Why did the Aztecs put this flower in hot chocolate? - ROSITA DE CACAO
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- Опубликовано: 11 июл 2024
- Episode: Rosita de Cacao
Species: Quararibea funebris
Location: NYC USA
A big thank you to www.madrechocolate.com for sending this to me.
0:00-3:53 What is Rosita de cacao?
3:53-6:11 What does Rosita de cacao taste like?
6:11-9:20 What does Rosita de cacao do to chocolate?
9:20-11:12 Rosita de cacao chocolate bar review
11:12-12:30 Rosita de cacao TL;DR
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Развлечения
This marks the triumphant return of Spice Finds. For more reviews on uncommon spices, check out this playlist: ruclips.net/p/PLvGFkMrO1ZxKHqCyzcjb3pxVwU89S6JU9
Have a suggestion for the next spice I check out? Leave a comment
Do you know where someone can purchase rosita de cacao?
Ruta chalepensis fruit is used as a spice in Ethiopia. Because of the strong taste of passionfruit it has been sold as Passion Berry. Only use it after it is dry, never fresh.
As Sam-O-Nella famously said about Swiss Miss hot chocolate:
Swiss Miss - Instant Piss 😂
I'd recommend trying black garlic. The perfect way to try it (after doing so on its own, of course) is to stuff a black garlic clove into a dried fig, and drizzle some balsamic crema on top of the whole thing. Balsamic crema is thicker and sweeter than balsamic vinegar.
grains of paradise (Aframomum Melegueta), i have special beer recepy asking for it, but because of alcohol politics its very hard to get(even it have nothing to do with it). Also known as alligator pepper or meleguetta pepper.
This channel is such an antidote to what the rest of RUclips has become. Every time I watch it i get inspired to taste new things, and travel to new places. Don't ever stop.
This is true, dude is an absolute legend for doing things the way he does
You should check out tasting history with Max miller. ❤
Yes I took it for granted in cape town where they had a malay quarter.they make unbelievable food.
All probably from the olden days of being on the spice trail from the east to London.
They use coriander seeds for instance in sausage and it has to be tasted to be believed.
You just don't get these flavours in England or America.
They also make a babooti
Basically is ground beef with curry flavoured custard to hold it together like a quiche.
The other is samoosa.
Triangle of pastry wrapped curry meat and veg
So true. Just the source material, not a lot of flashy editing, annoying intros, bombastic music, constant shilling, etc... just a simple channel witha simple presentation. Yet without the distractions the hosts passion and humor comes through in full force.
The algorithm shows you stuff based off of what you look up. This is your fault.
I have a Rosita de Cacao (Quararibea funebris). Great dwarf trees. Flowers smell like a mixture of gardenia and jasmine.
Dried they smell of very rich caramel. The tea also tastes like a green tea with overtones of caramel and maple syrup. Very, very good.
I also add them to different teas to help give them that caramel flavor.
Good to add with chocolate, tasting like a caramel chocolate. Gives a bit of a black peppery undertones. Comes through with hot cocoa too.
Love it.
If you want, when I get some fruit on the tree again, I can send a couple to you.
How small can you keep them without bonsai tricks? Is it realistic as a potted shrub (indoor / brought outside for summer, or greenhouse/sunroom) for cold climates? I see "tree" and tend to give up.
Where did you get the tree from? How often does it bloom. From photos it looks like it has very attractive foliage. I'm in USDA zone 10b in Saint Pete Fl. Very sandy soil.
Hope he excepts
Where do you live and grow this tree?
I would find really interesting if you made a video about a type of flower that is very commonly consumed here in North of Brazil called Jambú(Acmella oleracea). It is used in a ton of dishes here, and the taste is very intense to the point of "electrocuting" your mouth and making it numb. Both the leaves and the flower are consumed, but flower is what has the biggest impact in the mouth. It is also used to make a unique type of cachaça
He has done one: ruclips.net/video/7WU2Wdqk6rI/видео.html
That kind of sounds like sichuan pepper, I wonder if they share active ingredients.
