Cacao bean
Cacao Bean
The Cacao Bean (pronounced: /kəˈkaʊ/), also known as Theobroma cacao, is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids and cocoa butter can be extracted.
Etymology
The word "cacao" originated from the Nahuatl word "cacahuatl", which was borrowed by the Spanish in the 16th century. The scientific name, Theobroma, means "food of the gods" in Greek.
Description
Cacao beans are the primary ingredient in chocolate. They are found inside the cacao fruit, which grows on the cacao tree (Theobroma cacao). The beans are harvested, fermented, dried, roasted, and then ground into a paste known as chocolate liquor. This paste can be separated into cocoa solids and cocoa butter.
Health Benefits
Cacao beans are rich in antioxidants, flavonoids, and minerals such as iron, magnesium, and zinc. They are also a good source of fiber. Some studies suggest that cacao beans may have potential health benefits, including improving heart health, boosting mood, and aiding in weight loss.
Related Terms
- Cocoa: The powder made from roasted, husked, and ground seeds of the cacao, Theobroma cacao, from which much of the fat has been removed.
- Chocolate: A food made from the seeds of the cacao bean. Chocolate is used in a wide variety of dishes and sweets.
- Theobromine: The primary alkaloid found in cacao beans and chocolate, which has a similar, but lesser, effect to caffeine.
External links
- Medical encyclopedia article on Cacao bean
- Wikipedia's article - Cacao bean
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