- Distillation Method: Solvent
- Country of Origin: France
- Plant Part: Beans
- Latin Name: Theobroma cacao
- Cultivation: Naturally Grown
About the Oil: This is a heavenly chocolate oil with a bit of spice and an amazingly potent deep chocolate aroma; very rich and complex. It is an excellent aromatic for uplifting the spirit and inspiring sensual creativity.
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About The Plant
A relatively small tropical tree in the Sterculiaceae family, Theobroma cacao is native to the dense tropical forests of the Amazon and was later distributed throughout Central America. Today it is found growing at elevations of around 650 to 1300 ft in the Amazon and Orinoco river basins, and in the low foothills of the Andes.
About Cacao Absolute
This chocolate essential oil is extracted from the seeds (pods) of wild, sustainably harvested trees. The complexity of the cacao seed serves as a reminder of the great potential of the rain forest botanicals for enhancing our well-being. The plant can be used in honor of the vast diversity of the virgin rain forest.
Cacao is not to be confused with 'cocoa', which is the dried, powdered cacao beans, roasted and processed with alkali, to make it more soluble in water. This absolute was extracted in France from the raw, dried cacao beans – and truly has quite a wonderful chocolate aroma!
Cacao has long been thought of as a natural medicine. Cacao is known to open the heart chakra, healing on the physical, emotional, and spiritual levels. Research shows that smelling cacao reduces levels of stress and anxiety. Cacao may also help to reduce cravings and addictive patterns. The scent of this exquisite essential oil is at once mystical and magical. We recommend cacao essential oil for increasing creativity and connection to your heart chakra. It also enhances pleasure, including sex.
Cacao is a 'potentiator', enhancing the yumminess of the other essential oils with which it is blended. Cacao essential oil is loved by children as well as elders and makes a nice addition to one's collection. Cacao Absolute is a must for chocolate lovers as the aroma is that of the finest dark chocolate!
The beans from which this oil is extracted have one of the richest histories in the plant world: The word 'cacao' is ancient and likely originated with the pre-mayan Olmec people. All chocolate is made from cacao, the seed of the fruit of the jungle tree, Theobroma cacao, which translates as “food of the Gods”. Native to Central American rain forests, the cacao tree was originally cultivated by these ancient earth walkers. Later harvested by the Mayans, Toltecs, and Aztecs the seeds (also known as beans) were also used as a form of currency in Aztec society.
In their quest to understand the properties of all plants in their realm, the Aztecs trained a class of medicinal botanists to explore far and wide bringing back living Cacao specimens to the royal botanical gardens for research. With such expertise and so many fabulous and intriguing botanicals available, it is fitting that they determined the seeds of the Cacao tree to be of such superior value. There were even times when no person in the whole domain was allowed to use the seeds, except the King and his court.
Recently, scholars deciphered the word 'ka-ka-wa' on a Mayan chocolate drinking vessel that dates back thousands of years. Cacao is so popular, rumor has it that Casanova himself abandoned champagne in preference of chocolate. Even the animals love cacao as the trees attract over 80 different species of birds in areas that they are planted.
A beautiful Mayan legend about Cacao: After creating the world, the oceans, plants and animals, the Mayan deity, Heart of Sky, had one remaining task; to create humanity. First, Heart of Sky worked with mud, then wood, and even stone without success. Using creativity and insight, Heart of Sky fashioned a human being out of natural materials including water, earth, corn, and various beautiful fruits including cacao. And so it is told, humans came into being with cacao as an essential ingredient.
THERAPEUTICS DESCRIBED BY AROMATHERAPY SPECIALISTS
From Jennifer Peace Rhind’s Fragrance and Wellbeing: Plant Aromatics and Their Influence on the Psyche1:
Nervous system stimulant
Boosts endorphin levels
Adds “intrigue and depth” to fragrances
PROPERTIES OF CACAO REPORTED IN PEER-REVIEWED RESEARCH
Lowers blood pressure2:
SUMMARY OF RESEARCH STUDIES
A meta-analysis of past dietary studies reported that regular consumption of cacao-rich foods can lead to a reduction in blood pressure.2:
A blinded parallel-designed study showed that subjects who took cacao tablets showed significantly increased concentrations of antioxidants in their plasma. They also displayed a decrease in platelet function, which could inhibit blood clotting.3
A review of epidemiological studies suggests that flavonoid-rich chocolate has antioxidant effects that may reduce the risk of cardiovascular disease.4
An in vitro study found that cacao extract significantly reduced the secretion and expression of cell-signaling proteins that cause inflammation.5
Cacao extract inhibited the immune response of human lymphocytes in vitro. The researchers propose that cacao “could be important in some states of the immune system hyperactivity such as autoimmune or chronic inflammatory diseases”.6
The vanillin compound, which makes up the majority of cacao essential oil, has strong antioxidant activity.7
Vanillin applied to human colorectal cancer cells caused a cessation of the cell cycle and ultimately cancer cell death.8
Mice given oral administration of vanillin had a significant reduction in breast cancer cell metastasis, suggesting that vanillin “may be of value in the development of anti-metastatic drugs for cancer treatment”.9
Cacao absolute can be added to formulas in small amounts, bringing in the sensuous aroma of dark chocolate. It makes a great natural perfume and is wonderful in body lotions.
