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Seeds of Species used to make Beverages :
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Agathosma betulina :
Buchu has an excellent reputation of being a general health tonic and medicine.
Anacampseros alstonii :
Is used as a yeast source in traditional beers. Several other Anacampseros species are narcotic, possibly containing mesembrine-type alkaloids.
Anacampseros rhodesica :
Has been used in Rhodesia as an ingredient in beer making. It is also said to have narcotic effects on its own.
Various Anacampseros sp. are used in making traditional beers or intoxicating beverages. Available seeds incl. A. arachnoids, A. baeseckei, A. densiflora, A. karasmontana, A. telethiastrum, and A .rhodesica.
Artemisia afra :
Leaf infusions are taken as teas.
Thujone is found in the aerial parts.
Narcotic analgesic effects have been indicated in preliminary pharmaceutical tests.
The Sutos make a lotion from the plant for washing the body.
Aspalathus linearis :
Redbush is a traditional beverage of the Khoi of Southern Africa.
It is now cultivated commercially and is a popular health beverage which contains no harmful stimulants or caffeine.
Avonia ustulata :
The dried and pulverized roots and stems are used to brew mead (honey beer).
This plant may contain psychoactive substances, so that its' use may not only have been as yeast, but to improve the `kick' of the brew.
Bauhinia petersiana :
The seeds are roasted as a coffee substitute.
Berchemia discolor :
This is a medium-sized to large tree of low-altitude bushveld. It is evergreen or deciduous and the leaves are shiny and dark green, with raised veins on the lower side. The tree has a wide distribution. The fruits are rich in vitamin C, are delicious to eat, and are used to make beer.
Cyclopia intermedia - Honeybush :
This uniquely South African Herbal drink is used as a substitute for tea and as a health drink due to the lack of caffeine and other harmful substances in it. Honeybush contains no toxins, and has a positive effect on one's physiology.
Delosperma mahonii :
The roots are used by the Bantu for making an intoxicating beer.
Geranium incanum :
Is a South African tea substitute.
Glottiphyllum linguiforme :
The roots are used by the Bantu for making an intoxicating beer.
Grewia flava `Brandy Bush' :
The Klaarwater Hottentots distill a spirit from the berries.
The Bushmen from Botswana use the fruits to make a beer. Fruit often appears in their folktales.
Khadi (the name of a native drink) appears to involve multiple plants including the fruits of Grewia species.
Grewia species have been reported to contain many alkaloids including traces of B-carbolines.
The production of the brew khadi is known to have arisen after the introduction of sugar by the Europeans but there is a distinct possibility that the plants involved reflects a prior ethnomedicinal familiarity to indigenous people.
While the primary intoxicant of khadi appears to be alcohol, the complex of plants involved and the potential pharmacological interactions is an area in serious need of in-depth study.
(We have several other Grewia species' seeds available.)
Gunnera perpensa :
Stems and roots are peeled and eaten raw, and also used to make beer.
Root decoctions are taken for male impotence.
Khadia acutipetala :
Family : Mesembryanthemaceae
Common name : `Khadi root'.
Also called `moerwortel' or `moerwortelvygie'.
`Moer' means yeast and `wortel' means root; these mesembs were used to enhance the fermentation process of the brewing of traditional beers like honey and sorghum beer.
The fleshy rootstock of this mesemb is an important fermentation agent in beer brewing. Khadi is the original name for a type of beer in which the root is used as a source of yeast. The fermenting ability of khadi root has been ascribed to the presence of fungi. There are possibly mesembrine-type alkaloids in the root, which may contribute to the intoxicating properties. The name `khadi' has been extended to several other plants with fleshy rootstocks used in a similar way, such as Raphionacme hirsute.
Lippia javanica :
Leaves are steeped and taken as a general health tea.
Lippia species are indigenous shrubs with aromatic, opposite leaves and small white flowers.
Mentha aquatica :
Used as a stimulant.
The Xhosas, Chuanas, and Sutos use the plant as a tea substitute.
Infusions are used as sprinkling charms against evil.
Mondia whitei :
In West Africa, the roots are used to make a very energizing drink for wedding parties; the root can be extracted with alcohol.
