Myrcianthes sp / Arrayan / Myrtaceae (Myrtle family)

Information

This product is not sold or intended for the purpose of human consumption or cosmetic use. Any information provided about this product on this website, including any links to external websites, are solely intended for historical, scientific and educational purposes and must not be interpreted as a recommendation for a specific use of the product. The statements contained herein have not been evaluated by the Food and Drug Administration and the product is not intended to "diagnose, treat, cure or prevent any disease." The use and application of this product, based on the historical and scientific context provided in the product descriptions and articles, is solely at the customer's risk. This product is a botanical specimen of ethnographic value and interest only and is delivered with no express or implied fitness for any purpose. The product descriptions are compiled from sources we deemed to be reliable up to the date it was written but may contain omissions or errors in fact, or become outdated. It outlines the documented history of uses but should no way be construed to make any medical claims about the ability or efficacy of any of these plants to treat, prevent or mitigate any disease or condition. Although a plant may have a long history of being used for a particular purpose, scientific evidence proving its efficacy for that purpose may be lacking.

Other Names

Myrianthes sp., Myrtus luma Mol., Myrtus apiculata, Luma apiculata, Eugenia apiculata, Myrceugenia apiculata Niedenzu, Myrceugenella apiculata Kausel, Arrayan, Arrayán, Kelümamüll (orange-wood), Collimamol, Glanleam Gold, Chilean Myrtle, Palo Colorado, Temu.

Description

Arrayan leaves, from the Peruvian rainforest are traditionally used as a smudging incense during Ayahuasca rituals. The Arrayán has medicinal uses for the Mapuche people. The fruit is eaten as candy or used to make a drink called "Chicha". It is also grown in gardens and as bonsai as a decorative plant for its glossy evergreen foliage, in beautiful contrast to the slender red stems. It has become naturalised in parts of Ireland and western Great Britain.

Scent

The leaves have a lemon fragrance.

Aromatic Properties

Arrayan is mostly used for smudging during ceremonies and rituals.

Historical

Arrayan is an ancient tree. The tree is part of a forest called "Gondwannic" that evolved between 500 and 140 million years ago, when South America, Australia, New Zealand, and Antarctica were still part of a single supercontinent called Gondwana. Plate tectonics caused Gondwana to begin splitting apart 140 million years ago, spreading a southern beech (nothofagus) forest ecosystem to regions of southern Chile and Argentina, New Zealand, Australia and southern Africa. They are holy trees to the Araucanian Indians.

Plant Description

Arrayán trees are a strikingly beautiful variety of Myrtle with twisted, Cinnamon-colored trunks that are very smooth and cold to the touch. The trunk peels, revealing shades from reddish-brown to white. When the sun's rays filter through the branches, the effect is magical. Arrayán trees grow very slowly, reaching heights up to 55 feet, and can be up to 300 years old. It is evergreen, with small fragrant oval leaves 2-2.5 cm long and 1.5 cm broad, and profuse white flowers in early to mid summer. Its fruit is an edible black or blue berry, ripe in early autumn.

Bali Flower Blend

Information

This product is not sold or intended for the purpose of human consumption or cosmetic use. Any information provided about this product on this website, including any links to external websites, are solely intended for historical, scientific and educational purposes and must not be interpreted as a recommendation for a specific use of the product. The statements contained herein have not been evaluated by the Food and Drug Administration and the product is not intended to "diagnose, treat, cure or prevent any disease." The use and application of this product, based on the historical and scientific context provided in the product descriptions and articles, is solely at the customer's risk. This product is a botanical specimen of ethnographic value and interest only and is delivered with no express or implied fitness for any purpose. The product descriptions are compiled from sources we deemed to be reliable up to the date it was written but may contain omissions or errors in fact, or become outdated. It outlines the documented history of uses but should no way be construed to make any medical claims about the ability or efficacy of any of these plants to treat, prevent or mitigate any disease or condition. Although a plant may have a long history of being used for a particular purpose, scientific evidence proving its efficacy for that purpose may be lacking.

Description

Bali Flower Blend is a fragrant mixture of finely powdered Ylang Ylang (Cananga odorata) and Frangipani (Plumeria alba) flowers from Bali, Indonesia. It can be used as potpourri or burned as incense on Charcoal Disks, or added to massage oils.

Contents

This mixture contains Ylang Ylang (Cananga odorata) and Frangipani (Plumeria alba) flowers.

Related Products

Ylang Ylang (Cananga odorata)
Champaca (Michelia champaca)
Frangipani (Plumeria spp)

Michelia champaca / Champaca / Magnoliaceae (Magnolia Family)

Information

This product is not sold or intended for the purpose of human consumption or cosmetic use. Any information provided about this product on this website, including any links to external websites, are solely intended for historical, scientific and educational purposes and must not be interpreted as a recommendation for a specific use of the product. The statements contained herein have not been evaluated by the Food and Drug Administration and the product is not intended to "diagnose, treat, cure or prevent any disease." The use and application of this product, based on the historical and scientific context provided in the product descriptions and articles, is solely at the customer's risk. This product is a botanical specimen of ethnographic value and interest only and is delivered with no express or implied fitness for any purpose. The product descriptions are compiled from sources we deemed to be reliable up to the date it was written but may contain omissions or errors in fact, or become outdated. It outlines the documented history of uses but should no way be construed to make any medical claims about the ability or efficacy of any of these plants to treat, prevent or mitigate any disease or condition. Although a plant may have a long history of being used for a particular purpose, scientific evidence proving its efficacy for that purpose may be lacking.

