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Chemical and archaeological evidence has pushed back the earliest known use of cacao, the key ingredient of chocolate, by 500 years.
The chemical compound, theobromine, which only occurs in the cacao plant, has been found on pottery vessels dating back to as early as 1000 BC.
Experts say the vessels were used to serve a fermented cacao […]
Chemical and archaeological evidence has pushed back the earliest known use of cacao, the key ingredient of chocolate, by 500 years.
The chemical compound, theobromine, which only occurs in the cacao plant, has been found on pottery vessels dating back to as early as 1000 BC.
Experts say the vessels were used to serve a fermented cacao drink that was made from the sweet pulp of the plant.
The vessels were unearthed at sites in Puerto Escondido, Honduras.
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