Cacao (Theobroma cacao)

Family: Malvaceae | Edibility: Choice Edible (5/5)

Theobroma cacao or Cacao is a small, evergreen tree about 8 m in height and 30 cm in trunk diameter. It is native to Central and South America. The leaves are large, simple, and alternate, about 40 cm long and 5-20 cm broad. The flowers, small with pink calyx, occur in clusters on the trunk and older branches. It is pollinated by small flies. Fruits are ovoid, yellow to orange pods containing 20 to 60 seeds each.

Edible Parts & Harvest Seasons

Edible Parts: Nuts/Seeds

Harvest Seasons: Early Summer, Fall, Late Summer

Flavor & Culinary Uses

flavour is usually moderated by adding sugar or other sweeteners. — The dried, fermented and roasted seeds of this plant, called cacao beans, are the source of cocoa, chocolate and cocoa butter.; These are widely used in the confectionery industry to made chocolate confections, cakes, ice cream, drinks etc.; The somewhat bitter flavour is usually moderated by adding sugar or other sweeteners.; The seed contains up to 50% fat.

Habitat & North American Range

An understorey plant of evergreen rainforest in the wet humid tropics, growing in places that are not usually seasonally inundated. (Zone 10)