Other Names

Champaka, Champak, Champac, Champa, Sampige, Shamba.

Description

Michelia champaca is an evergreen tree, native to South and Southeast Asia. It is best known and cultivated for its strongly fragrant yellow or white flowers. The flowers are used in Southeast Asia for several purposes. They are floated in bowls of water to scent the room, as a fragrant decoration for bridal beds, and for garlands and hair ointments. The flower is the main scent present in the commercial "joy" perfume, and is sometimes commonly called the "joy perfume tree".

Scent

Champaca has an intense, intoxicating, sweet, floral aroma that acts as a fragrant magnet. On warm humid nights, the scents can easily be enjoyed several hundred feet away. Even just driving by in your car, you will notice the scent immediately.

Aromatic Properties

Champaca emits a unique warm fragrance which promotes a peaceful state, reducing stress and allowing one to relax and breathe easily. It is especially useful for moments of tranquil contemplation. Champaca's nature is to remind us of the Divine in all things.

Contents

The essential oil of Champaca contains 1-Linalol, Eugenol, Methyl-Eugenol, Methyl- and Ethyl-Ethers. It is one of the most expensive in the world because it requires many flowers to produce.

Synergic Combinations

Blends well with Rose, Frangipani, Jasmine, Ylang Ylang, Neroli, Sandalwood and other floral scents.

Historical

Champaca is an important flower in many Southeast Asian countries such as Indonesia, Thailand, Malaysia and India. It is used in Ayurveda, ceremonies and massages, and is often planted near temples. It is considered sacred to the god Vishnu. In Bali the flowers are put in water, which is used in house cleansing and praying rituals. An extract of the flowers is used in perfumes, incense sticks, aromatherapy, cosmetics, soaps, food flavors. All parts of the plant are used in alternative medicine for a variety of ailments.

Plant Description

Champaca is a tree related to Magnolia. It has alternate, lanceolate leaves to over 20 cm long that are slightly curved. The flowers are fragrant, a mustard yellow colour, and in each flower the ovaries are free from one another. The central stalk or receptacle elongates and bears the developing fruits along it. When fully developed each individual fruit is about 2.5 cm long, with a reddish tinge and whitish pustules; this follicle opens to release orange-red seeds.

Related Products

Ylang Ylang (Cananga odorata)
Sandalwood (Santalum album)

Michelia champaca / Champaca / Magnoliaceae (Magnolia Family)

Information

This product is not sold or intended for the purpose of human consumption or cosmetic use. Any information provided about this product on this website, including any links to external websites, are solely intended for historical, scientific and educational purposes and must not be interpreted as a recommendation for a specific use of the product. The statements contained herein have not been evaluated by the Food and Drug Administration and the product is not intended to "diagnose, treat, cure or prevent any disease." The use and application of this product, based on the historical and scientific context provided in the product descriptions and articles, is solely at the customer's risk. This product is a botanical specimen of ethnographic value and interest only and is delivered with no express or implied fitness for any purpose. The product descriptions are compiled from sources we deemed to be reliable up to the date it was written but may contain omissions or errors in fact, or become outdated. It outlines the documented history of uses but should no way be construed to make any medical claims about the ability or efficacy of any of these plants to treat, prevent or mitigate any disease or condition. Although a plant may have a long history of being used for a particular purpose, scientific evidence proving its efficacy for that purpose may be lacking.

Other Names

Champaka, Champak, Champac, Champa, Sampige, Shamba.

Description

Michelia champaca is an evergreen tree, native to South and Southeast Asia. It is best known and cultivated for its strongly fragrant yellow or white flowers. The flowers are used in Southeast Asia for several purposes. They are floated in bowls of water to scent the room, as a fragrant decoration for bridal beds, and for garlands and hair ointments. The flower is the main scent present in the commercial "joy" perfume, and is sometimes commonly called the "joy perfume tree".

Scent

Champaca has an intense, intoxicating, sweet, floral aroma that acts as a fragrant magnet. On warm humid nights, the scents can easily be enjoyed several hundred feet away. Even just driving by in your car, you will notice the scent immediately.

Aromatic Properties

Champaca emits a unique warm fragrance which promotes a peaceful state, reducing stress and allowing one to relax and breathe easily. It is especially useful for moments of tranquil contemplation. Champaca's nature is to remind us of the Divine in all things.

Contents

The essential oil of Champaca contains 1-Linalol, Eugenol, Methyl-Eugenol, Methyl- and Ethyl-Ethers. It is one of the most expensive in the world because it requires many flowers to produce.

Synergic Combinations

Blends well with Rose, Frangipani, Jasmine, Ylang Ylang, Neroli, Sandalwood and other floral scents.

Historical

Champaca is an important flower in many Southeast Asian countries such as Indonesia, Thailand, Malaysia and India. It is used in Ayurveda, ceremonies and massages, and is often planted near temples. It is considered sacred to the god Vishnu. In Bali the flowers are put in water, which is used in house cleansing and praying rituals. An extract of the flowers is used in perfumes, incense sticks, aromatherapy, cosmetics, soaps, food flavors. All parts of the plant are used in alternative medicine for a variety of ailments.

Plant Description

Champaca is a tree related to Magnolia. It has alternate, lanceolate leaves to over 20 cm long that are slightly curved. The flowers are fragrant, a mustard yellow colour, and in each flower the ovaries are free from one another. The central stalk or receptacle elongates and bears the developing fruits along it. When fully developed each individual fruit is about 2.5 cm long, with a reddish tinge and whitish pustules; this follicle opens to release orange-red seeds.

