Jatoba‌

Tree exudes a yellow or red rosin-like gum known commercially as South American copal. This substance can be found buried under trees and is used as an oily, weather-proofing varnish. Seed nods contain an edible pulp whose flavor is slightly reminiscent of bananas although with a starchy texture. Indeed, the word guapinol is a variant of Nahuatl signifying “tree pinol,” a reference to this pulp which indeed is still traditionally prepared as such (a pinole or atole is a thick cornmeal drink consumed across Mexico and Central America). The protein value of jatoba flour is similar to that of corn. It can and is sometimes fermented into a liquor similar to beer. Jatoba bark tea is popular among lumberjacks working in the forests in Brazil, because it is a natural energy tonic. Besides being used to give energy and stamina, jatoba tea has been used for centuries as a tonic for the respiratory and urinary systems by the indigenous people of the Amazon Basin. The bark, sap and resin are known for their ability to fight fungus and yeast such as Candida albicans, bronchitis and are used for diarrhea.