- Origin: Mexico
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Botanical Name: Amphipterygium adstringens
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Common Names: IQuetchalalatl, cuyachinalá, maceran, matixeran, pacueco
What parts of the cuachalalate are used?
The cuachalalate's bark is highly sought after. In Latin America, cuachalalate is typically consumed as a tea or often mixed with other herbs depending on the practitioner’s health or flavor needs.
How do you identify cuachalalate and where is it grown?
Cuachalalate is a tree that grows to 5m in height. Used medicinally for thousands of years in Mexico, it is most sought after for its hearty bark and the demand for it was so high the plant nearly went extinct in the early 2000s.
Generally Prepared:
Cuachalalate is an herbal bark generally prepared as a tea decoction, tincture or tonic.
The powder of this herbal bark is generally prepared as 400mg capsules.
The chopped or shaved bark is prepared with two tablespoons per 8 ounces of water. Simmered for 10-15 minutes.
The tincture is generally prepared in a 1:4 ratio, bark per fluid solvent such as an alcohol.
Usually Prepared With:
This bark may be prepared with Dandelion leaf, Dandelion root, Fennel, Fenugreek, Gentian root, Milk Thistle seed or Yellow Dock root.