Related Products

Ylang Ylang (Cananga odorata)
Sandalwood (Santalum album)

Theobroma cacao / Cocoa / Sterculiaceae (Cacao family)

Information

This product is not sold or intended for the purpose of human consumption or cosmetic use. Any information provided about this product on this website, including any links to external websites, are solely intended for historical, scientific and educational purposes and must not be interpreted as a recommendation for a specific use of the product. The statements contained herein have not been evaluated by the Food and Drug Administration and the product is not intended to "diagnose, treat, cure or prevent any disease." The use and application of this product, based on the historical and scientific context provided in the product descriptions and articles, is solely at the customer's risk. This product is a botanical specimen of ethnographic value and interest only and is delivered with no express or implied fitness for any purpose. The product descriptions are compiled from sources we deemed to be reliable up to the date it was written but may contain omissions or errors in fact, or become outdated. It outlines the documented history of uses but should no way be construed to make any medical claims about the ability or efficacy of any of these plants to treat, prevent or mitigate any disease or condition. Although a plant may have a long history of being used for a particular purpose, scientific evidence proving its efficacy for that purpose may be lacking.

Description

Chocolate is a natural product made from the bean of the cacao tree Theobroma cacao. The seeds are dried and roasted and then processed to form cocoa, the basic ingredient in chocolate and chocolate products. When boiled in milk, or milk and water, it is much used as an occasional substitute for coffee, and for a drink at meals. The callets are round drops of chocolate. They are the ideal aid to produce perfectly tempered chocolate quickly and efficiently. They are also the best solution for applications requiring fast melting or the addition of small quantities of chocolate.

Contents

Cocoa beans contain about 2% theobromine, small amounts of caffeine, flavanoids, phenethylamine, vitamins (A, B1, B2, B3, C, E and pantothenic acid) and minarls (megnesium, calcium, iron, zinc, copper, potassium, manganese). Cocoa beans contain approximately 50% fat, primarily comprised of two saturated fatty acids, palmitic and stearic acids, and the mono unsaturated oleic acid.

Historical

Cacao was named Theobroma by Linnaeus, which literally translates as "Cocoa, food of the Gods".
The Aztecs, Mayas and Toltecs believed that the cocoa tree was indeed a gift from the Gods.
The word cacao is derived from Olmec and the subsequent Mayan languages (kakaw); the chocolate-related term cacahuatl is Nahuatl (Aztec language), derived from Olmec/Mayan etymology, meaning "bitter water".
Cacao beans were used by the Aztecs to prepare to a hot, frothy beverage with stimulant and restorative properties.
Chocolate itself was reserved for warriors, nobility and priests. The Aztecs esteemed its reputed ability to confer wisdom and vitality. Taken fermented as a drink, chocolate was also used in religious ceremonies. The sacred concoction was associated with Xochiquetzal, the goddess of fertility.
Emperor Montezuma (1502-1520) allegedly drank 50 goblets a day. Aztec taxation was levied in cacao beans. 100 cacao beans could buy a slave. 12 cacao beans bought the services of courtesan.
"The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink cocoa permits a man to walk for a whole day without food." --Montezuma II
Legend has it that Montezuma II was the first to discover chocolate ice and sent his runners to the heights of the volcano to bring back blocks of snow over which thick chocolate was poured, whipped, and served as chilled froth. When the ambassadors of Cortes encountered the Aztec Emperor, he was at the breakfast table shielded by a rich screen. Servants were filing by in endless procession with tempting delicacies. The most frequent (and most favoured) offering was a steaming aromatic drink named "cacahuatl". This beverage was made from water and cacao seeds - so valuable that they were used as currency in parts of Mexico and so costly that only royalty could afford them.
The finest chocolate confectionery, containing pure chocolate liquor, with its remarkable nutritional constituents, is also the most nourishing; in the South African War and World Wars I and II, solid chocolate was issued as standard rations for the troops and given by Queen Victoria as a Christmas gift to all her fighting men.
The first chocolate factory in the United States opened in 1765 in the Massachusetts Bay Colony. In 1805, Conrad Van Houten, a dutch chemist, invented a cacao press that created confections of cocoa butter and sugar. In 1876, Daniel Peter, a Swiss candymaker, developed milk chocolate by adding condensed milk to chocolate liquor, giving it a smoother texture through a process called conching (referring to the shape of the mixing vats).

Plant Description

Cacao (Theobroma cacao), or the cocoa plant, is a small (4–8 m or 15–26 ft tall) evergreen tree in the family Sterculiaceae (alternatively Malvaceae). Native to southern Mexico (Veracruz, Chiapas), Guatemala, Belize; now cultivated pantropically, especially in West Africa, Ceylon, Java.
Cocoa beans are found in the fruit, or pods, of the cacao trees; each nine-inch pod contains 20 to 50 beans. The annual yield per tree is between 20 and 30 fruit pods. When seeds are ripe they rattle in the capsule when shaken; if separated from the capsule they soon become infertile, but if kept therein they retain their fertility for a long time.
After the cacao beans are removed from the fruit, they undergo fermentation, a process that reduces their bitterness and helps develop their heady aroma. After they are dried the beans are ready to be processed into chocolate products.

Articles

Any information provided about products on this website, including any links to external websites, is purely intended for historical, scientific and educational purposes and should never be interpreted as a recommendation for a specific use of the products.

