Haven’t Heard of Capomo?
Neither had we, until we visited one of our Mexican suppliers of coffee, Yolanda Superior. Capomo is a coffee alternative that claims to be 12.8% protein and No Caffeine.
Brosimim Alicastrum is derived from the Greek, meaning edible. Capomo is a member of the mulberry family, growing on the coastal regions of Mexico, Central America, and the Carribean. The tree produces fruit similar to coffee, about 1 inch in diameter and, when roasted, brews similar to coffee.
Capomo has not been available in the modern world. The Mayans used Capomo in a variety of ways, including an alternative when their other crop yields were poor: eaten raw, boiled (with a taste and texture like potatoes), dried and mixed with corn to make tortillas, and even as a desert, when mixed with honey. The conquistadors were responsible for Capomo becoming a forgotten food, but as a twist of fate, this nutritious tree was one of the main reasons further Mayan temples were discovered after 1890.
The development of “chicle” chewing gum drove the chicleros deeper into the virgin forest in search for their ingredients; for their meals, they would eagerly search out the nuts and leaves of the Capomo trees growing on the steep hillsides. The large Capomo trees, some growing to heights of 120 feet, thrived on the limestone soil and found the surrounding areas of the permits an ideal place to grow. Shrouding their hosts with evergreen foliage, hiding the secrets of the ruins, the Capomo flourished. But the Spaniards used the Indians to cultivate coffee for their quick profits, and the sad situation has only gotten worse throughout the years. Still, the Capomo’s uses have survived.
Medicinal Uses of Capomo
In southern Mexico, a tonic is prepared from the bark to treat asthma and chest pains. The milky fluid from the plant is drunk like cows milk or mixed with chicle. An extract from the fruit is claimed to simulate lactation and postpartum woman. Capomo is also reported to relieve allergy symptoms and to act as a liver tonic.
By Any Other Name…
Capomo is also called the breadnut, Maya nut, and many other local names. With its nutty cacao flavor, it makes a very enjoyable beverage. Most popularly, it is roasted, ground, and brewed as a rich tasting coffee substitute with a relaxing effect on the nervous system. A nutritious shake can be made when Capomo is roasted, ground, and mixed with milk.
The Nutritious Capomo
High in protein, at 12.8%, Capomo could play an important role in solving third world hunger, as a single tree yields over 100 pounds of nuts and a year-round supply of leaves (10% dry weight protein content) for livestock. Little thought for preservation threatens this little known tree, as areas are being cleared for grazing and trees cut for cheap furniture and firewood. Abundant supplies are harvestable, but formal plantations should be established and more advanced processing techniques need to be developed.
Capomo Is 100% Organic and Wild
Casa Capomo is an international organization formed to preserve the natural wild habitat this tree and this planet so desperately need. Local people are employed in the preparation of Capomo, thereby stimulating the local economy. So help yourself to good health while helping them help the planet. Drink Capomo!
This information was extracted from Casa Capomo Puerto Vallarta Mexico. Capomo is available at ADios Café (www.ADiosCafe.com). While we personally bring back this product from Mexico, we have not tested it for its nutritional value but hope you enjoy it as much as we do!