The avocado is most likely from Mexico or Guatemala, where numerous wild species may still be found today. The Aztecs and Mayans of Mexico and Guatemala ate the fruit roughly 10,000 years ago, according to cores discovered in caverns. It's also thought that humans cultivated it around 7,000 or 8,000 years ago, because significantly larger and oval-shaped nuclei have been discovered at other places around the same period, indicating that human involvement improved the situation, according to specialists. The avocado's popularity in pre-Columbian America is said to have sprung from the fact that it provided the Amerindians with essential fats that were otherwise lacking in their diet. Following the Conquest, the Spaniards introduced the avocado tree and its fruit to the rest of the globe, bringing it to Europe as early as 1519, then to the West Indies, and subsequently to virtually every tropical and subtropical location where conditions were favorable for its cultivation. Fruit will remain a meal for the aristocracy and upper middle class in the West for a long time. It wasn't until the beginning of the twentieth century, when Americans began to cultivate it on a huge basis, that it made its way onto regular people's plates. By comparison with the form of this organ, the avocado gets its name from the Spanish aguacate, which took it from the Aztec ahuacatl, which means "testicle." When you squeeze the avocado kernel, it generates a creamy liquid that smells and tastes like almonds. When exposed to air, this liquid becomes red because to the tannin component. The Spanish conquerors derived permanent ink from it, which was used to write numerous official papers that are still preserved in the archives of Popayàn, Colombia. Many nations in South and Central America, Africa, and Oceania, as well as southern Europe and the United States, now grow avocado trees (Florida and California). The flesh of the fruit is used to make an oil that is extensively utilized in massage treatment and cosmetology.