Cacao infusion and tincture

At a glance

A natural extract obtained by infusing and tincturing roasted cacao beans (Theobroma cacao seeds) from West Africa/Latin America; offers warm, sweet chocolate, roasted and slightly nutty notes, used in gourmand and oriental perfumes.

One of several trade forms of Cacao catalogued here, see the full family →

Where natural raw materials actually come from → · Why some materials get IFRA-restricted →