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 == | ||
| + | [[File:Uemura 06-18-2009 158.jpg|thumb|Wool dyed with cacao<br>Uemera Dye Archive]] | ||
| + | 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 brown fabic dye, through extraction with boiling water. | ||
| − | + | * See [[https://cameo.mfa.org/wiki/Category:Uemura_dye_archive '''Uemera Dye Archive''' (Cocoa)]] | |
== Synonyms and Related Terms == | == Synonyms and Related Terms == | ||
| − | + | [[File:cocoacm.jpg|thumb|Cocao leaves (''Theobroma cacao'')]] | |
Theobroma cacao; cacao; chocolate | Theobroma cacao; cacao; chocolate | ||
| − | == | + | == Physical and Chemical Properties == |
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| + | * Tree height = 4-8m (13-26Ft) | ||
| + | * Unlobed leaves alternate; 10-40cm long and 2-10 cm broad | ||
| + | * Flowers are small; 1-2 cm | ||
| + | * Cocoa pods are ovoid 15-30 cm long and 8-10 cm wide; each pod contains 20-60 seeds | ||
| − | == | + | ==Resources and Citations== |
| − | * | + | * 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 Merck Index'', Martha Windholz (ed.), Merck Research Labs, Rahway NJ, 10th edition, 1983 Comment: entry 2522 | ||
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* ''The American Heritage Dictionary'' or ''Encarta'', via Microsoft Bookshelf 98, Microsoft Corp., 1998 | * ''The American Heritage Dictionary'' or ''Encarta'', via Microsoft Bookshelf 98, Microsoft Corp., 1998 | ||
| − | + | * Wikipedia: https://en.wikipedia.org/wiki/Theobroma_cacao (Accessed June 2020) | |
[[Category:Materials database]] | [[Category:Materials database]] | ||
Latest revision as of 12:01, 22 June 2022
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 brown fabic dye, through extraction with boiling water.
Synonyms and Related Terms
Theobroma cacao; cacao; chocolate
Physical and Chemical Properties
- Tree height = 4-8m (13-26Ft)
- Unlobed leaves alternate; 10-40cm long and 2-10 cm broad
- Flowers are small; 1-2 cm
- Cocoa pods are ovoid 15-30 cm long and 8-10 cm wide; each pod contains 20-60 seeds
Resources and Citations
- 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
- Wikipedia: https://en.wikipedia.org/wiki/Theobroma_cacao (Accessed June 2020)