Tincture made by a process of hydro-ethanolic percolation, with a ratio of 1 part Boldo Leaf to 5 parts liquid. Liquid comprises of 40% water and 60% sugar beet derived ethanol.
Peumus boldus, the only species in the genus Peumus, is commonly known as boldo . This tree of the family Monimiaceae is natively endemic to the central region of Chile. Boldo has also been introduced to Europe and North Africa, though it is not often seen outside botanical gardens.
Its leaves, which have a strong, woody and slightly bitter flavour and camphor-like aroma, are used for culinary purposes, primarily in Latin America. The leaves are used in a similar manner to bay leaves and also used as an herbal tea, primarily in Chile, Bolivia, Argentina, Paraguay, Peru, Uruguay, Brazil and bordering countries in South America.
Although not well known, boldo fruits, which appear between December and February, are very tasty, nutritious, small, green, edible spheres. Boldo’s assertive flavour comes primarily from the presence of the chemical ascaridole.
Product is supplied in amber PET bottles with tamper evident screw tops.