To adapt the standard Aztec chocolate drink recipe for Spanish tastes, a panel of monks was employed. Upon consideration, they added several ingredients — cinnamon, nutmeg, sugar — and subtracted a few, including which of the following?

When Spanish monks adapted the Aztec chocolate recipe for European tastes, they kept the sweetening agents like sugar and spices like cinnamon and nutmeg, but removed the chili pepper that was traditionally used in Aztec chocolate drinks. The Aztec version was often spicy and bitter, which did not appeal to Spanish palates.