Common Name:

General Information

Rosita de cacao is a tree with a broad, dense crown; it can grow up to 25 metres tall. The bole, which is smooth and slightly fluted, is up to 30cm in diameter[].
The tree is harvested from the wild for local use as a spice, medicine and source of an essential oil and wood. The plant also has ornamental value[].

Known Hazards

None known

Botanical References

Range

Central America - Costa Rica to Mexico.

Habitat

Moist to wet primary lowland and highland forest, at elevations up to 1,600 metres[].

Properties

Edibility Rating
Medicinal Rating
Other Uses Rating
Habit	Tree
Height	15.00 m
Cultivation Status	Ornamental, Wild

Cultivation Details

The tree appears to be somewhat hardy and able to survive brief periods of temperatures around freezing[].
Succeeds in sun or shade[].
It takes 5 - 6 years for seedling trees to commence flowering[].
leaves smell strongly and pleasantly of maple syrup after they are pressed and dried[].

Edible Uses

The dried, very spicy, flowers are a component in a cocoa like drink, which is called 'tejate' or 'pozonque', a thick, frothy, aromatic beverage made with chocolate, finely ground maize meal and water[, ]. The dried flowers are rather suggestive of fenugreek in aroma[].

Medicinal

The flowers and fruits are used in local medicine to control fevers and to alleviate menstruation pains[].

Other Uses

A perfume is made from the essential oil in the flowers[]..

The tree provides a good quality wood[]. The wood is chalky white or slightly yellowish, not highly lustrous, subject to blue-stain; sapwood not clearly defined; rather hard and heavy, straight-grained, medium-textured; tough and strong, easy to work, takes a smooth finish, is not durable when exposed[].

Propagation

Seed -

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