Do you get tired of seeing the words “cocoa” and “cacao” used interchangeably on the back of chocolate wrappers and in ingredient lists? Do you wonder what the difference is and if you bought the right one?
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Yes, they are two different things, but manufacturers and chocolate makers use the names for each other, so you have to look at the context to figure out which one you’re looking for.
Today, we’ll talk about the difference between cocoa and cacao and which one is better for each task. If you want to make a smoothie, you should use cocoa powder, but carob nibs are better for trail mix.
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You can pronounce cocoa as kow · kow and cacao as ka · kaw. Both come from the fruit of the Theobroma cacao tree. The two processes change once the fruit is picked, but the process they go through determines how they end up and what health benefits they have.
It’s true that cacao beans can be eaten raw, before they are processed, but they do taste pretty bitter.
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If a label says “Cacao,” it means that the product made from the cacao bean has been kept “raw.” This includes nibs, butter, paste, and powder.
For example, unroasted cocoa beans are cold-pressed to make raw cacao powder. This keeps the living enzymes in the beans while removing the fat (cacao butter).
After the beans have been dried and fermented, they are heated at a low temperature to keep the live enzymes intact. They are then put through a number of steps, such as winnowing, conching, and so on. ) to separate the bean’s fat from the rest of it (key process), which leaves you with nibs, butter, and then powder.
Cacao Nibs: This is the part of the bean that tastes like chocolate, though it’s a little bitter at this point. It is thought that cacao has the most magnesium and the most antioxidants of any food.
Cacao Butter: this the flavour carrying portion of the bean and is a white/caramel in colour e. g. the main ingredient in white chocolate.
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Cocoa comes from cacao and at its most basic, is simply cacao after it’s been roasted. But it is processed at much higher temperatures than cacao, which changes the taste (in a good way) by making it less bitter but also lowers the antioxidants and health benefits.
But it’s not just the cooking process that differentiates the two. Most store-bought cocoa is also made with added sugar and milk to make it sweeter. There are two main types of cocoa powder – Natural and Dutch:
Dutch cocoa powder is neutralized during the processing steps. It can be easily identified by its darker color and earthy flavor. When cooking, it is usually mixed with baking powder, which is also neutral.
Natural cocoa powder: is only processed with heat and pressing so can be a tad bitter still. When cooking with cocoa power use baking soda to help neutralise the pH.
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Cacao beans are the seeds from the fruit pod of the cacao tree (Theobroma cacao). They are most commonly known for being the raw material used to create chocolate and cocoa powder. But before we can enjoy these delicious treats, we first need to know how to pronounce the name of the bean itself – “cacao”.
The Cacao Tree
The cacao tree is native to tropical regions of the Americas, likely originating in the Amazon basin. The small pink flowers and football-shaped pods sprout directly from the trunk and branches. Inside each pod are about 20-60 beans embedded in a sweet pulpy white fruit.
These beans are the key ingredient for chocolate. After harvesting and fermenting, their rich taste and cocoa butter content create the delightful flavors and textures we love
So how do you properly pronounce the name of this all-important tree?
Two Common Pronunciations
There are two main ways English speakers pronounce “cacao”
- kuh-KAH-oh
- kuh-KEY-oh
Both pronunciations are commonly accepted. The word entered the English language from Spanish in the mid-1700s. So the pronunciations reflect the word’s Spanish origins.
However, kuh-KAH-oh is more faithful to the Spanish pronunciation, while kuh-KEY-oh has become widely used and accepted over time.
Kuh-KAH-oh
This pronunciation breaks the word into three clear syllables, with the emphasis on the middle “kah” syllable.
In Spanish, cacao is pronounced with three syllables like ka-ka-o, with the stress on that middle “ka” sound. The English version just substitutes “kuh” for the first syllable.
Saying cacao as kuh-KAH-oh allows you to stay true to the original Spanish word. This is the pronunciation used most often used by academics, historians, and specialists.
Kuh-KEY-oh
The two syllable version with “key” emphasis is frequently used in mainstream English. It’s quicker to say and has developed through common usage over centuries.
While not an exact match for the Spanish, this efficient kuh-KEY-oh pronunciation has become accepted from frequent modern use. You’ll hear it often in daily conversation and media when referring to cacao beans and products.
Regional Differences
There are also some regional differences in cacao pronunciation preference:
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In the United States, kuh-KEY-oh is more widely used, especially in casual contexts.
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In the UK, kuh-KAH-oh is more common. British English tends to be a bit closer to Spanish pronunciations for words like cacao.
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In countries like Mexico and Spain, it is always pronounced ka-ka-o following the rules of the Spanish language.
Pronouncing “Cocoa”
What about the word “cocoa”? This shorter name is used for the powder made from roasted and processed cacao beans.
Cocoa is almost always pronounced KO-koa in English, with equal emphasis on both syllables. Even though it comes from “cacao,” the pronunciation has evolved into the two-syllable KO-koa over the centuries.
So for the processed product, stick with KO-koa. Reserve kuh-KAH-oh or kuh-KEY-oh for when referring specifically to the cacao bean itself.
In Summary
The cacao bean has given us one of the world’s most beloved foods – chocolate! As cacao continues spreading joy across the globe, here are some key tips for pronouncing it properly:
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Use kuh-KAH-oh or kuh-KEY-oh for the unprocessed cacao bean. Kuh-KAH-oh is more authentic, while kuh-KEY-oh is also accepted.
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Say KO-koa for the processed cocoa powder and products.
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Regional versions exist too. Kuh-KEY-oh is more common in the US, while kuh-KAH-oh is favored in the UK.
However you pronounce it, cacao provides that unmistakable chocolate flavor we all crave. So go ahead, say it with confidence, then satisfy your sweet tooth!
How to use them in cooking
It doesn’t change the taste if you use cocoa powder instead of cacao powder, but you shouldn’t use cacao nibs instead of chocolate chips in baking. g. your chocolate chip cookies with hard nibs, is not a nice texture (nibs don’t melt as chips do).
Cocoa butter is also available for baking or moisturizing, just like cacao butter.
Cacao powder can be more expensive than cocoa powder,and a bit harder to find(think health food stores). The challenge is finding a high-quality option without any added sugars and preservatives etc.
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How to Pronounce Cacao? (CORRECTLY)
FAQ
Why do Americans say cacao?
Are cacao beans and cocoa beans the same?
Why does Hershey’s cocoa say cacao?
What is a cacao bean?
beanlike seeds from which cocoa, cocoa butter, and chocolate are made. cacao beans Learn more about the word “cacao” , its origin, alternative forms, and usage from Wiktionary. DAR, food firm forge cacao production pact Tasty, Healthy Ways to Use Raw Cacao
What do cacao beans taste like?
Raw cacao beans – These are the seeds of the cacao fruit and can be found surrounded by fruit-meat. Straight from the pod they don’t really taste of anything at all, but after fermentation and drying they usually take on a bitter earthy flavour, but can also have quite a bit of acidity mixed in depending on the variety
What is a cacao tree?
About Cacao, cocoa, cacao tree (Cacaoyer): Theobroma cacao, also called the cacao tree and the cocoa tree, is a small evergreen tree in the family Malvaceae, native to the deep tropical regions of Mesoamerica. Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate.