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Lapacho
Lapacho is primarily known as the legendary Inca infusion. It is a natural product of the bark of the Lapacho tree (Tecome Lapacho). It grows mainly in the forests of Brazil, Bolivia, Peru, northern Argentina and Paraguay. The red inner bark is obtained from the varieties Lapacho Colorado and… view all
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Lapacho
Lapacho is primarily known as the legendary Inca infusion. It is a natural product of the bark of the Lapacho tree (Tecome Lapacho). It grows mainly in the forests of Brazil, Bolivia, Peru, northern Argentina and Paraguay. The red inner bark is obtained from the varieties Lapacho Colorado and Lapacho Morado. In the Andean region, these trees are often up to 700 years old. Lapacho has been used since ancient times to help many health issues.
The bark of the Lapacho tree has been known in Europe since the Vikings traded it for precious stones and other goods on their travels. It is said that one of the Russian Tsars lived to be 130 years old thanks to the daily use of a cup of Lapacho decoction.
Lapacho preparation:
To taste, dose approximately 1 tablespoon (3 teaspoons) of lapacho per 1 litre of water. Bring the water to a boil and simmer over low heat - preferably covered with a lid for about 5 minutes. Let it stand for 15 minutes.
