Wildcrafted Cocolmeca Root Smilax Regelii

Name: Wildcrafted Cocolmeca Root Smilax Regelii
Brand: Forestal MT
SKU: N/A
Availability: PreOrder
Rating: 2.3 (0 reviews)

(2.3)

GOLD Member Forestal MT

Forestal MT

Supplier From Honduras

Apr-17-25

Wildcrafted Cocolmeca Root (Smilax regelii) is hand-harvested from remote forest regions of Honduras and carefully processed to preserve its natural phytochemical profile. Known for its traditional use in detoxification, skin health, hormonal support, and overall vitality, it is one of Central AmericaÃ¢??s most respected botanical roots.

We offer the root in cut segments. Our Cocolmeca is shade-dried without artificial heat, maintaining optimal aroma, color, and active properties.

Scientific Name: Smilax regelii

Common Name: Cocolmeca

Origin: Wildcrafted in Honduras

Forms Available: Root cuts / Shredded / Powder

Drying Method: 100% shade-dried

Processing: Washed, cut, sorted by hand

Shelf Life: 24 months (proper storage)

Price and Minimum Quantity

Price: $15 - $35 / Pound (DDP)

MOQ: Minimum Order Quantity: 10 Pounds

Product Grade: Wilcrafted and Organic

Production Capacity: Upon Request

Packaging: Bulk-Packed Vacuum Sealed Bags. Custom Packaging Available Upon Request.

Sample: Available. Sample Cost Born By Buyer

Competitive Advantages

Herbal remedy
Organic

Other Details

Cocolmeca
Medicinal herb
Root
Smilax regelii

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PARSLEY (Petroselinum sativum/crispum - Umbelliferae)
Parsley is a hardy biennial herb which is native to the eastern Mediterranean. It is thought to have originated in Sardinia, but records show that seeds were imported to Britain from Sardinia in 1548; the plant had already been introduced to northern Europe by the Romans. There are several varieties of the herb. The curly leaved or moss-curled is the one most familiar in Britain as a garnish. The plain- or flat-leaved, continental parsley has heavily divided leaves, but they are not so curly; this is the plant which can be confused with another, Aethusa cynapium or fool's parsley, which is poisonous. Less familiar is the Neapolitan parsley from southern Italy which has thick stalks, eaten in Italy like celery (and, in fact, its French name is 'persil aux jeuilles de cileri'). All parsleys have carrot-shaped roots which can be eaten, but the Hamburg parsley (P. fusiformis) has been developed for its roots rather than its leaves. The common parsleys have dark green leaves, pale yellow-green flowers in umbels, followed by fruit seeds.

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