Edit: Apparently both have a fatty acid amide as active ingredients, but different ones. Jambú has spilanthol while sichuan peppers have hydroxy-alpha-sanshool.
This would make a good video. It sounds like a hard thing to source though.
Up
@@AwesomeFish12it's a very common ingredient in the Amazon region. He would have to travel here however
Mexican hot chocolate is amazing. I usually get "abuelita", but the best is homemade. My ex-gf's mother made the best mexican hot chocolate I ever had. It had corn silk, raw brown sugar, chili, cinnamon, nutmeg, and a few other spices in it. I wish I never broke up with her daughter cause I honestly miss it. Perfect for chilly days.
I tried it about 35 years ago. I thought then that it tasted strongly of gently roasted fenugreek.
Rosita is little rose or darling rose rather than just rose.
or a rosette, for a direct english translation, even if that's a different thing in english
I find it insane that, despite having uncovered so much about the plants Native North American peoples used for food, I am still finding more. I accidentally stumbled across an online cookbook the other day that introduced me to 2 more- a fruit & a spice- that I'd never heard of. Allegheny Barberry & American Dittany.
Nerdy red dead redemption 2 players read the compendium that has the Latin genus and species lol. I looked into Indian tobacco and fell in a rabbit hole. Wild Oregano is a hell of a find
I bought that chocolate! It is very good! I bought it because of the Jaguar chocolate episode! I bought a whole bunch!
I dream of that chocolate. Wasn't able to find it online :(
@@lanasinapayen3354
I found it on Google
“Madre Chocolate”
Hawaiian based company, founded and owned by Nat Bletter.
I make cookies I call Aztec Delights, double chocolate with lots of cinnamon, some chili powder, ginger, honey, and vanilla, I should try incorporating these.
That sounds delish! What’s your flavor proportions?
Just don't add any human sacrifices, please.
❤Aw, admiration! I have too, it's such a good flavor profile 🥰 One year for a Christmas gift theme and novelty, I made them rollout sugar cookies, used ghost chili powder, rolled the dough to use my Halloween (Dia De Los Muertos haha) ghost cookie cutter with Xmas-colored sprinkles for the ghost faces 👻 called them "Nightmare Before Christmas" cookies, hehe 🖤😉🌜 💀🎄
I hope Madre Chocolates still has this flavor in winter, it's too hot to get Chocolate delivered to Arizona right now.
We ship priority mail with ice packs since it’s hot even in the winter in Hawai’i, so we can get it to Arizona now in good shape if you want to order it. Not sure we’ll make this rare one again this year since it’s hard to get the flowers from Oaxaca.
@@NattybyNature This video has me wondering how a chocolate with candy cap mushrooms would turn out. Just a thought to throw out there...
Yes, Mexican hot chocolate usually has cinnamon in it. The Ibarra brand (which you used) has it listed as one of the ingredients. Other brands of Mexican chocolate include Abuelita (a Nestlé brand) and Taza.
I live in the uk I as a family we went to Cadburys world in Birmingham I think it was as a kid. And at the time they had this Aztec experience thing with a like a jungle area and the point of this story was they also had an Aztec chocolate drink and I’ll never forget it, for years it stuck with me and when I was a bit older I contacted them to ask if they would ever bring that drink out to the public? They told me they had lots of enquiry’s about it but they actually told me that no they never would and if I remember correctly they said they had done away with it and the reason being as some of the ingredients was actually illegal lol, I’m presuming one ingredient may have been coca? But yeah best chocolate I’d ever had in my life
Theobromine maybe
Your Chanel is such a treasure trove of different plants and cullinary specialities. It is a delight to expand ones horizon through your knowledge. Keep it up ❤
Wow, thank you
Maybe try out muña, a kind of minty plant found in the Andes & possibly nearby parts of Amazonia
It's nuts how this isn't the next big thing. If anything, it's a huge marketing opportunity. Chocolate flavored with special flowers? That sounds fancy.
