Kolanut (Cola nitida)
STERCULIACEAE, Cacao Family
The "Me" of today's culture is generally a nonalcoholic cola beverage, such as the original Coca Cola, which gets its distinctive flavor from fermented kolanuts (Cola nitida). Like the bean of its American cousin cacao (Theobroma cacao), the kolanut of West Africa is actually one of the seeds within a pod, a capsule. These yellowish seeds have 52% carbohydrate, 1.6% fat, and 2-3% caffeine. Many of today's colas are manufactured instead from caffeine and artificial flavoring and colors, and, of course now, some colas are "caffeine-free," meaning that all caffeine is left out.
This species is a small tropical tree that grows well in the same areas as cacao. Fruits are harvested before they split open with knives on long poles, and the eight seeds are collected from the fruit by hand. The seed coat (testa) is removed, and the skinned "nuts" are washed and then kept in the shade for two to three hours to wither. In a tradition method, seeds are then placed in unlined baskets covered with banana leaves (Musa) and permitted to ferment while sweating. After several days, the seeds are sun dried to a brown color, and from that a powder is produced.
About 250,000 tons of kolanuts are sold each year for cola drinks. In native areas, kolanuts are still used as a masticatory in religious, social, and ritual activities. The seed also contains kolanin, a compound with a sugar attached (glycoside), that can stimulate the heart.
Another plant, the Brazilian cola or guaranį (Paullinia cupana, Family Sapindaceae), is a monoecious viney shrub that gives a similar, caffeine-laden substance. This seed can have up to 5% caffeine, and seeds are removed from the fruits, separated from a fleshy cover, and then roasted dry. A common form is when the brown paste from the seed is pressed into cylindrical bars or bastoes, which in Brazil is ground on "file," called a pirarucu, from a native fish. Brazilians mix the powder in water, for a powerful morning jolt, and enjoy many carbonated beverages using this plant. In some U.S. markets the carbonated beverage Josta, made from guaranį, is trying to become an economic success, claiming to be an experience that a person should not miss, i.e., a real caffeine high!