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COCOA
COCOA
A magnificent palm (Lodoicea Sechellarum) found only in the Seychelles Islands. The fruit is an immense two-lobed nut. It was found floating in the Indian Ocean before the tree was known, and called sea cocoanut, and double cocoanut.
A palm tree producing the cocoanut (Cocos nucifera). It grows in nearly all tropical countries, attaining a height of sixty or eighty feet. The trunk is without branches, and has a tuft of leaves at the top, each being fifteen or twenty feet in length, and at the base of these the nuts hang in clusters; the cocoanut tree.
Alt. of Cocoa palm
See Cocoa.
COCOA
a.
Containing, or consisting of, fibers; as, the fibrous coat of the cocoanut; the fibrous roots of grasses.
n.
A small evergreen tree (Theobroma Cacao) of South America and the West Indies. Its fruit contains an edible pulp, inclosing seeds about the size of an almond, from which cocoa, chocolate, and broma are prepared.
n.
The cocoanut.
n.
A preparation made from the seeds of the chocolate tree, and used in making, a beverage; also the beverage made from cocoa or cocoa shells.
n.
The large, hard-shelled nut of the cocoa palm. It yields an agreeable milky liquid and a white meat or albumen much used as food and in making oil.
n.
The dried meat of the cocoanut, from which cocoanut oil is expressed.
n.
A name in the East Indies and the Indian islands for all ardent spirits. Arrack is often distilled from a fermented mixture of rice, molasses, and palm wine of the cocoanut tree or the date palm, etc.
n.
A light form of prepared cocoa (or cacao), or the drink made from it.
n.
A material for cordage, matting, etc., consisting of the prepared fiber of the outer husk of the cocoanut.
n.
A tobacco pipe, so arranged that the smoke passes through water, making a bubbling noise, whence its name. In India, the bulb containing the water is often a cocoanut shell.
n.
The husks of cacao seeds, a decoction of which is often used as a substitute for chocolate, cocoa, etc.
n.
A kind of oil cake prepared from the cocoanut. See Oil cake, under Cake.
a.
Remaining closed at maturity, or not opening along regular lines, as the acorn, or a cocoanut.
n.
A kind of starch with very large, oval, flattened grains, often sold as arrowroot, and extensively used for adulterating cocoa. It is made from the rootstocks of a species of Canna, probably C. edulis, the tubers of which are edible every month in the year.
n.
Cocoanut fiber, or the cordage made from it. See Coir.
n.
A fruit consisting of pulpy, coriaceous, or fibrous exocarp, without valves, containing a nut or stone with a kernel. The exocarp is succulent in the plum, cherry, apricot, peach, etc.; dry and subcoriaceous in the almond; and fibrous in the cocoanut.
COCOA
COCOA