A fun perspective on life in Costa Rica from an American Ex-Patriot who's lived on both coasts of this fabulous country for 20 years and now finds herself living and working in the beautiful Manuel Antonio Quepos area. Just living the life of "Pura Vida"!
Showing posts with label medicinal plants of costa rica. Show all posts
Showing posts with label medicinal plants of costa rica. Show all posts
The "Mamon Chino", also known as “Rambutan”, is a colorful and interesting exotic fruit found on medium-sized tropical trees producing one of the most popular convenience snacks found in Costa Rica. Thought to be native to Malaysia, this fruit is also commonly found in Indonesia, the Philippines, Sri Lanka and Southeast Asia. The Mamo Chino is closely related to several other edible tropical fruits including the Lychee, Longan, and Mamoncillo. The name rambutan came from the Malay word rambut, whose literal translation means hairy, logical when you see the distinctive “hair” that covers the skin of this small fruit.
Description:
A hearty tree growing to an average height of 30-60 feet, the flowers are small and emit a faintly sweet pleasant scent. Mature trees in fruition brim with oval shaped fruit bunches that grow in a loose hanging clusters of around 10-20 specimens. The rather thick and clean peeling skin is generally reddish, orange or yellow in color and is covered with a thick hairy texture, making this fruit easy to identify. The coveted flesh of the fruit is translucent, whitish or a very pale pink, with a sweet, slightly acidic flavor, similar to that of grapes, but with it’s own uniquely tropical flavor. Be careful not to ingest the large single seed found buried within the sweet fleshy part, as it can be mildly poisonous when raw, but can be eaten when cooked properly. (I have personally never tried that, so anyone who has, feel free to chime in on how that works!) The seed is also said to be high in certain fats and oils valuable for industrial uses, as well as the oils are used to manufacture soap products. Beyond that, the roots of the Rambutan tree, as well as the bark and leaves are touted to have various medicinal uses and have been used in the production of certain dyes and coloring compounds.
What to do with the fruit:
A mainstay at Farmer’s Markets countrywide, roadside fruit stands are another great place to find the freshest Mamon Chino. Traditionally eaten by easily peeling the fruit with your fingers (it practically peels itself into two pieces) or you can often see locals open them with a quick flick of their teeth, popping the fruit directly into their mouth. The sweet creamy pulp of the fruit is easily enjoyed by putting the whole fruit inside the mouth and sucking on the pulp, remembering not to swallow the large seed. Disposing of the seed takes a practiced spitting launch, or better educated friends discreetly discard it into their hand or the bag the fruits came in. Despite the light color of the fruit's flesh, remember to be careful, as the juice will stain a dark brown color, the reason indigenous Indians used to use Rambutan to dye cloth. Though most commonly eaten fresh in Costa Rica, you can find Mamon Chino jams and jellies, and it is now even canned in some locations. It would be important for me to mention……when using the common Costa Rican name (Mamon Chino), its important to know that the word “mamón” in some Spanish-speaking countries can be slang for a “person who sucks”, or more commonly it can refer to a “large breast”. Just giving a fair warning to my friends before you go to the Farmers Market yelling “I want Mamones”!
Production:
When CAFTA (Central American Free Trade Agreement) was in negotiations throughout the region, Costa Rica noted that this new agreement presented an excellent opportunity to expand the production of this little known fruit to International markets. Costa Rica, having little actual data on the production of this fruit within the country had the government entity known as “MAG” (Ministerio de Agricultura), launch a nationwide in-depth study to find out more about the cultivators of this crop, with the hope of bringing them the economic benefits that would result from expansion to an International marketplace. The results of this extensive study, primarily conducted in Costa Rica’s “Brunca and Atlantic Región”, was the first stage of a strategic crop development plan conducted by Ingienero Leonte Llach Cordero for the National Program of Tropical Fruits, a division of MAG. The initial results are listed below:
Results of Study (Dec 2003)
• Total Cultivators 354
• Estimated Hectares in Production-720
• Approximate Total Production per year-5.5 millon kilos
• Number of Adult Trees (over 4 yrs)-46,365
• Number of Trees under 4 yrs-49,839
• Amount of Cultivators with less than 20 Hectars-350
• Amount of Cultivators with more than 20 Hectars-4
• Most productive season-July to September
• Percentage of Local Market Production-+90%
• Estimated number of trees per Hectar-100 trees
The results of this study were extremely helpful in furthering the development of this tropical fruit to be competitive in an international market. As the Ministerio de Agricultura (MAG) began a program to distribute some 40,000 tree starts to farmers, their enthusiasm, pioneer attitude and excellent farming practices, helped to dramatically increase overall production by a whopping 20% in only 6 yrs. This impressive number converted Costa Rica to be the top producer of Mamon Chino in all of Central America. Costa Rica now exports an incredible 1800 tons of this delicious fruit yearly.
So my friends, the next time you see these hairy little fruits at your Costa Rica Rental Home, the local Farmer’s Market, local “Pulperia” (market), or a roadside fruit stand…… Stop! Buy!! Eat!! Don’t be afraid of them!!! Not only are these tropical delights delicious and convenient to snack on, but they also have specific nutritional qualities, as well as ancient medicinal uses that might come in handy one day. Just please remember no yelling “I want Mamones!” while in Costa Rica when you go shopping, or you might end up with a black eye!!
Author: Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years. Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica. Currently semi-retired, Kimberly still works as the Marketing Director for Byblos Resort & Casino and owns and operates her own Vacation Rental Home business Manuel Antonio Rental Homes.
Living in the rainforest in Costa Rica means being surrounded by an abundance of interesting trees. One of my personal favorites is the Gumbo Limbo tree! A wildly popular tropical tree, it is native to the southeastern United States, but found widely throughout the Americas, West Indies and especially prominent in Costa Rica. This tree easily adapts to a variety of both dry and moist habitats, and is a fairly salt-tolerant species, enabling this tree to be found along most coastlines including around the Hotels of Manuel Antonio, Costa Rica. Though consisting of a fairly soft wood, the Gumbo Limbo is considered a very wind-tolerant tree, making this species a good choice for hurricane or extreme weather areas.