Wow I was introduced to a flower that make a drink with it , the water turn to the same color as beetroot and the taste is like lemon + a new taste that I don't know
Hibiscus flower probably, sorrel.
@@Bobsry16
I was thinking Hibiscus (Jamaica) too.
To me, it tastes like cranberry, but lemony is a fair comparison.
Hibiscus sabdariffa - Florida cranberry, roselle, Jamaica sorrel, etc. Used across Asia, Africa and many parts of the Americas. Very tasty. Jared did a video 9 years ago, when he was still learning how to do videos ruclips.net/video/Hg3zcqyivas/видео.html
Sounds like rosella/roselle/hibiscus fruit. But a lot of things taste lemony and have red pigment.
There's another, far rarer flower in Mexico (and Guatemala iirc) that's also used in hot chocolate, called yolloxochitl. Fascinatingly, this is a species of Magnolia (Magnolia mexicana), and I don't know of any other Magnolia species that are used as a spice. The cones (really just a highly modified fruit but they're called cones and look like cones) look wild too, and iirc these are even usable as a spice too.
Some rednecks (& possibly Natives, Cajuns, and other cultures living near southern USA swamps) will use Magnolia virginiana foliage as a substitute bay leaf, though Persea borbonia & palustris (redbay and swampbay, respectively) were more commonly used as such before the invasion of Redbay Ambrosia Beetles and their associated Laurel Wilt Disease (courtesy of unethical Chinese shipping with no attention to biosecurity) began to wipe them out (& the entire non-Asian Lauraceae, including avocados). I have heard that Brits (!?) pickle the flower petals of Magnolia grandiflora (which is native to the SE USA, not Britain, and I have not heard of local uses here) to make a chutney that supposedly evokes cherimoya.
I remember reading in a quick read that the leaves were the ones used in making chocolate.
In here, I remember that there's another flower spice for flavouring chocolate: the sacred earflower (Cymbopetalum penduliflorum and C. costaricense).
This gave me a idea to make a spice mix for chocolate: if you combine some vanilla seeds (Vanilla planifolia) with rosita de cacao (Quararibea funebris), allspice (Pigments dioica), sacred earflower (Cymbopetalum penduliflorum), dried fruit of ancho chilli powder + guajillo chilli powder (Capsicum annum), and the leaves of yollocochitl (Magnolia mexicana), you got the portions native to Mexico and Guatemala. However, my idea of a spice blend includes all salient parts of a flowering plant, so I might include peppermint (Mentha × piperita), Ceylon cinnamon (Cinnamon zeylanicum), and ginger (Zingiber officinale) to complete all the parts of the plant. Since I have flavour biases, I usually include these too: long pepper (Piper longum and Piper retrofractum), Indian green cardamom (Elettaria cardamomum) and Javanese white cardamom (Wurfbainia Compacta). The spice blend might resemble masala chai, but it does have that complexity.
@@rafa6222 Yeah, I thought about mentioning Cymbopetalum, but its a lot less interesting (I remember reading somewhere that it kinda just tastes like black pepper) and mildly toxic (supposedly has some weird effects if you eat too much and its in the notoriously questionable Annonaceae family) so really that one may be best replaced by black pepper. I do really like the idea of reviving the true, original recipes for mesoamerican chocolate (its something I've wondered about myself), it would help revive these disappearing spices and who knows could be delicious.
Historically vanilla was used purely for aroma, not flavoring, but I guess its close enough and would be a tasty thing to add. Sapote seeds (prepared properly) would be nice as well.
If you want the most creamy hot chocolate mix ever. Get truffle pig hot chocolate mix. You don’t need milk and it is so rich and creamy. They get their cocoa from Guatemala.
I guess it makes sense that it taste different brewed in hot water than in hot chocolate, as some aromatic herbs with organic compound wouldn't dissolve in water,
so fatty oil (chocolate butter) or milk is needed to bring that out. Very interesting as always!