Theobroma cacao - Cacao Web
Theobroma cacao - Erowid
Theobroma Cacao - Wikipedia

Theobroma cacao / Cocoa / Sterculiaceae (Cacao family)

Information

This product is not sold or intended for the purpose of human consumption or cosmetic use. Any information provided about this product on this website, including any links to external websites, are solely intended for historical, scientific and educational purposes and must not be interpreted as a recommendation for a specific use of the product. The statements contained herein have not been evaluated by the Food and Drug Administration and the product is not intended to "diagnose, treat, cure or prevent any disease." The use and application of this product, based on the historical and scientific context provided in the product descriptions and articles, is solely at the customer's risk. This product is a botanical specimen of ethnographic value and interest only and is delivered with no express or implied fitness for any purpose. The product descriptions are compiled from sources we deemed to be reliable up to the date it was written but may contain omissions or errors in fact, or become outdated. It outlines the documented history of uses but should no way be construed to make any medical claims about the ability or efficacy of any of these plants to treat, prevent or mitigate any disease or condition. Although a plant may have a long history of being used for a particular purpose, scientific evidence proving its efficacy for that purpose may be lacking.

Description

Chocolate is a natural product made from the bean of the cacao tree Theobroma cacao. The seeds are dried and roasted and then processed to form cocoa, the basic ingredient in chocolate and chocolate products. When boiled in milk, or milk and water, it is much used as an occasional substitute for coffee, and for a drink at meals. The callets are round drops of chocolate. They are the ideal aid to produce perfectly tempered chocolate quickly and efficiently. They are also the best solution for applications requiring fast melting or the addition of small quantities of chocolate.

Contents

Cocoa beans contain about 2% theobromine, small amounts of caffeine, flavanoids, phenethylamine, vitamins (A, B1, B2, B3, C, E and pantothenic acid) and minarls (megnesium, calcium, iron, zinc, copper, potassium, manganese). Cocoa beans contain approximately 50% fat, primarily comprised of two saturated fatty acids, palmitic and stearic acids, and the mono unsaturated oleic acid.

Historical

Cacao was named Theobroma by Linnaeus, which literally translates as "Cocoa, food of the Gods".
The Aztecs, Mayas and Toltecs believed that the cocoa tree was indeed a gift from the Gods.
The word cacao is derived from Olmec and the subsequent Mayan languages (kakaw); the chocolate-related term cacahuatl is Nahuatl (Aztec language), derived from Olmec/Mayan etymology, meaning "bitter water".
Cacao beans were used by the Aztecs to prepare to a hot, frothy beverage with stimulant and restorative properties.
Chocolate itself was reserved for warriors, nobility and priests. The Aztecs esteemed its reputed ability to confer wisdom and vitality. Taken fermented as a drink, chocolate was also used in religious ceremonies. The sacred concoction was associated with Xochiquetzal, the goddess of fertility.
Emperor Montezuma (1502-1520) allegedly drank 50 goblets a day. Aztec taxation was levied in cacao beans. 100 cacao beans could buy a slave. 12 cacao beans bought the services of courtesan.
"The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink cocoa permits a man to walk for a whole day without food." --Montezuma II
Legend has it that Montezuma II was the first to discover chocolate ice and sent his runners to the heights of the volcano to bring back blocks of snow over which thick chocolate was poured, whipped, and served as chilled froth. When the ambassadors of Cortes encountered the Aztec Emperor, he was at the breakfast table shielded by a rich screen. Servants were filing by in endless procession with tempting delicacies. The most frequent (and most favoured) offering was a steaming aromatic drink named "cacahuatl". This beverage was made from water and cacao seeds - so valuable that they were used as currency in parts of Mexico and so costly that only royalty could afford them.
The finest chocolate confectionery, containing pure chocolate liquor, with its remarkable nutritional constituents, is also the most nourishing; in the South African War and World Wars I and II, solid chocolate was issued as standard rations for the troops and given by Queen Victoria as a Christmas gift to all her fighting men.
The first chocolate factory in the United States opened in 1765 in the Massachusetts Bay Colony. In 1805, Conrad Van Houten, a dutch chemist, invented a cacao press that created confections of cocoa butter and sugar. In 1876, Daniel Peter, a Swiss candymaker, developed milk chocolate by adding condensed milk to chocolate liquor, giving it a smoother texture through a process called conching (referring to the shape of the mixing vats).

Plant Description

Cacao (Theobroma cacao), or the cocoa plant, is a small (4–8 m or 15–26 ft tall) evergreen tree in the family Sterculiaceae (alternatively Malvaceae). Native to southern Mexico (Veracruz, Chiapas), Guatemala, Belize; now cultivated pantropically, especially in West Africa, Ceylon, Java.
Cocoa beans are found in the fruit, or pods, of the cacao trees; each nine-inch pod contains 20 to 50 beans. The annual yield per tree is between 20 and 30 fruit pods. When seeds are ripe they rattle in the capsule when shaken; if separated from the capsule they soon become infertile, but if kept therein they retain their fertility for a long time.
After the cacao beans are removed from the fruit, they undergo fermentation, a process that reduces their bitterness and helps develop their heady aroma. After they are dried the beans are ready to be processed into chocolate products.

Articles

Any information provided about products on this website, including any links to external websites, is purely intended for historical, scientific and educational purposes and should never be interpreted as a recommendation for a specific use of the products.