This fast-growing canopy tree reaches heights of 50-60 feet and more, with a trunk that bears a striking color of green and red, with a thin paper like exfoliating bark. The Gumbo Limbo or Bursera Simaruba, goes by several aliases, such as the Spirit Gum, Birch Gum, Turpentine, Naked Indian, or more commonly named in popular vacation destinations…..the “Tourist Tree”, because of its red color and peeling skin!
The Gumbo-limbo is generally planted for shade and ornamental use in front or backyards, can be found along streets and highways, but it is also commonly used throughout Costa Rica as a “living fence” since it easily sprouts from cut branches that are stuck into the ground. With it’s naturally rapid growth, within no time farmers have a strong, natural, eco-friendly fence with which they can corral their livestock and mark their land.
The arils (or etable part surrounding the seed) provides an important source of food for winter migrating birds, including many migrants from North America, as well as local residents such as the Masked Tityra, Bright-rumped Attila, and Black-faced Grosbeak, the Baltimore Oriole, Dusky-capped Flycatcher and many species of Vireos. Additionally, Gumbo-limbo's rapid growth, easy and low cost of propagation, and it’s ecological versatility make this species an ideal "starter" tree for reforestation projects.
There are so many more natural benefits to this great tree, as the sticky, turpentine-scented resin has been used for centuries for making glue, varnish, liniments, as well as a water resistant coating for dugout canoes. The aromatic sap is also used as an anti-inflammatory, a treatment for gout, a form of incense, as well as the leaves are brewed to make a medicinal tea for a wide variety of ailments. The bark is also considered a treatment against rashes caused by plants such as poison ivy and poison oak. Though the actual wood of the tree is rather soft and spongy, this versatile wood is traditionally used to manufacture the colorful carousel horses you see at county fairs, and other small wood products such as matchsticks, toothpicks, charcoal, boxes, crates, and interior trim have also been made from the Gumbo-Limbo wood.
Tribal or Native Indian medicinal uses include remedies for skin infections, skin sores, ingesting a bark tea for urinary tract infections, pain, colds, flu, sun stroke, fevers and to purify the blood. A length of bark about 5 cm x 30 cm is boiled in a gallon of water for 10 minutes or so for these local remedies and then used topically or can be sipped as a tea 2-3 times per day. Not only is it touted to provide the above medicinal remedies, but it is also said to kill bacteria, stop excessive bleeding, increase urination, increase perspiration, cleanse the blood, neutralize various venoms, helpful as a cough expectorate, reducing fevers and my favorite remedy…..increasing libido!!
So when out hiking, exploring, or just taking a drive around Costa Rica, no more passing that Gumbo Limbo tree and not even giving it a second thought. Just look at how much one can do and “cure” with this beautiful and unique tree!
But my friends…..you have been warned!!!! None of these uses are FDA approved, so please do not try these remedies at home! At least not without a Shaman present!!
Author:
Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years. Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica. Currently semi-retired, Kimberly still works as the Marketing Director for Byblos Resort & Casino and owns her own Vacation Rental Home company on the Pacific Coast of Costa Rica at Manuel Antonio Rental Homes. Sources:
http://www.sfrc.ufl.edu/4h/Gumbo-limbo/gumblimb.htm
http://en.wikipedia.org/wiki/Bursera_simaruba
http://www.regionalconservation.org/beta/nfyn/plantdetail.asp?tx=Burssima
http://www.plantcreations.com/bursera_simaruba.htm
When traveling or residing in a foreign country, experimenting with foods, fruits and the customs of the host country should be a part of your adventures. In this blog post, we are going to focus on a popular Costa Rican fruit, the “Pejibaye”. One of Costa Rica’s most readily available fruits, they can be found throughout the country’s farmer’s markets, supermarkets and street corners. It’s unique flavor, nutritional value and vivid colors, makes this fruit an interesting addition to any Costa Rican cuisine.
Pejibayes grow in large clusters of 50-100 fruits, with some clusters having as more than 300 fruits, weighing 25 lbs or more,
and located high upon very spiney Palm Trees that often attain heights of 65-100 ft. These Palms are the same species that produce Costa Rica’s famous Hearts of Palm, another very popular offering found throughout this country. Available in a variety of colors ranging from yellow to orange to red to green, the waxy generally orange colored skin of the Pejibaye fruit is a favorite throughout the country.
The starchy texture and potato like consistency of the Pejibaye, requires a ample amount of cooking and preparation in order to
make them eatable, and to bring them to the height of their flavor. The preferred method of preparation is to place the entire fruits into large pots of well-salted boiling water, then cooking them for anywhere from 1-2 hours to soften the fruit's texture. Eventually, the pejibayes soften (to a certain extent), at which time you can then peel them, cut them in half, removing the large central seed, and place them on a plate in halves or quarters. At that point, the Pejibayes are most commonly served with a small dollop of mayonnaise (or sometimes dipped in butter) helping to contrast the natural dryness of the fruit, and bringing out their natural subtle sweetness. The brilliant orange fleshy color is maintained throughout the process and enhances the natural presentation.
Roadside vendors sell boiled Pejibayes at makeshift stands all across the country, as well as the weekend farmers markets offer the ready cooked fruits and raw “racimes” of the fruits weekly. Pejibayes are so popular, that even some of the most prestigious supermarkets throughout Costa Rica have the boiled fruits for sale at all hours in their vegetable sections.
The Pejibaye, Bactris gasipaes, is also referred to as the “Peach Palm”, and is thought to be indigenous to Amazonian areas of
countries like Colombia, Ecuador, Peru, Venezuela and Brazil, and found in other tropical locales such as Trinidad, Panama, having been cultivated and distributed by Indians for centuries. The fruit is plentiful in a literally wild state on the Atlantic side of Costa Rica, as well as large farms that cultivate the fruit for national and international distribution can be found there. Although not as common in other areas of Central America, it is still found throughout Nicaragua, Honduras and Guatemala, as well as Panama since the Pejibaye fruit requires a tropical climate with the ideal average annual temperature ranging between 64°F and 75°F (18°-24°C). At low elevations with excessive rainfall, the palm will not produce viable fruits.
