Theobroma cacao, referred to as "cacao," is a plant native to South American countries. Its original name "cacahuatl" in Aztec was translated by the Spanish into cacao. It’s thought that English traders misspelt cacao when they brought the beans home, which became cocoa. As there is no consensus or precise definition for these terms, they are often used interchangeably. Cacao is typically used for the Theobroma cacao plant, seed and fruit, while cocoa is mainly used for products derived from the roasted seeds (cocoa powder, cocoa liquor, cocoa butter).