Cocoa tree

As early as 2000 B.C., this plant was used by the Mayas and later by all the major civilizations in Central America. It was often part of rituals (rites of passage), during which cacao beans served as offerings. The Mayas and the Aztecs used cocoa butter as a soothing balm for cracked and burned skin, for liver and lung problems and to prevent snake bites. Dried cocoa beans were used as a medium of exchange. The Aztec emperor Moctezuma introduced the Spaniard Hernan Cortez to cocoa beans. Cortez took them to Spain, from which their popularity quickly spread throughout Europe. The first chocolate makers appeared in Italy in 1606. The pulp may be eaten as is or used in preparing refreshments and soft drinks. The seeds are made into cocoa powder, used in chocolate and candy making. They also contain organic material used to produce cocoa butter. Finally, they contain alkaloids, including caffeine and theobromine, used as stimulants and diuretics. An infusion of the leaves serves as a cardiac tonic in Colombia. It is also used as a diuretic and to treat skin problems, including eczema.