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Aloe leaves may vary in length, anywhere from 30 to 50 centimeters long, and are lance-shaped with serrated edges. The succulent leaves are firm and have a smooth, green skin with a fleshy texture. The skin is fibrous and bitter and is not typically consumed. The clear, inner flesh or “gel” of the Aloe plant has a texture like the flesh of a firm grape. Between the thick, protective skin and the translucent, jelly-like flesh is a bitter, viscous yellow-hued sap that needs to be rinsed off. Raw Aloe has a clean, refreshing taste and a slightly green flavor that is mildly bitter. The flesh will take on the flavors of any brine or liquid it is cooked in.
Seasons/Availability
Aloe vera grows in arid and sub-tropical climates year-round.
Current Facts
Aloe is a succulent plant, botanically and commonly known as Aloe vera, with a scientific classification of Aloe barbadensis or Aloe barbadensis var. chinensis. Aloe has been consumed and applied topically for thousands of years and is well-known for its health benefits. The word ‘Aloe’ comes from Arabic and means "shining bitter substance", referring to the translucent “meat” within the long leaves of the plant where most of its benefits lie. Aloe as a culinary ingredient is used more commonly in India, Singapore, Malaysia and Latin America. In Jamaica Aloe is known as Sinkle Bible, alluding to its all-over body benefits.
Nutritional Value
Aloe is both nutrient and mineral dense and provides a wide variety of health benefits. The “gel” or tissue within the skin contains most of the beneficial properties. Aloe is an excellent source of vitamins A, C, E, and B-complex, as well as folic acid and potassium. It also contains the minerals calcium, sodium, iron, magnesium, and copper. Aloe contains compounds called anthraquinones which provide anti-pain, antioxidant and antiviral benefits. It contains 7 of the 9 essential amino acids required for optimal health, in addition to polyphenols which provide beneficial antioxidants, and at least a dozen different compounds that reduce inflammation.
Applications
Aloe can be used both raw and cooked. Slice off the spiny edges and remove the skin using a peeler or knife. The gelatinous Aloe can be cut into cubes or strips. Most recipes suggest rinsing or soaking the aloe prior to use so any bitterness from the skin and sap is removed. Raw Aloe can be blended with water to make Aloe juice, or into smoothies or other beverages. To flavor Aloe, add different spices, citrus juices, sugar, salt or other seasonings to the soaking or poaching water. Once soaked or cooked, cubes of Aloe can be eaten as is, chilled and added to acai bowls or parfaits, or used for hors d’oeuvres, sushi, curries or soups. If adding to soups, wait until the end of the cooking process before adding the rinsed and prepared Aloe. In India, Aloe is sweetened and added to yogurt for breakfast or added to other desserts. It is also an ingredient in sabzis, which are traditional vegetable dishes. Add slices or cubes of Aloe to summer salads with cherry tomatoes and fresh mint and chill. Cut pieces of Aloe can be stored in the refrigerator for up to a week in an air-tight container.
Ethnic/Cultural Info
The Caribbean island of Aruba is dubbed the “Island of Aloe” in the 1920s and is the location of the oldest Aloe company, Aruba Aloe, which was founded in 1890. The beneficial plant was the first source of welfare for the small island and appears on the country’s coat of arms.
Geography/History
Aloe vera is an ancient plant, dating back to 4,000 BCE. It is native to Northeastern Africa and the Arabian Peninsula, which includes Saudi Arabia, Yemen, Oman, and the United Arab Emirates. Aloe has been used as a medicinal plant for thousands of years. The earliest recorded use was by the Egyptians, who revered the plant and carved its image onto stone. The Egyptians called Aloe the “plant of immortality,” and used it as an offering at the funerals of the pharaohs. It grows best in arid, subtropical climates and is primarily cultivated in North Africa, India, Southeast Asia, Malaysia, Indonesia, Mexico, the Caribbean, and Central America. Aloe is also cultivated throughout the drier, subtropical regions of North and South America as well as the Middle East. It is most likely spotted at farmer's markets where it grows.
