Indigenous to Southeast asia, Noni (Morinda citrifolia) was domesticated and cultivated by Polynesians, first in Tahiti and the Marquesas, and eventually in the farthest outpost of their culture, Hawaii. Today Noni ranges from Tahiti to India, and grows in the Caribbean, South America and the West Indies.
Its broad dispersal speaks of its value to traditional cultures. It is mentioned in ancient texts as "Ashyuka," which is Sanskrit for "longevity." Noni is noted to be a balancing agent, stabilizing the body in perfect health by having 140 plus Nutraceutical compounds and other active constituents.
Traditional Polynesians used Noni as a medicine, The Noni fruit has been used to treat many health conditions, such as upset stomach, skin inflammation, infection, and even treating cuts and wounds topically with its leaves.
It has a 'unique' odour and taste when taken raw, so it is believed to be a last resort food source by many cultures, while still preserving its powerful health benefits.
Noni is a great a source of vitamins, minerals and antioxidants. The antioxidants may help to prevent certain diseases and even slow age-related changes in the body.
Morinda citrifolia is a small tree which grows up to ten metres in height, with an irregular, open crown and shiny, dark green leaves. The tree possesses a light brown to a light gray bark, and light-coloured wood. Morinda citrifolia flowers several times annually, producing clusters of small, five-petaled blossoms with finely haired centers. The flowers give off a sweet fragrance.
Morinda citrifolia fruits several times annually, producing oblong fruits with circular scars, which are green when unripe and yellowish-white when fully ripe. The fruits have a soft, watery flesh, and a cheesy aroma which becomes increasingly pronounced and pungent during the ripening process.
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