From Ancient Origins to Modern Ceremonies
Most everyone I have met in my life simply adores chocolate. It is very rare to meet someone who does not share an affinity for the sweet, creamy treat that multitudes around the globe seek out and consume every day. Perhaps it is this irresistible attraction that has sparked the popularity of an indigenous tradition: the cacao ceremony.
Many of you may be asking, “What is a cacao ceremony?” Others may be asking, “What is cacao?” Cacao, or Theobroma cacao, is the name of the fruit that holds the seeds from which cocoa and chocolate are made. The name Theobroma cacao literally means “food of the gods” in Greek, clearly revealing humanity’s love for these prized seeds.
Ancient Origins
Over 4,000 years ago, cacao was domesticated in Central America by the Olmecs and later popularized by the Aztecs and the Mayans. Yet, it is believed that far earlier than that, the cacao tree began its life in the Amazon Basin. Recent findings have led researchers to believe that perhaps Ecuador is the birthplace of cacao; other scientists have claimed that the Orinoco Valley of Venezuela is the origin, while others believe it was in Peru. Regardless of where this coveted fruit first sprouted, it was the Olmec, Mayan, and Aztec cultures that valued cacao so much that the seeds came to be used as currency, and a rich drink made from the fermented, roasted, and ground seeds became a sacrament of sorts in ancient ceremonial practices.
Modern Revival of the Cacao Ceremony
Long gone are the days when cacao was exchanged like money and priests served chocolate drinks in spiritual ceremonies, yet the popularity of the cacao ceremony is making quite a comeback. Cacao ceremonies today focus on using the pure form of cacao to help participants connect with their emotions, open their hearts, and experience personal and spiritual growth. These ceremonies typically involve drinking a rich cacao brew, meditating, and engaging in various forms of healing practices such as sound and crystal healing, guided meditation, and movement.
Bliss, Love, and Feel-Good Chemicals
One of the reasons that so many people experience a release of tension and even a blissful experience when consuming cacao is due to the presence of anandamide—a neurotransmitter that has been called the “bliss chemical” because of its role in supporting positive moods and feelings of happiness and bliss. Anandamide also plays a role in movement control, pain, and appetite. Low levels of anandamide can decrease happiness, increase fear and anxiety, and interfere with your ability to manage stress. Anandamide is part of the endocannabinoid system that offers protection against stress-related psychiatric diseases, including major depression, generalized anxiety, and post-traumatic stress disorder.
In addition to the bliss chemical anandamide, cacao also contains PEA (phenethylamine). This chemical stimulates the nervous system and triggers the release of pleasurable compounds known as endorphins. Phenethylamine has been called the “love chemical.” PEA also stimulates the production of dopamine, a neurochemical related to sexual arousal and pleasure. PEA acts as a potent antidepressant and increases during times of romantic connection. PEA is known to increase when we fall in love and also at the time of orgasm. This is most likely a big part of why chocolate has been associated with love and romance.
Cacao not only serves up bliss and love chemicals but also helps to increase the brain’s level of serotonin—the “feel-good chemical.” Serotonin plays a major role in maintaining positive moods, emotional well-being, proper sleep, and numerous behavioral and physiological functions. Low levels of serotonin can be the cause of depression, lethargy, and even suicidal tendencies. Many women intuitively turn to chocolate during PMS and menstruation when serotonin levels are typically lower. People often consume chocolate as medicine without even realizing that they are doing so.
Third Eye Activation
Another feature of cacao is its believed ability to help decalcify, stimulate, and activate the “third eye,” or our spiritual-psychic chakra. The third eye has been said to be responsible for psychic abilities, clairvoyance, and certain spiritual experiences. Some people believe that the third eye must be “open” for spiritual awakening to occur. The pineal gland, which is the actual physical home of the “third eye,” greatly benefits from an increase in blood supply. When cacao is ingested, nitric oxide is released in the bloodstream. Nitric oxide is a powerful vasodilator, meaning that circulation and blood flow are increased, thus stimulating the pineal gland. Many people have reported spiritual experiences during a cacao ceremony or when drinking cacao before meditation, perhaps due to the stimulation of the pineal gland and the activation of the third eye.
Facilitating cacao ceremonies has been an incredibly rewarding experience. The return of this ancient practice offers a gentle and safe way to explore spiritual ceremonies, experience an ancient plant medicine, and find opportunities for emotional healing. I have witnessed breakthroughs, emotional and spiritual shifts, feelings of bliss, and heart-openings during these ceremonies. After holding space for so many people from diverse walks of life and seeing them have these profound experiences, I feel deeply grateful to have come to know cacao as more than just a delicious dessert or a hot drink to warm a winter night. If you have the opportunity to attend a cacao ceremony in the lands where cacao first grew, it is sure to be a unique experience you will not forget.
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