A small evergreen tree (Theobroma Cacao) of South America and the West Indies. Its fruit contains an edible pulp, inclosing seeds about the size of an almond, from which cocoa, chocolate, and broma are prepared.
Kah COW these seeds were used as currency and also are crushed to make chocolate, a drink of the Maya royalty
Seeds from which chocolate is extracted.
Mesoamerican food used now to make chocolate.
A term used for a cacao plant and its seeds that produce chocolate (chocolate in it's natural and pure processed form).
kah-KAY-oh, kah-KAH-oh] The tropical, evergreen cacao tree is cultivated for its seeds (also called beans), from which cocoa butter, chocolate and cocoa powder are produced.
A common name for Theobroma cacao, the cocoa tree. Another name for cocoa and the cocoa pods, the fruit (cabosse).
tropical American tree producing cacao beans
The tropical evergreen tree and its dried and partially fermented beans that are processed to make chocolate, cocoa powder, and cocoa butter.
(Nahuatl) A plant native to the Americas, the source of chocolate. The Aztecs collected cacao as tribute, made it into a chocolate drink and used the seeds as currency. In Spanish America, it was extensively cultivated and much was exported to Europe.
The cacao tree (Theobroma cacao) is a native of South America. Its fruit is a large pod which can contain many imbedded seeds. The pod is fermented, then the seeds are removed, cured and roasted. The end results are called nibs. Cacao has a high fat, carbohydrate and protein content. Besides chocolate, cacao is used in the preparation of cosmetics and medicines.
The cacao plant itself, as well as its raw, unprocessed product.
tree that grows in Mexico and Central America
The scientific name of the tree from whose seeds chocolate is made. The full name if cacao theobroma (cacao, food of the gods). In French and Spanish speaking countries cacao is used colloquially to describe the seeds themselves. In English, cacao is translated as cocoa, which is also used loosely in referenced to powdered cocoa.
Name of tree and beans from which chocolate is made.
A tropical tree whose seeds are used to make cocoa and chocolate.
The Olmec word given to the glorious tree that gives us chocolate.
A term used for a cacao plant but also for the unprocessed product (pods) of the cacao plant.
Native South American tree whose seeds are fermented and processed to make cocoa and chocolate.
Cacao (Theobroma cacao) is a small (4–8 m tall) evergreen tree in the family Sterculiaceae (alternatively Malvaceae), native to tropical Mexico, but now cultivated throughout the tropics. Its seeds are used to make cocoa and chocolate.