In South Africa, the roots are used to make a refreshing beer, and root infusions also have aphrodisiac properties.
Roots are also used as an aphrodisiac in Zimbabwe.
Unspecified parts (probably the roots) are used for impotence by the Shambala.
Roots are used for body pain by the Bondei.
The roots are said to taste bitter at first and then sweet. They are also said to taste like liquorice, or ginger without its pungency, and have a vanilla-like odor. The roots are used to make a type of ginger-beer.
Phoenix reclinata :
The Tonga's make an intoxicating drink by fermenting the sap of Phoenix reclinata `Zulu iSundu', and of Hyphaene crinita `Zulu iLala', Tonga and Shangaan, nnala. Unfermented, the sap is harmless and tastes like flat ginger beer.
Pittosporum viridiflorum :
Root infusions are used for accuracy in divining.
Roots and bark are also used as aphrodisiacs, and are sometimes added to beer.
Bark decoctions also have analgesic (pain-killing) and calming effects (sedative).
Active saponins have been isolated from the plant.
Raphionacme hirsuta :
The tuber is used to make an intoxicating beer in Lesotho.
Rauvolfia caffra :
The bark is used as an intoxicant in Tanzania by the Chagga.
In the Transkei, bark is used by traditional healers as a tranquillizer for patients believed to have been possessed by spirits.
Dried leaves are used as a snuff for headaches.
Stems are used for making beer.
Blood-purifying decoctions are made from the rootbark.
Bark is used in medicines for abdominal pain, and also to ward off evil spirits.
In Kenya, the leaves are used to help newly circumcised boys to sleep.
Rootbark contains the alkaloid reserpine, which has a sedative and tranquillizing effect but is not hypnotic.
The alkaloid yohimbine is also present in Rauvolfia.
Rhamnus prinoides :
The roots are used to enhance narcosis.
The leaves are used as a stimulant.
R. prinoides leaves and wood are used to flavor alcoholic beverages in East Africa.
Quality `tej' (the name of an Ethiopian drink) is made using equal amounts of `chat' (Catha edulis) and `hop' (Rhamnus prinoides). The quality of the tej is said to deteriorate after 8 days, after which time, the tej becomes more sour.
The leaves of Vernonia amygdalina are sometimes used in the preparation of the local drink, tela in place of gesho (Rhamnus prinoides), and cooked leaves are edible.
Rhus species :
Rhus lancea
Rhus pendulina
Rhus undulata
The small dry fruits are edible and were once used as an important ingredient of mead or honey beer.
The vernacular name `karee' is said to be the original Khoi word for mead and the word `karri' is still used in some parts of the Cape for mead.
Sclerocarya birrea subsp. caffra :
Roots are used for many purposes in Zimbabwe including to arouse or prevent possession from spirits.
Bark decoctions are taken as teas twice a day to strengthen the heart.
Widely used for abdominal pain.
The bark and roots are used to make a cleansing medicine for the stomach.
The Vhavenda use bark for headache, toothache, and backache.
The `Marula' fruit is made into the world's 2nd most widely sold liqueur (called Amarula).
The natural fruit juice is also used in certain Shangaan and Thonga religious ceremonies.
Unknown parts are also used by the Shangaan to facilitate divination (probably the bark).
The Zulu's have multiple uses for this plant including to arouse or prevent possession from spirits, to facilitate divination, to prevent possession by evil spirits, an intoxicant, magical purposes, ritual cleansing, a tonic for weakness, and to transfer qualities of fertility & tenderness.
The fruit falls off the tree and ripens on the ground. It is collected and taken home, eaten or used to make a beer called `bukanye'. The pips are removed from the fruit by boiling it in water. The skin comes off and is discarded and the flesh can be separated from the pip. The pips are stored for use later and the flesh is usually eaten or allowed to ferment to make beer.
Ziziphus mucronata :
The fruits are used to distill a strong spirit. They are first mashed and then soaked in water for 2 days before being distilled.
Branches are used by the Zulu's to summon ancestral spirits from an old to a new dwelling.
The leaves have aphrodisiac properties, and the roots are an indigenous panacea.
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