Theobroma cacao or five years old. A mature tree may have 6,000 flowers in a year, yet only about 20 pods. About 1,200 seeds (40 pods) are required to produce 1 kg (2.2 lb) of cocoa paste. Historically, chocolate makers have recognized three main cultivar groups of cacao beans used to make cocoa and chocolate: Forastero, Criollo and Trinitario. The most prized, rare, and expensive is the Criollo group, the cocoa bean used by the Maya. Only 10% of chocolate is made from Criollo, which is arguably less bitter and more aromatic than any other bean. In November 2000, the cacao beans
Leucocyanidin Witch Hazel), "Hippophae rhamnoides" (Hippophae berry Sanddorn), "Hordeum vulgare" (Barley), "Humulus lupulus" (bine), "Hypericum perforatum" (perikon Amber), "Laurus nobilis", "Magnolia denudata" (Hsin-I Yulan-Magnolie), "Malva sylvestris" (Blue mallow), "Musa acuminata × balbisiana" (Banana), "Nelumbo nucifera" (Baladi bean), "Pinus strobus" (Eastern white pine), "Prunus serotina" ssp. serotina (black cherry), "Psidium guajava" (Common guava), "Quercus alba" (White oak), "Quercus robur" (Common oak), "Rumex hymenosepalus" (Arizona dock), "Schinus terebinthifolius" (Brazilian pepper tree), "Terminalia arjuna" (arjun), "Terminalia catappa" (Indian almond), "Theobroma cacao" (Cacao), "Drimia maritima" (Sea Squill), "Vicia faba" (bell-bean), "Vitis vinifera" (common grape vine), "Zea mays" (corn, maize), and "Ziziphus jujuba" (jujube, Chinese date).