any of various plants of the genus Ranunculus
bush bean plant cultivated especially in southern United States having small flat edible seeds
the vegetable fat from the cacao that is extracted from chocolate liquor; the basis for white chocolate
tall annual herb or subshrub of tropical Asia having velvety leaves and yellow flowers and yielding a strong fiber; naturalized in southeastern Europe and United States
an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
a beverage made from cocoa powder and milk and sugar; usually drunk hot
powder of ground roasted cacao beans with most of the fat removed
