COCOA

The cocoa bean or simply cocoa, which is also called the cacao bean or cacao, is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cocoa beans are the basis of chocolate, and Mesoamerican foods including tejate.
The word “cocoa” comes from the Spanish word cacao, which is derived from the Nahuatl word cacahuatl.The Nahuatl word, in turn, ultimately derives from the reconstructed Proto Mije-Sokean word kakawa.
The term cocoa also means:
The drink that also is commonly called hot cocoa or hot chocolate[5]
cocoa powder, which is the dry powder made by grinding cocoa seeds and removing the cocoa butter from the cocoa solids, which are dark and bitter a mixture of cocoa powder and cocoa butter – a primitive form of chocolate.
Cocoa is thought to have first been used by the Maya civilization of Central America.
It was introduced to Europe by Spanish conquerors in the 16th century and quickly became popular as a health-promoting medicine.

Cocoa powder is made by crushing cocoa beans and removing the fat or cocoa butter.

Today, cocoa is most famous for its role in chocolate production. However, modern research has revealed that it does indeed contain important compounds that can benefit your health.