Cocoa is a small evergreen tree, 20 to 50 feet tall (smaller when cultivated), that bears long, thin leaves and small yellow flowers formed directly on the plant’s stems. The flowers develop into small, football-shape seedpods that contain the Cocoa beans. Parts used – seeds (beans).

Native to tropical rainforests of Central and South America Cocoa is also cultivated in Africa, Indonesia, Hawaii, and elsewhere.

In Central and South America, Cocoa beans formed the basis of the traditional Aztec drink “chocolatl” (also known as “xocoatl”), meaning “bitter water”, which was enjoyed by ancient Inca, Maya, and Aztec peoples. Since the drink was made of pounded Cocoa beans and spices, without sweeteners, it had an extremely bitter taste. Most people could afford the expensive drink only on special occasions, but members of royalty consumed this beverage frequently as a sign of their elevated position. The ancient Aztec king Montezuma believed the plant had powerful aphrodisiac effects. According to the Spanish conquistador Hernando Cortes, Montezuma consumed large quantities of chocolatl daily – drinking it from golden goblets – and freely shared it with Cortes. Cortes sent Cocoa beans to the king of Spain, where it became popular in Europe in the mid-17th century.

For centuries, Central Americans have used Cocoa to treat fever, coughs, and problems associated with pregnancy and childbirth. They have also applied Cocoa butter to soothe burs, chapped lips, balding heads, and the sore nipples of nursing mothers.

Today, the tree’s seeds are dried and roasted to produce Cocoa powder, Cocoa butter, chocolate, and a skin-softening ingredient used in cosmetics.