Hello plant friends,
Two years ago I travelled through Guatemala and while I studied plant healing and botany at this wonderful place called Casa Curativa one of the teachers had me smell this Cacao extract and I was just absolutely amazed! During this trip I was at the very beginning of formulating Nightflowers and I knew it had to be in there. A plant full of ancient ritual and history, full of magical powers and potency but also smelling SO rich and beautiful.
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The fun things about this materials is that you can use it pure on the skin! So the bottle filled with this material can be seen as a very pure, very raw perfume soliflore (a single scent perfume).
It can also easily be melted au bain marie into a solid perfume combined with other materials like Rose! Ain't that nice?
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I hope you love this materials as much as I do and wish you a lovely spring while wafting clouds of cacao wearing it on your wrist or as I like to do; behind the ear and the nape of the neck.
Kind wishes,
Merle
Decoding the magic of Cacao
For centuries, Cacao has been more than just a food, it has been seen as a divine gift from the Gods, a vessel of connection, and a symbol of vitality. In Central and South America Cacao was revered, calling it Ka’kau, or ‘heart blood’, a reference to their belief that the gods bled onto Cacao pods to create life itself. The act of drinking Cacao together, called Chokola’j, was a ritual of unity, reinforcing the sacred bond between people and the divine.
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Even its scientific name, Theobroma Cacao ‘Food of the Gods’, echoes its ancient significance. Whether consumed in rituals, exchanged as currency, or woven into mythology, Cacao was, and still is, a profound symbol which we decode together in this month’s Scents of the Earth.
In your box this month:
CO2 Cacao extract from Brazil
Cacao bean
From flower to pod ~ the life of the Cacao tree
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The cacao tree (Theobroma cacao) is a beautiful evergreen that thrives in the humid tropics, particularly in the lush rainforests of the Amazon; its place of origin. Here, where warmth and moisture are in abundance, cacao finds the perfect conditions to flourish. Unlike other towering rainforest giants, the cacao tree remains relatively small, preferring the shelter of a diverse, layered forest.
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The cacao’s journey to fruiting begins with its delicate, tiny flowers—so small that only midges, some of the tiniest pollinators on Earth, can fertilize them. These minuscule flies, with the fastest wing beat of any insect (up to 1,000 beats per second!), play a crucial role in cacao’s reproduction. Despite the tree produces thousands of blossoms each season, only a small fraction are successfully pollinated within their fleeting two-day fertility window. Once fertilized, the flower gives way to the cacao pod. From these precious pods, we harvest the seeds of the ‘Food of the Gods’ - cacao, a gift of nature that has nourished cultures for millennia.
With proper care and reverence, a cacao tree can live for a century, though its most fruitful years span around six decades. As with all living beings, the more love and attention it receives, the more abundantly it thrives.​
"We are the music makers, and we are the dreamers of dreams.​"
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- Willy Wonka in Charlie and the Chocolate Factory
From pod to CO2 extract ~ the art of transforming Cacao
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The journey of cacao, from the rainforest to an aromatic extract, is a true labor of love. Understanding this process deepens our appreciation for every sniff we take.
Cacao trees produce pods year-round, but the main harvests occur twice a year. Unlike many fruits, cacao pods do not fall when they are ripe; they must be carefully cut from the tree. Once harvested, farmers split the pods open, scooping out the seeds and leaving the empty shells on the forest floor, where they provide new homes for the cacao's tiny helpers, the midges.
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The seeds are placed in boxes to ferment for 5 to 10 days. This crucial stage develops cacao’s rich flavors and unveils its first hints of aroma. As microbes break down the sugars, the cacao produces alcohols, acids, and heat, deepening its chocolatey scent. After fermentation, the beans must dry (no small task in humid tropical climates). Once dried, they are gently roasted to enhance their flavor and aroma, then hand-peeled and ground into a smooth paste.
