Theobroma cacao
n 1: tropical American tree producing cacao beans [syn: {cacao},
{cacao tree}, {chocolate tree}, {Theobroma cacao}]
Sterculiaceous \Ster*cu`li*a"ceous\, a. [NL. Sterculia, the
typical genus, fr. L. Sterculius the deity that presided over
manuring, from stercus dung. So called because one of the
original species is fetid.] (Bot.)
Of or pertaining to a natural order ({Sterculiaceae}) of
polypetalous exogenous plants, mostly tropical. The cacao
({Theobroma Cacao}) is the most useful plant of the order.
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Theobromine \The`o*bro"mine\, n. (Chem.)
An alkaloidal ureide, {C7H8N4O2}, homologous with and
resembling caffeine, produced artificially, and also
extracted from cacao and chocolate (from {Theobroma Cacao})
as a bitter white crystalline substance; -- called also
{dimethyl xanthine}.
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cacao \ca*ca"o\, n. [Sp., fr. Mex. kakahuatl. Cf. {Cocoa},
{Chocolate}] (Bot.)
A small evergreen tree ({Theobroma Cacao}) of South America
and the West Indies. Its fruit contains an edible pulp,
inclosing seeds about the size of an almond, from which
cocoa, chocolate, and broma are prepared.
[1913 Webster] Cachaemia
Chocolate \Choc"o*late\, n. [Sp., fr. the Mexican name of the
cacao. Cf. {Cacao}, {Cocoa}.]
1. A paste or cake composed of the roasted seeds of the
{Theobroma Cacao} ground and mixed with other ingredients,
usually sugar, and cinnamon or vanilla.
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2. The beverage made by dissolving a portion of the paste or
cake in boiling water or milk.
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{Chocolate house}, a house in which customers may be served
with chocolate.
{Chocolate nut}. See {Cacao}.
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