Heavenly Foods
Cocoa beans,nibs and liquor (Criollo)
certified organic *
Cacao Real is the original variety of Criollo, considered by chocolate craftsmasters from Europe to be the finest in the world. It originated in Mexico, in the area of Tapachula in southern Chiapas. Now, in an effort to repopulate the region with this most ancient variety of cocoa, small farmers are cultivating it again under wild conditions, letting it go back to its original purity. The trees are grown from seeds and never grafted. They grow in their natural habitat, amongst many other species of fruit trees like orange, avocado, mango, sapote, mamey, banana, plantain, papaya, orange and coconut trees. This unique cocoa has thus received the name of "Cacao Real". It is the ancient variety that the Mayas and Aztecs used to cultivate after they were given cocoa from those they called the "Gods". The factory is small and nice, the cocoa beans dark-red and Roberto-Carlos Enriquez very gentle and friendly. The cocoa beans we offer are slightly fermented and dried under the very hot sun of southern Chiapas.
The association of indigenous growers of Xoconusco strive to excellence, to give the best organic certified products available there in Chiapas and to care for the region and its habitat, repopulate the forests. This Mayan network of organic organizations has undertaken the mission to rescue the "Cacao Real" of Soconusco, which was considered in Mayan and Aztec times as the best cocoa in the whole kingdom and was even given the name "Royal Cocoa" as only Royal families were allowed to enjoy it.
While we were there, we tried to find all we could on cocoa and specifically in Aztec and Mayan times. In the ancient Maya world there were 4 varieties of trees: Tlalcacahoatl, which was the one for eating , a small tree with small pods and three others who were used more for currency : Quauhcacahoatl (biggest tree, pods) , Mecacacahoatl (medium size), Xochicachoatl (smaller size – seed reddish on the outside).
The cocoa liquor is a paste made from grounding these beans slowly, never reaching a temperature above 113ºF. It is pure cocoa beans, nothing added.
Cocoa is a most potent anti-oxidant and an excellent heart tonic. It was used, to stop heart attacks, sometimes injected directly in the heart.
It has an immense adaptogenic activity. Mix a little in whatever herb or remedy you wish to take to greatly improve absorption.
Chocolate is also used as a cure and is eaten immediately after an insect’s bite to diminish the effectiveness of the venom, be it a bee, a wasp or even a scorpion!
How to drink the Maya way: Cocoa, at the time of the Aztecs, was most commonly drunk as xocolatl ("bitter water", the origin of the word chocolate) It was considered a potent intoxicant and something that was drunk with great solemnity and gravity and was described as something "not drunk unthinkingly" by the Spanish historian Sahagún.
How to prepare the Maya way : The ingredients were mixed and aerated by pouring the chocolate from one vessel to another. If the cocoa was of high quality, this produced a rich head of foam. The head could be set aside, the drink further aerated to produce another head, which was also set aside and then placed on top of the drink along with the rest of the foam before serving.
The precolumbian cocoa additives
We have researched for quite some time what were the most common additives to the chocolate in that period. The full list of cacao additives is actually very extensive, but some of the common ones were:
* Corn
* Vanilla (Tlilxochitl / Vanilla planifolia); fruit; to strengthen brain and womb, promotes digestion in stomach, strengthens heart, begets strong spirits
* Chile (Chiltocpin)
* Devil’s hand tree ( Teonacaztli / (Chirantodendron pentadactylon); flowers; which had the flavor of "black pepper with a resinous bitterness" and was commonly used at banquets.
* Ear Flower (Xochinacaztli or Ueinacaztli / Cymbopetalum penduliflorum); flower petals; had the flavor of "black pepper with a resinous bitterness" and was commonly used at banquets; for windy, phlegmatic stomachs, revives spirit, gives good blood, provokes menstruation. Thought to be a strong medicine. Use with caution to strengthen heart and vital parts.
