Is Cascara a Superfood? Separating Fact from Marketing Hype

December 7, 2025 •

4 min read

In many parts of the world, cascara—the dried husk of the coffee cherry—was once a discarded byproduct of coffee production. Today, it is marketed as a health-boosting beverage, fueling claims that it is a 'superfood'.

Quick Summary

Cascara, derived from coffee cherry husks, is rich in antioxidants and can be brewed into a tea-like beverage, offering a lighter caffeine boost than coffee. While it offers potential health benefits, its 'superfood' status lacks a regulated scientific definition and is driven largely by marketing.

Key Points

Not a 'Superfood' by Scientific Standard: There is no official scientific or regulated definition for the term 'superfood'; it is primarily a marketing term.
Rich in Antioxidants: Cascara contains high levels of beneficial polyphenols, sometimes claiming to exceed berries like blueberries and pomegranates.
Sustainable Practice: Utilizing cascara, the dried husk of coffee cherries, helps reduce food waste and provides an additional income source for farmers.
Low Caffeine Content: When brewed as a tea, cascara provides a mild, natural energy boost with significantly less caffeine than regular coffee.
Different from Cascara Sagrada: It is crucial not to confuse coffee cascara with cascara sagrada, a medicinal laxative from tree bark with significant health risks from prolonged use.
Proper Processing is Key: Because it is a food byproduct, proper harvesting and drying techniques are necessary to prevent mold and ensure safety.
Enjoyed as an Infusion: The dried husks are typically steeped like tea and offer a sweet, fruity flavor profile with floral notes.

What is Cascara?

Cascara, which means 'husk' in Spanish, is the dried fruit pulp and skin of the coffee cherry. In traditional coffee processing, this part of the fruit is often discarded as waste. However, a growing trend in specialty coffee has transformed this byproduct into a valuable product, brewed into a flavorful, tea-like infusion. Unlike cascara sagrada, a well-known stimulant laxative made from tree bark, coffee cascara is a completely different plant and substance, a distinction often confused by consumers.

The Antioxidant and Nutritional Profile of Cascara

Numerous studies confirm that cascara is packed with antioxidants, primarily polyphenols. Some proponents even claim it has a higher antioxidant content than well-established superfoods like blueberries and pomegranates. However, the exact nutritional composition can vary greatly depending on factors like the coffee variety, growing conditions, and processing methods.

Potential Health Benefits

Antioxidant Power: Its high polyphenol content helps combat free radicals, which contribute to cell damage and chronic diseases.
Cognitive Health: Some studies suggest that cascara may help increase Brain-Derived Neurotrophic Factor (BDNF), a protein linked to cognitive function.
Anti-inflammatory Effects: The polyphenols in cascara also provide anti-inflammatory properties, which can help support overall wellness.
Sustainability: From an environmental perspective, utilizing cascara turns a food waste product into a valuable resource, providing an additional income stream for coffee farmers.

The Problem with the 'Superfood' Label

While cascara boasts several health-promoting compounds, calling it a 'superfood' is primarily a marketing tactic rather than a scientific classification. As UC Davis notes, there is no official, scientific definition for the term 'superfood'.

Comparison: Cascara vs. Other 'Superfoods'


Feature	Cascara (Coffee Cherry Husk)	Blueberries	Kale	Matcha Green Tea
Primary Nutrients	Antioxidants (polyphenols), low caffeine	Vitamin C, Vitamin K, Fiber, Manganese, Antioxidants	Vitamin K, Vitamin C, Vitamin A, Manganese, Fiber	L-Theanine, Antioxidants (EGCG), Low-moderate caffeine
Antioxidant Level	High, some claim higher than blueberries	Very High, well-researched antioxidant source	High, contains beta-carotene and flavonoids	Very High, concentrated form of green tea antioxidants
Nutritional Density	Variable based on processing; focus is on antioxidants	Consistent nutrient profile; high in vitamins	Very high nutrient density; rich in minerals	Balanced profile with amino acids; provides calm energy
Caffeine Content	Low to moderate (~1/4 of coffee)	None	None	Moderate (higher than cascara)
Common Risks	Contamination risks if improperly dried; requires proper processing	Generally safe; no common risks with normal consumption.	Generally safe; possible anticoagulant interaction with high vitamin K	Moderate caffeine, potential heavy metal risk from sourcing

Safety, Regulations, and Misconceptions

It's important to be aware of the difference between coffee cascara and cascara sagrada, the medicinal laxative. The FDA withdrew its approval of cascara sagrada as an over-the-counter laxative in 2002 due to insufficient evidence of safety. It is now sold as a dietary supplement, often with warnings about short-term use due to risks of dehydration and electrolyte imbalance. Coffee cascara does not share these laxative effects, though proper and safe processing is crucial.

In some regions, like the EU, cascara faced regulatory hurdles as a 'novel food,' requiring extensive safety testing before its re-approval for beverages. This history highlights the need for careful regulation of new food trends and underscores that potential health benefits alone do not equate to a certified 'superfood' status.

Preparing Cascara

Cascara is most commonly prepared as a hot or cold tea-like infusion. A typical recipe involves steeping a 1:25 or 1:40 ratio of dried cascara to water just off the boil for a few minutes. The resulting brew has a sweet, fruity flavor with notes of berries and hibiscus. It can also be used to create syrups for cocktails or sparkling water, or even in baked goods. As mentioned, its processing requires care to prevent mold growth, especially in the drying phase.

Conclusion: More than a Superfood

While the term 'superfood' is largely a marketing tool, cascara is more than just hype. Its high antioxidant content and sustainable origins make it a legitimate contender for a place in a healthy, varied diet. However, it's not a magic bullet and should be enjoyed in moderation as part of a balanced nutritional plan. The true 'super' aspect of cascara might lie in its eco-friendly nature and its ability to add a new, delicious dimension to the coffee industry. Its journey from waste product to trendy beverage is a testament to mindful consumption and innovative thinking in the food supply chain. For those seeking a nutritious, low-caffeine, and environmentally friendly drink, cascara is an excellent option worth exploring.

To learn more about sustainable coffee production, you can visit the Specialty Coffee Association's website.

Frequently Asked Questions

No, it is not. Coffee cascara comes from the fruit of the coffee plant, while cascara sagrada is a medicinal laxative derived from the bark of a different tree. Confusing the two is a common mistake, but their uses and effects are distinct.

Yes, cascara does contain caffeine, though at much lower levels than a standard cup of coffee. It typically has about a quarter of the caffeine, putting it on par with green tea.

Cascara has a naturally sweet and fruity flavor profile, often described with notes of hibiscus, cherry, plum, and honey. Its taste can vary depending on the coffee variety and processing method.

The EU placed a ban on cascara as a 'novel food' because it lacked a history of consumption before 1997 and required extensive safety testing. Following further research, it was re-approved for use in beverages in June 2021.

Cascara is not necessarily 'better' than coffee; it offers a different nutritional profile and drinking experience. It has less caffeine and more antioxidants, and is a sustainable option, while coffee offers a higher energy boost and a different flavor. The 'better' choice depends on personal preferences and dietary needs.

For a simple hot infusion, use a 1:25 or 1:40 ratio of cascara to water just off the boil. Steep for about 4 minutes before straining. For cold brew, steep a stronger ratio (e.g., 6 tablespoons to 12 ounces of water) for 12-16 hours.

Utilizing cascara, which was previously a waste product, helps reduce food waste in the coffee industry and provides an additional source of income for coffee farmers. This promotes a more circular and sustainable economy.