Sterculiaceae, Cola acuminata, cola nut

 

The Cola nut originated in the tropical regions of West Africa where it has been cultivated for at least eight hundred years. It is still widely cultivated today. 88% of production occurs in Nigeria. Cola nut has been introduced into some countries in tropical America. It seems to grow quite well in Panama.

Seeds, upon being removed from their encasing, are chewed fresh. At first they have a bitter flavor which subsequently turns sweet, then everything else one eats tastes sweeter than usual. Chewing the nut has a stimulant effect, activating the heart, and does not produce any dependency. The active principles in seeds of C. acuminata are caffeine and theobromine (up to 3.5%), similar to its close relative Cacao.

Caffeine, a central stimulant, inhibits the adenosine receptors resulting in increased awareness and prevention of sleepiness. High doses of caffeine can result in tinnitus (sound in the ear of ringing, buzzing, roaring, or clicking), headache, dizziness, increased heartbeat, insomnia, unrest and tachycardia (when pulse surpasses 100 beats per minute).

The nut serves as the base for the preparation of stimulant beverages, homemade or commercially produced. An oil is also extracted which is used in the preparation of chocolate and medicines.

The colas are species requiring hot and humid climates, thriving in deep, well-drained soils, rich in organic matter. The colas have the same growing requirements as cacao.