Cacao, common name for a tree, the seed of that tree, and for certain other related trees in a family that also contains the kola. The cacao tree is a perennial that yields several harvests annually. First cultivated in South America, it was introduced into Europe during the 16th century. Today it is grown chiefly in western Africa. The average cacao tree attains a height of about 6 m (about 20 ft) and has shiny leaves, as long as 30 cm (12 in), and small pink flowers on the trunk and older branches. Only about 30 of the 6000 annual blossoms eventually bear seeds. Commonly called cocoa beans, the seeds are surrounded by a yellow or reddish-brown pod about 28 cm (about 11 in) long. Cocoa beans are either purple or off-white and resemble almonds. The high proportion of fat in the bean kernels (cocoa butter) is used in medications, cosmetics, and soaps. The pulverized residue, which is called cocoa, is used in beverages and as a flavoring. Chocolate is also derived from cocoa beans.

Scientific classification: Cacao trees belong to the family Sterculiaceae. The common cacao tree is classified as Theobroma cacao.