Scientists have revealed the secret of the use of cocoa by ancient Indians: what the Mayan dishes told

You may have heard that the ancient Mayan cocoa drink was considered a gift from the gods. The grains of this tree were sacred to the Indians—they were used as currency when making purchases. In addition, cocoa was an attribute of religious ceremonies and rituals.

However, a recent scientific study has brought a shocking result: everything is much more complicated and, simultaneously, more straightforward than we thought. We tell you what this progenitor of chocolate, popular to this day, really was for the representatives of the Mayan people.

The drink of the chosen ones?

The idea of cocoa as an elite drink and a symbol of luxury is indeed connected with the traditions of its use and the realization that chocolate is made from these grains. For a long time, among modern historians studying the Mayan culture, it was believed that cocoa was available only to representatives of the upper strata of society. The very use of cocoa among the Maya, they say, was controlled by the rulers.

Previous attempts by researchers to identify this plant (and, consequently, its fruits) usually concerned highly decorative vessels that the Indians used in their elite ceremonies. For example, it could be ornate vases for drinks. Visit. A F R I N I K . C O M . For the full article. That is why scientists immediately speculated that cocoa was distributed among the elite in ancient times and that only a select few could access it.

But what about the simple plantation workers who grew this plant and those who settled near these plantations? Did they have the opportunity to taste this elite drink, or was it forbidden? And anyway, what about the rest of the Maya population? What was cocoa for them – an unacceptable luxury?

The new study, conducted by researchers at the University of California (Santa Barbara, USA), aimed to answer all these questions. To do this, scientists thoroughly studied the remains of cocoa found on ancient ceramic dishes or fragments. The study results were published in Proceedings of the National Academy of Sciences.

Ancient potsherds helped

So, contrary to scientists’ previous opinions, cocoa was available to the elite and other social strata. This drink was drunk even by poor and low-class representatives of the Mayans. However, for ordinary people, it was also considered not every day but used only at celebrations.

Annabel Ford, an anthropologist at the University of California who has been exploring the ancient Mayan city of El Pilar for four decades, notes:

– Although for a long time it was considered that the Mayan cocoa drink was elite and exclusive, now we know this is not the case. Yes, eating it was a special ritual and luxury. But with luxury available to everyone, not just the elite!

In their work, the researchers studied over fifty pottery shards made in the late classical Maya period. The study included a chemical analysis of the presented samples and using unique cocoa biomarkers (caffeine, theobromine, theophylline) specially developed by scientists. Cocoa remains were found on fragments of expensive tableware and pottery shards used by poorer sections of society.

Drinking vases, bowls, jugs, and even plates were tested. Traces of this ancient and popular drink have been found on all ships. It was a surprise at first that there were traces of cocoa on different dishes. But then we realized that, for example, the Indians used bowls for grinding and mixing and pots for heating the drink,” says Ford.

According to scientists, the Indians served dishes on plates with sauces, to which they could also add cocoa. An example of this is the famous Mexican sauce mole poblano.

Another secret of Mayan cocoa

By the way, the botanist and personal physician of King Philip II, Francisco Hernandez, wrote in his Natural History of New Spain (1577) that the Indians grew four varieties of cocoa. He listed them according to size: cuaucacajoatl (the most extensive variety), mechacacajoatl (medium-sized grains), xochicacajoatl (smaller grains), and, finally, tlacacajoate (having the smallest grains).

“The latter variety is the smallest of all and is best suited for drinks, while others are more convenient for use as coins,” Hernandez wrote.

In other words, the grains that served as currency for the Indians were not of the same grade as those used to prepare drinks and dishes.

The Mayan culture holds many more mysteries researchers have struggled with for decades. I believe that gradually, all of them will be solved. By the way, scientists recently made an unexpected discovery in Mesoamerica. We suggest you read about the dark secret hidden by the ancient Mayan cities.