Pseudowintera axillaris and P. colorata
Botanical Family:
Winteraceae
Common Names:
Horopito, Peppertree, Ramarama Distribution: Occurs naturally throughout both the main islands of New Zealand, except in the very north of the North Island. It is found in the lowlands, to the mountain forests and can form thickets after forest destruction.
Parts Used:
Leaves, fruits
Constituents:
Volatile oils including eugenol, polygodial, bicydic sesquiterpenoid dialdehyde (P. colorata only)
Possible Pharmacological Actions:
- Anti-fungal – an agent that inhibits or destroys fungi.
- Antiseptic – an agent used to prevent, resist and counteract infection. Counter-irritant/rubefacient – an agent that increases the circulation to that area of skin, stimulating the dilation of capillaries, causing redness.
- A stringent – an agent that contracts tissues, making them firmer and reduces discharges.
- Insecticidal
- Circulatory stimulant (internal use)
- Stimulating expectorant (internal use) – supports the body in the removal of excess amounts of mucus.
Medicinal Uses:
- Fungal infections, including Candida albicans, ringworm (Trichophyton spp)
- Diarrhoea
- Stomach ache
- Circulatory insufficiency
- Respiratory conditions
- Toothache.
Contraindications:
None, though not recommended during pregnancy or lactation
Herb-Drug Interactions:
None known to date
Dosage/Preparation:
10-30ml per week of a 1:2 fluid extract (available by prescription through a Registered Medical Herbalist)
Recipes:
Mediterranean Pikelets
Ingredients
- 5 large tomatoes finely diced
- 1 C of plain flower
- 1 tsp baking powder
- salt & freshly cracked black pepper
- 1 egg
- 100mls milk
- 2 Tb Horopito infused avocado oil
- 2 heaped Tb finely grated Parmesan cheese
- 1 bunch of fresh Coriander chopped
Method
Sift flour, baking powder, salt and pepper together in a large mixing bowl. Add tomatoes and coriander. Whisk egg, milk and horopito infused avocado oil together and stir into the dry mixture until smooth. If too thick, add a little more milk or horopito infused oil. Drop dessertspoonfuls on a medium hot griddle, BBQ or frypan, until lightly brown. Turn when mixture slightly bubbles. Serve with a stunning fresh green herb salad, some Turkish bread and salsa.
Salsa
Finely chopped tomatoes, red onion, Lebanese cucumber, coriander mixed together with Horopito infused avocado oil – absolutely delicious
Horopito Seafood Jambalaya
Ingredients
- ½ kg assorted seafood.
- 16 fresh mussels.
- 2 C rice.
- 1 900 gm tin organic peeled tomatoes.
- 1 chopped onion.
- 1 grated carrot.
- 1 Tb Horopito infused avocado oil.
- Sprinkle of kawakawa powder.
- 4 Pikopiko (fiddleheads) salad shoots
- 1 tsp chopped garlic.
Method
Place rice in pot. Add horopito infused avocado oil and mix thoroughly. Cover with water and cook for 1 hour. While rice is cooking sauté onion, garlic and carrot until tender. Add chopped organic tomato. Bring to boil and place on low element with lid on for 1 hour.
Once rice is cooked lightly sauté seafood in oil. Lightly mix seafood into salsa. Place the hot rice in a lightly oiled ramekin dish. Place the tomato and seafood in a soup bowl.
Garnish
Lightly sauté Pikopiko shoots and cooked mussels in the shell. Finish with a light sprinkle of Kawakawa powder. NB. Horopito infused avocado oil can be purchased at some specialty shops or supermarkets