Theobroma cacao - Cacao Web
Theobroma cacao - Erowid
Theobroma Cacao - Wikipedia

Cocos nucifera / Coconut / Arecaceae (Palm family)

Information

This product is not sold or intended for the purpose of human consumption or cosmetic use. Any information provided about this product on this website, including any links to external websites, are solely intended for historical, scientific and educational purposes and must not be interpreted as a recommendation for a specific use of the product. The statements contained herein have not been evaluated by the Food and Drug Administration and the product is not intended to "diagnose, treat, cure or prevent any disease." The use and application of this product, based on the historical and scientific context provided in the product descriptions and articles, is solely at the customer's risk. This product is a botanical specimen of ethnographic value and interest only and is delivered with no express or implied fitness for any purpose. The product descriptions are compiled from sources we deemed to be reliable up to the date it was written but may contain omissions or errors in fact, or become outdated. It outlines the documented history of uses but should no way be construed to make any medical claims about the ability or efficacy of any of these plants to treat, prevent or mitigate any disease or condition. Although a plant may have a long history of being used for a particular purpose, scientific evidence proving its efficacy for that purpose may be lacking.

Description

The Coconut is the largest seed known and it is part of the Coconut Palm. It is grown throughout the tropical world, for decoration as well as for its many culinary and non-culinary uses; virtually every part of the coconut palm has some human uses. Coconut oil is extracted from the meat of the coconut. It is used in many foods and cosmetic products, as well as in natural remedies, both externally and internally. There are different types of coconut oil including virgin, refined, hydrogenated and fractionated. The virgin coconut oil has the best flavor and the most health benefits.

Contents

100g Coconut meat contain about 15g carbohydrates, 3g protein and 34g fat.
Coconut oil contains predominantly medium chain triglycerides, with roughly 92% saturated fatty acids, 6% monounsaturated fatty acids, and 2% polyunsaturated fatty acids. Of the saturated fatty acids, coconut oil is primarily 44.6% lauric acid, 16.8% myristic acid a 8.2% palmitic acid and 8% caprylic acid, although it contains seven different saturated fatty acids in total. Its only monounsaturated fatty acid is oleic acid while its only polyunsaturated fatty acid is linoleic acid.(2)

Historical

The origins of this plant are the subject of controversy, with most authorities claiming it is native to South Asia (particularly the Ganges Delta), while others claim its origin is in northwestern South America. Fossil records from New Zealand indicate that small, coconut-like plants grew there as long as 15 million years ago. Even older fossils have been uncovered in Rajasthan, Tamil Nadu, Kerala (Kerala means "land of coconut palms"), Maharashtra, (India) and the oldest known so far in Khulna, Bangladesh. The fruit is light and buoyant and presumably spread significant distances by marine currents. Fruits collected from the sea as far north as Norway have been found to be viable.(1)
The English name coconut, first mentioned in English print in 1555, comes from the Spanish and Portuguese word coco, which means "monkey face." Spanish and Portuguese explorers found a resemblance to a monkey's face in the three round indented markings or "eyes" found at the base of the coconut.
On the Nicobar Islands of the Indian Ocean, whole coconuts were used as currency for the purchace of goods until the early part of the twentieth century. In Sanskrit, the coconut palm is known as kalpa vriksha, meaning "tree which gives all that is necessary for living," because nearly all parts of the tree can be used in some manner or another. The coconut fruit has many food uses for its water, milk, meat, sugar, and oil. It also functions as its own dish and cup. The husk was burned for fuel by natives, but today a seed fibre called coir is taken from the husk and used to make brushes, mats, fishnets, and rope. A very potent fermented toddy or drink is also made from the coconut palm's sap. Coconut oil, a saturated fat made from dried coconut meat, is used for commercial frying and in candies and margarines, as well as in non-edible products such as soaps and cosmetics.(3)
Several Philippine proverbs demonstrate the usefulness of this species:
"If you could count the stars, then you could count all the ways the coconut serves us."
"He who plants a coconut tree, plants vessels and clothing, food and drink, a habitation for himself, and a heritage for his children."

Plant Description

The coconut palm is a long-lived plant that may live as long as 100 years; it has a single trunk, 20-30 m tall, its bark is smooth and grey, marked by ringed scars left by fallen leafbases. The leaves, from 4 to 6 m long, are pinnate; they consist of linear-lanceolate, more or less recurved, rigid, bright green leaflets. The inflorescences, arising at leaf axils and enveloped by a carinate spathe, are unbranched spadices; female flowers are borne basally, male flowers at apex. Flowers bear lanceolate petals, 6 stamens and an ovary consisting of 3 connate carpels. Cross pollination, either anemophilous or entomophilous, occurs. Its fruit, as big as a man’s head and 1-2 kg in weight, is a drupe with a thin, smooth, grey-brownish epicarp, a fibrous, 4-8 cm thick, mesocarp and a woody endocarp; as it is rather light, it can be carried long distances by water while keeping its germinability for a long time.
Although it takes up to a year for coconuts to mature, the trees bloom up to thirteen times a year. Fruit is constantly forming, thus yielding a continuous harvest year-round. An average harvest from one tree runs about 60 coconuts, with some trees yielding three times that amount.

References

(1) Coconut, Wikipedia
(2) Coconut Oil, Wikipedia
(3) Coconut History, by Peggy Towbridge Filippone, About.com

Articles

Any information provided about products on this website, including any links to external websites, is purely intended for historical, scientific and educational purposes and should never be interpreted as a recommendation for a specific use of the products.

