Noni is the most common name for morinda citrifolia, which is a tropical fruit that grows year-round in the Pacific Islands. Noni is made from the whole Noni fruit that is organically grown in rich volcanic soils. Other names for the herb include morinda, Indian mulberry, nona, nonu, Polynesian bush fruit, noni juice, and cheese fruit. Islanders have used noni for thousands of years for its many healthy benefits. The noni tree is an evergreen shrub, up to 20 ft (6 m) tall, that grows in tropical areas of the South Pacific, including Australia, Malaysia, the West Indies, India, Vietnam, the Philippines, Taiwan, and Hawaii. Year-round, the tree yields a small fruit, which is cream-colored and about the size of a small potato.
The
noni fruit is noted for its bitter taste, unpleasant smell, and strong healing properties. Other parts of the plant also are used medicinally, including the leaves, bark, flowers, and roots.
Noni was first found in India, and migrating peoples may have carried it around regions in the Pacific. In Polynesia, the plant is considered a sacred healing herb with many uses. American soldiers stationed there during World War II were reportedly given noni as a health tonic.
Noni has been commercially grown for hundreds of years in the South Pacific region. Noni juice became an increasingly popular health drink during the 1990s, when a group of Hawaiians began internationally marketing the juice as an herbal remedy. Since then, many claims have been made about its healing powers, some of which have been validated by controlled studies. No longer a secret kept between pacific islanders,
noni has been studied for decades by renowned ethnobotanists, scientists, and medical professionals. They've discovered that noni works on a cellular level and affects nearly every system of the body.
Noni is also a rich source of beneficial antioxidants. Discover for yourself the benefits of this exotic secret.
