Cocoa
Cocoa
Cocoa (/ˈkoʊ.koʊ/), also known as cacao (/kəˈkaʊ/), is a term used to refer to the dried and fully fermented seeds of Theobroma cacao, from which cocoa solids and cocoa butter can be extracted. Cocoa beans are native to the deep tropical regions of Central and South America.
Etymology
The word "cocoa" comes from the Spanish word cacao, which was derived from the Nahuatl word cacahuatl. The Nahuatl word, in turn, was borrowed from a similar word in Yucatec Maya.
Related Terms
- Theobroma cacao: The scientific name for the cacao tree, from which cocoa beans are harvested.
- Cocoa solids: The mixture of proteins, carbohydrates, and lipids derived from the grinding of cocoa beans.
- Cocoa butter: The pale-yellow, edible fat extracted from the cocoa bean.
- Chocolate: A food product made from roasted and ground cacao seeds, often sweetened and flavored.
- Cocoa powder: The dry solid remains of cocoa beans after cocoa butter has been extracted.
Uses
Cocoa is used in the production of chocolate, as well as in some ointments and toiletries. Cocoa powder is used in baking and cooking, providing a rich, deep flavor. Cocoa butter is used in the cosmetic industry for its moisturizing properties.
Health Benefits
Cocoa is rich in flavonoids, which are known to have heart-healthy benefits. It also contains antioxidants that can help fight off cell-damaging free radicals in the body.
See Also
- Cocoa production in Ivory Coast
- Cocoa production in Ghana
- Cocoa trade
- Cocoa bean
- Cocoa (disambiguation)
External links
- Medical encyclopedia article on Cocoa
- Wikipedia's article - Cocoa
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