Coconut Oil and its Wonderful Health Benefits
Coconut Research Center

Cocos nucifera / Coconut / Arecaceae (Palm family)

Information

This product is not sold or intended for the purpose of human consumption or cosmetic use. Any information provided about this product on this website, including any links to external websites, are solely intended for historical, scientific and educational purposes and must not be interpreted as a recommendation for a specific use of the product. The statements contained herein have not been evaluated by the Food and Drug Administration and the product is not intended to "diagnose, treat, cure or prevent any disease." The use and application of this product, based on the historical and scientific context provided in the product descriptions and articles, is solely at the customer's risk. This product is a botanical specimen of ethnographic value and interest only and is delivered with no express or implied fitness for any purpose. The product descriptions are compiled from sources we deemed to be reliable up to the date it was written but may contain omissions or errors in fact, or become outdated. It outlines the documented history of uses but should no way be construed to make any medical claims about the ability or efficacy of any of these plants to treat, prevent or mitigate any disease or condition. Although a plant may have a long history of being used for a particular purpose, scientific evidence proving its efficacy for that purpose may be lacking.

Description

The Coconut is the largest seed known and it is part of the Coconut Palm. It is grown throughout the tropical world, for decoration as well as for its many culinary and non-culinary uses; virtually every part of the coconut palm has some human uses. Coconut oil is extracted from the meat of the coconut. It is used in many foods and cosmetic products, as well as in natural remedies, both externally and internally. There are different types of coconut oil including virgin, refined, hydrogenated and fractionated. The virgin coconut oil has the best flavor and the most health benefits.

Contents

100g Coconut meat contain about 15g carbohydrates, 3g protein and 34g fat.
Coconut oil contains predominantly medium chain triglycerides, with roughly 92% saturated fatty acids, 6% monounsaturated fatty acids, and 2% polyunsaturated fatty acids. Of the saturated fatty acids, coconut oil is primarily 44.6% lauric acid, 16.8% myristic acid a 8.2% palmitic acid and 8% caprylic acid, although it contains seven different saturated fatty acids in total. Its only monounsaturated fatty acid is oleic acid while its only polyunsaturated fatty acid is linoleic acid.(2)

Historical

The origins of this plant are the subject of controversy, with most authorities claiming it is native to South Asia (particularly the Ganges Delta), while others claim its origin is in northwestern South America. Fossil records from New Zealand indicate that small, coconut-like plants grew there as long as 15 million years ago. Even older fossils have been uncovered in Rajasthan, Tamil Nadu, Kerala (Kerala means "land of coconut palms"), Maharashtra, (India) and the oldest known so far in Khulna, Bangladesh. The fruit is light and buoyant and presumably spread significant distances by marine currents. Fruits collected from the sea as far north as Norway have been found to be viable.(1)
The English name coconut, first mentioned in English print in 1555, comes from the Spanish and Portuguese word coco, which means "monkey face." Spanish and Portuguese explorers found a resemblance to a monkey's face in the three round indented markings or "eyes" found at the base of the coconut.
On the Nicobar Islands of the Indian Ocean, whole coconuts were used as currency for the purchace of goods until the early part of the twentieth century. In Sanskrit, the coconut palm is known as kalpa vriksha, meaning "tree which gives all that is necessary for living," because nearly all parts of the tree can be used in some manner or another. The coconut fruit has many food uses for its water, milk, meat, sugar, and oil. It also functions as its own dish and cup. The husk was burned for fuel by natives, but today a seed fibre called coir is taken from the husk and used to make brushes, mats, fishnets, and rope. A very potent fermented toddy or drink is also made from the coconut palm's sap. Coconut oil, a saturated fat made from dried coconut meat, is used for commercial frying and in candies and margarines, as well as in non-edible products such as soaps and cosmetics.(3)
Several Philippine proverbs demonstrate the usefulness of this species:
"If you could count the stars, then you could count all the ways the coconut serves us."
"He who plants a coconut tree, plants vessels and clothing, food and drink, a habitation for himself, and a heritage for his children."

Plant Description

The coconut palm is a long-lived plant that may live as long as 100 years; it has a single trunk, 20-30 m tall, its bark is smooth and grey, marked by ringed scars left by fallen leafbases. The leaves, from 4 to 6 m long, are pinnate; they consist of linear-lanceolate, more or less recurved, rigid, bright green leaflets. The inflorescences, arising at leaf axils and enveloped by a carinate spathe, are unbranched spadices; female flowers are borne basally, male flowers at apex. Flowers bear lanceolate petals, 6 stamens and an ovary consisting of 3 connate carpels. Cross pollination, either anemophilous or entomophilous, occurs. Its fruit, as big as a man’s head and 1-2 kg in weight, is a drupe with a thin, smooth, grey-brownish epicarp, a fibrous, 4-8 cm thick, mesocarp and a woody endocarp; as it is rather light, it can be carried long distances by water while keeping its germinability for a long time.
Although it takes up to a year for coconuts to mature, the trees bloom up to thirteen times a year. Fruit is constantly forming, thus yielding a continuous harvest year-round. An average harvest from one tree runs about 60 coconuts, with some trees yielding three times that amount.

References

(1) Coconut, Wikipedia
(2) Coconut Oil, Wikipedia
(3) Coconut History, by Peggy Towbridge Filippone, About.com

Articles

Any information provided about products on this website, including any links to external websites, is purely intended for historical, scientific and educational purposes and should never be interpreted as a recommendation for a specific use of the products.

Coconut Oil and its Wonderful Health Benefits
Coconut Research Center

Coffea arabica / Coffee / Rubiaceae (Coffee family)

Description

Coffee is one of the most popular beverages worldwide. It is prepared from the roasted seeds (coffee beans) of several species of the genus Coffea. The most commonly grown coffee plant is Coffea arabica. Coffee has played an important role in many societies throughout modern history. Coffee was initially used for spiritual reasons in Africa and Yemen. Its early association in Europe with rebellious political activities led to its banning in England, among other places. Coffee continues to play an important role in the social life of many communities. It is also one of the world`s largest, most valuable, legally traded commodities.

