Tag: Digestive Aid

Garcinia cambogia, now more properly identified as Garcinia gummi-gutta, is a small tropical fruit whose dried rind has long been used in South Indian...

Fig, or Ficus carica, is one of the oldest cultivated fruits in the world, yet it still feels modern in the way it bridges...

Fu Ling is a medicinal fungus used for centuries in East Asian herbal practice, especially in Traditional Chinese Medicine. Unlike familiar culinary mushrooms with...

Chickweed (Stellaria media) is one of those humble plants that quietly earns a permanent place in traditional herbalism: soft, green, and often growing at...

Chinese goldthread (Coptis chinensis)—often called Huanglian in traditional East Asian medicine—is a very bitter rhizome valued for its “cooling” and cleansing character. In modern...

Cistanche (Cistanche deserticola) is a desert-dwelling, parasitic plant used for centuries in East Asian herbal traditions. You may also see it sold as “Rou...

Dendrobium is a large genus of orchids with a long history in Asian herbal traditions, especially in Chinese medicine where certain species are known...

Bael, also known as Bengal quince, stone apple, or bilva, is a traditional medicinal fruit tree valued across South Asia for its gut-soothing and...

Baobab (Adansonia digitata) is often called the “tree of life,” and not just for its dramatic silhouette across African savannas. The fruit’s dry pulp...

Belleric myrobalan (Terminalia bellirica) is the dried fruit of a large tree native to South and Southeast Asia. In Ayurveda it is commonly known...

Black cardamom is a bold, smoky spice made from the dried seed pods of Amomum subulatum, a ginger-family plant traditionally cultivated in parts of...

Bupleurum (Bupleurum chinense), often called chai hu or radix bupleuri, is a traditional East Asian herbal root best known for its role in classic...

Acacia (Acacia senegal) is best known today not as a leaf or flower “herb,” but as the source of gum arabic—a natural sap that...

African mango (Irvingia gabonensis) is a West and Central African tree whose fruit, seed, and seed kernel have long been used as both food...

Kyuri is the Japanese name for cucumber, and in many English-speaking kitchens it often refers to the slim, thin-skinned Japanese type that stays crisp,...

Kutki, also called Picrorhiza kurroa, is a bitter alpine herb used for centuries in Ayurveda, especially for liver support, sluggish digestion, and occasional constipation....

Kutjura, also known as bush tomato, desert raisin, or akudjura, is the dried ripe fruit of Solanum centrale, an Australian desert plant with deep...

Kura Kura, or Durio testudinarius, is not a classic medicinal herb in the usual sense. It is a rare wild durian species native to...

Kundangan, more widely known across Southeast Asia as kundang, maprang, marian plum, or plum mango, is the fruit-bearing tree Bouea macrophylla. Although it is...

Kumquat is a small citrus fruit with a rare advantage: you can eat the whole thing, peel and all. That detail matters more than...

Kudzu, best known scientifically as Pueraria montana var. lobata, is a fast-growing vine with a long history in East Asian food and herbal medicine....

Kudum puli, better known in many kitchens as Malabar tamarind, is the dried sour rind of Garcinia gummi-gutta, a tropical fruit long used in...

Koseret, commonly identified with Lippia abyssinica in popular writing and Ethiopian herbal use, is an aromatic East African herb valued both as a food...

Koromiko, often listed botanically as Hebe stricta and now commonly aligned with Veronica stricta, is a traditional New Zealand medicinal shrub with one especially...