Cacao, cascara is the infusion made from a part of cacao that usually gets thrown away: the cascara, the thin husk of the roasted bean. In the cup it makes an amber, rounded drink that is surprisingly sweet with no added sugar, with the scent of chocolate and a fruity base. Caffeine-free. You can steep it for a long time, even 8\u201310 minutes: it never turns bitter.<\/p>\n
When to enjoy it<\/strong> Plant stories<\/strong> Let the plants speak, in your cup.<\/em> \ud83c\udf3f<\/p>\n","protected":false},"excerpt":{"rendered":" An infusion of organic cacao cascara, the husk of the cacao bean: naturally sweet, with notes of honey, red berries and chocolate. Caffeine-free, no sugar.<\/p>\n","protected":false},"featured_media":54886,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"_mbp_gutenberg_autopost":false},"product_brand":[],"product_cat":[169],"product_tag":[],"partner":[],"line":[1778],"class_list":["post-51043","product","type-product","status-publish","has-post-thumbnail","product_cat-herbal-teas","line-own-botanical-line","first","instock","taxable","shipping-taxable","purchasable","product-type-simple"],"bundle_layout":"","bundled_by":[],"bundled_items":[],"acf":[],"_links":{"self":[{"href":"https:\/\/wildenherbals.com\/en\/wp-json\/wp\/v2\/product\/51043","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wildenherbals.com\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/wildenherbals.com\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/wildenherbals.com\/en\/wp-json\/wp\/v2\/comments?post=51043"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wildenherbals.com\/en\/wp-json\/wp\/v2\/media\/54886"}],"wp:attachment":[{"href":"https:\/\/wildenherbals.com\/en\/wp-json\/wp\/v2\/media?parent=51043"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/wildenherbals.com\/en\/wp-json\/wp\/v2\/product_brand?post=51043"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/wildenherbals.com\/en\/wp-json\/wp\/v2\/product_cat?post=51043"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/wildenherbals.com\/en\/wp-json\/wp\/v2\/product_tag?post=51043"},{"taxonomy":"partner","embeddable":true,"href":"https:\/\/wildenherbals.com\/en\/wp-json\/wp\/v2\/partner?post=51043"},{"taxonomy":"line","embeddable":true,"href":"https:\/\/wildenherbals.com\/en\/wp-json\/wp\/v2\/line?post=51043"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIn the evening, when you fancy chocolate but not caffeine. As an afternoon snack with the kids. After dinner, instead of dessert. In winter with a splash of hot milk, in summer cold over ice. It’s also a tasty base for a \u201cliquid chocolate\u201d: plant milk, cascara and a pinch of cinnamon.<\/p>\n
\nTheobroma cacao, \u201cfood of the gods\u201d, is the name Linnaeus gave the plant in 1753. Back in the 1700s, the husks were already discarded when making chocolate: in London and Paris they were sold cheaply to make a humble drink, \u201ccocoa tea\u201d. The beans grow inside fruits as big as rugby balls, attached straight to the trunk: it’s called cauliflory, and only a few trees in the world share it.<\/p>\n