scriptions by Sahagun and Cobo (50, 174), however, seem 
to refer to ‘“Trinitario”’ varieties in Mexico rather than 
to ‘‘Criollos’’; perhaps the seed of 7. angustifolium re- 
sembles that of the ‘‘Trinitario’’ forms. The present 
commercial cacaos of America are mostly hybrids involv- 
ing both groups. Cheesman places the ‘‘center of origin”’ 
of 7. Cacao in the upper Amazon. This may have been a 
center of dispersal of wild 7. Cacao, but it was clearly 
brought into cultivation somewhere in Central America 
or southern Mexico. For the purpose of the anthropolo- 
gist, a distinction must be drawn between the origin as 
a cultivated plant and the history of the plant before 
cultivation or association with man. The latter subject 
is, however, of great interest to botanists. 
T. angustifolum, of Central America and southern 
Mexico, is said to be cultivated to a considerable extent 
in Mexico, particularly about Soconusco, Chiapas, and 
apparently produces a good grade of cacao (191, 194). 7" 
bicolor ranges from southern Mexico to northern South 
America and is generally considered inferior in quality 
to 7’. Cacao, but is cultivated and used in some areas. 
(44, 45%, 46, 49, 50, 70, 71, 133, 191*, 194*) 
Tigridia pavonia (L.f.) Kerr.: Ocelowéchitl, cacém- 
itl, cacomite, tiger-flower. 
Now known principally for its beautiful flowers, the 
tiger-flower was cultivated by the Mexicans for its edible 
corms as well as for ornament. It is evidently a native 
of central Mexico. (50, 98, 133*, 143) 
Vanilla planifolia Andr. (VY. fragrans (Salisb.) 
Ames): Tlhilwxéchitl, vainilla, vanilla. 
Vanilla was known to the Mexicans and used especially 
for flavoring chocolate. This vine occurs from tropical 
Mexico to northern South America, but its pre-Colum- 
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