Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun An evergreen tropical American tree (Theobroma cacao) having leathery, ellipsoid, ten-ribbed fruits borne on the trunks and older branches.
- noun The seed of this plant, used in making chocolate, cocoa, and cocoa butter.
from The Century Dictionary.
- noun The chocolate-tree, Theobroma Cacao, natural order Sterculiaceæ.
from the GNU version of the Collaborative International Dictionary of English.
- noun (Bot.) 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.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A tree,
Theobroma cacao, whose seed is used to makechocolate . - noun This tree's seed, the
cocoa bean
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun tropical American tree producing cacao beans
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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a brief survey of the history of cocoa and chocolate, I shall begin with the growing of the cacao bean, and follow the _cacao_ in its career until it becomes the finished product ready for consumption.
Cocoa and Chocolate Their History from Plantation to Consumer Arthur William Knapp
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Vinson said chocolate was given the name cacao, meaning "food of the gods."
Crimson White RSS 2009
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After dinner a small piece of cheesecake made with real cacao is just perfect.
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After dinner a small piece of cheesecake made with real cacao is just perfect.
Archive 2007-06-01 2007
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(Only 5-10% of the world's cacao is good quality Criollo, or higher grade Trinitario, mostly single estate specialists.)
Boing Boing: February 19, 2006 - February 25, 2006 Archives 2006
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Frequently hand-ground, cacao is combined with almonds, cinnamon and other ingredients to make what is generally acknowledged as the best chocolate in Mexico.
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Frequently hand-ground, cacao is combined with almonds, cinnamon and other ingredients to make what is generally acknowledged as the best chocolate in Mexico.
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Although high in cacao, it retains an almost milk chocolate richness that imparts a creamy mouthfeel.
Fiori Chocolatiers 2005
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Although high in cacao, it retains an almost milk chocolate richness that imparts a creamy mouthfeel.
Seattle Bon Vivant: 2005
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Although high in cacao, it retains an almost milk chocolate richness that imparts a creamy mouthfeel.
Fiori Chocolatiers 2005
alexz commented on the word cacao
always confused with cocoa
December 30, 2015