Healing from the ʻĀina: 12 Native Hawaiian Ingredients That Still Work Wonders
These plants and proteins have fed and healed generations and they still hold power today.
In Hawai‘i, the land is more than land. It’s ʻāina. A source of nourishment, healing and ancestral memory. From seaweed to smoked pork, the ingredients native to these islands weren’t just food. They were sustenance for the body, spirit and ʻohana.
Some smell wild, some taste funky and many are still honored in kitchens and medicine cabinets across the islands. Below is your starter guide to the plants and proteins that still work wonders today.
Each one will get its own deep dive in the coming weeks with wellness uses, cultural meaning and how to find or try it in your own life.
🌿 PLANTS AND HERBS
1. Noni
Used for immune support, skin healing and digestion
Modern use: juices, fermented tonics and salves
Smells like gym socks. Works like a detox powerhouse
2. Kukui Nut
Used for skin repair and scalp health
Modern use: kukui oil and inamona (a roasted nut condiment)
Hawai‘i’s version of argan oil with deeper roots
3. Taro (Kalo)
Used for gut health and spiritual nourishment
Modern use: poi, taro chips and baby food
Considered the ancestral elder of the Hawaiian people
4. Ulu (Breadfruit)
Used for sustained energy and potassium
Modern use: mashed, roasted or baked
Fills you up for hours and plays well in gluten free recipes
5. Ti Leaf
Used for detox and protection
Modern use: wrapping laulau and lining imu pits
Still used in blessings, ceremonies and cooking
6. Hawaiian Chili Pepper
Used for circulation, flavor and fire
Modern use: hot sauces and chili water
Tiny but fierce. Grows wild and hits fast
7. Mamaki Leaf
Used for stress relief and heart health
Modern use: herbal tea blends
Hawai‘i’s answer to green tea. Mellow with a mineral kick
🥩 PROTEINS FROM LAND AND SEA
8. Ahi (Yellowfin Tuna)
Used for lean protein and brain health
Modern use: poke, grilled or seared
A staple of island life turned global favorite
9. Opakapaka (Pink Snapper)
Used for light protein and celebration meals
Modern use: steamed with citrus or wrapped in ti leaves
Mild, flaky and often reserved for special occasions
10. Kalua Pig
Used for feasts and community gatherings
Modern use: slow roasted pork made in an imu
Smoky, tender and tied to nearly every luau
11. Hawaiian Venison (Axis Deer)
Used for wild iron rich protein
Modern use: Maui farm to table menus
Sourced sustainably from overpopulated herds
12. Limu (Seaweed)
Used for minerals, digestion and healing
Modern use: mixed into poke and salads
Sacred to Hawai‘i’s marine systems and full of trace nutrients
What’s next
Each of these ingredients has its own story from healing traditions to how it is still used in kitchens across the islands. In the weeks ahead I will be exploring how they show up in natural wellness, daily rituals and traditional Hawaiian food. From underground ovens to wrapped bundles of taro and pork there is more to Hawaiian cooking than what you will find on a hotel menu.
Want to see how these ingredients show up on the plate? Check out The Flame on Friday for traditional Hawaiian cooking methods that still feed the islands.
Which one are you adding to your pantry, plate or Pinterest board?
Tell me what jumped out and I might make it the next deep dive.
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