The Spanish began to use "jicaras" made of porcelain in place of the hollowed gourds used by the natives. They then further tinkered with the recipes by using spices such as cinnamon, black pepper, anise, and sesame. Many of these things were used to try to recreate the flavor of the native flowers which they could not easily acquire. Black pepper was used to replace chillies and "mecaxochitl", cinnamon was used in place of "orejuelas", sugar replaced honey. The goal was to create a whole new version to chocolate that they could call their own.