Boldo - WikiMD's WELLNESSPEDIA

Boldo is a type of tree with the scientific name of Peumus boldus

Native to Chile[edit]

This tree of the family Monimiaceae is native to Chile

Rank	Scientific Name and Common Name
Kingdom	Plantae – Plants
Subkingdom	Tracheobionta – Vascular plants
Superdivision	Spermatophyta – Seed plants
Division	Magnoliophyta – Flowering plants
Class	Magnoliopsida – Dicotyledons
Subclass	Magnoliidae
Order	Laurales
Family	Monimiaceae – Monimia family
Genus	Peumus Molina – peumus
Species	Peumus boldus Molina – boldo

Peumus boldus

Use - leaves[edit]

The leaves of boldo tree have a strong, and slightly bitter flavor and camphor-like aroma, are used for culinary purposes, primarily in Latin America.

Use - fruit[edit]

Boldo fruits appear between December and February, and are tasty, nutritious, small, green, edible spheres.

Medicinal use[edit]

In South America, boldo is used in herbal or folk medicine as well as a food supplement.
For example, the leaves are used in culinary herb to spike many savory dishes with fish, mushrooms, vegetables and as a component in sauces.
Boldo leaves are also popular to wrap frying fish and meat.
Boldo fruits, when dried, are used to make spicy condiments.

Culinary herbs and spices

Herbs	* Angelica Basil Holy Thai Lemon Bay leaf Indian bay leaf (tejpat) Boldo Borage Chervil Chives garlic / Chinese Cicely Coriander leaf / Cilantro Bolivian Vietnamese (rau răm) Culantro Cress Curry leaf Dill Epazote Hemp Hoja santa Houttuynia cordata (giấp cá) Hyssop Jimbu Kinh gioi (Vietnamese balm) Kkaennip Lavender Lemon balm Lemon grass Lemon myrtle Lemon verbena Limnophila aromatica (rice-paddy herb) Lovage Marjoram Mint Mugwort Mitsuba Oregano Parsley Perilla Rosemary Rue Sage Savory Sanshō leaf Shiso Sorrel Tarragon Thyme Woodruff
Spices	* Aonori Ajwain Alligator pepper Allspice Amchoor Anise Asafoetida Black pepper Brazilian pepper Camphor Caraway Cardamom black Cassia Celery powder Celery seed Charoli Chenpi Chili Chili powder Cayenne Chipotle Crushed red pepper Jalapeño New Mexico Tabasco Cultivars Cinnamon Clove Coriander seed Cubeb Cumin Nigella sativa Bunium persicum Deulkkae Dill / Dill seed Fennel Fenugreek blue Fingerroot Galangal greater lesser Garlic Ginger Aromatic ginger Golpar Grains of paradise Grains of Selim Horseradish Japanese pricklyash Juniper berry Kokum Korarima Dried lime Liquorice Litsea cubeba Long pepper Mango-ginger Mastic Mahleb Mustard black brown white Nigella Njangsa Nutmeg Onion powder Paprika Peruvian pepper Pomegranate seed Poppy seed Radhuni Rose Saffron Sarsaparilla Sassafras Sesame Shiso Sichuan pepper (huājiāo) Star anise Sumac Tamarind Tasmanian pepper Tonka bean Turmeric Uzazi Vanilla Voatsiperifery Wasabi Yuzu zest Zedoary Zereshk Zest
Blends	* Adjika Advieh Baharat Beau monde seasoning Berbere Bouquet garni Buknu Chaat masala Chaunk Cinnamon sugar Crab boil Curry powder Doubanjiang Douchi Duqqa Fines herbes Five-spice powder Garam masala Garlic powder Garlic salt Gochujang Harissa Hawaij Herbes de Provence Húng lìu Idli podi Italian seasoning Jamaican jerk spice Khmeli suneli Lemon pepper Mitmita Mixed spice Montreal steak seasoning Mulling spices Old Bay Seasoning Panch phoron Persillade Powder-douce Pumpkin pie spice Qâlat daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tajin Tandoori masala Thuna paha Vadouvan Yuzu koshō Za'atar
Lists	* Culinary By region Australian Bangladeshi Indian Pakistani
Related topics	* Chinese herbology Herbal tea Marination Seasoning Spice rub

Boldo on Wikipedia[edit]

Wikipedia's article on Boldo

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