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Lapacho (Pau d' Arco)
Lapacho is popular name of several different trees of the Tabebuia family found in Central- and South-America.
The bark was traditionally used by the Inca's as it supported the immune system.
Today Lapacho is still used medicinally but also as a quick pick me up during the cold winter months.
Easy to prepare: add a spoonfull to 1 liter of cold water, bring it to a boil and boil it for 5 minutes, let steep for 15-20 minuts.
Can be used warm and cold.
A full acidic flavor with a distinctive woody aromatic character.