Aka: orejuela, flor de las orejas, orichelas
* Mexican Pepper (Mecaxochitl / Piper Sanctum); a relation of black pepper; opens obstructions, cures colds, and distempers arising from cold causes; it attenuates gross humors, it strengthens the stomach, and it amends the breath
* Chile (Capsicum Annum)
* Mexican Magnolia (Yolloxochitl / Magnolia Mexicana); flower; had the taste of ripe melon
* Mamey Sapote (Piztle / Calocarpum Mammosum); seeds; with the flavor of bitter almonds;
* Pochotl (Ceipa Pentendra); seeds; described as "sweet and tasty".
* Achote (Achiotl/ Bixa orellana); seeds; shortness of breath – also strengthens stomach, helps blood flux, repels praeternatural tumors, strengthens gums and teeth, provokes urine, quenches thirst.
* Pop Corn Flower (Cryptantha Angustifolia); flower;
* Allspice (pimienta dioica); promotes urine and menstrual flow, comforts womb, strengthens brain, dissipates excessive flatulence, Aka Jamaica Pepper
* Silk cotton tree (castilla elastica); liquid from bark; for infections
* Gold Cup (Tecomaxochitl / Solandra Maxima); flower; this chalice vine is related to the angel trumpets (Datura spp and Brugmansia spp) and like them, has entheogenic properties. Used in sacred ceremonies in Mexico.
* Mexican Mint Marigold (Tagetes Lucida); flower; was used by the Aztecs in their ritual incense known as Yyauhtl. It is also used by the Huichol, mixed with Nicotina Rustica (a potent wild tobacco) for its claimed entheogenic effects. In one study, methanolic extract from the flower inhibited growth pf staphilloccus aureus, e coli, and candida albicans cultures, an effect that was enhanced with exposure to UV light. The roots, stems and leaves also had the same effect when irradiated with UV light.
* Epazote (Epazotl / Dysphania A); Used in treatment of dysmenorrhea, malaria, chorea, hysteria, catarrhe, asthma. Oil of chenopodium (derived from epazote) kills intestinal worms.
Recipes:
* Batido: paste from cocoa beans (slightly roasted), ear flowers, agave syrup + flavors such as vanilla or cinnamon, black pepper,
* One of the most common recipes consisted of mecaxochitl, uei nacaztli, vanilla, softened maize and cacao mixed with tepid water, and was drunk immediately after preparation.
The association of indigenous growers of Xoconusco strive to excellence, to give the best organic certified products available there in Chiapas and to care for the region and its habitat, repopulate the forests. This Mayan network of organic organizations has undertaken the mission to rescue the "Cacao Real" of Soconusco, which was considered in Mayan and Aztec times as the best cocoa in the whole kingdom and was even given the name "Royal Cocoa" as only Royal families were allowed to enjoy it.
While we were there, we tried to find all we could on cocoa and specifically in Aztec and Mayan times. In the ancient Maya world there were 4 varieties of trees: Tlalcacahoatl, which was the one for eating , a small tree with small pods and three others who were used more for currency : Quauhcacahoatl (biggest tree, pods) , Mecacacahoatl (medium size), Xochicachoatl (smaller size – seed reddish on the outside).
The cocoa liquor is a paste made from grounding these beans slowly, never reaching a temperature above 113ºF. It is pure cocoa beans, nothing added.
Cocoa is a most potent anti-oxidant and an excellent heart tonic. It was used, to stop heart attacks, sometimes injected directly in the heart.
It has an immense adaptogenic activity. Mix a little in whatever herb or remedy you wish to take to greatly improve absorption.
Chocolate is also used as a cure and is eaten immediately after an insect’s bite to diminish the effectiveness of the venom, be it a bee, a wasp or even a scorpion!
How to drink the Maya way: Cocoa, at the time of the Aztecs, was most commonly drunk as xocolatl ("bitter water", the origin of the word chocolate) It was considered a potent intoxicant and something that was drunk with great solemnity and gravity and was described as something "not drunk unthinkingly" by the Spanish historian Sahagún.
How to prepare the Maya way : The ingredients were mixed and aerated by pouring the chocolate from one vessel to another. If the cocoa was of high quality, this produced a rich head of foam. The head could be set aside, the drink further aerated to produce another head, which was also set aside and then placed on top of the drink along with the rest of the foam before serving.
