Beverage
Plants whose parts are fermented, brewed, or steeped to make drinks—cacao for chocolate beverages, tea leaves, or barley for beer. The tag highlights species whose primary cultural value lies in liquid refreshment. Ingredients may be dried or fresh, but the end use is almost always a drink consumed for flavor, ritual, or mild stimulation.
Agave: A Plant with an Intoxicating History
Agave, a genus of about 200 monocot species native to the Americas, is best known today as the source of tequila. Beyond spirits, agave has long held cultural, religious, and environmental significance, shaping ancient Amerindian life, European botany, Mexican identity, and modern sustainability efforts.
succulent, desert, fiber, beverageCacao: Indigenous Network to Global Commodity
Cacao, the source of chocolate, has a deep history rooted in ancient Mesoamerican cultures where it held spiritual and social significance. This story traces its journey from Indigenous traditions to a global commodity, revealing its role in colonial encounters and cultural exchange.
fruit, beverage, tropical, stimulant