From this rich cacao paste, the COâ‚‚ extract used in perfumes is gently drawn through carbonic extraction. Using high pressure and low temperatures, it captures the essence of cacao without heat or chemicals. As the pressure is released, the COâ‚‚ evaporates, leaving behind a pure, aromatic extract in the form of a creamy wax, dense with the deep, warm scent of chocolate. Approximately 20kg of cacao beans are needed to create just 1kg of extract. A process rich in time, care, and devotion for this precious fruit.
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Cacao roasted by Cacao Source in Guatemala.
The final CO2 cacao product.
CO2 extraction in NEX + LMR the naturals notebook.
Cacao in the ancient world...
Cacao was of great value in ancient Central and South America. Whether as a fancy drink for elites, a ceremonial food, or as an exchange commodity, cacao’s presence in the ancient world is undeniable. The earliest depictions of cacao date back to 500 BC in Peru. Over time, cacao gained recognition as a powerful source of energy and medicine. Pretty soon throughout South American evolution, the Cacao spirit became an essential part of myths and cosmologies. The early images evoking cacao demonstrate her connection with the spirit world, death and rebirth, and the divine connexion between the wild jungle and the mysterious subtle realms.
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Cacao also played a central role in rituals, often served in specially crafted vessels adorned with imagery tied to the ceremonies or political events. During the classic period, cacao was connected to the Tree of Life, the sacred feminine, and the afterlife. It was prepared as a wine or as a foamy beverage, often mixed with corn wine, vanilla, honey, wildflowers, and even psilocybin. These complex ceremonies, sometimes lasting days, remain only partially understood today.
Cacao as currency
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Cacao’s role as a form of currency is one of its most fascinating and surprising historical uses. For over a thousand years, cacao beans were traded in bustling markets across Central America, serving as a universal standard of value and wealth. Even into the late 19th century, cacao was still used in some regions as a measure of exchange. Different sizes and colors of cacao pods held their own worth and each had distinct names.
Chocolate Pot, c. 750, Maya. It has four glyphs in the ancient Maya language around the outside, three describe the place of origin, owner, and shape of the vessel; the fourth - illustrated above - is the glyph for "cacao," confirming its ancient function as a chocolate pot.
Cacao in war
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Cacao’s significance was also deeply tied to war, death, and the journey through the underworld. For Mexican warriors for example, cacao played a vital role in war rituals. These complex ceremonies often involved ball games, sacrifices, dances, and incantations, with cacao as a key element. Before battle or long journeys, warriors consumed a bitter, spicy red beverage - likely a blend of cacao, corn, and Chile - described as a potent magic potion. This drink fueled their energy, allowing them to travel through the jungle nonstop for an entire day and night, embodying strength and resilience.
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Cosmovision
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In the Popol Vuh, the sacred creation myth of the Mayan people, cacao is depicted as a gift from the moon goddess - one of the divine foods symbolizing the abundance on Earth. Numerous sculptures and iconographies reveal the reverence for various cacao gods and goddesses, often shown with cacao pods growing from their bodies, embodying the deep spiritual connection to this powerful plant.
The oldest Cacao temple in the world:
The symphony of scent in Cacao
The scent of Cacao is somewhat waxy and powdery, reminiscent of iris root and iris butter. There's a slight tanginess to it, but also a soft, creamy, and comforting essence like chocolate milk. There's a subtle fruity note, akin to a berry, representing the the white flesh of the cacao pod itself. It’s dreamy, luxurious, seductive and juicy. According to perfumer and my mentor Mandy Aftel, it acts as a middle note and when used in small quantities, it can add depth to florals, giving them a slightly “dirtier” edge without being mistaken for chocolate. To me, however, it feels more like a base note, beautifully complementing white flowers and lending them a more authentic, grounded quality.