The precolumbian cocoa additives
We have researched for quite some time what were the most common additives to the chocolate in that period. The full list of cacao additives is actually very extensive, but some of the common ones were:
* Corn
* Vanilla (Tlilxochitl / Vanilla planifolia); fruit; to strengthen brain and womb, promotes digestion in stomach, strengthens heart, begets strong spirits
* Chile (Chiltocpin)
* Devil’s hand tree ( Teonacaztli / (Chirantodendron pentadactylon); flowers; which had the flavor of "black pepper with a resinous bitterness" and was commonly used at banquets.
* Ear Flower (Xochinacaztli or Ueinacaztli / Cymbopetalum penduliflorum); flower petals; had the flavor of "black pepper with a resinous bitterness" and was commonly used at banquets; for windy, phlegmatic stomachs, revives spirit, gives good blood, provokes menstruation. Thought to be a strong medicine. Use with caution to strengthen heart and vital parts.
Aka: orejuela, flor de las orejas, orichelas
* Mexican Pepper (Mecaxochitl / Piper Sanctum); a relation of black pepper; opens obstructions, cures colds, and distempers arising from cold causes; it attenuates gross humors, it strengthens the stomach, and it amends the breath
* Chile (Capsicum Annum)
* Mexican Magnolia (Yolloxochitl / Magnolia Mexicana); flower; had the taste of ripe melon
* Mamey Sapote (Piztle / Calocarpum Mammosum); seeds; with the flavor of bitter almonds;
* Pochotl (Ceipa Pentendra); seeds; described as "sweet and tasty".
* Achote (Achiotl/ Bixa orellana); seeds; shortness of breath – also strengthens stomach, helps blood flux, repels praeternatural tumors, strengthens gums and teeth, provokes urine, quenches thirst.
* Pop Corn Flower (Cryptantha Angustifolia); flower;
* Allspice (pimienta dioica); promotes urine and menstrual flow, comforts womb, strengthens brain, dissipates excessive flatulence, Aka Jamaica Pepper
* Silk cotton tree (castilla elastica); liquid from bark; for infections
* Gold Cup (Tecomaxochitl / Solandra Maxima); flower; this chalice vine is related to the angel trumpets (Datura spp and Brugmansia spp) and like them, has entheogenic properties. Used in sacred ceremonies in Mexico.
* Mexican Mint Marigold (Tagetes Lucida); flower; was used by the Aztecs in their ritual incense known as Yyauhtl. It is also used by the Huichol, mixed with Nicotina Rustica (a potent wild tobacco) for its claimed entheogenic effects. In one study, methanolic extract from the flower inhibited growth pf staphilloccus aureus, e coli, and candida albicans cultures, an effect that was enhanced with exposure to UV light. The roots, stems and leaves also had the same effect when irradiated with UV light.
* Epazote (Epazotl / Dysphania A); Used in treatment of dysmenorrhea, malaria, chorea, hysteria, catarrhe, asthma. Oil of chenopodium (derived from epazote) kills intestinal worms.
Recipes:
* Batido: paste from cocoa beans (slightly roasted), ear flowers, agave syrup + flavors such as vanilla or cinnamon, black pepper,
* One of the most common recipes consisted of mecaxochitl, uei nacaztli, vanilla, softened maize and cacao mixed with tepid water, and was drunk immediately after preparation.
Vanilla de Papantla
(Vanilia Planifolia)
The legend has it that just like the cocoa, vanilla was given to us by the Gods, it was long considered in Mexico to be a true Godsent gift with many beneficial and heavenly properties.
