Botanical Name: Saussurea costus

Common Name:

Also, Known As: 木香, Mù Xiāng, Saussurea costus, Saussurea lappa, Aucklandia lappa, Kuth, Aplotaxis lappa, Auckland Costus, Aucklandia costus, Aucklandia Lappa, Costus Oil, Costus Root, Huile de Costus, Kushtha, Kuth, Mokko, Mokkou, Mu Xiang, Racine de Costus, Radix Aucklandiae, Saussurea costus, Saussurea lappa, Saussureae Radix, Yun Mu Xiang, and Qust E Shireen

Habitat: India

Origin: India

Harvested: Wild

Part used: Root

General Information:

In Tradition Ayurveda and TCM, costus roots are plants that belong to the 'Herbs that regulate Qi' category. Herbs in this category typically treat a TCM condition called 'Qi Stagnation'. Furthermore, costus roots are plants that are Warm in nature. Costus roots also taste Bitter and Pungent. Also known as aucklandia, costus comes from the plant saussurea costus, a perennial that grows to about six feet in height and is native to northern India and Pakistan. It has irregular, triangular-shaped leaves and dark blue or black florets, with brownish fruit. The plant’s root is harvested and dried for use in herbal remedies, but the rest of the plant is used for a variety of substances. In Asia, costus is used by the food industry to flavor sweets and soft drinks, and as an ingredient in perfumes, shampoos and hair dyes.

Tips:

You can sweeten your herbal tea with bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
You can make ice cubes or pops by freezing tea in ice tray or pop molds.

Precautions:

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

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This information has not been evaluated by Health Canada.

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

Costus Root Cut