God I love these series!
No, for real: if I ever get a hold of the stuff you have eaten I would know what to expect and what to look forward to! Also, your fruit reviews are good for fantasy worldbuilding: what would imaganery/alien fruits look and taste like? As a writer you can now base these on already existing ones that you didn't even knew about before! It's brilliant!
Amazing to learn about a new spice as an indian !
Can't wait to try it.
So is it sorta like how pandan boosts rice and coconut based desserts? Like I love pandan flavor on its own but it has a kinda magic when you use it to subtly boost other flavors. Just a pandan leaf added to a pot of jasmine rice just boosts that aroma that makes jasmine rice so nice (they share aroma compounds), pandan is like a key flavor in many many Southeast Asian desserts.
I love how thorough you are in trying different aspects of the fruit or spice.
Mexican hot chocolate tends to have a lot of cinnamon and a lot less sugar, and it's kind of a pain to make.
I think a lot of the classical way that hot chocolate used to be made was all about getting it big and frothy, because cocoa is naturally hydrophobic, it doesn't want to mix with water, cinnamon even moreso, so it tends to separate out pretty quickly unless you put a lot of work into mixing it up, and milk I think is better for staying mixed up longer than normal water, that's part of why it froths
I highly recommend Madre Chocolate!!!
What this convinces me of, is that I should make a chocolate with candy cap mushrooms.
I’ve done that. It was tasty! Just hard to find candy caps dried commercially.
ur channel has always been so great but you're getting even better it's wild
i made a quart of tea with this flower and i drank it
had diarrhea for a week
thanks weird explorer
Some people ‘research’ things online, some people ‘get their hands dirty’. Thank you for your service to food science.
i love learning about anything cacao related! thanks!
In Oaxaca pixtle or the inside of the mamey seed is added to Tejate along the rosita de cacao. A very nice combination for any chocolate recipes.
I call it the “gold dress of spices” since everyone smells/taste something different in it from citrus, to curry powder, to maple. That’s why it’s so fun to make chocolate from!
Jared have you looked very far into the ruby chocolate phenomenon as of yet? ...thanks for generously sharing such splendid content!
yes 👍 there's a video on the channel
bro I swear to god we need to get you a new residents shirt
That's an interesting one, Oaxaca sounds like it has a bunch of exotic foods, you should go there.
I've been and it does. great place
So awesome! I tried Tejate very luckily once in Oaxaca very early in the morning so it was perfectly fresh. The lady serving it was so kind and lovely.. definitely up there as one of the most tasty drinks i have ever tried!
Jared, the name of the state (and its capital), Oaxaca, is pronounced “Wah-hah-kah.”
I went to Oaxaca a few years ago, and I had the drink, Tejate. It was good.
interesting, thanks for sharing !
Thanks for watching!
Excellent
Tres interessant, merci!
Probably would be nice in vanilla bean ice cream to.
Wa-ha-ka (Oaxaca) thanks for this very interesting video, very much appreciated
Great video
Glad you enjoyed it
Wow, how interesting! I want to grow them! Since I have not tried them yet, my favorite chocolate is still how you find it in Guatemala, they use cardamom ground among the chocolate paste, which gives it such an aroma and taste I love it!
Sorta wanna get vanilla bean and that flower together and make my own extract. Bet that would make anything you add vanilla to even better.
Cool
you're a great guy🥝
So cool, I am Mexican and didn't even know about this. Now I want to try it.
Nice
You made me crave and eat chocolate.
I’m a big fan of the channel and all the amazing information you provide. I have to ask, what are you looking at when you do your reviews? Like you never look at the camera while talking lol. Is it a script? I know It’s a small detail that really doesn’t matter overall but man… I’m curious lol.
I drank Tejate (tay-hah'-tay) in Oaxaca (wah-hah'-kah). Looks disgusting. Most delicious thing I ever put in my mouth. Truly nectar of the gods.