This Vanilla comes from Senor Pedro Heriberto Larios Riviera, in Papantla de Olarte, in the state of Veracruz in Mexico. Senor Heriberto is a wonderful man, sincere and honest, always smiling and joking about. He produces on a very small scale. When we were there, we didn't have our camera with us, so we didn't take pictures, but luckily there are a few of him and his plantation on the internet :)
Papantla is the vanilla capital of Mexico. It is where vanilla originated from, the only area in the world where wild vanilla used to grow before it was exported and grown in other countries, like many other great foods in Mexico, which seem to have originated from that area. It is said the first cured vanilla beans discovered were vanilla beans that had cured naturally in the forest, exposed to the sun during the day, and sweating naturally at night, hence the type of production the bean goes through nowadays. There is relatively little vanilla grown in Mexico nowadays and it is grown usually by small producers, as an addition to other fruit crops, especially so around Papantla. This vanilla comes from vines that grow in the shade of Senor Heriberto's orange trees, a totally organic plantation he attends to with lots of love. Most of the world's vanilla is produced in Madagascar, Indonesia and China, Mexico producing around 2% of the world vanilla . This vanilla is high in vanillin and has unique properties, it is quite different from other types of vanilla. French chefs swear only by the mexican Papantla vanilla for its distinct flavour and aroma.
The legend has it that just like the cocoa, vanilla was given to us by the Gods, it was long considered in Mexico to be a true Godsent gift with many beneficial and heavenly properties.
This Vanilla comes from Senor Pedro Heriberto Larios Riviera, in Papantla de Olarte, in the state of Veracruz in Mexico. Senor Heriberto is a wonderful man, sincere and honest, always smiling and joking about. He produces on a very small scale. When we were there, we didn't have our camera with us, so we didn't take pictures, but luckily there are a few of him and his plantation on the internet :)
Papantla is the vanilla capital of Mexico. It is where vanilla originated from, the only area in the world where wild vanilla used to grow before it was exported and grown in other countries, like many other great foods in Mexico, which seem to have originated from that area. It is said the first cured vanilla beans discovered were vanilla beans that had cured naturally in the forest, exposed to the sun during the day, and sweating naturally at night, hence the type of production the bean goes through nowadays. There is relatively little vanilla grown in Mexico nowadays and it is grown usually by small producers, as an addition to other fruit crops, especially so around Papantla. This vanilla comes from vines that grow in the shade of Senor Heriberto's orange trees, a totally organic plantation he attends to with lots of love. Most of the world's vanilla is produced in Madagascar, Indonesia and China, Mexico producing around 2% of the world vanilla . This vanilla is high in vanillin and has unique properties, it is quite different from other types of vanilla. French chefs swear only by the mexican Papantla vanilla for its distinct flavour and aroma.
Cold Pressed Premium Virgin Coconut oil
Certified organic
We spent quite some time looking for a really raw coconut oil product, which we didn't seem to be able to find in Mexico. Although we have not met the people, nor visited the facility, this coconut oil we found, made from hand-picked, mature, fresh, organically grown coconuts, is a true wonder from the Philippines, processed by easily available, dedicated people. The oil is cold- pressed and the final product is obtained through a completely cold process. Unlike other products, absolutely no heat is used at any time in this unique process! The people at AmazingFoods keep the oil below human body temperature at all times during manufacture and storage. After the oil is obtained, no heat is ever used to lower its moisture content, which is rarely found in the usual processing of the coconut oil, as the cold-pressed oil is usually heated afterwards in the end-production to remove the remaining humidity. Here on the other hand the oil is left to cure for 21 days at room temperature, thus reducing its moisture to a level allowing a shelf life of 2 years. It comes to no surprise that they have earned so many awards for the quality of their product!
This results in an oil of superior quality which has retained its natural properties and nutritional value. The natural anti-oxidants such as tocopherol (vitamin E), vitamin A and C are left intact and act as natural preservatives.
This is 100% pure coconut oil: no artificial preservatives, no hydrogenation, trans-fat free, non- refined, non -bleached, non- deodorized oil.
Virgin coconut oil is an exceptional superfood, medicinal oil and skin food. It has too many highly beneficial health properties to list!
It has excellent anti-viral, anti-bacterial, anti-fungal, and immune-boosting action. It stimulates white blood -cell production.
