Cacao has been called many things over the centuries: sacred, stimulating, medicinal, even magical. But one phrase in particular has stuck: “The food of the gods.” So where did this title come from, and what makes cacao so worthy of divine status?
As it turns out, cacao’s story runs pretty deep. Cacao has ancient roots and has long played a role in spiritual rituals, healing traditions, and the rich intersection of science and culture.
The Origins of Cacao
Long before cacao became a sweet treat, it was sacred. The story begins in the rainforests of what’s now Ecuador, where communities like the Mayo-Chinchipe were cultivating cacao over 5,000 years ago. Archaeologists have even found traces of cacao in ancient pottery, giving us evidence that it was used in ceremonial drinks long before sugar ever entered the picture.
From there, cacao culture spread throughout Mesoamerica, where civilizations like the Olmec, Maya, and Aztec also used it as a sacred substance. They drank cacao as a rich, spiced elixir made from fermented and ground beans. And this wasn’t your average beverage. It was shared during all kinds of important ceremonies. From weddings to funerals to offerings for the gods.
Cacao was so valuable, it became currency. Goods and services were traded for a handful of beans. In 16th-century Aztec markets, a single cacao bean could buy an avocado, while 100 beans might get you a canoe-load of fresh produce. Even taxes were paid in cacao. Imagine paying taxes in chocolate!
Cacao in Mayan and Aztec Mythology
According to the Popol Vuh, a sacred Mayan text, cacao was one of the treasures hidden within the mythical mountains of creation, offered to humans after they were formed from maize. Cacao was present in nearly every major rite of passage. It was placed in tombs to nourish the soul in the afterlife.
Rulers and priests offered it to the gods in sacred vessels. In Mayan wedding ceremonies, brides and bridegrooms would even exchange cacao beans or share a ceremonial drink, an act called chokola’j, to seal their union. It was seen as a blessing of fertility and abundance for the couple.
The Aztecs shared a similar reverence for the bean. They believed cacao had been bestowed upon humanity by Quetzalcoatl, the feathered serpent god of wisdom and culture. Warriors drank cacao before battle to gain strength and focus. High priests and nobility consumed it during religious ceremonies. The drink, often foamed and spiced, was considered a luxury and a symbol of refinement.
The Meaning Behind “Theobroma Cacao”
It’s no surprise, then, that when Swedish botanist Carl Linnaeus officially named the cacao tree in the 18th century, he called it Theobroma cacao, which is Greek for “food of the gods.” The name reflects both its literal value and its deep spiritual roots. The name Theobroma comes from Greek: theo (god) and broma (food). It’s a scientific nod to the reverence ancient peoples had for the plant.
Unlike many indulgent foods, cacao has always had a dual identity. It’s both nourishment and medicine, comfort and ritual, earthly and sacred. And that’s exactly what many people still feel when they enjoy it today!
A Legacy That Lives On
Cacao’s story didn’t end with ancient rituals, and it’s even experiencing a revival today. Modern cacao ceremonies are now popular in wellness and creative communities. They take inspiration from the ancient cacao ceremony traditions. In these gatherings, people come together to share cacao mindfully, often alongside meditation, music, intention setting, or breathwork. The goal? To foster emotional openness, presence, and connection inward and with others.
Want to create your own ceremonial cacao? Get sipping!
Even beyond ceremony, the symbolism remains strong. Cacao is still called “food of the gods,” and that divine status shapes how many people experience it today. For artisanal and ethical chocolate makers, honouring cacao’s roots means sourcing consciously, respecting traditional practices, and creating products that carry a sense of meaning.
The Power of Cacao’s Nutrients
While cacao’s spiritual significance is ancient, science is still catching up to its benefits. Raw or minimally processed cacao is packed with flavonoids, magnesium, iron, and antioxidants. Cacao is literally a feel-good food. It also contains compounds like phenylethylamine (PEA), a natural mood enhancer, and tryptophan, a precursor to serotonin. Together, these may help explain that comforting, heart-opening feeling we get from a good cup of cacao.
More Than Just a Treat
Cacao’s deep, complex flavour is reason enough to enjoy it, but when you know the history, every bite feels even more meaningful. When you’re sipping a cocoa drink or baking with rich cocoa powder, you’re enjoying something that’s been cherished for thousands of years.
From ancient altars to modern kitchens, cacao continues to be a bridge. Its ability to bring people together remains timeless.