The distinctive smell of chocolate comes largely from ‘methylbutanal’, a fragment that smells distinctly cocoa-like with a sweaty edge. |n perfumery Cacao absolutes or H2O’s are often beautifully paired with chilli, cinnamon, peppermint, vanilla, tonka, orris, fruits and nuts such as hazelnut, pistachios, cherries and blood oranges.
Woman harvesting cacao pods in Ceylon, Sri Lanka, in the 1900s.
Cacao in Nightflowers
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In Nightflowers, cacao beautifully complements the essence of blue lotus. When I visited Guatemala, the cacao trees were so present around the flowers I encountered. The cacao pods hanging on the trees were impossible to ignore. Cacao offers a base note that lingers, providing a long-lasting, fixative quality to the scent. Its aphrodisiac properties add a unique depth. The dark patchouli in Nightflowers softens it slightly, while the vanilla absolute and iris root create a beautiful harmony when paired with cacao. Base note.
Medical properties and more...
Consuming pure cacao (not to be confused with sugary chocolate) is known as a preventive remedy for various health conditions, such as heart disease, immune disorders, anxiety, depression, and brain dysfunction. Interestingly, even the aroma of cacao carries medicinal properties. Below, we explore the key benefits of cacao from three perspectives:
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Antioxidant
The antioxidant properties of cacao are mainly consequences of its high flavonoids content, which is also released through its aroma. Flavonoids provide general immunologic support. It lowers the body's need for inflammatory response against allergens, germs, toxins, and other irritants. Which makes us more adapted to our natural environments especially in the long term.
Stimulant
Thanks to its fat and mineral content, consuming cacao provides both the energy and willpower needed for physical activity. Cacao boosts heart rate, promotes the dilation of blood vessels, and processes saturated fats. This creates a ripple effect throughout the body, encouraging movement, activation, and transformation. Similarly, the scent of cacao can also serve as a stimulant, promoting heightened energy, focus, and clarity.
Image of a cacao tree featured in Rerum medicarum novae hispaniae thesaurus (ca. 1651).
Brain function
Cacao has an exceptional impact on brain function, largely due to its alkaloid content. It stimulates positive mental activity, enhances the renewal of neural pathways, and supports the natural circadian rhythm. By helping the renewal of receptors associated with ease, stability, joy, willpower, and resilience, cacao helps to improve our overall mental well-being. It fosters a deeper connection to feelings of initiative and creativity in the brain, while also enhancing the sense of reward and accomplishment. While the full effects on the brain are most clearly seen through consumption, the aromatic benefits extend to both body and mind in profound ways.
Detail from a page of Fray Bernardino de Sahagún’s Historia general de las cosas de nueva España.
Illustration by Jia Sung.
Tending Soil
Healthy soil and symbiotic relationships are essential for the survival of cacao trees. In the essay Tending Soil for Emergence Magazine, Emma Marris explores our deep connections to the earth through history and myth. A must-read for any soil enthusiast! Read the full essay here.
"Soil is the soul of agriculture, and although profane matters have often been disparaged as “earthly” by christians, it is impossible for the mystery of earth to be properly described using an entirely secular approach. Soil is the womb and the tomb, the stuff of life and death, in which death is transformed into life."
- from Tending Soil by Emma Maris
Reach out or say hi
Cacao drink recipe
Heat up 80-100ml of water or oat milk (not boiling)
Add 18 gr of pure or ceremonial Cacao
Add a pinch of chili
Add a pinch of cardamom
Add a pinch of cinnamon
Add natural sweetness if needed
Mix in blender
Enjoy the love
To make it extra special: Add your blue lotus flower received in the previous SOTE package to the mixture for a dreamy touch.
Listen to the sound of Nightflowers
Thank you so much for accompanying me on this fascinating journey through the realm of perfuming materials, where we explore not only the sensory beauty of scents but also the deeper intelligence of plants and their natural essences. It’s been a wonderful adventure, navigating the intricacies of fragrance and nature’s wisdom. I’d love to hear your thoughts and insights on this experience!
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or DM @linguaplanta