Botanical atlas
Quassia (Jamaican Quassia, Bitterwood)
Picrasma excelsa
Quassia wood has long been prized across the Caribbean and in European herbal tradition as one of the most intensely bitter substances found in nature, and a simple infusion of the shaved heartwood was used to stimulate digestion and coax back a flagging appetite. Colonial-era physicians and sailors carried quassia chips for stomach complaints on long voyages, and the wood became a foundational ingredient in bitters, tonic wines, and even some historic bitter beers throughout the 18th and 19th centuries. In Jamaican folk practice, shavings of the wood were also scattered in homes and gardens, valued as a traditional insect deterrent long before synthetic pesticides existed. It carries the island name in its common title as a nod to where it grew most famously.
In tradition.
Quassia wood has long been prized across the Caribbean and in European herbal tradition as one of the most intensely bitter substances found in nature, and a simple infusion of the shaved heartwood was used to stimulate digestion and coax back a flagging appetite. Colonial-era physicians and sailors carried quassia chips for stomach complaints on long voyages, and the wood became a foundational ingredient in bitters, tonic wines, and even some historic bitter beers throughout the 18th and 19th centuries. In Jamaican folk practice, shavings of the wood were also scattered in homes and gardens, valued as a traditional insect deterrent long before synthetic pesticides existed. It carries the island name in its common title as a nod to where it grew most famously.
Traditional preparations.
A traditional bitter tea used to stir a sluggish appetite and encourage digestion before meals.
Traditionally, about 1 teaspoon of dried quassia wood chips is steeped in 250 ml of just-boiled water for 10 to 15 minutes, then strained. It is taken in small sips, often about 20 minutes before a meal, given how strongly bitter it is.
A gentler, slow-steeped version favored in traditional practice for a milder bitter tonic.
A small handful of wood chips (about 1 teaspoon) is left to steep in 250 ml of cool water for several hours or overnight, then strained and sipped in small amounts.
Safety.
Quassia should be used only in small, traditional bitter-tonic amounts, since larger doses can cause nausea, vomiting, and gastrointestinal irritation. It's traditionally avoided during pregnancy and breastfeeding and isn't appropriate for anyone with peptic ulcers or active inflammatory bowel disease. It may also affect blood sugar and digestion, so use caution if you have diabetes or take prescription medications.
Our sister app HerbLens identifies quassia (jamaican quassia, bitterwood) from a photo and keeps its full botanical portrait: growing guide, harvest notes, and look-alike warnings.
View on HerbLensAsk HerbSense how quassia (jamaican quassia, bitterwood) is traditionally used and what to know before trying anything at home.
Ask about Quassia (Jamaican Quassia, Bitterwood)HerbSense shares traditional herbal knowledge for education, not diagnosis or treatment. Herbs can interact with medicines and conditions. Speak with your doctor before acting on anything here, and seek care promptly for anything severe, sudden, or worsening.