Contents

Coffee contains several compounds which are known to affect human body chemistry. The coffee bean itself contains chemicals which are psychotropic (in a way some find pleasing) for humans as a by-product of their defense mechanism.(2) Non-volatile and volatile compounds of green coffee beans are responsible for their attraction of insects but also distraction of animals preventing them from eating the coffee fruit and beans. Further, both non-volatile and volatile compounds are contributing to the flavor of the roasted coffee bean. Among the non-volatile compounds nitrogenous compounds together with carbohydrates are of major importance for the full aroma of roasted coffee and its biological action. The nitrogenous compound are consisting of alkaloids, trigonelline, proteins and free amino acids. Caffeine (1,3,7-trimethyl-xanthine) is the most important molecule of the alkaloids being present in green and roasted coffee beans. The content of caffeine is between 1% and 2,5% (w/w of dry green coffee).(4)

Historical

Coffee use can be traced at least to as early as the 9th century, when it appeared in the highlands of Ethiopia. According to legend, Ethiopian shepherds were the first to observe the influence of the caffeine in coffee beans when the goats appeared to "dance" and to have an increased level of energy after consuming wild coffee berries. From Ethiopia, coffee spread to Egypt and Yemen. It was in Arabia that coffee beans were first roasted and brewed similarly as they are today. By the 15th century, it had reached the rest of the Middle East, Persia, Turkey, and northern Africa. From the Muslim world, coffee spread to Italy. The thriving trade between Venice and North Africa, Egypt, and the Middle East brought many goods, including coffee, to the Venetian port. From Venice, it was introduced to the rest of Europe. Coffee became more widely accepted after it was deemed a Christian beverage by Pope Clement VIII in 1600, despite appeals to ban the "Muslim drink". The Dutch were the first to import coffee on a large scale, and they were among the first to defy the Arab prohibition on the exportation of plants or unroasted seeds when Pieter van den Broeck smuggled seedlings from Aden into Europe in 1616. The Dutch later grew the crop in Java and Ceylon. Through the efforts of the British East India Company, coffee became popular in England as well. It was introduced in France in 1657, and in Austria and Poland after the 1683 Battle of Vienna, when coffee was captured from supplies of the defeated Turks. When coffee reached North America during the colonial period, it was initially not as successful as it had been in Europe. During the Revolutionary War, however, the demand for coffee increased so much that dealers had to hoard their scarce supplies and raise prices dramatically; this was partly due to the reduced availability of tea from British merchants. After the War of 1812, during which Britain temporarily cut off access to tea imports, the Americans' taste for coffee grew, and high demand during the American Civil War together with advances in brewing technology secured the position of coffee as an everyday commodity in the United States.
Noted as one of the world`s largest, most valuable, legally traded commodities after oil, coffee has become a vital cash crop for many Third World countries. Over one hundred million people in developing countries have become dependent on coffee as the primary source of income. Coffee has become the primary export and backbone for African countries like Uganda, Burundi, Rwanda, and Ethiopia as well as many Central American countries.(1)(5)

Plant Description

Coffea arabica is a species of coffee indigenous to Ethiopia and Yemen. It is also known as the "coffee shrub of Arabia", "mountain coffee" or "arabica coffee". Coffea arabica is believed to be the first species of coffee to be cultivated, being grown in southwest Arabia for well over 1,000 years. It is considered to produce a superior tasting baverage with lower caffeine content compared to the other major commercially grown coffee species, Coffea canephora (robusta). Coffea arabica accounts for 75-80 percent of the world's coffee production.
Coffea arabica takes about seven years to mature. It is usually cultivated between 1,300 and 1,500 m altitude, but there are plantations as low as sea level and as high as 2,800 m. Two to four years after planting Coffea arabica produces small, white and highly fragrant flowers. The sweet fragrance resembles the sweet smell of Jasmine flowers. When flowers open on sunny days, this results in the greatest numbers of berries. This can be a curse however as coffee plants tend to produce too many berries; this can lead to an inferior harvest and even damage yield in the following years as the plant will favor the ripening of berries to the detriment of its own health. On well kept plantations this is prevented by pruning the tree. The flowers themselves only last a few days leaving behind only the thick dark green leaves. The berries then begin to appear. These are as dark green as the foliage, until they begin to ripen, at first to yellow and then light red and finally darkening to a glossy deep red. At this point they are called 'cherries' and are ready for picking. The berries are oblong and about 1 cm long. Inferior coffee results from picking them too early or too late, so many are picked by hand to be able to better select them, as they do not all ripen at the same time. In perfect conditions, like those of Java, trees are planted at all times of the year and are harvested year round. In less ideal conditions, like those in parts of Brazil, the trees have a season and are harvested only in winter.(3)(6)

References

(1) Coffee, Wikipedia
(2) Coffee and Health, Wikipedia
(3) Coffea arabica, Wikipedia
(4) Coffea, Wikipedia
(5) The Story Of Coffee, International Coffee Organization
(6) Arabica and Robusta Coffee Plant, coffeeresearch.org

Articles

Any information provided about products on this website, including any links to external websites, is purely intended for historical, scientific and educational purposes and should never be interpreted as a recommendation for a specific use of the products.

