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| - than cocoa, embracing both the food and the drink prepared from the cacao, and is the Mexican name, chocolatl, slightly modified, having nothing to do with the word cacao, in Mexican cacauatl. [1] In the New World it was compounded of cacao, maize, and flavourings to which the Spaniards, on discovering it, added sugar, cinnamon, vanilla, and other ingredients, such as musk and ambergris, cloves
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