The biggest "pitfall" of this hearty little fruit is that an average 100 grams of Pejibaye fruit contains a hearty amount of
calories, definitely eliminating them as an option for anyone watching their weight. Nonetheless, if you find that you just cannot resist the allure of this tropical gem, the following is one of the most popular recipes to make the most of your experimentation with the ever so popular Costa Rican “Pejibaye”.
Sopa de Pejibaye Recipe (Palm Fruit Soup)
10-12 pejibayes
3 cups chicken stock
1 Tablespoon vegetable oil
3 cups milk
1 onion chopped
3 cloves garlic chopped or pressed
1 red, yellow or green sweet pepper.
salt and fresh ground black pepper to taste
Wash and boil the pejibayes in salted water until soft (about 1.5 hours). Remove from the water, and when able to handle, peel and core them. Puree the pejibayes with the chicken stock.
Sauté the onion, garlic, and pepper in the oil until the onions are soft and clear, then combine all the ingredients in a stock pot and simmer for another 10 minutes or so. Enjoy!
Author: Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years. Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica. Currently semi-retired, Kimberly still works as the Marketing Director for Byblos Resort & Casino and owns her own Costa Rica Vacation Rental Home Business Manuel Antonio Rental Homes.
Popular throughout Central American countries, though not readily available in the USA, “Guaro” is a distilled liquor originating in Costa Rica. Manufactured from sugar cane juice, Guaro has a high alcohol content, clear coloring and a strong but slightly sweet flavor. Most commonly mixed with fruit juice or soda (Fresca being a favorite), few people choose to consume this liquor in straight shots.Referred to as an “aguardiente,” the words “agua” and “ardiente” when combined translate to basically mean Guaro is “burning water”.A fairly accurate description if you ask me!Once considered the “moonshine” or “chicha” of Central America, Guaro is no longer a product of homemade stills, but an almost patriotic part of Costa Rican popular culture.
History:
In an attempt to end the kitchen sink production of clandestine “Guaro”, the Costa Rican government approved the manufacturing and eventual bottling of the clear liquor by Costa Rica’s National Liquor Factory (la Fábrica Nacional de Licores or “FANAL”) back in 1851.At that time it was sold in barrels via “liquor agencies”, with the clients providing their own container.Starting in 1980, a new division was created in FANAL, with "Cacique" becoming the official Guaro brand name in Costa Rica.With it’s distinctive red label and iconic Indian Chief (that’s what “Cacique” means….Chief), Cacique quickly became the more commonly used name, since “Guaro” can often times refer to almost any distilled spirit. Easily one of Costa Rica’s most popular “beverages”, bottles of Cacique line the shelves of every Costa Rican grocery store and bar in even the most remote corner of this country, as well as being offered at every Costa Rica Hotel and Restaurant to be found.
Characteristics:
FANAL originally decided to market this popular liquor in 1 liter glass bottles containing a lower alcoholic content then vodka, but with the continued growth in popularity, they later began providing consumers with the options of 750 ml glass bottles and 365 ml “pachitas”….or plastic bottles (the handy travel size!).FANAL takes great pride in producing a high quality product of licensed ethyl alcohol, guaranteeing a high purity for “safe” drinking.The brand has proven so popular, that over the years it hs expanded from only 60 proof Guaro Cacique (with the red label) to the 70 proof Cacique Superior (with the black label), the latter offering an even higher purity of “rubbing alcohol”via further filtered purification through activated carbon and increasing not only it’s purity, but perfecting it’s mostly neutral aroma.They also produce a lesser know black label, offering a whopping 80 proof and referred to as “Super Caňita” (Super Cane)!
Origin of the Name:
The present name of Guaro as “Cacique” (or “Chief”) is thought to originate from FANAL.Since several circumstances.Between 1977 and 1980 an excavation made by the Costa Rica National Museum revealed on of the largest indigenous settlements to date near the town of Grecia on land that occupied by the liquor had remained for decades as one of Costa Rica’s most enduring and popular products, indigenous societies considered their “leaders” to be their “Chiefs”, thus the name “Cacique” stuck.Often times referred to as “Cuatro Plumas” in joking reference to the Four Feathers on the chief’s headress found on the ubiquitous red labels, just saying the word “Guaro” brings smiles to almost every Tico’s face!
Guaro Recipes & Purchasing:
Over the years, Guaro’s popularity has reached international proportions.New companies have opened making their own brands of “pirated” Guaro recipes and attempting to market this “poor man’s vodka”, as the newest upscale spirit.No worries though!!With the ease of the internet you can now buy the “real” Costa Rican Guaro and not at over inflated prices!Check out the website www.guaroliquor.com for puchasing details, as well as their page dedicated to some of the best Guaro recipes I have found.(Not that I haven’t invented a few of my own over the years!)
Now, some 160 years later, Guaro continues to be as popular as ever!In fact, this liquor is such an integral part of Costa Rican culture that a recent exhibit at the Museos del Banco Central (Central Bank Museum) featured one work representing three icons of daily Costa Rican life; Cacique Guaro, a Soccer Ball and a representation of the celebrated Black Virgin!
For those of you lucky enough to be visiting beautiful Costa Rica, a little word of warning….. the pronunciation of “water” has been known to be misinterpreted as “guaro” by eager waiters not completely versed in the English language.This has led to incidences where thirsty American tourists having asked their waiter for a glass of water and the waiter, ever so happy that the tourists wanted to try his country’s famous Guaro returned from the kitchen with a glass of the clear beverage. The tourist innocently takes a generous swallow and have experienced a coughing and sputtering surprise in Costa Rican thirst-quenching!!Consider yourself warned!!
Author:
Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years.Starting as a certified tour guide, she spent 15 years managing fishing lodges on the CaribbeanCoast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica.Currently semi-retired, Kimberly still works as theMarketing Director for Byblos Resort & Casino and Hotel Makanda by the Sea.
