Cocoa or Cacao?

The argument of the century! But honestly—there’s no right or wrong here. Cocoa and cacao come from the same plant, and neither term is more “pure” or “authentic” than the other. The difference is mostly marketing and linguistic.

If we go back to the root of the plant, Theobroma cacao, it originated in the Amazon region of South America, where the greatest diversity of cacao species is still found today. As people migrated and traded, the plant travelled north. The Maya, who held cacao in deep spiritual regard, called it kakaw (sometimes spelled kakaowa, with a soft or silent ‘a’). The Aztecs referred to it as cacahuatl.

When European colonizers arrived, the word evolved again—cacao remained in Spanish and Portuguese (cacau), but the English misheard or simplified it to cocoa. That slight colonial mistranslation stuck, especially in global trade and chocolate manufacturing.

These days, many people believe that cacao refers to the raw, nutrient-rich form, while cocoa is the more processed version. While that distinction can be a handy shorthand in wellness circles or marketing, it isn’t a hard-and-fast rule. It’s the same reason the British chocolate company Hotel Chocolat could rebrand themselves as “British Cacao Growers” without changing the product itself—which is still the Caribbean-grown Trinitario cocoa from St. Lucia.

I grew up around Caribbean cocoa estates and have visited many of them over the years. On the islands, we’ve always used the word cocoa—from bean to brick—a legacy left with us through colonisation. That said, older words like cacao are making their way back into conversation. Sometimes they’re used to honour ancestral roots, and other times simply as an interchangeable term.

Tomayto, tomahto. Potayto, potahto. Cocoa, cacao—same magic.

Interestingly, as the so-called wellness world rediscovers cacao as a superfood or ceremonial medicine, people are reconnecting with its deeper history and traditional names. But what was the original word? Some Amazonian tribes refer to it as Tsatsay. With such a long and complex history, we may never truly know the very first name used—but that’s part of the magic.

In the end, cocoa and cacao are the same plant. No name is lesser or more elevated. What matters more is how it’s grown, prepared, and used. So when selecting a product, look for terms like ceremonial or ceremonial-grade, unrefined or raw—those tell you far more than the spelling on the label.