Description
Cinchona officinalis, commonly known as Fever Bark, comes from a South American species long valued for its distinctive bitter qualities, traditional uses and the alkaloid compound quinine which it contains. The plant has long been used medicinally by the native people of South America as an effective treatment for the life-threatening disease malaria, as well as fevers and a range of other conditions.
The finely milled bark has a deep, earthy aroma and a naturally reddish-brown colour, making it popular in botanical craftwork, natural dyeing, and artisanal beverage making.
Cinchona officinalis is the source of quinine, a key ingredient that gives tonic water its characteristic bitter taste. Its strong, complex bitterness is often used by hobbyists to create traditional-style tonic syrups, herbal bitters, and flavouring extracts. Cinchona bark powder is also appreciated by natural formulators and crafters who enjoy working with classic heritage botanicals and exploring their unique flavours, colours, and textures.
How to Brew Clavo Huasca Tea
Heat water to a boil in a small saucepan. Add 3 grams for each cup of water. Cover and leave to simmer for 10 minutes. Strain and serve. Add flavour with lemongrass, cinnamon and cardamom.
Alternatively, use to flavour your own tonic water. Simply follow the above steps, cool, then use as a base for one of your favourite gin cocktails. You can also use the cooled infusion as the basis for non-alcoholic drinks by adding elderflower cordial.
- Common name.
Peruvian Bark; Lojabark; Quinine.
- Packaging.
Heat Sealed Zip Lock Bag
- Warning.
Care must be taken in the use of this herb since excess can cause a number of side effects including cinchonism, headache, rash, abdominal pain, deafness and blindness.
Avoid use in pregnancy and breastfeeding (can stimulate uterus).
If symptoms persist, talk to your health professional.
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