Circulating around the internet these days, this latest "favorite" tree has been making headlines everywhere touting it’s remarkable cancer curing properties discovered and actually being proven in scientific studies. In case you haven't seen the articles, I’m referring to the Soursop Tree (Annona muricata), known in Spanish as the Guanabana (say that 3 times fast!). The Guanabana fruit is one of the most delicious and odd looking tropical fruits you will commonly find here in Costa Rica. Guanabana fruits are easily recognized in local farmers markets with their large heart-shaped form, rich green color, spiny skin and a white, creamy pulp peppered with elongated, black seeds. The pulp when eaten straight from the fruit is a bit sour to the taste buds…thus earning the name "Soursop", but with a little added sweetener, this tropical gem blends into a creamy, fruity smoothie that rivals a fattening a much less healthy milkshake. It is also commonly used in ice creams, yogurts and other tasty delicacies.
The Soursop Tree is a really quite small considering the size of each fruit it produces. Growing up to 10 meters (a large specimen), this can make this non-descript tree ideal for a home garden orchard. The young branches, as well as the trunk of the tree eventually bear pale yellow, conical flowers which later turn into the large green fruits. The ovate, glossy leaves have a peculiar odor when rubbed and have proven to be valuable as a natural medicine in both ancient and now modern herbal remedies. In early times, the leaves of the Guanabana were used for tea to reduce swelling of the mucus membranes or to treat liver disease. The black seeds were often crushed and used as a vermifuge to help with parasite infestation. All parts of the tree were also ground and used as a sedative or as an anti-convulsant. The fruit was used to reduce joint pain, to treat heart conditions, as a sedative, to induce labor, or to reduce coughing or flu symptoms, just to name a few of its many benefits.
Thrifty home gardeners can start their own Guanabana trees simply by saving the seeds from a fruit you buy at the local market. Plant one oblong seed per planter filled with fertile soil and sit back and relax. Germination can take as much as 2 weeks or more,
so just be patient and keep the container watered several times a week. Once the seedlings begin to emerge when they are around 30cm, you will want to transplant them to a more permanent place in the yard. These trees do well on a wide range of soils, as long as good drainage is present. It takes a Guanabana tree some 5 years before it can begin to produce fruit, so you need to be in for the long haul when planting this unique tree. It’s important to protect the trees and fruits from disease and insect attacks, so it is not uncommon to see these fruits covered with loose recycled plastic bags as they mature to protect the fruits from fruit flies without the use of harmful insecticides, as well as in some cases, citric oil is rubbed on the bark of the trees to help protect them from other diseases.
The leaves, roots and bark of the Soursop have also been studied extensively by some of the more prestigious institutions known for their cancer research departments. These institutions such as the Health Sciences Institute, Journal of Natural Products, Catholic University of South Korea, Purdue University, National Cancer Institute, Cancer Research UK have definitively concluded that the Guanabana contains special organic compounds called "annonaceous acetogenins", which effectively target and kill malignant cells in 12 types of cancer, including colon, breast, prostate, lung and pancreatic cancer. These acetogenins are inhibitors of enzyme processes that are only found in the membranes of cancerous tumor cells, and have no toxicity to healthy cells. These means they not only attack the bad cells and leave the good ones to do their work, but the natural compounds in Guanabana lessen the side effects like nausea, hair and weight loss during the treatment. The tree compounds have proven to be up to 10,000 times stronger in slowing the growth of cancer cells than Adriamycin, a commonly used chemotherapeutic drug, which is pretty impressive stuff!
These studies have confirmed the anti-tumor, anti-parasitic, insecticidal, and anti-microbial activities of Soursop, which indigenous people discovered centuries ago and yet, the US government seems to dispute the documented findings!
As rapidly as excitement had skyrocketed about the Soursop, skeptics rushed to denounce the "cancer cure" as a fraud and scam afflicting the needy, the desperate, and the gullible. The Federal Trade Commission (FTC) swooped in to fine and close various businesses that had unwisely reported an ability to cure cancer. And in September 2008, Medical News Today publicized the FTC's actions, quoting its director of the Bureau of Consumer Protection, Lydia Parkes, as saying: "There is no credible scientific evidence that any of the products marketed by these companies can prevent, cure, or treat cancer of any kind". Is this a Big Pharma conspiracy or what? We need to focus on not just enjoying this delicious fruit, but helping people with cancer as well!! So when if Costa Rica, if you see this fruit at your Costa Rica hotel, or have the chance to buy "Guanabana", "Soursop", "Graviola", "Pawpaw" or whatever it may be called in
that part of the world at a local market, jump on the opportunity! Not only will you get a sweet tasty surprise, but you may end up eventually helping the world come up with a natural remedy that could lead to lessen the suffering cancer patients currently must endure! Now that is Pura Vida!
On a lighter note.......
Cancer fighting qualities aside, next time you find the opportunity to taste Guanabana, I can personally recommend its sweet pleasures! Be it fresh, yogurt, ice cream, natural juice or a delicious smoothie, its unique tropical flavors will win you over immediately!
Watch this video for more information on how to prepare the fruit, as well as for the sheer entertainment!
"RasKitchen", the Rasta Mon of cooking and the benefits of Soursop. He speaks English, but we still needed the subtitles! "Good for your dick mon!" I love at the very end when the gringo really does not want to take a sip of the Guanabana juice, as I think he just watched Rasta Mon prepare it in less than sanitary conditions. It's all good "mon", "Good for the Dick"!! Now that is Pura Vida at its best!!
Author:
Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years. Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica. Currently semi-retired, Kimberly still works as the Marketing Director for Byblos Resort & Casino and Hotel Makanda by the Sea.
The Cananga Odorata tree is considered to be the true Chanel No.5 Perfume Tree. More often referred to by it’s common name, Ylang-Ylang…(pronounced “ee-lan ee-lan), it is among the most celebrated flowering trees in the World. Commonly found throughout Costa Rica, the Ylang Ylang tree is easily one of the most popular trees grown near or around “Tico” homes, as well as almost every Costa Rican Hotel or Resort in order to take advantage of its intoxicatingly rich floral fragrance.
