Pau d'Arco, also known as Lapacho or Taheebo, is an herbal ingredient that hails from the inner bark of several species of Tabebuia trees native to South and Central America. The bark, known for its rich, woody flavor and deep color, has been utilized in traditional medicine for centuries, especially among indigenous tribes. Used either in its natural, rough form or ground to a powder, Pau d'Arco is known for its characteristic bitter taste, which brings a unique element to various herbal preparations.
A cornerstone of South and Central American herbal tradition, Pau d'Arco is an ingredient in a variety of applications, from teas and infusions to topical ointments. It's often steeped in hot water to prepare herbal teas, a process that extracts its unique compounds and imparts its signature flavor. The resulting brew is not only rich in taste but is also embraced for its potential wellness benefits. In some traditional practices, Pau d'Arco has been applied topically in ointments, highlighting its wide range of uses.
In addition to its applications in herbal tradition, Pau d'Arco has found its way into the culinary realm, being incorporated into foods and beverages for an interesting twist. Its unique flavor and aroma can make it a compelling addition to various recipes. Whether it's in the form of a soothing tea or an ingredient in a dish, Pau d'Arco's distinctive qualities make it a versatile component in our day-to-day lives.
Botanical Name: Tabebuia impetiginosa
Also known as: Pau d'arco bark, Taheebo, Lapacho, Ipe Roxo, Ipe Tabaco, Ipe Tabaquinho, Ipe Carneiro, Taibo, Tajy, Bignonia heptaphylla, Tecoma impetiginosa, Handroanthus impetiginosus, Handroanthus avellanedae, Pink trumpet tree, Trumpet tree, Argentine lapacho, Brazilian ironwood, Inca tea, Bowtree, Anahuasca, Pau d'arco roxo, Purple lapacho