Difference between revisions of "Cocoa"
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| − | [[File:Cocoa_tree.jpg|thumb|Cocoa tree | + | [[File:Cocoa_tree.jpg|thumb|Cocoa tree (''Theobroma cacao'')]] |
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| − | (''Theobroma cacao'')]] | ||
== Description == | == Description == | ||
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* See [[http://cameo.mfa.org/wiki/Category:Uemura_dye_archive '''Uemera Dye Archive''' (Cocoa)]] | * See [[http://cameo.mfa.org/wiki/Category:Uemura_dye_archive '''Uemera Dye Archive''' (Cocoa)]] | ||
| − | + | [[File:Uemura 06-18-2009 158.jpg|thumb|Wool died with cacao<br>Uemera Dye Archive]] | |
== Synonyms and Related Terms == | == Synonyms and Related Terms == | ||
Revision as of 12:45, 18 June 2020
Description
A flavored powder obtained from the roasted seed kernels of the Theobroma cacao tree native to tropical America. Cocoa powder is used for chocolate flavoring. The seeds also contain a high proportion of oils called cocoa butter (see Theobroma oil). The dried powder has also been used as a fabic dye.
Synonyms and Related Terms
Theobroma cacao; cacao; chocolate
Additional Images
Cocao leaves (Theobroma cacao)
Sources Checked for Data in Record
- Richard S. Lewis, Hawley's Condensed Chemical Dictionary, Van Nostrand Reinhold, New York, 10th ed., 1993
- Random House, Webster's Encyclopedic Unabridged Dictionary of the English Language, Grammercy Book, New York, 1997
- The Merck Index, Martha Windholz (ed.), Merck Research Labs, Rahway NJ, 10th edition, 1983 Comment: entry 2522
- The American Heritage Dictionary or Encarta, via Microsoft Bookshelf 98, Microsoft Corp., 1998