SPECIFICS:
A fast-growing tree of the custard-apple family, growth can exceed an amazing 6-8 ft per year, attaining an average height of around 40 ft or so, with heights of some 140ft! The Ylang Ylang is happy in full or partial sun, but prefers the acidic soil native to its normal rainforest climates, but is known to adapt quite well to other conditions. The long slender leaves are smooth and glossy, pointed with a prominent drip tip, offering subtle drooping yellow star shaped “flower” clusters that yield a highly fragrant essential oil. Specimens typically bloom two times a year, though mature specimens are known to bloom almost continuously throughout the year. Flowers are very fragrant, with a greenish yellow color at first, turning to a deep yellow to yellow brown when mature. Its clusters of black fruit are also important food items for birds, bats, monkeys, squirrels and other small mammals that frequent the rainforest readily dispersing this non-invasive species of tree. This tree is commonly planted around personal gardens, as well as most Costa Rica Hotels will plant these around their installations so visiting guests get treated to their intoxicatingly rich scent.
USES:
The ubiquitous Ylang Ylang tree offers multiple uses. The wood can be crafted or cut for canoe parts, small canoes, furniture, cooking fuel and cordage. The fragrant flowers are used to scent coconut oil, making lei and other decorative floral arrangements. The essential oil of the Ylang-Ylang is used extensively in aromatherapy, where it is believed to relieve high blood pressure, normalize sebum secretion (the secretions that regulate skin, hair and inhibit bacterial growth), improve symptoms of depression, distressed breathing, high blood pressure, anxiety, and is considered in many parts of the World to be an aphrodisiac. The oil derived from the Ylang-Ylang is widely used in perfumery for oriental and floral scented perfumes, the most famous being the wildly popular Chanel No. 5.
MEDICINAL USES: Ylang Ylang is also used as a common ingredient in the herbal motion sickness remedy, MotionEaze. The bark is used in some South Pacific Islands to treat stomach ailments and sometimes as a laxative. It is also used as an antiseptic on bites, stings and infections, as well as a sedative and as a reproductive tonic for infertility. The dried flowers are used against malaria, and the fresh flowers are pounded into a paste to treat asthma. (Please consult your doctor before trying any of these remedies!)
DISTRIBUTION:
Native to Indo-Malaysia, this tree has been widely introduced by Polynesians, Micronesians, and early European explorers into most of the Pacific islands. It was later introduced to Tropical America (e.g., Costa Rica and surrounding countries), where the species has thrived. The Ylang-Ylang is now found from the Mariana Islands (Saipan, Rota, Guam), Nauru, Caroline Islands (Palau, Koror, Faraulep, Chuuk, Pohnpei, Puluwat Atoll), to Fiji, Tonga, Samoa, Hawai‘i , and the Cook Islands and Marquesas Islands.
PROPAGATION:
When considering growing your own Ylang-Ylang (which I highly recommend), it is most commonly propagated by seed. New trees can also be propagated by cuttings which requires a bit more luck and can result in varying degrees of success. Direct-seeding in the field is also effective in the right circumstances and conditions. The easiest method, and the one that I have personally had the most success with is to gently collect small specimens from under the existing trees and raise them in growing bags for 2–3 months before out planting the new starts. Remember to leave sufficient space for a deep taproot and tall wide growth for the mature trees.
In summary, the appearance of the flowers of the Ylang-Ylang tree are not particularly impressive, but its powerful sweet fragrance makes this a must have in your garden. An early bloomer, its fast growth means you will see flowers when the tree is still relatively young. The branches are known to be brittle and break easily so protection from strong winds is recommended when picking a planting site. The Ylang Ylang likes the heat and will grow and bloom during the warm season, but fear not, as this hearty tree can survive low temperatures and even freezing for short periods of time. The later being something I sincerely hope does not happen any time soon in tropical Costa Rica!
Author: Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years. Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica. Currently semi-retired, Kimberly still works as the Marketing Director for Byblos Resort & Casino and Hotel Makanda by the Sea.
Ancient History:
The life story of Chocolate starts a little over 3000 years ago. While there are images on Mayan pottery dating back to 1000BC, most historians believe the cacao tree was first cultivated by the Olmecs, who lived in Central America, not far from Costa Rica. Research into their language has revealed the word cacao was used by this Mesoamerican civilization, dispelling the common misconception that the Mayans were the original founders of chocolate.
By 300 AD the Olmecs had vanished and the Mayan civilization was flourishing in the southern part of what is now Mexico. The Mayan civilization worshiped the sacred tree, naming it cacahuaquchtl, and believed the pods were a gift to man from the Gods. Writings that survive today describe the cacao as the gods’ food, and many drawings show cacao pods being used in rituals and ceremonies. After the demise of the Mayan civilization, the Toltecs occupied the same region; followed by the Aztecs who conquered the Toltecs in 1325. When the Aztecs discovered the cacao beans that the Toltecs worshiped and transformed into drink, they named the beans cacahuatl, meaning “sun beans”. Cacao beans were used primarily as currency and a beverage at
this time. The beans were so valuable, they were the only permitted form of payment of taxes levied by the Aztecs rulers.
Both the Aztecs and the Mayans concocted a foamy drink with the cacao, and spiced it with chili, allspice, honey or vanilla. The beverage was enjoyed mostly by the elite upper class as it was an expensive luxury. In 1502, cacao beans were first discovered by a European – Christopher Columbus. He was offered cacao beans in trade for goods of his own. His confusion over these “almonds” being used as currency led the chief of Guanja to prepare xocolatl for him, which he apparently found bitter and distasteful. While he did not initially realize the beans were edible, he did report that they were being used as a form of currency, and returned to Spain with some beans. When he presented his find to King Ferdinand and Queen Isabella, they were not pleased with the cocoa drink either, and thus Spain did not pursue the import of cacao beans for several decades.
