{"id":1430,"date":"2025-07-04T22:52:03","date_gmt":"2025-07-04T22:52:03","guid":{"rendered":"https:\/\/naturamada.com\/produit\/dried-guava-leaves-20-g\/"},"modified":"2026-03-17T19:14:53","modified_gmt":"2026-03-17T19:14:53","slug":"dried-guava-leaves-20-g","status":"publish","type":"product","link":"https:\/\/naturamada.com\/en\/produit\/dried-guava-leaves-20-g\/","title":{"rendered":"Guava leaves"},"content":{"rendered":"

Guava leaves Naturamada – Psidium guajava<\/h1>\n

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The guava tree is an emblematic tropical tree. It belongs to the Myrtaceae family. Originally from Central America, it has since spread to all tropical regions of the world<\/strong>. Today, it can be found in Madagascar. This is where we harvest the leaves by hand. Dried naturally in the shade, they retain their sweet, slightly fruity, fresh fragrance. However, this aromatic plant is still little-known in Western cuisine. Yet it deserves a special place in the kitchen. <\/p>\n

Why choose guava leaves?<\/h2>\n

The guava is a much-loved fruit the world over. However, its leaves are often overlooked<\/strong>. Yet they are a little treasure that has been used for centuries. In many tropical cultures, they are prepared as an infusion<\/strong>. They also play an important role in traditional rituals<\/strong>. So choosing these leaves also means reconnecting with an ancient culinary and cultural heritage. <\/p>\n

How to use guava leaves in cooking<\/h2>\n

Guava leaves are little-known<\/strong> in the kitchen. However, they do have their place in some traditional dishes. Their taste remains very discreet and subtle.
\nIn Cuba and Mexico<\/strong>, the leaves are used to flavour barbecues<\/strong>. They are burned slowly over the embers. The result is a very light, natural smoky aroma<\/strong>.
\nIn the Philippines<\/strong>, the leaves play another role. They are used to wrap rice<\/strong> before cooking. This method gives the rice a light herbaceous flavor.
\nIn Creole cuisine<\/strong> on Reunion Island, they are also used to accompany traditional dishes. In particular, they are used in homemade<\/strong> stews<\/strong> and broths<\/strong>. As a result, they remain an ingredient firmly rooted in the islands’ culinary heritage. <\/p>\n

Guava leaf infusion and decoction<\/h2>\n

Beyond cooking, guava leaves are mainly used in infusions<\/strong>. Indeed, this is their most widespread use<\/strong> worldwide. <\/p>\n

In Latin America, this infusion has been prepared for generations. In Brazil, it is called ch\u00e1 de goiabeira<\/em><\/strong>. It is therefore an integral part of everyday culture. <\/p>\n

In Japan, guava leaf has even gained official recognition. It is one of the three main herbal teas on the island of Okinawa. In this region, it is known as guaba cha<\/em><\/strong>. It has been consumed regularly for a very long time. <\/p>\n

In India and China<\/strong>, the leaves have also been used for centuries. In these cultures, they are traditionally prepared as a decoction. They have also been recommended in Southeast Asia for generations. <\/p>\n

Product information<\/h2>\n