Cocoa is the roasted, processed product of the cacao bean, the seed of the cacao tree (Theobroma cacao), and is the base ingredient in chocolate and cocoa powder. It's often used interchangeably with "cacao," but the two are usually distinguished by processing: cacao refers to the raw or minimally processed bean and its products, such as cacao nibs, while cocoa refers to beans that have been roasted, which mellows their raw bitterness. Today's supply is grown mainly in West Africa, particularly Côte d'Ivoire and Ghana, along with Ecuador, Indonesia, and Brazil. Its bitter, earthy flavor is central to Western confectionery, but it also appears in savory cooking, most notably Mexican mole sauce, where it adds depth without sweetness.