So I have read,,,,,,,,that if someone was to cook down caapi solito,,,,,without any additive,,,,,slowly reduce it down it.like all plants turns out a lightly sweet/bitter thickened "miel" that it keeps if stored in the dark away from heat indefinitely??? But if added extras are cooked with it it has a shelf life better stored in a fridge,,,,,,until you see colourfully moldy bits and then,,,,,out,,,,,,is this a wisemans tail or is it a load of s#@t.,,, Asking for a friend of course,,,,,,,,
