Gourmand

Cacao Pod

Note Profile

Botanical 636 perfumes

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About

Cacao pod is the raw fruit of Theobroma cacao, not chocolate. It smells of tart, tropical pulp and a green, woody husk, with a mild fermented note. A faint cocoa trace shows only at the end.

Scent Profile

Cacao pod smells tart, pulpy and tropical, with a green, slightly bitter husk and a woody, fibrous edge. A mild, yeasty fermentation sits under the fruit. It is acidic and bright, not chocolatey. A dry, quiet cocoa trace is left at the end.

ScentWheel

Breadthmedium

EnvelopeHeart · ~4h lasting

Family Fruity, Green & Aromatic

Read off the wheel, not a label applied to the note.

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ScentArt

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Materials That Can Make This Note

Perfumers can make Cacao Pod from this natural extract.

Natural extract Cacao absolute chocolate · cocoa · powdery

Smell words come from published sources.

Allergens perfumes with this note can list: Linalool

A given perfume with this note may use some of these, or something else, and may or may not contain the allergens above.

Origin

Cacao pod comes from the fresh fruit of Theobroma cacao, native to Central and South America and grown across the tropics. The note means the husk and the white pulp around the beans, not the roasted beans used for chocolate. CO2 extraction of husk and pulp is possible but rare. Perfumers usually build the note from cocoa absolute, tropical fruit accords and green-woody materials.

Usage in Perfumery

Perfumers use cacao pod as a heart note in tropical, green and unusual gourmand compositions. It gives a raw cacao character without the sweetness of cocoa absolute. It pairs with passion fruit, lychee and green accords. It can also darken a floral heart or add depth to vanilla, woods and resins.