Theobroma cacao (fruit)
From AHPA Botanical Identity References Compendium
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=Organoleptic Characteristics= | =Organoleptic Characteristics= | ||
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| + | {{Organolepsy | source=United States Dispensatory (1918) | ||
| + | | description=Cacao beans have a slightly aromatic, bitterish, oily taste, and, when bruised or heated, an agreeable odor. }} | ||
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=Macroscopic Characteristics= | =Macroscopic Characteristics= | ||
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| + | {{Macroscopy | source=United States Dispensatory (1918) | ||
| + | | description=''Theobroma Cacao'' Linn. is a handsome tree, from twelve to twenty feet in height, growing in Mexico, the West Indies, and South America. [...] The fruit is an oblong-ovate capsule or berry, six or eight inches in length, with a thick, coriaceous, somewhat ligneous rind, enclosing a whitish pulp, in which numerous seeds are embedded. These are ovate, somewhat compressed, about as large as an almond, and consist of an exterior thin shell and a brown oily kernel. Separated from the matter in which they are enveloped, they constitute the cacao, or chocolate nuts, of commerce.}} | ||
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=Microscopic Characteristics= | =Microscopic Characteristics= | ||
Revision as of 21:34, 21 April 2015
Contents |
Nomenclature
Theobroma cacao L. Sterculiaceae
Standardized common name (English): cacao
Botanical Voucher Specimen
Organoleptic Characteristics
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Macroscopic Characteristics
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