CACAO—

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Cacao was kept in warm regions and moved by hand and animal over long distances. Ships carried it alongside spices, cochineal, (a red pigment made from crushed insects)  sugar, and silver. The pods were split fresh, the seeds fermented briefly, then dried before further work. Processing was slow and required heat, grinding, and repeated handling.

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Beans were roasted lightly or left raw depending on use, then ground on stone into paste or mixed with water into thick drinks. Fat separated easily and was sometimes skimmed and kept. Sweetening was optional and often minimal. The work demanded time and strength. The residue stained vessels and hands.

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Cacao was worked slowly. Over-roasting scorches it. Excess sugar obscures it. Once ground, it turns quickly and must be used or remade. It was valued for density and keeping quality rather than delicacy.

It moved through trade routes as pressed cakes, whole beans, or paste, stored dry and protected from insects. Its weight made it costly to transport. Loss was common. Waste was avoided.

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It was associated with heat, labor, and stored nourishment.

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Received two cakes of cacao, wrapped in leaf and cloth.

Kept dry above the hearth.
One portion shaved fine and taken with water.
Remainder stored against insects.

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