Quello che c'è da Sapere sul Cacao per uso "Cerimoniale"

Cosa ci ha motivato a promuovere il cacao per uso "cerimoniale e spirituale" e perché lo si identifica in questo modo?

We believe in the charm of cacao ritual and its ancient role in Mesoamerican culture. For this we have created a cocoa paste with a raw texture that we obtain by stone-squeezing the cocoa beans, which can make you discover a new face of this functional food.We work directly with the cocoa from our plantation (Cuyancùa, El Salvador) and from other farms and cooperatives located in El Salvador, Nicaragua, Guatemala, Honduras and Costa Rica, guaranteeing uniqueness, quality and traceability.

With the purity of cocoa we want to spread the culinary and cultural traditions of Mesoamerica, bring to light the millenary traditions around this plant considered precious by the Mesoamerican peoples, to bring it back to the attention of people who are looking for unrefined, integral, handcrafted, simple and traceable and that they are not exactly "fine" products or highly processed chocolates. 

The precise definition of ceremonial cocoa has not yet been established; it is a pure cocoa paste that recalls the pre-Columbian Mesoamerican drink (not made of chocolate, which contains sugar and undergoes other processing), produced with the intention of being used for purposes of spiritual introspection or as a functional food.

The cocoa used to produce the pasta must be traceable (that is, you must know where and how it was grown precisely, it is not enough just to identify the nation), ethical (that is, it must be well paid on the plantation) and worked with artisanal methods gentle and slow on a small scale, and sustainable, in harmony with the nature and biodiversity of the place where it grows (not large plantations and monocultures where biodiversity is threatened).

Industrial cocoa pastes have not been created with the intention of being used for spiritual introspection purposes or as natural medicine, since large-scale processing requires much more aggressive processes and poor and low quality raw materials, often of dubious origin and with a high human cost. A cocoa's energy is only high when it grows in a healthy, non-toxic environment and when the people who work there feel connected to the plant throughout the process.

The cocoa mass can be produced in the place of origin or elsewhere, as long as there is transparency and traceability and profound values ​​of connection with the territory of origin of the cocoa easily visible to anyone. A true connection with the territory makes ceremonial cacao even more powerful.

It is certainly not to be confused with the typical hot chocolate of the bar, made up of cocoa powder, sugar, flavorings and thickeners but "pure cocoa paste", which alone communicates and expresses all its power and uniqueness: including its natural acidity . These are stone-pressed cocoa beans, nothing removed and nothing added. Cocoa butter is not extracted, it remains inside, thus making it a whole food.
For millennia, in what is called Mesoamerica (southern Mexico, Guatemala, Honduras, El Salvador, Belize, part of Costa Rica, and part of northern Nicaragua), pure cocoa was used as a beverage, and had a special place in the everyone's heart because it was also considered part of the sacred. To this day, it is still held sacred by indigenous peoples in Mesoamerica. 
As far as we know, for more than a decade movements of people who practice holistic and spiritual disciplines have been discovering the medicinal use of cocoa and re-evaluating its power as a plant.
According to historians (although very little is still known about the use of cocoa in antiquity) cocoa was used during ceremonies by the main Mesoamerican civilizations (in completely different historical periods obviously), or by the Olmecs, Mayas, and later Aztecs, the which took care of selecting the cocoa beans to make nutritious cocoa drinks often, or often combined with corn. Corn was precious to the Mesoamerican peoples, as it was their main source of livelihood, and its use was so widespread that cocoa and corn turned out to be an excellent combination: a real meal. 
The ancients Maya e non solo, anche altri popoli mesoamericani durante i millenni, riservavano il suo consumo solo ad alcune classi della popolazione: i capi religiosi, i nobili, i guerrieri per fare alcuni esempi, anche se non si ha totalmente certezza che fosse solo una bevanda dell'élite. In those times the Mayan population probably consumed some drinks prepared with water, cocoa, corn and achiote. Although it is not yet precisely understood how consumed cocoa, however, the extensive use of cocoa is evident both cas a product of high commercial value, and as a culinary product and also of great spiritual value. The enormous medicinal qualities of cocoa were certainly already known to these populations, as well as by their spiritual leaders, who may have made more profound use of them.
Elisa Vaicacao Ceremonial Cacao Ceremony

Bliss chemicals (anandamide, dopamine, serotonin) - Possible answers to the fact that cocoa has positive effects on our mental and physical health.

Il cacao è un alimento che contiene una molecola chiamata anandamide, un endocannabinoide conosciuto per le sue proprietà di benessere. Inoltre, il cacao contiene anche altri importanti neurotrasmettitori, come la dopamina, la feniletilamina, la serotonina e il triptofano, che il nostro cervello utilizza per regolare le emozioni. Il triptofano, presente soprattutto nelle carni e nel pesce, è uno degli aminoacidi essenziali necessari per sintetizzare la serotonina, un neurotrasmettitore che regola l'umore e il sonno. Consumare il cacao puro può essere un'alternativa al caffè del mattino o una componente sana della nostra dieta quotidiana.