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DISCLAIMER: These pages are presented solely as a source of INFORMATION and ENTERTAINMENT and to provide stern warnings against use where appropriate. No claims are made for the efficacy of any herb nor for any historical herbal treatment. In no way can the information provided here take the place of the standard, legal, medical practice of any country. Additionally, some of these plants are extremely toxic and should be used only by licensed professionals who have the means to process them properly into appropriate pharmaceuticals. One final note: many plants were used for a wide range of illnesses in the past, but be aware that many of the historical uses have proven to be ineffective for the problems to which they were applied.




CANARIUM
BURSERACEAE
aka Chinese Olive, Kenari-nut Tree
(Canarium album)
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CONTAINS (based on zero moisture per 100 grams):
FRUIT = 6.1% protein, 6.1% fat, 81.8% total carbohydrates, 17.2% fiber, 6.1% ash, 91 mg calcium, 146 mg phosphorus, 10.6 mg iron, 237 mg sodium, 2,101 mg potassuim, 1,667 ug beta-carotene equivalent, 0.10 mg thiamine, 0.567 mg riboflavin, 2.02 mg niacin, 101 mg vitamin C.

Native to Indo-China and South China.

PART USED: Fruit.
RELATED SPECIES:
BLACK CANARIUM (C. pimela) [wu lan]: The leaf is considered nutrient and sedative. Has the same properties and uses as C. album plus has been used to treat herpes.



USES

MEDICINAL:
In Chinese medicine the raw fruit is considered astringent, anti-inflammatory, increases salivation, appetite stimulant, antidote for eating poisonous fish; has been used for sore throat, toothache, inebriation, and diarrhea. The ripe fruit is edible and considered sedative.
In Chinese medicine the leaf has been used to treat lacquer poisoning.
The powdered seed has been used to treat earache, inflammation, and to dissolve lodged fishbones (juice from the kernal is also used).

CULINARY:
The oily kernal of the fruit is used in confections.
The oil from the kernal is used for cooking
The fruit and preserved fruits (buah canna) resemble olives.





©2005 by Ernestina Parziale, CH

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