This tiny blue-green alga, or cyanobacteria, is approximately 3.6 billion years old. This means it must have been one of the first photosynthetic lifeforms to populate the Earth. Spirulina, along with other microscopic algae, released oxygen into the atmosphere, allowing for the development of other forms of life.
The first record of the story about the use of spirulina as food for humans comes from Bernal Diaz del Castillo, one of the companions of the troops of Hernán Cortés, who reported in 1521 that spirulina was harvested from the waters of Lake Texcoco, which was dried and sold in the market of Tenochtitlan.
Spirulina Maxima was consumed by the Aztecs and other mesoamerica´s cultures for centuries and it is consider an ancestral food of the region. The Aztecs extracted it from the lakes of the Anahuac Valley and they ate it with maize tortillas and Chili sauce.
The Aztecs were great warriors, strong, burly, and capable of surviving exposure half-naked. Its name in the nahuatl language,Tecuitlatl, means Food of the Gods, and it refers to the manifestation of primordial spiritual power, which takes on the form of a spiral. It was eaten with corn tortillas or with a sauce made of a mixture of peppers and tomatoes.
However, there are references from Mayas, that speak about spirulina consumption even before the times in which the Aztecs lived.
Rediscovered during the second half of the 60´s during the trans-saharic voyage of a french-belgium expedition. On arriving to the Chad lake, the expedition found that some inhabitants collected some dark green floating skim, put it under the sun and then commercialized it in the shape of small -green- flakes. These flakes are added to different food as a nutritive seasoning and call it Dihé. Its consumption is an ancient tradition to those people, and after so many scientific researches that prove its high quality as a natural concentrated food and as an excellent supplement for human and animal nourishment.