Cocoa absolute oil | Theobroma cacao

Cocoa herbal oil | Theobroma cacao

Traditional use: Cocoa tree (Theobroma cacao) is one of the most popular natural ingredients used all over the world. The cocoa beans have been used by humankind for thousands of years. The homeland of this plant is certainly South America. It was widely used by Maya people and Aztecs. The brew prepared from the fresh beans of cocoa was treated as a drink from gods and has become one of the most important elements of religious celebrations. The indigenous tribes noticed that it is also quite beneficial for general health.

Even today cocoa oil is very popular in cosmetics, even those homemade. High amount of antioxidants – particularly flavonoids – has a great effect on the skin and protects it from harmful factors. What is more, it stimulates collagen production which is helpful in terms of skin elasticity. Cocoa is also important for the nervous system as it reduces nervous tension and helps to maintain a positive attitude. In some cultures, cocoa oil is popular as an aphrodisiac because of its stimulating and energizing effects. It has a rich, sweet aroma with herbal notes that reminds dark chocolate of the highest quality.

Occurrence: Cocoa (Theobroma cacao) is an evergreen tree with a dense top growing up to 10-15 meters in height. Sometimes it becomes a smaller shrub with only 5 meters of height. It belongs to the group of Malvaceae. The tree has large, shiny leaves (20-30 cm long) and small flowers growing directly from the trunk that are usually yellowish in color with purple elements. The fruits, also known as berries, have a thick husk. It contains 20 to 60 beans that are used to prepare cacao.

Cocoa tree naturally occurs in the Southern and Central parts of America where it grows in tropical forests. Currently the biggest crops are localized in Africa. Over 30% of cocoa is produced in Ivory Coast but it is cultivated all over the world. The absolute oil available in our shop is produced from the beans that come from France.

Biochemistry: There are many compounds responsible for properties and rich aroma of cocoa oil. Some of them include: arginine, theobromine, phenylethylamine, tryptophan and anandamide.

The cocoa oil available in our stock is produced by liquid-liquid extraction. Thanks to that every drop is optimally condensed and has an aroma bouquet unique for this plant.

Fun fact: The scientific genus name of cocoa “Theobroma” was an idea of Swedish botanist Carl Linnaeus. It comes from two Greek words: “theos” meaning “god” and “broma” which refers to food. The name “theobroma” replaced the previously used name – “cacao” – as the latter was considered a barbaric word. It comes from nahuatl language where Aztecs called it “cacaohoaquahitl”. Carl Linnaeus decided to keep “cocoa” as the species name.