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Updated: May 2, 2025
Ocelotl is ocelot; Tomatl is tomata; Chilli is the Spanish chile and our chili; Cacahuatl is cacao or cocoa; and Chocolatl, the beverage made from the cacao-bean with a mixture of vanilla, is our chocolate. Cacao-beans were used by the Mexicans as money.
All varieties are seen in bearing with red, yellow, purple, and sometimes green pods, the colour not being necessarily an indication of ripeness. On breaking open the pod, the beans are seen clinging in a cluster round a central fibre, the whole embedded in a white sticky pulp, through which the red skin of the cacao-bean shows a delicate pink.
But in Johnson's Dictionary the two words are by some accident run together under the heading cocoa, with the disastrous result that modern vulgar usage mixes the two up, spells the coco-nut, 'cocoa-' as if it were co-co-a, and on the other hand pronounces cocoa, the cacao-bean and the beverage, as if it were coco.
Thus nearly nine-tenths of the cacao-bean may be assimilated by the digestive organs, while three-fourths of tea and coffee are thrown away as waste. For the same bulk, therefore, cocoa is said to yield thirteen times the nutriment of tea, and four and a half times that of coffee.
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