Journey to Europe
In 1528 Cortes returned to Spain, bringing with him cacao beans and necessary equipment to produce Xoclatl for Charles V. Initial reactions to the dark, bitter
liquid were once again not positive, but with the addition of sugar cane and some spices such as cinnamon or vanilla, the drink began to gain acceptance with the royals and nobles. Adding to the development, the Spaniards created a tool called a molinillo which made whipping the chocolate in to the frothy beverage much easier increasing its popularity.
For the next 80 years Spain controlled the import of all cacao beans, and they began to cultivate them in other areas near the equator such as Costa Rica, Trinidad, Haiti, Mexico, Java and the Caribbean. Because growing and processing beans was very profitable for the Spanish colonists, they were careful to protect their knowledge of working with cacao. The processing of the beans was performed by Spanish monks in the colonies until 1580 when the first chocolate processing plant was set up in Spain.
Chocolate Becomes Vogue Throughout Europe
In the early 1600’s, chocolate began spreading across Europe, first to Holland then to Italy, Germany, Great Briton, France and Switzerland. As a result these empires began cultivating and producing chocolate in their own colonies. During this period in history, cocoa was known as a clerical fasting beverage, because the Catholic Church permitted consumption of cocoa during lent as a nutritional substitute. It was still believed to have medicinal and restorative properties, as well as to be an aphrodisiac.
Evolutionary Changes
The 1700s brought the evolution of chocolate processing with the invention of the steam engine, which made possible the grinding of the cocoa beans by machines. This allowed large quantities of beans to be processed with relatively little labor, causing a decrease in the price. Within 30 years the price of cocoa dropped so significantly that cocoa was available to nearly everyone.
Nearly 100 years later, the cocoa press was invented by the Dutch chemist Coenraad Van Houten. The press allowed for even more economical prices on cocoa. It squeezed out cocoa butter, leaving the cocoa powder, which made cocoa both more consistent and less expensive to produce.
Chocolate was produced in the American colonies as early as 1765, when the first chocolate factory was built. Dr. James & John Hannon who joined together for one of the earliest machine-based chocolate manufacturing businesses. Using an old grist mill, they ground cacao beans into chocolate liquor and pressed the paste into cakes to be used for drinking chocolate. Their company was originally known as Hannon's Best Chocolate. When Hannon was lost at sea during a cacao-buying voyage to the West Indies, the company was renamed the Baker Company (Baker’s Chocolate) and remained in the Baker family until it was bought out by General Foods in 1927.
Making things Easier to Eat
In 1847 the first solid chocolate bar was created. It was made by combining some of the melted cocoa butter with cocoa powder and sugar, creating a paste that could be pressed into a mold. The chocolate bar was so popular that people soon began to think of eating chocolate as much as drinking it.
In 1876, Daniel Peter of Switzerland was attempting to devise a way of adding milk to chocolate, but couldn’t create a mixture that would combine smoothly. At the same time, Henri Nestlé was working on a concentrated infant food formula, which required him to find a way to treat milk so that it would not spoil while in storage. He invented powdered milk, which turned out to be the perfect milk form for Peter's purposes; the low water content made it possible to mix it with the chocolate into a bar that did not spoil. By 1879, the two men had joined to form Nestle.
In 1879, Rudolphe Lindt invented a process called "conching," which drastically improved the texture of chocolate by making it more blendable early in the processing. This machine was made of a shell-shaped granite bed, and had rollers that moved back and forth grinding the chocolate liquor, sugar and (if used) milk into a paste that was the smoothest ever created. Soon, conching was adopted as a standard part of the chocolate-making process. Originally, the friction of the rollers heated the paste as they ground it, which served as preliminary roasting. Because of the importance of the roasting process, today’s conching machine rollers are cooled so that the roasting time can be controlled with precision.
The 1900’s saw the creation of Hershey’s chocolate bars (1893), filled bonbons (1913), Perugina and Valrhona chocolate companies (1922), Godiva Belgian chocolates (1926), Toll House cookies (1930) and army “D-Rations” (1941). Chocolate is now eaten by children and adults all over the world, and comes in many flavors, styles and packages. It continues to evolve with the proliferation of vintages and “single origin” chocolates at the beginning of this millennium.
Initial Production Time
When it is time to harvest, the pods are cut from the tree trunk by hand using a machete. For pods higher up on the tree, a long handle with a small curved blade is used to gently separate them from the trunk. Care must be taken not to damage the other pods or flowers on the tree, as the tree is frail and its roots are shallow. The pods are collected in baskets and brought to a central location. Within a week, all pods are split open, often with a wooden club to avoid damaging the beans inside the pod, and the contents removed. The pods will usually yield 40-60 beans each, depending on the variety of the cacao. When dry, it will take approximately 400 beans to make one pound of roasted beans.
Fermentation
Beans and surrounding white pulp are removed from the pod and piled high, to promote fermentation. Fermenting piles are often covered with banana leaves and stirred periodically to promote aeration and fermentation. After a day, micro-organisms, in particular yeasts, begin to grow on the beans. The yeast converts the sugar of the pulp into ethanol, and the bacteria then oxidizes the ethanol, causing the temperature of the pile to rise and the beans to turn brown. By the second day the pulp begins to break down into a liquid and drain away. At this point, the bean has died from the heat and the oxidization. Bacteria continues the process of oxidation as more and more air fills the spaces previously occupied by the pulp. The death of the bean causes cell walls to break down and different parts of the bean to merge together. These newly combined substances cause chemical reactions which enhance the color and flavor characteristics in the bean. The entire fermentation process for Criollo beans is 2-3 days, and for Forastero usually 5 days.
Drying
When fermentation is complete, the beans have a moisture content of 60% which is much too high- drying will reduce that to 7.5%. Drying is done traditionally by spreading the beans out on the ground or a table and allowing the sun to do the work. More modern techniques include drying rooms and heated tables where temperatures can be strictly controlled. The beans should be dried slowly to allow completion of the chemical reactions that began in fermentation, but not so slowly that moulds develop. During the drying process, the beans are continually turned to help prevent mold and provide sufficient aeration. Once the beans are dried, which usually takes one to two weeks, they are scooped into bags and from there the beans go to the chocolate manufacturers.
