Cinchona bark is widely used as a cooking ingredient. Taken from the bark of the cinchona tree, it is full of a compound called quinine.
One use for cinchona bark is to flavour your own tonic water. Simply steep the bark in boiling water before straining and using as a base for one of your favourite gin cocktails.
If you don’t drink gin, you can also use the cooled infusion as the basis for non-alcoholic cocktails by adding elderflower cordial.
Peruvian cinchona bark is also known as quina roja and is steeped in hot water to create a herbal tea. Steep the bark in water for around ten minutes, and flavour with lemongrass, cinnamon and cardamom.
As with all of our products, this cinchona bark is sourced from the most reliable suppliers and carefully packaged to ensure freshness and quality.
