Cacao is a small tree indigenous to the tropical regions of the Amazon and Andes. Chocolate is made from the seeds of the Cacao plant.
- Botanical Family: Sterculiaceae
- Other Common Names: Cocoa, Chocolate
- Part of Plant Used: Beans
- Method of Extraction: Solvent Extraction
- Variations: Cacao is usually solvent extracted, but can be produced by C02 extraction.
- Chemistry: Cacao is high in aldehydes (vanillin) and esters (neryl acetate).
- Perfuming: cacao is often used in perfumery
- Digestive: stimulates appetite
- Nervous System: relieves stress and anxiety while stabilizing moods
- Reproductive: acts as a powerful aphrodisiac
- Spiritual: activates the Heart Chakra balancing the mind-body-spirit connection
- Scent Profile: Mid to base note with a heavenly spicy chocolate aroma
- Longevity: The aroma of Cacao can last up to 100-200 hours.
- Fragrance Classification: Gourmand, Spicy
- Blends well with: Bergamot, Blood Orange, Cardamom, Cinnamon, Cistus, Clove, Coffee, Cognac, Jasmine, Labdanum, Lime, Mandarin, Nutmeg, Orange, Patchouli, Peppermint, Rose, Spearmint, Tangerine, Tonka Bean, Tuberose, Vanilla, and Ylang Ylang
- No known issues. Can contain a small amount of caffeine.
Products Using Cacao Absolute
- “Flavor, Fragrance, Food and Cosmetics Ingredients Information.” The Good Scents Company, The Good Scents Company (TGSC), 2019, www.thegoodscentscompany.com/.
- Shutes, Jade and New York Institute of Aromatic Studies. "Foundations of Aromatherapy" and "Aromatic Scholars" Aromatherapy Certification Programs and Course Materials. 2017-2019.
- Tisserand, Robert, et al. Essential Oil Safety: a Guide for Health Care Professionals. 2nd ed., Churchill Livingstone/Elsevier, 2014.