Do you like cocoa? You are in good company: in South and Central America people have been enjoying the fruit of the cacao tree - the source of cocoa, chocolate and much else - for thousands of years. Ancient empires fought battles for the control of the best trees, cacao beans were used as currency, and being able to make a tasty cacao drink could even save your life. To trace the history of cacao in Latin America, Bridget Kendall is joined by archaeologist Cameron McNeil, chef and food historian Maricel Presilla and geneticist and cacao researcher Juan Carlos Motamayor. The reader is Joseph Balderama. (Photo: A cropped cocoa pod lies over dried cacao beans. Credit: Getty Images)
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The distinct musical genre of amapiano can be heard in clubs and parties all around the world.
It's a sound born out of the unique cultural identity of South Africa.
I am Legendary Chris and I'm going to take you on a journey of exploration as we dive into the history of the music.
Listen now by searching for the documentary wherever you get your BBC podcasts.
Hello and welcome to the Forum here on the BBC World Service with me, Bridget Kendall.
On a cold day, does the idea of a cup of hot chocolate tempt you at all?
A tasty, comforting drink to warm you up and stave off hunger.
These days it's usually made from ground and processed cocoa beans, plus milk and sugar.
But go back five centuries to a place we now call Mexico.
And the drink the people known as the Aztecs used to make from cocoa or cacao beans was quite different.
And if you're in any way squeamish, definitely not for you.
Take fine cacao beans, grind them three times, mix with ground maize, ear flour, chili, vanilla and seeds of the achiote tree to make the drink a festive red color.
On the days when sacrifices are performed, blood from the sacrificial knives should also be added.
The fruit of the cacao tree is the source of all modern chocolate and a lot else besides.
And its ancient and colourful history in Latin America is what we'll be exploring on the Forum today with the experts who join me to share their knowledge with you.
Archaeologist Cameron McNeill from Lehman College, City University of New York, specializes in the history of the Maya people in Central America.
Cuban American chef Maricel Precia is also a food historian and fine chocolate expert and Venezuelan geneticist and cacao researcher, Juan Carlos Motomayor.
Welcome to you all and let's start with a brief description of the plant that's the source of all the cocoa and chocolate we consume.