Native to the Amazon and also cultivated in southwestern Bahia, this strong-flavored and slightly acidic fruit gives personality to juices, liqueurs, ice creams, preserves and other confections. The whitish pulp, abundant and smooth, is also used to prepare an excellent jam, great to fill cakes and chocolates. From the seeds, it is possible to obtain a product similar to chocolate known as “cupulate”. Apart from being visually similar, both cupuaçu and cocoa belong to the botanical genus Theobroma, Greek word meaning “food of the gods”. In the cosmetics industry, cupuaçu butter is used as a moisturizing ingredient in skin and hair products.