Chaney Root (Cocolmeca)

A gnarled root that turns the boiling water a deep red, known ashore in Jamaica as Chaney Root or Cocolmeca, prized by shore healers for a crew's blood and stamina after a hard voyage.

Traditional use: Chaney Root (Smilax balbisiana), also known as Cocolmeca, is traditionally used in folk herbalism to support healthy iron levels, circulation and general strength, and is often combined with Sarsaparilla and Blue Vervain.

How it's brewed: wash the root three times, boil 20g in 1 litre of spring water for 30 minutes (the water will turn red), strain, and drink 2 cups per day. The root can be reboiled up to four times.

This product is a traditional herbal item and is not intended to diagnose, treat, cure or prevent any disease. Always consult a healthcare professional before use, particularly if pregnant, breastfeeding, or on medication.

Note to crew: the photo shown is of a Smilax (sarsaparilla family) root, the same genus as Chaney Root — a species-exact photograph of Smilax balbisiana was not confidently located and remains flagged for manual review.

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