Virgin coconut oil has an anti-inflammatory action when massaged on limbs and joints. It can be used to relieve gout, arthritis, rheumatism, joint pains, swelling, kill skin fungus and help in wart removal. It can stimulate hair follicle growth when massaged on the scalp. It helps in absorption of fat-soluble vitamins (A,D,E,K), vit. B and minerals (Ca, Mg, Fe). It is easily absorbed by the body and by the skin, it is food for the skin and helps keep it supple and healthy. Virgin coconut oil regulates metabolism and has a slimming effect. 3 to 4 tablespoons is equivalent to one whole coconut.
It is also an excellent addition to our four-legged friends' food!
This results in an oil of superior quality which has retained its natural properties and nutritional value. The natural anti-oxidants such as tocopherol (vitamin E), vitamin A and C are left intact and act as natural preservatives.
This is 100% pure coconut oil: no artificial preservatives, no hydrogenation, trans-fat free, non- refined, non -bleached, non- deodorized oil.
Virgin coconut oil is an exceptional superfood, medicinal oil and skin food. It has too many highly beneficial health properties to list!
It has excellent anti-viral, anti-bacterial, anti-fungal, and immune-boosting action. It stimulates white blood -cell production.
Virgin coconut oil has an anti-inflammatory action when massaged on limbs and joints. It can be used to relieve gout, arthritis, rheumatism, joint pains, swelling, kill skin fungus and help in wart removal. It can stimulate hair follicle growth when massaged on the scalp. It helps in absorption of fat-soluble vitamins (A,D,E,K), vit. B and minerals (Ca, Mg, Fe). It is easily absorbed by the body and by the skin, it is food for the skin and helps keep it supple and healthy. Virgin coconut oil regulates metabolism and has a slimming effect. 3 to 4 tablespoons is equivalent to one whole coconut.
It is also an excellent addition to our four-legged friends' food!
Raw noni fruit powder
This Noni powder is made from fruit dehydrated at low temperature and can truly be called a raw food product. The mature fruit is handpicked from the tree and then each fruit is inspected and washed before allowing it to further ripen for two or three more days. Jay and Sara, who live in the Noni farming area in Hawaii, next turn the fruits into a puree that they dehydrate slowly, below 118 degrees, for 24 hours. The puree can be made either using the whole fruit or the seeds can be removed before dehydration. It is then ground into a powder. They do it slowly with a high volume air flow to not overheat the fruit in this final stage.It's a very unique Noni product, coming from a very small, less than 5 acre, farm where the trees grow nearly wild. As they say themselves, "It's more a hobby than a business!" Growing and processing on a small scale like they do, and their dedication to provide a very nutritious raw product, makes the quality of this organically-grown whole-fruit Noni powder unmatched.
Noni has one of the highest levels of polysaccharides of any food known to modern science. Polysaccharides are long chain sugars which naturally occur in a wide variety of different shapes. Each shape matches up with a specific type of immune cell, producing a specific immune response for each type of immune cell. The polysaccharides in Noni work directly on white blood cells, increasing their ability to rid the body of foreign bacteria and destroy pathogens. Increases in the efficiency of our white blood cells may lead to significant improvements in well-being and increases in energy and immunity levels
Noni has one of the highest levels of polysaccharides of any food known to modern science. Polysaccharides are long chain sugars which naturally occur in a wide variety of different shapes. Each shape matches up with a specific type of immune cell, producing a specific immune response for each type of immune cell. The polysaccharides in Noni work directly on white blood cells, increasing their ability to rid the body of foreign bacteria and destroy pathogens. Increases in the efficiency of our white blood cells may lead to significant improvements in well-being and increases in energy and immunity levels
Natural Vit C
Acerola
Nopal powder
With some entheogenic effects
fresh aloe vera leaves
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Fulvic acid
Fulvic Acid greatly enhances the bio availability of important trace minerals.
Known as nature's most powerful natural electrolyte, fulvic acid delivers substantial amounts of nutrients, minerals and living energies to our cells.
Known as nature's most powerful natural electrolyte, fulvic acid delivers substantial amounts of nutrients, minerals and living energies to our cells.
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