Cacao Extract (Theobroma cacao) from Colombia – 10 ml – bottle with label
Cacao Extract (Theobroma cacao) from Colombia – 10 ml – bottle with label

Cacao Extract (Theobroma cacao) from Colombia – 10 ml

€16.00
Tax included

This liquid extract of cacao, Theobroma cacao, comes in a 10 ml dropper bottle with the Maya label. The label lists Theobroma cacao and alcohol 20%; the supplier gives the seed as the plant part and Colombia as the country. There is one size.

  • Plant: Theobroma cacao (Malvaceae)
  • Common names: Cacao, cocoa, cacao tree
  • Plant part (supplier): Seed

Smartshop · Extracts

 

Smartshop

Theobroma cacao seed extract from Colombia, 10 ml

This cacao extract is a liquid made from Theobroma cacao and filled into a 10 ml dark glass bottle with a black dropper cap. The brown label carries the name Maya and the word Cacao, and it lists two ingredients: Theobroma cacao and alcohol 20%. According to the supplier, Maya World Trading BV in Haarlem, the plant part is the seed and the country is Colombia; its listing gives the product form as a tincture. Mycotrop sells this extract in a single 10 ml size.

  • Seed
  • Colombia
  • Tincture
Plant
Theobroma cacao (Malvaceae)
Common names
Cacao, cocoa, cacao tree
Plant part (supplier)
Seed
Country (supplier listing)
Colombia
Product form (supplier)
Tincture
Ingredients (as labelled)
Theobroma cacao, alcohol 20%

Traditional use and composition

Theobroma cacao, the cacao tree, is grown for its seeds, the raw material of chocolate. Chemical residues found in pottery from Puerto Escondido, Honduras, show that cacao beverages were being made there before 1000 BC (Henderson et al. 2007). At Colha, Belize, the Preclassic Maya used cacao as early as 600 BC (Hurst et al. 2002).

Among the Olmec, the Maya and the Mexica, cacao had ritual and medicinal uses; the word “cacao” comes from Olmec and Mayan kakaw (Dillinger et al. 2000). The seeds contain methylxanthines, theobromine and caffeine, and flavanols such as epicatechin.

Known compoundsMethylxanthines (theobromine, caffeine) and flavanols (epicatechin, procyanidins), characteristic of cocoa matrices (Santos et al. 2026).
Traditional useMesoamerica (Olmec, Maya, Mexica): ritual and medicinal uses of cacao; the word comes from Olmec and Mayan kakaw.
Where the use comes fromCacao beverages documented before 1000 BC in Honduras (Puerto Escondido) and from 600 BC among the Maya of Belize (Colha).

Good to know

  • Cacao contains theobromine and caffeine, two methylxanthines.

Theobroma cacao: name and native range

Linnaeus named Theobroma cacao in Species Plantarum in 1753, and GBIF places the accepted species in the family Malvaceae. The World Checklist of Vascular Plants includes Colombia in its native range, together with northern Brazil, Costa Rica, Ecuador, French Guiana, Guyana, Peru, Suriname and Venezuela; in many other tropical countries it is recorded as introduced. Brazil’s official flora list describes it as a tree, and GBIF records the English names cacao, cocoa and chocolate tree.

Cacao in other forms

The shop also sells cacao as a solid product: the Putumayo cacao from Colombia is a 450 g seed bar from the same supplier, and the Ceremonial Cacao category lists further blocks, powders and blends by weight. In the same 10 ml bottle size, the supplier’s cacao and blue lotus extract adds blue lotus, according to its name.

Storing your botanicals

Keep dried plants in their tightly closed pouch or in an airtight jar, away from light, moisture and heat. Powders absorb moisture easily, so close them again straight away. For extracts, tinctures and capsules, follow the instructions on the label and the printed date.

Before using a plant

  • Keep plants out of the reach of children and pets.
  • If you are pregnant or breastfeeding, or taking any medication, ask a doctor or pharmacist first: many plants interact with medicines.
  • Stop immediately if you have an allergic reaction or feel unwell.
  • The information on this page describes the product; it does not replace medical advice.

Specifications

PlantTheobroma cacao (Malvaceae)
Common namesCacao, cocoa, cacao tree
Plant part (supplier)Seed
Country (supplier listing)Colombia
Product form (supplier)Tincture
Ingredients (as labelled)Theobroma cacao, alcohol 20%
Volume10 ml, dark glass bottle with dropper cap
Name on the labelMaya
SupplierMaya World Trading BV, Haarlem (Netherlands)
Reference4710-10
Sold asCollectible or souvenir item; do not consume

Discreet delivery

Orders are packed on working days and leave in plain outer packaging that does not describe the contents. Once your order has shipped, we email you the tracking link when one is available. Estimated delivery times, right of withdrawal and exceptions: Delivery, tracking and returns.

Sources: Henderson et al. 2007, Proc Natl Acad Sci USA 104; Hurst et al. 2002, Nature 418; Dillinger et al. 2000, J Nutr 130; Santos et al. 2026, Foods 15; supplier information; Plants of the World Online (Kew); GBIF. Updated 3 October 2026 by the Mycotrop team.

Frequently asked questions

How long has cacao been used?

Chemical residues show that cacao beverages were being made in Honduras before 1000 BC and used by the Maya of Belize from 600 BC. The word “cacao” comes from Olmec and Mayan kakaw.

What does the label list?

The name Maya, the word Cacao, the volume of 10 ml and two ingredients: Theobroma cacao and alcohol 20%.

Where does the cacao come from?

The supplier names Colombia as the country and the seed as the plant part, without naming a region. Colombia lies within the native range of Theobroma cacao recorded by the World Checklist of Vascular Plants.

How does it differ from the ceremonial cacao blocks?

The blocks and bars are solid seed products sold by weight, for example 450 g. This extract is a liquid in a 10 ml bottle, with alcohol listed as a second ingredient.

Is the extract available in a larger bottle?

No. It is sold in the 10 ml size only.

4710-10
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