Cocoa bean

The cocoa bean, also cacao bean or simply cocoa (/ˈkoʊ.koʊ/) or cacao (/kəˈkaʊ/), is the dried and fully fermented fatty seed of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate, as well as many Mesoamerican foods such as mole and tejate.

Etymology

The word "cocoa"' derives from the Spanish word cacao, derived from the Nahuatl word cacahuatl. The Nahautl word, in turn, ultimately derives from the reconstructed Proto Mije-Sokean word *kakaw~*kakawa.

Cocoa can often also refer to the drink commonly known as hot chocolate; to cocoa powder, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids; or to a mixture of cocoa powder and cocoa butter.

History

The cacao tree is native to the Americas. It may have originated in the foothills of the Andes in the Amazon and Orinoco basins of South America, current-day Colombia and Venezuela, where today, examples of wild cacao still can be found. However, it may have had a larger range in the past, evidence for which may be obscured because of its cultivation in these areas long before, as well as after, the Spanish arrived. New chemical analyses of residues extracted from pottery excavated at an archaeological site at Puerto Escondido in Honduras indicate cocoa products were first consumed there between 1400 and 1500 BC. The new evidence also indicates that, long before the flavor of the cacao seed (or bean) became popular, the sweet pulp of the chocolate fruit, used in making a fermented (5% alcohol) beverage, first drew attention to the plant in the Americas. The cocoa bean was a common currency throughout Mesoamerica before the Spanish conquest.