Quality Checks
The cacao undergoes quality tests at several stages along its journey. The first stop after drying is when the plantation sorts the beans according to size. Only the premium beans command top pricing in the market. The local co-ops and plantations sell to brokers in London, Amsterdam and New York, who then act as middlemen selling to the manufacturers and chocolate companies. The beans are tested usually by sampling 300 beans per metric ton. The sample is weighed and the beans are cut open to reveal any mold or pests and to determine the extent of the fermentation. Every company has standards that define the tolerances for defective beans in a lot. As a final test, the liquors are tasted by a professional panel who evaluates the aromas and flavors of the beans.
Transformation at the Chocolate Maker
Once the beans are ready to be processed, it takes at least 2 to 4 days to manufacture a single candy bar. Though processes may differ from maker to maker, the overall process is common to most. Because each maker blends beans to his unique specifications, makers segregate their beans by type and origin. When they are ready to process, the cocoa beans are cleaned to remove any debris or dried pulp that may remain, and then they are graded and sorted by size. Any shriveled or double beans are discarded.
Roasting
Next the beans are roasted in large rotating cylinders to bring out the chocolate flavor and color. The roasting can take 30 to 120 minutes, usually at 250 degrees or higher. This is a critical step where chocolate makers add their own signature to the process, by varying the temperature, moisture and time the beans are roasted. The longer the roasting the stronger the flavor, but over-roasting will rune the bean and make it bitter.
Winnowing
Once roasting is complete, the beans are put into a winnowing machine where they are passed between two large cones that crack the brittle shells without crushing the nibs. A fan inside blows and separates the hard outer shell from the cocoa nib. As a part of this process, the winnowing machine sifts through the nibs and separates them by size.
Grinding Machine
Once sorted, the nibs are crushed by large steel discs or grinding stones. The heat generated by the friction melts the cocoa butter which becomes cocoa liquor (cocoa particles suspended in cocoa butter). The cocoa particles at this point are approximately 50-70 microns in size, which is still detected as grainy on the tongue. This liquor if solidified would be pure unsweetened chocolate. The temperature and degree of milling varies according to the type of nib used and the product required.
Some liquor will be used for purposes other than eating chocolate. For this portion, the cocoa liquor is pressed at 6,000 pounds per square inch to extract the cocoa butter, producing a residual solid mass called cocoa presscake. The extracted cocoa butter is used in the manufacture of eating chocolate, while the cocoa presscake is ground finely to form cocoa powder. For the liquor that will go on to become chocolate, the addition of cocoa butter will be the next step. Other ingredients such as sugar, milk and emulsifying agents such as lecithin, are also added and mixed. The amount of cocoa butter depends on the type of chocolate being made. The cocoa butter and cacao solids together make up the coco percentage that is now being emblazoned on many labels. The higher cocoa percent in the finished chocolate, the more intense the flavor will be and the lower the sugar content.
Mixing of Liquor and Other Ingredients
The chocolate mixture is then put through a refining process, traveling through a series of huge steel rollers until a smooth paste is formed. The size of the chocolate particles is reduced to 14-20 microns at this stage, which greatly improves the mouth-feel of the final chocolate. The substance that comes out of this mixing process is surprisingly dry and powdery.
Conching
The next process, conching, further develops the flavor and texture by promoting chemical transformations in the chocolate. This process was developed first by Rodolphe Lindt around the turn of the century. Conching is a process of kneading and agitating the chocolate, which can be completed in as little as 5 hours at the more commercial facilities, but can take as long as 3 days at the more artisan manufacturers. During this process, cocoa butter is sometimes added to further enhance the smoothness of the end result. The speed, duration and temperature of the kneading also affect the flavor affect the chocolate in ways not fully understood.
Finishing
As a final stage before molding, the mixture is tempered by a series of heating, cooling and reheating steps. This prevents chocolate bloom by realigning the cacao butter crystal formations. The chocolate is now ready to be molded as a whole bar or used to enrobe fillings.
How to make Chocolate:
Costa Rica Chocolate History:
The decade of 1950's
Costa Rican Cocoa Products began with the clear mission to industrialize the national of cocoa beans in Costa Rica. In order to make this happen the founders acquired the Harrick's company with its products and chocolate drinks naming it The Costa Rican Cocoa Products. The production of cocoa powder begins, as well as the making of chocolate coating for the industry. Also the first exports of cocoa butter are sent to Colombia and the United States.
The decade of 1960's
For the 1960's the company mission was: "To expand operations to Central America." In order to reach this goal they built bigger and more modern plant in Zapote where they could start the chocolate bar production. They expanded their distribution by opening distribution facilities in different countries of Central America.
The decade of 1970's
The mission for the 1970's was key to the development of the company since it was defined as "Product diversification and vertical integration." For this, the Ruiz family acquired cocoa farms from which they could produce their own chocolate. Later they realized that it was more profitable to import the raw materials. Then in 1977, the distributor company, Diasa was founded. This was a major breakthrough since they were able to develop their own sales force and distribute the product all over the country. Also during the seventies, as sales increased the owners saw the need for the automation of the line of "chocolates bañados", and bought new machinery to start manufacturing the Perugina candy.
The decade of 1990's
In the second half of the 1990's there was a shift in the vision of the company. The Nestle Company which had acquired Perugina of Italy in 1988, made an offer to buy the plant that Costa Rican Cocoa had in Heredia along with its consumer market product-line. The Ruiz family saw this as a great opportunity to concentrate their efforts in cocoa based products at an industrial level.On December of that same year, the Nestle Company acquired the brand names of Harrick's and Perugina, along with the machinery for their production.The Costa Rican Cocoa Products vision for the second half of the decade is to diversify their industrial product-line in order to continue to fulfill the needs and wants of the national industry and penetrates other foreign markets at competitive levels on the basis of quality and price.The company currently exports its products to all of Central America, the United States, Mexico and Sweden.
Location
The plant and its facilities are located in Zapote in the outskirts of San José, the capital of Costa Rica. The population of San José is around 2.000.000, where the total population of the country is approximately 4 million. The climate of the region is quite mild where in the summer is warmer and in the winter there are sunny mornings and rainy afternoons, so this works well for the manufacturing of chocolate.
