Kitchens from different parts of the world are interesting because they hide many unknown flavors. It is worth discovering new dishes and drinks that are popular in other countries. Today we have trouble -free access to them, so it would be a shame not to derive from their benefits. This is how it is with tap. What is it and how to brew it?
Lapacho is a brew prepared from the inner, red layer of bark Tabebuia Tapetiginosa. It grows mainly in Central and South America. Bark decoction has been used for centuries, native peoples, living in Peru, Brazil, Bolivia and Paraguay. That is why Lapacho is called differently Inca legendary tea. Sunsz reached Europe with the Vikings who exchanged other goods to obtain it.
The infusion is characterized by a characteristic, nut-wood and somewhat earthly aftertaste. The aroma, floating in the kitchen after brewing, is a bit herbal and resembles the smell of the bark. It may be a bit bitter for some when you brew a strong essence.
Although Lapacho is not a drink particularly popular in Poland, it is easily available in tea rooms. Kark can be bought in stores with organic and healthy food or – without a problem – online.
Incas reached for Lapacho with various ailments, believing that The drink will strengthen the body. They did not use the infusion only because of its taste, but also healthy properties. Lapacho is a treasury of magnesium, calcium, iron and manganese. Minerals protect against the development of hypertension and cardiovascular disease (e.g. atherosclerosis). Easily digestible iron stimulates the blood production process.
Lapacho can be support in the event of infection – He behaves like a natural antibiotic. It strengthens the immune system, soothes high fever, reduces inflammation and has an antiviral, analgesic and antibacterial effect. To this day, inca tea is also used as diarrhea or ulcers. The drink has a positive effect on the digestive system – supports the liver work, protects the stomach membrane, It improves digestion and detoxifies the body.
Not everyone should drink lapacho. It is not recommended for people with coagulation disorders and all taking anticoagulants and aspirin. It is also not a drink for children, pregnant and breastfeeding women. In the case of an overdose of infusion, unpleasant side effects may occur, such as nausea, vomiting and abdominal pain.
To take advantage of the properties of Inca tea, you need to prepare the infusion in the right way. How to prepare Lapacho? At the beginning Boil half a liter of water in a saucepan. For boiling water Put two teaspoons of driedmix, reduce the burner power and cook for more 5 minutes. Turn off the heat, cover the dish and set aside to cool for about 10 minutes. After this time, strain and drink Lapacho.
If you want to get an essential and strong decoction, you can also brew a copy of the bark in 250 ml of water. Then cook the brew for 10 minutes, then put it on for another 15 minutes. Strain and drink.
It’s best to drink a glass of Lapacho a day. Intensive home treatment can cover up to 4 glasses a day for about a month. Be sure to consult your doctor before using it. When you feel side effects – nausea or stomach problems – immediately stop the treatment.
Source: NowowoPoje.pl, Amazingtea.pl
