Muirapuama (Ptychopetalum) – Herb

Brew & Taste

The brew made from muirapauma root bark is mostly flavorless, a little spicy and herbal. It has a light brownish yellow color. The aroma is almost nonexistent.

Origins

Muirapuama (Ptychopetalum olacoides) is a tree native to South America. The use of its root bark has been observed among the traditional native tribes of Brazil. The spread of the herb to Europe has brought its further uses.

The lone plant reaches approximately 5m in height, blooming with tiny white flowers that smell similar to jasmine. The leaves are about 3cm long. The hard and fibrous root is light brown inside. It is marketed as a pulp or as a powder. It appears under the names marapuama, marapama, mauirata, pau-Homen, or Potenzholz.

It wasn't until the 1920s that scientists began to investigate the origins of the herb's effectiveness. They soon discovered that the root and bark were rich in fatty acids and their esters (such as behenic acid), essential oils, plant sterols, terpenes (including lupeol), and an alkaloid named muirapuamine. The pharmacological properties were the subject of further studies in the 1960s and 1980s.

Users of muirapuama should know that most of its active ingredients are not water-soluble. Therefore, we advise preparing a special alcohol-based tincture. There are several recipes, so here's one of them:

• Place 4 tablespoons of muirapuama to ½ litre of vodka and boil for 15-20 minutes.
• Use 2-4ml of the tincture twice a day, for example, by adding it to a glass of warm water with lemon.

According to available sources, muirapuama is not recommended for pregnant women and children despite no known contraindications or medication interactions.

Herb packaging preview

We pack our herbs in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. Thanks to the hermetic seal, the herbs are protected against humidity, light and foreign odors, all of which could noticeably affect the quality of the brew and the herb itself.