Mulberry Fruit Whole (Indian Noni)

Botanical Name: Morinda citrifolia

Common Name:

• English: Indian noni
• Ayurvedic: Ashyuka, Akshi, Atchy
• Also, known as: Yo Baan, Nunaa, Togaru, Great morinda, Indian mulberry, Noni, Beach mulberry, Cheese fruit, Mengkudu, Indian Mulberry, Kura, Mengkoedoe, Minamaram, Mulberry, Nhaut, Painkiller bush, Nhor, Thom, Noko, Nona, Noni, Nono, Nonu, Nuna, Oko, Ba Ji Tian, Bois Douleur, Canarywood, Cheese Fruit, Hai Ba Ji, Hawaiian Noni, Hog Apple, Indian Mulberry, Jus de Noni, Riro, Ruibarbo, Te Non, Rra, Yeiawa Harachan, Luoling, Menkoedoe, Mora de la India, Morinda, Mulberry, Mûre Indienne, Nhau, Nono, Nonu, Pau-Azeitona, Rotten Cheese Fruit, Ruibarbo Caribe, Ura, Wild Pine, Morinda, Ach, Achi, Anino, Awltree, Bengkudu, Bo-Aal, Caribe Te, Dilo-K, Hag Apple, Hog Apple, Ice Leaf, Eagugu, Nhau, Nui, Nho, Nhor, Prey, Pain Killer, Patje, Pemii, And Yo

Origin: India

Harvested: Wild or cultivated                              

Parts Used: Fruits                                                                 

General Information:

Morinda Citrifolia, is belongs to coffee family, Rubiaceae, native to Asia, large shrub to medium tree grows to a height of about 30-40 feet tall. The name Morinda citrifolia is also referring to the botanical name which is originally derived from the two Latin words “morus” imputing to mulberry, and “indicus” imputing to Indian. Morinda citrifolia is the scientific name of the commercially known plant Noni. Leaves are oval shaped, large of about 10-inch-long and 5 inches wide. The small, tubular and yellowish-white flowers occur in the leaf axils in clusters and occur mainly in summer and autumn. The fruit is yellow-greenish-white in color and large, with a pebbled surface which fuse into a large compound structure as they ripen. The fruits have characteristic cheese-like, a very pungent aroma when ripe, apparently to attract fruit bats which are dispersal agents for the seeds. The juice from the fruit is regarded as having a range of medicinal properties. Noni’s juice is high in vitamin C and there is a high demand for it as an alternative medicine for a host of illnesses.

The popularity of Morinda citrifolia as a dietary supplement, a food functional ingredient, or as a natural health enhancer is increasing throughout the world. Morinda citrifolia parts including fruits, seeds, barks, leaves, and flowers are utilized on their own for individual nutritional and therapeutical values, however, the fruit is considered to contain the most valuable chemical compounds. Under favorable conditions, the plant can bear fruit about nine months to one year after planting. Noni, has been extensively used in folk medicine by Polynesians for over 2,000 years. Historically, noni was used to make a red or yellow dye for clothing. Today, noni fruit, leaves, flowers, stems, bark, and roots are still used to make medicine for a long list of ailments.

How to use:   

Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water. Bring the water to boil, reduce heat and simmer for 30-60 minutes. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal decoctions with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purposes ONLY.

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.