Botanical atlas
Quassia (Bitterwood)
Quassia amara
Quassia amara, known to most herbalists simply as bitterwood or amargo, may be one of the bitterest substances found anywhere in the plant kingdom, so bitter that its compounds are detectable by taste at almost unimaginable dilutions. Healers across the Amazon basin and the Caribbean traditionally shaved its pale wood into cups and bowls, letting water stand in them until it took on the wood's intense bitterness, then drank it to rouse a tired appetite and settle the stomach. It also holds a long history as a folk remedy for fevers, including malarial fevers, which is how it first drew the attention of European physicians in the 1700s. That bitterness eventually made its way out of the sickroom and into the pantry, where quassia wood became a classic flavoring in tonic waters, vermouths, and aromatic bitters, a role it still quietly plays today.
In tradition.
Quassia amara, known to most herbalists simply as bitterwood or amargo, may be one of the bitterest substances found anywhere in the plant kingdom, so bitter that its compounds are detectable by taste at almost unimaginable dilutions. Healers across the Amazon basin and the Caribbean traditionally shaved its pale wood into cups and bowls, letting water stand in them until it took on the wood's intense bitterness, then drank it to rouse a tired appetite and settle the stomach. It also holds a long history as a folk remedy for fevers, including malarial fevers, which is how it first drew the attention of European physicians in the 1700s. That bitterness eventually made its way out of the sickroom and into the pantry, where quassia wood became a classic flavoring in tonic waters, vermouths, and aromatic bitters, a role it still quietly plays today.
Traditional preparations.
A traditional bitter tonic, taken shortly before meals in the old way of using bitters, to stimulate the appetite and support digestion.
Traditionally, a small pinch (about half a teaspoon) of dried quassia wood chips is steeped in 250 ml of just-boiled water for 10 to 15 minutes, strained well, and a small amount (a few sips) taken about twenty minutes before a meal.
A well-known folk preparation used externally on the scalp and hair, never taken internally, reflecting quassia's traditional role as a natural insect deterrent.
A handful of wood chips is simmered in water for about 15 minutes, then cooled and strained, and the liquid is used as a final rinse over clean, wet hair, avoiding the eyes.
Safety.
Quassia is very bitter and potent, so use only small, traditional amounts; excessive or concentrated use can irritate the digestive tract and has affected fertility in studies, so avoid it during pregnancy, breastfeeding, or when trying to conceive. It is also used as a natural insecticide, so keep it away from the eyes and children.
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