@T.ELE.GRAMWeirdExplorer who are you?
Oaxaca is a beautiful city worth the visit!
I love the curiosty iitch your channel scratches for me. Now I just need another channel with a similar vein to yours, but instead of exploring obscure fruit, it's someone exploring and obscure, not as often used, or new potential plant fibers for spinning yarn outside of the usual cotton linen and such and then my life will be complete 😂
I have growing this, for several years now. A nice healthy bush too. Alas, no flowers yet.
How often are you fertilizing it? Give it a high phosphorous fertilizer every 3 months and it should flower soon. Mine flowered from seed in 3-4 years with that fertilizing regimen and regular watering.
Would love more precolumbian spice videos
There;s another thing that has a rather strong maple/fenugreek flavor I can think of that might be fun to have with hot chocolate now that you mention it: Candy Cap mushrooms.
mmm i love hot chocolate with spices in it.. this would be interesting to try i think
It is common in Mexico and the Southwestern US to have cocoa with spices. It is my favorite way to have it.
I LOVE That cake chocolate. I typically cannot tolerate most American chocolate, as an American female, but I can eat that stuff like candy. It is absolutely DELICIOUS prepared traditional. I know there’s a version that is made with ground corn, and I believe one with rice that is traditional. Or maybe I’m confusing the rice version of Mexican hot chocolate with horchata, which is also equally delicious.
A fellow fan of Cometeer coffee! I didn't know they do a white labeled Fellow glass
They sponsored a video a while back and sent me those with the pods. I'm not sure if they sell them... 🤔
Great now I need to get my hands on this stuff... Another odd ingredient to procure.
The dude is the most wholesome guy in this platform, I love him. Is he single? Lmao
@T.ELE.GRAMWeirdExplorer LMFAO
There’s another flower that the Aztecs used to flavor chocolate, the sacred earflower (Cymbopetalum penduliflorum). Supposedly tasted something like cinnamon
I love Mexican hot chocolate, this drink sounds freaking amazing.
I think it would be cool to make an extract out of these to simplify baking with the flavor. It sounds like it would go great in brownies, or even in something like a frappuccino.
I believe the Ibarra chocolate you used contains cinnamon and almonds, as well as chocolate and sugar. And yes, it’s better than Swiss Miss. it’s also better than Abuelita (Nestle’s version of Mexican hot chocolate).
oh this is a brand new video... I was binging your videos last night...
Ibarra has ground almonds, too.
Great video. What do you do other tha youtube? How did you start to travel so much? I'd like to travel more but don't really know how to start
it depends on where you go. Pick a place and hit the forums on TripAdvisor so you know what to expect on arrival and make sure you know how to travel safely in that place. How to get around, be aware of any scams, good itineraries, etc... if you're concerned try finding a tour company with good reviews and do that until you feel comfortable.
I give my story and some travel advice of sorts in episode 700 :)
@@WeirdExplorer thanks man
And now i need some chocolate. Too bad i just have the "regular" stuff but it will get me through
The diarrhea comment had me rolling.😂😂😂😂😂😂😂
I loved learning about this amazing flower! Thank you!
You are so welcome!
Madre chocolate is the best!
"The taste of that is... not good." 🤣🤣😂
Good call on the fenugreek; it can be rather surprising in a drink when you consider its more savory applications. Possibly don't need much, ymmv.
No idea why but whenever I have dark choc or real above 60% -- I sneeze about once then it's over. Like a threshold for purity. I wonder if that's semi-common.
If I could get some I would like to try it ground with coffee.
Might be interesting added to a maple toffee!
Oh yeah, its spice time
Where did you get that double-walled beaker/mug thing?
A bit of that and a pinch of instant coffee ought to really elevate mid-priced chocolate.
