The cacao plant is a wide-branching evergreen tree, reaching 20-25 feet in height.The plant is "cauliflorous" with flowers (and later fruits) protruding directly from the woody branches and trunk.The fruit, or "pod", reaches to one foot long and 2-4 inches in diameter. Cacao beans contain the caffeine alkaloid Theobromine, which is a mild stimulant. Cacao is the source of chocolate, which is obtained by roasting and grinding the seeds. Chocolate is also said to contain the chemical Phenylethylamine, a natural amphetamine found in the human brain, which induces a feeling of euphoria. Expressing most of the fatty oil gives cocoa. The fat, when clarified, is a pure white compound, almost as hard as beewax, and is used in many pharmaceutical preparations. The species is native to the rainforests of Central and South America and was used by the Amerindians of Mexico and Central America in a bitter drink that included red pepper. The name "chocolate" is from the Aztec, "xocolatl", meaning "bitter water". A related aboriginal use is the sauce for turkey, mole, which is now a part of Mexican cuisine. The world consumes more than a million tons of processed chocolate annually.