Tag: Digestive Aid

Korean mint, better known by its botanical name Agastache rugosa, is an aromatic herb in the mint family that has long been used in...

Korarima, also called Ethiopian cardamom or false cardamom, is an aromatic seed spice from the ginger family that has shaped Ethiopian cooking and traditional...

Kola nut is the caffeine-rich seed of Cola acuminata and related Cola species, a West African plant with a long cultural and medicinal history....

Kokum is a deep red to purple fruit from India’s western coastal belt, especially the Konkan and Western Ghats. Its dried rind gives a...

Knapweed is not one single herb with one single story. The name can refer to several Centaurea species, but two that often come up...

Kinkeliba, or Combretum micranthum, is one of West Africa’s best-known medicinal leaf teas and has been used for generations as a daily wellness drink...

Kinh Gioi, usually identified as Elsholtzia ciliata and often called Vietnamese balm, is an aromatic herb that sits comfortably between kitchen and clinic. In...

Keranji, also known as Dialium indum, is a tropical tree fruit from Southeast Asia that sits in an interesting space between food and traditional...

Kencur, or Kaempferia galanga, is a small aromatic rhizome from the ginger family that holds a distinctive place in Southeast Asian kitchens and traditional...

Kenaf is a fast-growing flowering plant in the mallow family that has long lived two parallel lives. In one, it is a valuable fiber...

Kempas is a towering tropical tree from Southeast Asia that is far better known for its dense hardwood than for mainstream herbal use. Still,...

Kelp is a large brown seaweed, usually drawn from Laminaria species and closely related edible kelps, that has moved from coastal cooking traditions into...

Kawakawa is one of Aotearoa New Zealand’s best-known medicinal plants, valued in rongoā Māori for generations and now widely used as tea, balm, infused...

Kalpasi, scientifically known as Parmotrema perlatum, is a unique lichen widely used in Indian culinary traditions, particularly in South Indian cuisine, for its smoky,...

Kala zeera, often called black caraway or Persian cumin, is a fragrant mountain spice with a long history in South Asian, Central Asian, and...

Kaffir lime, botanically known as Citrus hystrix, is a highly aromatic citrus tree prized more for its leaves and peel than for its juice....

Juniper, most often known from its blue-purple “berries,” is an evergreen conifer with a long history in European herbal medicine, culinary tradition, and aromatic...

Jungle flame, also known as Ixora coccinea, is a bright flowering shrub best known as an ornamental plant, yet it also has a long...

Jujube, also called Chinese date or red date, sits at an interesting intersection of food and herbal medicine. The fruit is sweet, chewy, and...

Johnny jump-up, better known to herbalists as Viola tricolor and sometimes called wild pansy or heartsease, is a small flowering herb with a long...

Job’s tears, botanically known as Coix lacryma-jobi, is an unusual plant that sits at the border of food and herbal medicine. In one context,...

Jimbu is a high-Himalayan herb from the onion family that has long been used in Nepal and nearby mountain regions as both a seasoning...

Jicama is a crisp, mildly sweet root vegetable from the legume family, prized for its refreshing texture and its unusual nutritional profile. While it...

Javanese turmeric, also known as temulawak, is a Southeast Asian rhizome in the ginger family that sits somewhere between a kitchen spice, a digestive...