Other flowers of interest: tuberose (Polianthes tuberosa, now Agave amica though that just seems unnatural taxonomy), red yucca (Hesperoaloe parviflora?), true yuccas (you might have done those; I know Texas foraging channels have), Malvaviscus drummondii, various Costus sp. (growing popular in FL--maybe contact Pete Kanaris?), myoga ginger, and (not a flower, but flower adjacent) the "globs" (bulbils) of Globba schumburkii (sp?--yellow dancing lady ginger). I have heard Laelia anceps flowers are edible and recently went to a Thai restaurant that used a Dendrobium phalaenopsis flower as a garnish. I didn't eat it since I was not sure it is edible (some Epidendrum orchids are known to have pyrolizidine alkaloids). I am sure there are many more. Hibiscus syriaca, hollyhocks, okra, etc have edible petals, but they are lettucy so probably not very interesting.
Another maple flavored organism is the candy cap mushroom, Lactarius fragilis. I wonder how that would taste with Mexican chocolate? I wonder how many other plant/fungi has a maple-ish flavors.
If you're feeling a little lazy, but like Mexican hot chocolate, Abuelita makes packets of instant.
Also, maybe try banana blossoms as spice.
Try the forgotten european crop aardaker, lathyrus tuberosus
Jared! Who is that on your shirt? I’ve been trying to figure it out for years.
I can only see this video with envy.
Does it help to store chocolate in the refrigerator? For all chocolate, even Hersheys, or only good chocolate?
Tejate is sooo good, particularly on a hot summer day in Oaxaca, definitely a winner in my experience, oh and also agua de chilacayota, two great clasic drinks to beat the summer heat in Oaxaca.
How is the book coming?
Fenugreek I'd describe as having a very "celery seed" flavour to it that gets stronger as the fenugreek gets stale, even after the maple smell and taste fade, for sure :(
🍫
Have you ever been to Italy and wondered why the plain old tomato sauce tastes so unbelievably good..?
Turns out theres lots of things that go into it.
I have discovered that cumin and ground fennel seeds play an important base element.
But also carrot and celery juices.
What I dont know is JUST one other spice or herb that just i cant seem to get ......ANY IDEA..?
Dear God I thought that was a bowl of roaches (the fun kind)
😂
From a side view , they looked like miniature doomsday machines from Star Trek
Drugs are funny and good
It actually means little rose of cocoa Rosita means little rose.
I aspire to be adult enough to leave chocolate in ny freezer for so long it changes in any way whatsoever.
Residents shirt!
Have you ever thought of growing a mustache? I think you would look really nice with one
LMFAO chocolate rose
where do you recommend getting mexican hot chocolate, Jared ?
most grocery stores carry it around here
So I’m slightly curious. I had heard that Incan chocolate beverages weren’t sweetened. I could be totally mistaken there and if so I apologize. If it was unsweetened though, how do you think it would be with the addition of the flowers? Or maybe the tradition only dates back to the Spanish period after the addition of sugar to the drink?
Incan chocolate was spiced with things like chili, vanilla and allspice. No sweeteners were used in cacao by Incas or Mayans. The Maya had pictures of the rosita de cacao on their chocolate drinking cups from before 900 AD. So it would have been used in unsweetened chocolate drinks.
@@pattheplanter Hey, thanks kindly.
@@pattheplanter
Did the Incans in Perú also make / consume chocolate? Something I just learned. Presumed Mayans and Aztecs invented the food of the gods drink.@pattheplanter
@@kpc9650 I think I may have got confused by the fact that cacao is also native to Peru and Ecuador but there seems little evidence it was used there before the European invasion.
As cacao is native to South America, the Incans were using cacao probably even before the Mesoamericans like the Maya, Aztec, and Olmec. We now, as of about 5 years ago, have evidence that the predecessors to the Inca, the Moche in Ecuador were using cacao seeds to make a drink of some sort about 5500 years ago.
Neither of them had sugar which is native to PNG. They may have used honey from native bees, but probably only rarely since it was about less abundant than European honeybee honey. So they probably mostly had their cacao drinks undeeetened like we have black coffee.
Here I was thinking the drink was always rice water............