cocoa-tree have length of about 25 sm. and each contains several dozens of the seeds. The fruits are gathered and then left to ferment. During this process their coverings get detached and the germs, which are found in the grains, die. The grains are roasted after that in order their aroma to be improved. Finally they are ground. The prepared, in this way, product is very greasy and not too tasty. As late as 19th century was invented the way this oil to be derived from the substance so that this powder can be easily dissolved in water; exactly in this way the well-known to all of us powdered cocoa is obtained. Chocolate is obtained from the mixture of the powdery cocoa with a certain amount of cocoa butter, sugar, milk and other addictions. Unlike tea and coffee, cocoa, even in its pure form, is very nutritious.