Theobroma cacao - Cocoa - The Food of the Gods

Theobroma cacao - The Cocoa Tree, 
Here showing the Cacao pods, 
each pod contain between 20 and 40 cocoa beans 

photo by PJ 2011

I am going to describe cacao, also known as cocoa, from an aspect as a food of deep cultural, religious and medicinal origin in Mesoamerican culture. Cacao has been cultivated in Mesoamerica for almost 4000 years or perhaps even longer, though its origin is more likely to be from the Amazons. Some would even say the gods themselves were advanced aliens, extraterrestrials or ultra-terrestrial visitors.

The Mayans and the Olmec before them referred to cacao as kakaw, and their stories tell how it among other foods were brought from a mountain by the gods. It was believed in their mythology that the tree itself was thought to be first grown in the Garden of life, and its name literally means “Tree of the Gods”. The Aztecs had one ceremonial drink made of cacao called cacahuatl, meaning bitter water in nahuatl. This drink was only consumed by men as they thought it to be dangerous to women and children.

Cultivated Theobroma cacao The Cacao Tree Photo by PJ 2011

There was another drink made of cacao used by the Aztecs, which was spiced with vanilla, chili and honey. This drink was described to be used in curing black blood, something European scholars thought to mean depression, though I believe the Aztecs meant this more literally. The Aztecs had significant medical knowledge and herbal lore compared to the conquistadors and others in 16th century Europe. And with an extensive practice of blood sacrifice of theirs and other people’s blood, they knew how cacao could cure black blood, and I actually know one case where this was used in curing black blood caused by metabolic lactic acidosis.  (When My Life Flashed Before My Eyes)

Theobroma cacao - Close up of cocoa beans, Dry cacao beans was even used as currency by the Aztec.

The pulp of the Cacao pods is edible and one can make a sweet juice from it. On the other hand, how the cocoa bean was discovered to be a tasty and palatable food if fermented and processed in a complex chain is a mystery, unless one accepts the explanation that the Mesoamerican gods came down from the mountain and showed them how to make it into a food, which I have myself tasted the pulp and the raw beans and found the bean to taste horrible while the cacao pod pulp tasted good with fruity sweet taste.

Dark Hawaiian macadamia nut chocolates Photo by PJ 2011.

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Psychic Abilities: Plant Affinity

Photo by PJ, Honolulu, Hawaii 2005
Monstera deliciousa, widow-leaf or also known as Swiss cheese plant, is the first plant that I found to have an affinity too. I have never lived anywhere where I do not have a Monstera.

Plant affinity, is in may ways similar to animal affinity and it is the ability to feel connected to plant life, in its weakest form it is the natural ability often referred to as having a green thumb. As one get more in tuned with nature and with ones own abilities plant affinity could expand into much more than being able to be naturally attuned to making plants grow and flourish.

The shamans connection to find, discover and using plants to cure to diseases is one off the higher forms, other is as in the case of me connected to my own ability as a psychic claircognizant where I would at times gain deep knowledge of a new and to me unknown plant in the instant I pick it up, just as when it comes to flights and psychometric flashes [stories: A Fatal Flight, One Scary Flight: Detroit - Amsterdam and Psychometry - Object Reading and Flashes].

These flashes bring details as Latin name if already classified, local name, traditional names and alternative names in different languages, which when I think of it must be a lesser form of xenoglossy. Other pieces of information that I often get is the biochemical composition of the plant, its potential use as remedy against aliments, and its historical use if any.

The ability also provides information into plant physiology, and a special perceptiveness when it comes to noticing anything with and connected to plant life, which I use to check and control if it seems reasonable. When it comes to information of ancient Norwegian and Sami herbalism, I feel is shared with me from my great grandmother which was lifetime herbalist and healer, as her ancestors before her. 

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