cacao


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ca·ca·o

 (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 Nahuatl cacahuatl.]

cacao

(kəˈkɑːəʊ; -ˈkeɪəʊ)
n
1. (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 Sterculiaceae
2. (Plants) cacao bean another name for cocoa bean
3. (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]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.cacao - tropical American tree producing cacao beanscacao - tropical American tree producing cacao beans
cacao bean, cocoa bean - seed of the cacao tree; ground roasted beans are source of chocolate
genus Theobroma, Theobroma - cacao plants
angiospermous tree, flowering tree - any tree having seeds and ovules contained in the ovary
Translations
شَجَرَةُ الكاكاو
kakaovník
kakaotræ
kakaóbab
kakótré
kakavamedis
kakao
kakaovník

cacao

[kəˈkɑːəʊ] Ncacao m

cacao

n (= tree, bean)Kakao m

cacao

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

ca·cao

n. cacao, planta de la cual se deriva el chocolate, alcaloide diurético.
References in classic literature ?
I melted the last of my silver spoon- -South Sea cotton, an' it please you, cacao in Tonga, rubber and mahogany in Yucatan.
He owns three cacao plantations at Naranjito and Chobo.
Chocolate in Mesoamerica: a cultural history of cacao.
That would make the Chacoans--1,200 mites from the nearest cacao trees--the first consumers of chocolate in North America.
Chocolate is made from the seeds (beans) of the Cacao tree, Theobroma cacao.
The bars are all hand blended and poured in small batches and the very dark and dark bars combine high cacao content and teas and fruits with anti-oxidant properties, which provide health benefits.
McGovern was one of five authors of a 2007 research article that reported that the earliest use of cacao was not for the production of chocolate, but for alcohol.
Like coffee beans, the cacao seeds from which we derive chocolate can only be grown successfully in equatorial regions--right where the world's few remaining tropical rainforests thrive.
Trail Power snack mixes contain the following to boost energy and endurance: goji berries from China, one of the highest known sources of antioxidants; Inca Golden Berries from Columbia, a source of protein and bioflavonoids; mulberries from Turkey, which contain the antioxidant resveratrol, as well as protein, vitamin C and iron; cashews from Brazil, which contain a high proportion of unsaturated fatty acids plus copper, magnesium, phosphorus, potassium and protein; and cacao nibs from Peru, which contain raw chocolate-containing vitamins, minerals, beta-carotene, zinc, chromium, magnesium and antioxidant flavonoids.
LAS ISLAS CHOCOLATE BAR: Scharffen Berger Chocolate Maker has introduced the Limited Series Las Islas or islands bar (the seventh in the series), a blend of cacao beans from three Caribbean islands, including Trinidad, Jamaica and the Dominican Republic.
At the Cacao Diseases: Important Threats to Chocolate Production Worldwide symposium members of the American Phytopathological Society, Canadian Phytopathological Society, and the Mycological Society of America listened to experts warn of the grave threat to cocoa plants posed by three deadly diseases: black pod, frosty pod, and witches' broom.