Horopito
Leaves of the Horopito tree were traditionally used by the Māori people of New Zealand to treat stomach pain and diarrhoea, this is probably due to its astringent (tissue tightening) and antiseptic properties. Skin complaints were treated using bruised leaves that had been steeped in water or chewed before application. The peppery constituents of Horopito stimulate the circulation when it is applied topically, and also when taken internally.
Botanical name: Pseudowintera colorata
Common name: Horopito, New Zealand Peppertree, Winter’s bark, Red
Horopito
Part used: Leaves
Topical uses include fungal infections such as Candida albicans and ringworm, wounds, cuts, burns and painful bruises. Fresh leaves were also chewed for toothache. Internally, Horopito was used for treating diarrhoea and stomachache and poor circulation.
The main biologically active constituent of Horopito is known as polygodial. Polygodial is a component of the “hot taste” in peppery spices common in traditional Japanese cuisine, and it has been shown to exhibit significant antifungal and antibacterial activity. Researchers in New Zealand demonstrated the ability of polygodial, isolated from Horopito, to inhibit the growth of Candida albicans (the yeast that causes thrush), and other researchers have shown it to be effective against a variety of yeast-like fungi.
Frequently asked questions
What is horopito?
Horopito (Pseudowintera colorata) is a native New Zealand shrub, also known as the New Zealand pepper tree, pepperwood or red horopito. It’s easily recognised by its yellow-green leaves splashed with red blotches, and it grows throughout much of the country, especially along the edges of native bush. It’s an ancient plant too, belonging to a primitive family that has been part of New Zealand’s flora since ancient times. Horopito is one of the major plants of traditional Māori medicine.
What is horopito used for?
Horopito is best known for its antifungal properties. In rongoā Māori, the leaves were traditionally used for fungal skin infections, venereal diseases, stomach pain and diarrhoea, as well as for fever and toothache. Early European settlers also adopted horopito as a remedy, and it was one of two ingredients in Mother Suzanne Aubert’s patent medicine, Karana. Today, it’s most commonly used to support the body against fungal overgrowth, such as thrush.
Is horopito antifungal?
Yes, and science supports its traditional use. Researchers at the University of Canterbury discovered that horopito leaf extract was active against Candida albicans, the yeast responsible for thrush. The active ingredient behind this is polygodial, the same natural compound that gives horopito its hot, peppery bite. Polygodial has also been reported to have antimicrobial, anti-inflammatory and antiallergic properties.
Can you cook with horopito?
Yes, horopito is a popular native bush spice. Chewing a horopito leaf gives a sharp, hot, peppery taste, and polygodial is so pungent you can taste it in tiny concentrations. The leaves are usually dried and ground into a powder, then used like pepper to season meat, fish, vegetables and sauces. Horopito is grown both as a spice and as a traditional medicinal plant.
Are there any side effects of horopito?
Horopito is generally well tolerated when taken as directed, though its natural heat may cause a burning sensation in the mouth or mild stomach upset in some people. When applied to the skin, especially sensitive areas, horopito can cause irritation, and at least one case of contact dermatitis has been reported after prolonged topical use. Do a patch test first and stop use if irritation occurs. Research on horopito is limited, so check with your healthcare professional before use if you’re pregnant, breastfeeding or taking prescription medication, and check the label’s age guidance before giving it to children.