Notas:

• Etnográfica:
  Eaten raw when it is young. It's very rich. Not eaten when the pod is big and brown, and the large seeds inside are mature, but the bark is peeled and dried, boiled and drunk to strengthen the blood. Dried chiny root is sometimes mixed with this tea. Creoles often add milk and Condor wine to the mixture, and call it a tonic. If you don't dry the provision bark well before making the tea, it will be stainy-tasting.