Papaya is a tropical, broadleaf tree that is original to Mexico and naturalized via cultivation in Central America and South America. Because the plant is void of woody tissue, some botanists insist that the tree is actually a giant herb. Although papaya is grown and harvested for its melon-like fruits, the lobed, palm-like leaves of the tree contains some of the same enzymes, namely papain and amylase. Papaya leaf is used topically as a poultice or is powdered and then blended with a little water to make a paste. The leaf is also used to make tea and may be encapsulated as a dietary supplement.
Papaya Leaf c/s, 1/4 lb
Papaya, also known as Pawpaw and Custard Apple, is a small tree native to Mexico and South America that is now cultivated throughout tropical regions throughout the world for its fruit. While the fruit is known for its delicious flavor and as a source of papain enzyme, the leaf is valued for calcium, beta-carotene and fatty acids.
Papaya leaf is usually used to make teas and infusions, but may also be encapsulated.