Theobroma
Theobroma
Theobroma (pronunciation: thee-oh-BROH-muh) is a genus of flowering plants in the mallow family, Malvaceae. It is derived from the Greek words "theos" meaning god and "broma" meaning food, thus translating to "food of the gods".
Etymology
The term Theobroma was first used by the Swedish botanist Carl Linnaeus in 1753. The word is derived from the Greek words "theos" (θεός), meaning 'god', and "broma" (βρῶμα), meaning 'food'. It reflects the reverence ancient civilizations had for cacao beans, which were considered a divine gift.
Species
The genus contains 22 species of small understory trees native to the tropical regions of Central and South America. The most well-known species is Theobroma cacao, the plant that produces cocoa beans, from which chocolate is made.
Related Terms
- Theobroma cacao: The species of Theobroma that produces cocoa beans.
- Theobromine: A bitter alkaloid of the cacao plant found in chocolate, tea leaves, and the kola nut.
- Malvaceae: The family of flowering plants to which the Theobroma genus belongs.
- Cacao: The dried and fully fermented seed of Theobroma cacao, from which cocoa solids and cocoa butter are extracted.
See Also
External links
- Medical encyclopedia article on Theobroma
- Wikipedia's article - Theobroma
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