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Buchu leaf preparations have a long history of use in traditional herbal medicine by the Khoi-Khoi and San people as a kidney and urinary tract disinfectant, diuretic in stomach ailments, rheumatism, gout, fever as well as inflammation of the prostate. The Hottentots used Buchu to perfume their bodies. The leaves have visible oil glands that release a strong aroma reminiscent of black currant, especially when crushed.
This pale golden liquid is the Agathosma Crenulata variety with a sharp, black currant, mint-like aroma. It blends well with cedarwood, frankincense, jasmine, patchouli, rosewood and sandalwood.
The original use of this oil appears to have been applied topically, possibly as an insect repellant and as an antiseptic wash to infected wounds as well as a compress to relieve swelling, bruising and sprains. Today the oil of this plant is well established in the Flavour and Fragrance industry, as well as listed by the Council of Europe as a natural source of food flavoring.
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