Kopi Luwak
Luwak Coffee

Lemongrass / Cymbopogon citratus / Poaceae (Grass Family)

Information

This product is not sold or intended for the purpose of human consumption or cosmetic use. Any information provided about this product on this website, including any links to external websites, are solely intended for historical, scientific and educational purposes and must not be interpreted as a recommendation for a specific use of the product. The statements contained herein have not been evaluated by the Food and Drug Administration and the product is not intended to "diagnose, treat, cure or prevent any disease." The use and application of this product, based on the historical and scientific context provided in the product descriptions and articles, is solely at the customer's risk. This product is a botanical specimen of ethnographic value and interest only and is delivered with no express or implied fitness for any purpose. The product descriptions are compiled from sources we deemed to be reliable up to the date it was written but may contain omissions or errors in fact, or become outdated. It outlines the documented history of uses but should no way be construed to make any medical claims about the ability or efficacy of any of these plants to treat, prevent or mitigate any disease or condition. Although a plant may have a long history of being used for a particular purpose, scientific evidence proving its efficacy for that purpose may be lacking.

Other Names

Cymbopogon citratus, Andropogon citratus var. Citronella grass, Erva-cidreira, Fever grass, Khawi, Lemongrass, Limonaria, Malojillo, Ning meng cao, Pasto cedron, Pasto-limon, Pirhe ghaans, Remon gurasu, Remonsou, Sa, Sera, Serai, Sereh, Ta khrai, Tanglad, Te de limon, Verveine des Indes, West Indian Lemongrass, Xiang mao cao, Zacate-limon.

Description

Lemongrass is widely used as a herb in Asian and Caribbean cooking. It has a citrus flavour and can be dried and powdered, or used fresh. Lemongrass is commonly used in teas, soups, and curries. It is often used as a tea in African countries. Studies(1) suggest that usual consumption of Lemongrass as traditional foodstuff in a normal diet helps maintain heart health and normal blood pressure, contributes to the resistance against health precarious microorganisms, helps to support the digestion and contributes to physical well-being. Lemongrass contains naturally occurring antioxidants.

Scent

Fresh and Lemon-like, with a hint of Rose fragrance.

Aromatic Properties

The fragrance is strengthening, uplifting, refreshing, deodorant.

Contents

The essential oil of Lemongrass (0.2 to 0.5% in "West Indian Lemongrass oil") consists mainly of citral. Citral is a mixture of two stereoisomeric monterpene aldehydes. Further terpenoids in Lemongrass oil are nerol, limonene, linalool and alpha-caryphyllene. The content of myrcene is low, but still enough to make the oil susceptible to oxidative polymerization.
Active Constituents: Stereoisomeric monterpene aldehydes; trans isomer geranial (40-62%), cis isomer neral (25-38%), nerol, limonene, linalool, beta-caryphyllene, C. flexuosus, alcohols (20-30% cotronellol, geranoil), aldehydes (15% geranial, 10% neral, 5% citronellal), myrecene, dipentene, nerol, citronellol, farnesol, linalooletc, geraniol, Citral a, Citral b, furfural, isovaleraidehyde, citronellal, decylaldehyde, farnesal, diacetyl, methyl heptenone.

Synergic Combinations

Blends well with Basil, Cedarwood, Coriander, Geranium, Jasmine, Lavender and Tea Tree. Lemongrass oil is also mixed with Virgin Coconut Oil to produce the so called "Negros Oil" used in aromatherapy.

Historical

In traditional medicine, Lemongrass is usually given in the form of a tea or foot bath made from the fresh herb, from which the patient additionally benefits by inhaling the fragrance. Lemongrass is widely used as a spice in Thailand, Vietnam, Cambodia and on the Indonesian islands. In Thailand, finely ground fresh lemon grass is added to curry pastes. Its fine fragrance goes well with poultry, fish and sea food.
East-Indian Lemongrass (Cymbopogon flexuosus), also called "Cochin Grass" or "Malabar Grass", is native to Cambodia, India, Sri Lanka, Burma, and Thailand while the West-Indian Lemongrass (Cymbopogon citratus) is assumed to have its origins in Malaysia. While both can be used interchangeably, Cymbopogon citratus is more suited for cooking. In India Cymbopogon citratus is used both as a beneficial herb and in perfumes.

Plant Description

Also known as Citronella grass, Lemongrass is a sweet scented perennial grass of tropical regions. The narrow, ribbon-like, leafy stalks grow in clumps that reach one meter or more in height. The leaves swell slightly at the base to form a fleshy stolon or underground stem. The stem is white and is also edible. The edges of mature leaves are rough and can be quite sharp, it's easy to get cut fingers when harvesting them.

Legal Remarks

This product is illegal or somehow problematic to send to the following countries. Click on the country link for further information.

• Australia

References

(1) Document: NL E4-0-C-REF, Netherlands Ministry of Health, Welfare and Sport

Rosa Damascena / Damask Rose / Rosaceae (Rose family)

Information

This product is not sold or intended for the purpose of human consumption or cosmetic use. Any information provided about this product on this website, including any links to external websites, are solely intended for historical, scientific and educational purposes and must not be interpreted as a recommendation for a specific use of the product. The statements contained herein have not been evaluated by the Food and Drug Administration and the product is not intended to "diagnose, treat, cure or prevent any disease." The use and application of this product, based on the historical and scientific context provided in the product descriptions and articles, is solely at the customer's risk. This product is a botanical specimen of ethnographic value and interest only and is delivered with no express or implied fitness for any purpose. The product descriptions are compiled from sources we deemed to be reliable up to the date it was written but may contain omissions or errors in fact, or become outdated. It outlines the documented history of uses but should no way be construed to make any medical claims about the ability or efficacy of any of these plants to treat, prevent or mitigate any disease or condition. Although a plant may have a long history of being used for a particular purpose, scientific evidence proving its efficacy for that purpose may be lacking.