FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
CACAO SHELL
Ruth Winter.1978. A Consumer's Dictionary of Food Additives. Crown Publishers, Inc., New York.
Cocoa shells of the seeds of trees grown in Brazil, Central America, and most tropical countries. Weak chocolatelike odor and taste, thin and peppery, with a reddish-brown color. Used in the manufacture of caffeine; also theobromine, which occurs in chocolate products and is used as a diuretic and nerve stimulant. Occasionally causes allergic reactions from handling. GRAS ACCEPTABLE.