Costa Rican Cocoa Co. S.A
In from Multiplaza del Este, Zapote, San José, Costa Rica
(506) 2225-2611 - phone
(506) 2225-7432 - fax
info@costaricancocoa.com
AUTHOR:
Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years. Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica. Currently semi-retired, Kimberly still works as the Marketing Director for Byblos Resort & Casino and Hotel Makanda by the Sea.
Most people would think that the famous Costa Rican coffee would be the obvious morning drink, but actually, the traditional breakfast drink is called Agua Dulce ("sweet water"). Made from the “typical” local ingredient “Tapa de Dulce”, these familiar (or not so familiar) molded small cakes of firm compacted brown sugar product are very similar to the North American "brown sugar" we buy in a bag.
Also known in many Costa Rican homes simply as “Bebida”, the sugary cane liquid is extracted, boiled, evaporated and eventually poured into conical molds, which are cooled, at which time the tops are cut off making them tapas ("lids"). The traditional drink of “Agua Dulce” is made by cutting or scraping off a bit of the tapa and gently dissolving it in boiling water or hot milk. Delicious!
Know by many names throughout the world, Tapa de Dulce can also be called “Panela”, “AtadoDulce”, “Raspadura”, “Rapadura”, “Chancaca”, “Papelon”, “Piloncillo”, “Panocha”, “Empanizao”, “Melaza y Cuyo” and many many other varying names depending on the region and/or country you are in at any given moment.
Consisting completely of Sugar Cane juice, to make the popular molded Tapa disks old traditions held to using oxen or sometimes donkeys or mules to run the small rural processing “plants” better known as “Trapiches”. Not being easy to extract the sugary juice from the cane stalks, the animals were much more efficient back in those days, but alas…today it is almost completely a mechanized process being much more efficient and sanitary then using the animals. Back in the early 1900’s, Costa Rica had more than 1600 Trapiches, but today they have almost completely dissappeared, and a national cry has gone out to not let this tradition completely disappear. Costa Rica Hotels and Tour Operators have projects in the works to incorporate the Trapiche Farms in to rural tourism centers, directly sharing the experience with visitors from around the world. Unfortunately, this idea is far from fruition at this point.
Not a totally empty calorie sugar product, Panela or Tapa de Dulcedifferenciates itself from ordinary white sugar with measurable amounts of glucose, fructose, proteins, as well as minerals such as calcium, iron, phosphorous, and trace vitamins such as absorbic acid. It’s said to have “medicinal” properties as well, but more on that below!
When preparing a cup of Agua Dulce, add a small chunk shaved off the molded Tapa de Dulce sugar block and mix with a small amount of hot water, working it until it’s the consistency of honey. Then either add hot water (“Agua Dulce”), or hot milk (“Bebida”) and enjoy! In the Atlantic region of Limón, the Agua Dulce is served cold and mixed with lemon juice and a hint of ginger. This is known as “Agua de Sapo” (Toad Water) or “Hiel” and is another refreshing way to enjoy sugar cane juice. But why stop there? Do you have a cold? Mix the Agua Dulce with lemon juice and an ounce of “Guaro” (Cane Liquor), which is said to be the best remedy in Costa Rica and sure to make your pains go away!
Colombia is the leader in the Panela industry, providing an important source of employment for that country with around 350,000 people working in approximately 20,000 Trapiches or Panela Farms.
In fact, the city of Palmira, Colombia broke the world record in 2009 for the largest and heaviest Panela, with a molded sugar cake that measured 10 feet and 20 inches and weighing some 715 kilos! This required more than 70 tons of sugar cane, and 90 people working for 28 hours consecutively to complete.
So are you ready to try this tasty little treat? To buy your own Tapa de Dulce, head to your nearest typical “soda”, Costa Rican supermarket or the Pulpería (corner store). If you aren’t lucky enough to be in Costa Rica, you can buy Tapa de Dulce online at:
http://costaricasuperstore.com/index.php?main_page=product_info&products_id=1087
http://www.ticoshopping.com/Crude-Sugar-Tapa-de-dulce-21-2-oz
VIDEO FOR GRIPE (a cold):
AUTHOR:
Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years. Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica. Currently semi-retired, Kimberly still works as the Marketing Director for Byblos Resort & Casino and Hotel Makanda by the Sea.
tropical flavor. Be careful not to ingest the large single seed found buried within the sweet fleshy part, as it can be mildly poisonous when raw, but can be eaten when cooked properly. (I have personally never tried that, so anyone who has, feel free to chime in on how that works!) The seed is also said to be high in certain fats and oils valuable for industrial uses, as well as the oils are used to manufacture soap products. Beyond that, the roots of the Rambutan tree, as well as the bark and leaves are touted to have various medicinal uses and have been used in the production of certain dyes and coloring compounds.
fruit inside the mouth and sucking on the pulp, remembering not to swallow the large seed. Disposing of the seed takes a practiced spitting launch, or better educated friends discreetly discard it into their hand or the bag the fruits came in. Despite the light color of the fruit's flesh, remember to be careful, as the juice will stain a dark brown color, the reason indigenous Indians used to use Rambutan to dye cloth. Though most commonly eaten fresh in Costa Rica, you can find Mamon Chino jams and jellies, and it is now even canned in some locations. It would be important for me to mention……when using the common Costa Rican name (Mamon Chino), its important to know that the word “mamón” in some Spanish-speaking countries can be slang for a “person who sucks”, or more commonly it can refer to a “large breast”. Just giving a fair warning to my friends before you go to the Farmers Market yelling “I want Mamones”!
Ministerio de Agricultura (MAG) began a program to distribute some 40,000 tree starts to farmers, their enthusiasm, pioneer attitude and excellent farming practices, helped to dramatically increase overall production by a whopping 20% in only 6 yrs. This impressive number converted Costa Rica to be the top producer of Mamon Chino in all of Central America. Costa Rica now exports an incredible 1800 tons of this delicious fruit yearly. 
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