Aloes from Aichi are available now! …..Aloe plants have distinctive lance-shaped leaves that can grow between 30 and 50 centimeters long with serrated edges. The firm, smooth green skin holds a clear, gel-like inner flesh that resembles the texture of a firm grape. While the translucent flesh is edible, the fibrous, bitter skin and the yellow-hued sap between the layers are typically removed or rinsed off. Aloe’s mildly bitter flavor becomes more adaptable as it absorbs the flavors of liquids or brines it's cooked in.
Aloe vera is incredibly versatile in cooking and can be enjoyed both raw and cooked. After discarding the spiny edges and skin, its gel-like interior can be blended into juices and smoothies or flavored with spices, citrus, or salt during preparation. Aloe enhances dishes like acai bowls, sushi, soups, and even traditional Indian sabzis. For freshness, store prepared slices in an air-tight container in the refrigerator for up to a week.
Aloe vera, scientifically known as Aloe barbadensis, offers remarkable health benefits and has been used for thousands of years. The gel inside the leaves contains vitamins A, C, E, and B-complex, along with minerals like calcium, potassium, and magnesium. This gel is rich in anthraquinones, polyphenols, and amino acids that aid in anti-pain, antioxidant, and anti-inflammatory properties, making Aloe a nutrient-packed powerhouse.
Aloe vera is native to Northeastern Africa and the Arabian Peninsula, thriving in arid subtropical climates. The ancient Egyptians called it the “plant of immortality” and used it in funeral rituals for pharaohs. Aloe has been cultivated for thousands of years and today is grown in regions like North Africa, Southeast Asia, the Caribbean, and Central America, often found in farmers' markets where it is locally grown.
Aloe leaf at Buford Highway Farmers Market in Atlanta Georgia …….Aruba is known as the "Island of Aloe" and has a deep historical connection with this plant. It houses the oldest Aloe company, Aruba Aloe, established in 1890. Aloe became the island’s first major source of economic welfare and remains a symbol of its heritage, even appearing on Aruba’s coat of arms to mark its significance to the nation.
Robert is Here Fruit Stand
19200 SW 344th Street, Homestead, FL 33034
305-246-1592
Aloe leaves are typically lance-shaped with serrated edges and range from 30 to 50 centimeters in length. The outer skin is fibrous, bitter, and usually not consumed, while the inner gel has a texture similar to that of a firm grape. The gel offers a clean, refreshing taste with a mildly bitter, green flavor. Beneath the thick skin lies a yellow, viscous sap that must be rinsed off due to its bitter taste. The gel readily absorbs flavors from brines or liquids it is cooked in.
Aloe, or lidah buaya, can be eaten raw or cooked once its bitter skin and sap are removed. After peeling, the gelatinous flesh can be cut into cubes or strips. It pairs well with spices, citrus juices, or salt during preparation. Raw Aloe can be blended into smoothies or beverages, while cooked Aloe works in salads, soups, curries, or desserts. Stored in an airtight container, it stays fresh in the refrigerator for up to a week.
Zion Market
7655 Clairemont Mesa Blvd, San Diego, CA 92111
(858) 268-3300
Aloe vera, scientifically classified as Aloe barbadensis, has been used for thousands of years for its health benefits. The translucent "meat" within its long leaves is rich in nutrients and compounds that offer a wide range of advantages. Packed with vitamins A, C, E, and B-complex, as well as minerals like calcium, magnesium, and potassium, aloe supports overall health. It also contains anthraquinones for pain relief and antiviral benefits, along with anti-inflammatory polyphenols.
Robert Is Here
19200 SW 344th St, Homestead, FL 33034
Aloe vera is native to Northeastern Africa and the Arabian Peninsula, thriving in arid subtropical climates. Revered by ancient Egyptians as the “plant of immortality,” they carved its image onto stone and offered it at pharaohs’ funerals. Its cultivation spans North Africa, India, Southeast Asia, Mexico, and Latin America, often making appearances at farmer’s markets in drier regions of the world.
Central Mayorista Medellin
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#48-01 Medellin Antioquia
Aruba is known as the “Island of Aloe,” a title it earned in the 1920s. The island is home to Aruba Aloe, the oldest Aloe company, established in 1890. This plant played a crucial role in the island’s early economic welfare and is so significant to its heritage that it is featured on Aruba’s coat of arms.
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