Ingredient

Lapacho (infusion bark)

The Healing Elixir from the Forest

Lapacho bark is harvested from the inner lining of the Tabebuia trees, which are native to the rainforests of South America. It has a reddish-brown color and a fibrous texture. Lapacho imparts a distinct earthy and woody flavor to infusions, teas, and broths. It is often used as a natural remedy for its potential health benefits and is a popular ingredient in traditional South American cuisines.

Ingredients for hot drinks and infusions› Materials for infusions or hot drinks of miscellaneous origin› Herbal infusion materials from any other parts of the plant

Earthy and woody with a distinct flavor that adds depth to infusions and broths.

Origins and history

Lapacho has a rich history in South American indigenous cultures, where it has been used for centuries as a natural remedy for various ailments. It is believed to have originated in the Amazon rainforest and has been traditionally used by indigenous tribes for its potential anti-inflammatory, antimicrobial, and antioxidant properties. Lapacho is also known for its immune-boosting effects and is often consumed as a tea or infusion to support overall well-being.

Nutritional information

Lapacho is not a significant source of nutrients and is primarily consumed for its potential health benefits.

Allergens

Lapacho bark is not known to be allergenic, but individuals with tree bark allergies should exercise caution and consult with a healthcare professional if unsure.

How to select

When selecting lapacho bark, look for pieces that are free from mold, mildew, or insect damage. The bark should have a reddish-brown color and a fresh, earthy aroma. Avoid bark that appears dull or discolored, as it may be less potent. It is best to purchase lapacho bark from reputable sources that specialize in medicinal herbs and ensure sustainable harvesting practices.

Storage recommendations

To maintain the freshness and potency of lapacho bark, store it in an airtight container in a cool, dark place away from direct sunlight. Properly stored, lapacho bark can last for up to a year. When preparing lapacho infusions or teas, use approximately 1 tablespoon of bark per cup of boiling water and steep for 10-15 minutes. Strain before consuming.

How to produce

Lapacho trees are native to the rainforests of South America and require a tropical or subtropical climate to thrive. They can be grown from seeds or propagated through cuttings. However, it is important to note that lapacho trees are protected in many regions, and harvesting the bark should be done responsibly and sustainably.

Preparation tips

Lapacho bark is primarily used to make infusions, teas, and broths. It can be enjoyed on its own or combined with other herbs and spices to create unique flavor profiles. Lapacho infusions are often consumed for their potential health benefits and are believed to support immune function, digestion, and overall well-being. Additionally, lapacho bark can be used as a natural dye or added to homemade tinctures and extracts.

Culinary uses

Lapacho bark is primarily used in traditional South American cuisines, particularly in countries like Brazil, Argentina, and Peru. It is commonly used to make lapacho tea, which is enjoyed both for its flavor and potential health benefits. Lapacho-infused broths and soups are also popular in these regions, adding a distinct earthy and woody taste to the dishes.

Availability

Lapacho bark is primarily sourced from the rainforests of South America, particularly the Amazon basin. It is also cultivated in other tropical regions with suitable climates. Lapacho bark is less commonly available in mainstream grocery stores but can be found in specialty health food stores or online retailers that specialize in medicinal herbs and teas.