Cacao, also known as cocoa, is the dried and fully fermented seed of Theobroma cacao, a tree native to the Amazon rainforest. The cacao tree was first domesticated 5,300 years ago in South America before being introduced to Central America by the Olmecs. Cacao was consumed by pre-Hispanic cultures in spiritual ceremonies and its beans were a common currency in Mesoamerica. Today, West Africa produces nearly 81% of the worlds crop.

There is some debate over the difference between cacao and cocoa. Some people use "cacao" to refer to the raw, unrefined bean, and "cocoa" for the bean after its been roasted. Others use the terms interchangeably. However, both words are derived from the word Theobroma cacao, the taxonomic classification for the cacao tree.

Cacao is a true superfood, containing more antioxidants than blueberries, in addition to a good amount of iron, calcium, and magnesium. Cacao is also the reason dark chocolate is considered to have health benefits—its a notable source of flavonoids, which may have beneficial effects on cardiovascular health, and theobromine, a bitter alkaloid similar to caffeine thought to boost moods and energy.

Cacao can be used to make chocolate, and its nibs (the inside of the bean) can be used in a variety of recipes. Cacao powder is made by cold-pressing raw cacao beans, while cocoa powder is made from beans that have been roasted when processed.