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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.

A light form of prepared cocoa (or cacao), or the drink made from it.

, certain concrete fat oils remaining nearly solid at ordinary temperatures, as butter of cacao, vegetable butter, shea butter. Butter and eggs (Bot.), a name given to several plants having flowers of two shades of yellow, as Narcissus incomparabilis, and in the United States to the toadflax (Linaria vulgaris). -- But…

The essential principle of cacao; -- now called theobromine.

A paste or cake composed of the roasted seeds of the Theobroma Cacao ground and mixed with other ingredients, usually sugar, and cinnamon or vanilla.

beverage made from cocoa or cocoa shells. Cocoa shells, the husks which separate from the cacao seeds in preparing them for use.

ted a variety of crops, were expert in the manufacture and dyeing of cotton fabrics, used cacao as a medium of exchange, and were workers of gold, silver, and copper. Their architecture comprised elaborately carved temples and places, and they possessed a superior calendar, and a developed system of hieroglyphic writin…

The husks of cacao seeds, a decoction of which is often used as a substitute for chocolate, cocoa, etc.

One of the constituents of animal fats and also of some vegetable fats, as the butter of cacao. It is especially characterized by its solidity, so that when present in considerable quantity it materially increases the hardness, or raises the melting point, of the fat, as in mutton tallow. Chemically, it is a compound o…

to a natural order (Sterculiaceæ) of polypetalous exogenous plants, mostly tropical. The cacao (Theobroma Cacao) is the most useful plant of the order.

A pill or bolus for introduction into the rectum; esp., a cylinder or cone of medicated cacao butter.

A genus of small trees. See Cacao.

Of, pertaining to, or designating, an acid extracted from cacao butter (from the Theobroma Cacao), peanut oil (from Arachis hypogæa), etc., as a white waxy crystalline substance.

, homologous with and resembling caffeine, produced artificially, and also extracted from cacao and chocolate (from Theobroma Cacao) as a bitter white crystalline substance; -- called also dimethyl xanthine.