Quassia

Quassia amara

A tropical bitter-wood. Historically a hop-like bittering and an insecticide wood. Not a vegetable and not a home-tea experiment without knowing what you bought.

Quassia

GROW → HARVEST → EAT → DRY → POWDER → CAPSULE → GUMMY — forms are not equivalent. Food first.

Identity

NameQuassia
Scientific nameQuassia amara
FamilySimaroubaceae
Typeculinary herb
Climate / zones10–12 shrub/tree
LightTropical sun to part shade

What it is

A tropical bitter-wood. Historically a hop-like bittering and an insecticide wood. Not a vegetable and not a home-tea experiment without knowing what you bought.

From the existing encyclopedia

Quassia has a long folk history; modern aaaLifetime pages focus on food-grade pantry use, not treatment claims. Introduce new ingredients gradually in cooking portions to learn flavor strength before scaling recipes. Pairs well with garlic, onion, and black pepper in savory dishes. When substituting dried Quassia for fresh, use about one-third the volume and bloom in fat or hot water before adding acid or dairy.

Edible portions

Safety Not treated as food on this site.

Growing

Traditional uses

Traditional use Bitter tonic wood — traditional/industrial bitter, not food-first produce

AAA interpretation Traditional use is not automatically evidence, and evidence is not automatically a shopping recommendation.

Safety

Next steps

Sources

Honest incompleteness is preferred to fabricated completeness. If a section is missing, no record for it is attached here — not a claim that the plant lacks that characteristic, and not that it was omitted as a secret.

Internal quality class B. Good foundation: enough unique information to exist as its own destination.