cacao

ca·ca·o

C0008300 (kə-kou′, -kā′ō) n. pl. ca·ca·os 1. An evergreen tropical American tree (Theobroma cacao) having leathery, ellipsoid, ten-ribbed fruits borne on the trunks and older branches. Also called chocolate tree. 2. The seed of this plant, used in making chocolate, cocoa, and cocoa butter. Also called cacao bean, cocoa bean.

[Spanish, from Nahautl cacahuatl, perhaps from proto-Mixe-Zoque *kakawa; compare Mixe cacu and Zoque cacva (proto-Mixe-Zoquean perhaps being the language of the Olmec civilization and thus the ultimate source of many Mesoamerican cultural words).]

cacao

(kəˈkɑːəʊ; -ˈkeɪəʊ) n1. (Plants) a small tropical American evergreen tree, Theobroma cacao, having yellowish flowers and reddish-brown seed pods from which cocoa and chocolate are prepared: family Sterculiaceae2. (Plants) cacao bean another name for cocoa bean3. (Cookery) cacao butter another name for cocoa butter[C16: from Spanish, from Nahuatl cacauatl cacao beans]

ca•ca•o

(kəˈkɑ oʊ, -ˈkeɪ oʊ)

n., pl. -ca•os. 1. a small tropical American evergreen tree, Theobroma cacao, cultivated for its seeds, the source of cocoa and chocolate. 2. Also, cocoa. the fruit or seeds of this tree. [1545–55; < Sp < Nahuatl cacahuatl]

Thesaurus

Noun

cacao - tropical American tree producing cacao beanscacao tree, chocolate tree, Theobroma cacaocacao bean, cocoa bean - seed of the cacao tree; ground roasted beans are source of chocolategenus Theobroma, Theobroma - cacao plantsangiospermous tree, flowering tree - any tree having seeds and ovules contained in the ovary

Translations

可可树

cacao

(kəˈkaːəu) , ((American) kəˈkeiou) noun the tropical tree from whose seeds cocoa and chocolate are made. 可可树

cacao

(kəkä`ō, –kā`–), tropical tree (Theobroma cacao) of the family Sterculiaceae (sterculiasterculia
, common name for some members of the Sterculiaceae, a family of herbs, shrubs, and trees of tropical and subtropical regions. The most important members of the family are the cacao, source of cocoa and chocolate, and the cola, the caffeine-rich seeds of which are used
..... Click the link for more information. family), native to South America, where it was first domesticated and was highly prized by the Aztecs. It has been extensively cultivated in the Old World since the Spanish conquest. The fruit is a pod containing a sweetish pulp in which are embedded rows of seeds, the cocoa "beans" of commerce. To obtain cocoa, the harvested pods are fermented by naturally occurring bacteria and yeasts to eliminate their bitter, astringent quality. The seeds are then cured and roasted. The clean kernels, called cocoa nibs, are manufactured into various products. Their large percentage of fat, removed by pressure, is the so-called cocoa butter used in fine soaps and cosmetics and in medicine for emollients and suppositories; the residue is ground to a powder (cocoa) and used for beverages and flavoring. Chocolatechocolate,
general term for the products of the seeds of the cacao or chocolate tree, used for making beverages or confectionery. The flavor of chocolate depends not only on the quality of the cocoa nibs (the remainder after the seeds are fermented, dried, and roasted) and the
..... Click the link for more information. is a product in which the cocoa butter has been retained. Cacao products have a high food value because of the large proportion of fat, carbohydrates, and protein. Cacao is classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
..... Click the link for more information. , class Magnoliopsida, order Malvales, family Sterculiaceae.

Cacao

(1) a plant of the genus Theobroma of the family Sterculiaceae and (2) the food product obtained from the seeds of that plant [in English, the term “cocoa” is more commonly used for the food product].

The seeds of cacao beans have a bitter astringent taste, which is caused by the presence of tanins and theobromine, and do not have the aroma and taste characteristic of chocolate products. The color of the beans ranges from violet to gray and white. In order to improve their flavor, freshly picked beans separated from the pulp are fermented for two to seven days. As a result of complex biochemical processes, the beans turn various shades of brown and acquire a pleasant aroma and taste. Next the beans are dried in the sun on plantations or are dried by heated air.

Cacao is a valuable food raw material. The average composition of the kernel (evaluation of the dry substance) is water, 4—6 percent; fat, cocoa butter, 51-54 percent; starch, 7-10 percent; glucose, fructose, 1-2 percent; protein, 10-12 percent; theobromine, caffeine, 1-1.5 percent; tannins, 4-7 percent; acids, 1-2 percent; and mineral substances, 2-3 percent.

After the beans are cleaned, sorted, and thermally treated, they are broken into nibs and finely ground to make ground cacao, which in turn is used to make cocoa butter and chocolate. Cocoa butter is made by pressing the ground cacao. The remaining cake is coarsely broken and pulverized to make cocoa powder, which is used to prepare the beverage cocoa.

cacao

[kə′kau̇] (botany) Theobroma cacao. A small tropical tree of the order Theales that bears capsular fruits which are a source of cocoa powder and chocolate. Also known as chocolate tree.

cacao

1. a small tropical American evergreen tree, Theobroma cacao, having yellowish flowers and reddish-brown seed pods from which cocoa and chocolate are prepared: family Sterculiaceae 2. cacao bean another name for cocoa bean

cacao

ca·ca·o

cacao

ca•ca•o

cacao

cacao

cacao

Cacao

cacao

cacao

cacao

ca·ca·o

ca·ca·o

cacao

Synonyms for cacao

noun tropical American tree producing cacao beans

Synonyms

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