A foreigner or outsider; specifically, a cacao plant from non-traditional cacao-growing regions (Spanish borrowing).
Spanish forastero (foreigner), from forastería (out of the way). Originally applied to outsiders, it became botanical terminology to distinguish inferior cacao from the prized Criollo variety.
Chocolate snobs call forastero cacao 'inferior,' but it's actually the cacao behind most chocolate bars worldwide—sometimes the 'outsider' variety is what actually feeds the world!
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