- Simaroubaceae
- Wood
- South America
- Dried wood, for infusion
Quassia Chips
Quassia amara
Select sizeThe plant
Quassia amara is a tropical shrub or small tree. Pieces of its pale wood are sold as chips.
What's in it
Quassin is one of the intensely bitter natural compounds in the wood. The group is called quassinoids.
How it works
Bitter appetite tradition: Quassia is traditionally used in very small, measured amounts around meals. Where it begins: Bitter taste is recognised by taste receptors in the mouth. This strong sensory quality explains its longstanding place among herbal bitters—preparations chosen for appetite and digestive traditions.
In the tradition
Associated with tropical American and Caribbean bitter-herb practice.
A small amount of the wood can give water a pronounced bitter taste.
- 1Simmer 1–2 tsp of dried quassia chips in 500ml water for 15–20 mins, then strain.
- 2Drink 1–2 cups daily.
Storage: Store in an airtight container in a cool, dry place away from direct sunlight. Best used within 24–36 months — the wood chips are highly stable.
- Specialist measured use only.
- Avoid during pregnancy and breastfeeding; check medicines and suitability before use.
- Children: avoid internal use.
- On anticoagulants: may interact.
- Peptic ulcers or acid reflux: strong bitter increases stomach acid; avoid.
- Do not use long-term without professional guidance.
A food supplement, not a substitute for a varied diet. Speak to your doctor before use if you are pregnant, breastfeeding or taking medication.
Common questions
How do I prepare quassia chips?
Quassia Chips is simmered as a decoction rather than steeped. Simmer 1–2 tsp of dried quassia chips in 500ml water for 15–20 mins, then strain. Full directions are in the How to use panel above. See also: Infusion vs decoction.
What is quassia chips?
Quassia Chips (Quassia amara) belongs to the Simaroubaceae family; the wood is used. Origin: South America. An intensely bitter wood traditionally used in appetite preparations.
How should I store dried quassia chips?
Store in an airtight container in a cool, dry place away from direct sunlight. Best used within 24–36 months — the wood chips are highly stable.
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