American Heritage® Dictionary of the English Language, Fourth Edition
- n. A powder made from cacao seeds after they have been fermented, roasted, shelled, ground, and freed of most of their fat.
- n. A beverage made by mixing this powder with sugar in hot water or milk.
- n. A moderate brown to reddish brown.
Century Dictionary and Cyclopedia
- n. A palm belonging to the genus Cocos, producing the cocoanut. C. nucifera is everywhere cultivated in tropical regions, but more especially on islands or near the sea. It has a cylindrical stem rising to a height of 60 to 90 feet, and surmounted by a crown of feather-like leaves from 18 to 20 feet long. The small white flowers grow on a branching spadix, inclosed in a hard tough spathe. The fruits, called
cocoanuts, are in bunches of from 12 to 20, and are of a subtriangular ovoid form, 12 inches long by 6 broad. They have each a single seed inclosed in a very hard shell, and surrounded by a thick fibrous rind or husk. This fiber, called coir, is made into cordage, matting, brushes, bags, etc. The flesh or meat of the cocoanut is a white pleasant-tasting mass, soft and gelatinous when young, but afterward lining the shell in a thick close layer; it is largely used as a condiment and in cookery and confectionery, and yields the valuable cocoanut-oil (which see). The nut also contains when fresh from one to two pints of a clear pleasant liquid called the milk. The mature shell takes a high polish, and is made into drinking-cups and other utensils and ornaments. Its various uses make the cocoanut an important article of commerce. A spirit called toddyor arrack is made from the sweet juice of the spathe. Indeed, almost every part of the tree is employed in tropical countries for some useful purpose. The heart, which is seldom sound, is of a light yellowish-brown color, which changes to a deep brown, almost black. The firm part of the trunk is the so-called porcupine-wood, which is very hard and durable, and is much used for all kinds of turnery, and especially for inlaying. Also called cocoa-tree, cocoanut-tree.
- n. A corrupted form of cacao.
- n. The ground kernels of the cacao or chocolate-tree. See cacao and Theobroma.
- n. A beverage made from ground cocoa-nibs. See cocoa-nibs, cacao, and Theobroma.
- n. uncountable the dried and partially fermented fatty seeds of the cacao tree from which chocolate is made
- n. uncountable an unsweetened brown powder made from roasted, ground cocoa beans, used in making chocolate, and in cooking.
- n. uncountable a hot drink made with milk, cocoa powder, and sugar
- n. countable a cup or mug of this drink
- n. countable a light to medium brown colour
- adj. of a light to medium brown colour, like that of cocoa powder
GNU Webster's 1913
- (Bot.) A tall palm tree producing the cocoanut (Cocos nucifera) as its fruit. It grows in nearly all tropical countries, attaining a height of sixty or eighty feet. The trunk is without branches, and has a tuft of leaves at the top, each being fifteen or twenty feet in length, and at the base of these the nuts hang in clusters; the cocoanut tree. It is widely planted throughout the tropics, and in some locations as an ornamental tree.
- n. A preparation made from the seeds of the chocolate tree, and used in making, a beverage; also the beverage made from cocoa or cocoa shells.
- n. a beverage made from cocoa powder and milk and sugar; usually drunk hot
- n. powder of ground roasted cacao beans with most of the fat removed
- Metathesis of Spanish cacao. (Wiktionary)
- Alteration (influenced by coco, coconut palm) of cacao. (American Heritage® Dictionary of the English Language, Fourth Edition)
“The word cocoa comes via the Spanish cacao, which in turn came via the Maya and Aztec from a probable Olmec word kakawa coined 3,000 years ago.”
“The word cocoa is derived from the Aztec/Mexican word cachuatl, which comes from the word cacahuazintl, the name of the fruit or pod of the cocoa tree.”
“Now, further displacement includes wondering if going to Penzey's and buying vanilla beans and ancho chiles to make vanilla/chile extract for use in brownies and cocoa is a reasonable use of my day.”
“Beat in cocoa powder, 2 cups confectioners sugar, coconut milk, vanilla and salt, beating until frosting is smooth and slightly fluffy.”
“Sift in cocoa powder, and whisk it in well, along with the maple syrup.”
“Beat in cocoa powder until well combined, then beat in the eggs one at a time.”
“Beat in cocoa powder, 2 cups confectioners sugar, buttermilk and vanilla, beating until frosting is smooth and slightly fluffy.”
“He says it will not be easy to implement regulations on often isolated farms where cocoa is produced.”
“Geography should play a bigger role in cocoa and coffee marketing, say Cameroon's industry experts, such as Michael Ndoping, general manager of the country's National Cocoa and Coffee Board.”
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