chocolate

First discovered and cultivated by Pre-Colombian Mesoamericans, chocolate or cocoa tree was named Theobroma cacao by the Swedish botanist Carl Linnaeus in 1753. The genus name, roughly translated in Greek, means food (broma) of the Gods (theos). The specific epithet is derived from the Nahuatl (Aztec language) word xocolatl, from xococ (bitter) and atl (water). Tiny white and pink flowers emerge along the woody trunk and branches (an unusual process referred to as cauliflory) and are consequently pollinated by a handful of equally miniscule midge fly species. When ripe, the leathery, pod-like yellow to orange fruit is harvested and the seeds removed and fermented. Much like coffee, the seeds of cacao were traditionally roasted, ground and mixed with water and spices to form a beverage or thin porridge which native Central and South Americans cherished. Outside of its native range or in a glasshouse such as the Enid A. Haupt Conservatory, Theobroma cacao can be a challenge to grow as it requires warm temperatures and high humidity - but it is sometimes grown as a houseplant.