Theobroma cacao – chopped cocoa shells

Native to Central America, the cacao tree produces beans surrounded by a thin, dark brown shell. This part, often overlooked in industrial processes, is nevertheless a plant material rich in flavonoids and natural aromas. It is cut after drying to allow it to be used in herbal tea or wellness infusion.

Description

Dried fragments of dark brown to reddish brown shells, light texture, characteristic smell of roasted chocolate.

Nomenclature

• Common names: Cacao, cocoa shell, cocoa bean bark
• Latin name: Theobroma cacao
• Family: Malvaceae (formerly Sterculiaceae)
• Part used: Bean hulls
• Shape: Cut
• Origin: South America, West Africa
• English name: Cocoa husk
• Name in German: Kakaoschalen
• Name in Spanish: Cáscara de cacao
• Name in Italian: Guscio di cocoa
• Name in Arabic: قشور الكاكاو (Qushūr al-Kākāw)

Main virtues

Traditionally used in gourmet infusions, cocoa shells are appreciated for their comforting, slightly stimulating, yet not overpowering, effect. They are also used in body care, particularly gentle scrubs and aromatic baths.

Main constituents

Flavonoids, theobromine (in traces), tannins, organic acids, cocoa aromatic residues.

Use and dosage

• Infusion: 1 to 2 tablespoons per cup, infuse for 10 to 15 minutes in simmering water, filter.
• Cosmetic: concentrated infusion in tonic lotion or scented bath.
• Exfoliating treatment: mix with honey or vegetable oil for a gentle scrub.

Precautions, side effects and contraindications

• Contains low traces of theobromine: consume in moderation for people sensitive to caffeine.
• Store away from moisture and light to preserve aroma.
• Not recommended for people allergic to cocoa products.

History and origin

Cacao is considered a sacred plant by the Mayans and Aztecs. While the beans are known for their transformation into chocolate, the shells have long remained a by-product. Rediscovered for their aromatic potential, they are now used to enrich infusions, particularly in wellness and plant-based nutrition circles.

Miscellaneous information

• Storage: dry, at a stable temperature, away from light.
• Packaging: kraft bag, glass jar or metal box.
• Appearance: light, brown, brittle shells.
• Smell: chocolatey, roasted, warm.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Ethnobotany of Central American plants
• Cocoa Traditions – Institute of Chocolate and Applied Botany
• Body of natural phytotherapy

🔎 Information

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