Most popular massage blends that use cacao absolute intertwine cacao with essential oils of Vanilla, Peppermint, Rose, Cinnamon, Nutmeg, Sandalwood, Tuberose, Tangerine, Wild Orange, and Dark Patchouli. Cacao body oil can be concocted by adding fractionated Coconut oil, Coconut Jojoba lotion, Hemp oil, or Jojoba oil.
This has a deep, royal and earthy aroma enveloped in rich hazelnut liquor and fine smoky notes of the finest dark chocolate. Use this chocolate essential oil with confidence as a rich middle note in all 'love' blends. Sensual, heady, delicious and intriguing, Cacao is an excellent choice of ingredient for erotic formulations. Cacao is a 'potentiator', enhancing the character of the other essential oils with which it is blended.
Cacao absolute blends fabulously with essential oils of Vanilla, Peppermint, Rose, Cinnamon, Nutmeg, Sandalwood, Tuberose, Tangerine, Wild Orange, and Dark Patchouli.
Note that while Cacao absolute is perfect in creams and with other essential oils, it will sometimes separate from fixed oils.
This chocolate essential oil is non-toxic, non-irritating and non-sensitizing. Always test a small amount first for sensitivity or allergic reaction.
1. Rhind, Jennifer. Fragrance and Wellbeing: Plant Aromatics and Their Influence on the Psyche. Singing Dragon, 2014.
2. Taubert, Dirk. “Effect of Cocoa and Tea Intake on Blood Pressure: A Meta-Analysis.” Archives of Internal Medicine, vol. 167, no. 7, 9 Apr. 2007, p. 626-634., doi:10.1001/archinte.167.7.626.
3. Murphy, Karen J, et al. “Dietary Flavanols and Procyanidin Oligomers from Cocoa (Theobroma Cacao) Inhibit Platelet Function.” The American Journal of Clinical Nutrition, vol. 77, no. 6, 2003, pp. 1466–1473., doi:10.1093/ajcn/77.6.1466.
4. Kris-Etherton, Penny M., and Carl L. Keen. “Evidence That the Antioxidant Flavonoids in Tea and Cocoa Are Beneficial for Cardiovascular Health.” Current Opinion in Lipidology, vol. 13, no. 1, 2002, pp. 41–49., doi:10.1097/00041433-200202000-00007.
5. Emma Ramiro, et al. “Flavonoids from Theobroma Cacao Down-Regulate Inflammatory Mediators.” Journal of Agricultural and Food Chemistry, vol. 53, no. 22, 2005, pp. 8506–8511.
6. Ramiro, Emma, et al. “Effect of Theobroma Cacao Flavonoids on Immune Activation of a Lymphoid Cell Line.” British Journal of Nutrition, vol. 93, no. 06, 2005, p. 859., doi:10.1079/bjn20051443.
7. Tai, Akihiro, et al. “Evaluation of Antioxidant Activity of Vanillin by Using Multiple Antioxidant Assays.” Biochimica Et Biophysica Acta (BBA) - General Subjects, vol. 1810, no. 2, 2011, pp. 170–177., doi:10.1016/j.bbagen.2010.11.004.
8. Ho, Ketli, et al. “Apoptosis and Cell Cycle Arrest of Human Colorectal Cancer Cell Line HT-29 Induced by Vanillin.” Cancer Epidemiology, vol. 33, no. 2, 2009, pp. 155–160., doi:10.1016/j.canep.2009.06.003.
9. Lirdprapamongkol, Kriengsak, et al. “Vanillin Suppresses in Vitro Invasion and in Vivo Metastasis of Mouse Breast Cancer Cells.” European Journal of Pharmaceutical Sciences, vol. 25, no. 1, 2005, pp. 57–65., doi:10.1016/j.ejps.2005.01.015.