Noni juice is derived from the noni fruit, Morinda citrifolia. The noni fruit is native to south east Asia, but has been extensively spread by human influence throughout the tropics. The noni fruit now grows in India, South America, Australia, New Zealand, the French Polynesian islands and many Pacific Islands, in addition to its native habitat. The most well-known variety of noni fruit is that which hails from Tahiti, thanks to the health benefits that are particularly associated with Tahitian noni juice, which is believed by some to be especially rich in nutrients (although this is debatable, and the ‘Tahitian noni juice vs noni juice from other areas’ controversy is discussed elsewhere on this site).
The noni fruit is oval in shape and about 6cm in length, and is a yellow-white colour when ripe. It has a bitter taste and strong odour, but is nonetheless eaten in several cultures, sometimes even as a staple food. Noni fruits are also used in some countries to produce dye, and in Malaysia it is used to make shampoo. However, the noni fruit is most commonly used for medicinal purposes, and it is an important aspect of the folk medicine traditions of many tropical cultures. Other parts of the noni tree, such as the leaves, seeds and bark, are also used for medicinal and other purposes. However, it is the noni fruit (and resulting noni juice)’s reputed health properties that make it so popular in the west today.
Related posts:
