Sergelowe (CC BY-SA 4.0), Wikimedia Commons
Roots, Vegetables & Superfoods
Cacao Powder
Theobroma cacao
Cacao (Theobroma cacao) is a tropical tree of Central American origin that reaches eight to ten metres and is kept to five or six in cultivation so the pods can be reached. Its small flowers open straight from the trunk and thick branches, and each ridged pod, yellow or red when ripe, holds twenty to forty beans in a sour white pulp. Trees brought to southern Vietnam under the French still fruit well in the Central Highlands, cropping in May and October. Fresh beans have no scent and taste harshly bitter; fermenting for eight to ten days, then drying and roasting, brings the aroma out.
- Origin:
- Vietnam
Clicking "learn more" beside a variety opens its own page, with the specification and photographs for that form.
1 varieties
Package type 25 kg BoxMOQ 2 boxes Log in for price 40 × 25 kg (1,000 kg) Log in for price
Trade pricing is shown to approved accounts.