cacao

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ca·ca·o

(kă-ka'ō),
Prepared cacao, or cocoa, a powder prepared from the roasted cured kernels of the ripe seed of Theobroma cacao Linné (family Sterculiaceae); the tree yields a fat, theobroma oil.
Synonym(s): theobroma
[native Mexican origin]

cacao

[kəkā′ō]
1 cocoa.
2 the substance Theobroma cacao.
3 the seeds of Theobroma cacao.

ca·ca·o

(kă-kah'ō)
Prepared cacao, or cocoa, a powder prepared from the roasted cured kernels of the ripe seed of Theobroma cacao Linné.
[native Mexican origin]

cacao,

n Latin name:
Theobroma cacao; part used: seeds; uses: diuretics, cardiac stimulant, nervous system stimulant (not used by herbalists); precautions: pregnancy, lactation, children, colitis. Also called
cacao, cocoa, or
cocoa butter.

cacao

References in periodicals archive ?
The tree and foliage survives but the cacao pods become affected which is the source of the seed and pulp of the chocolate.
The chocolate process starts in Costa Rica where cacao pods are harvested by hand.
Cacao pods grow directly on a cacao tree's trunk or branches.
They learned about Cacao pods and beans and used tempered chocolate at the right temperature to make a personalised bar of their own.
Cacao pods grow right off the trunk of the Theobroma tree in equatorial parts of the world.