cacao, rosa de cacao, rosita de cacao, and tepecacao (‘‘wild 
eacao’’). In the Maya area, Quararibea Fieldii is known 
as coco-mamd and madre de cacao. In Colombia, Quara- 
ribea Cacao (Triana & Planchon) Baillon is associated with 
Theobroma Cacao not only through its scientific name 
but also through its vernacular name—cacao simarr6én 
(‘‘wild cacao’’). 
In Vera Cruz, according to field notes which accom- 
pany two Williams collections, a species of Quararibea 
is called canela. This is significant, because it represents 
the transfer of the Spanish name of the commercial cin- 
namon (Cinnamomum zeylanicum Nees) to Quararibea, 
and arises undoubtedly from the use of Quararibea fune- 
bris as a spice. 
[ 264 ] 
