Slippery Elm comes from the inner bark of the Red Elm tree, native to North America. Indigenous peoples valued it, and settlers adopted it for many uses: it seasoned game, preserved foods, extended flour, and thickened jellies. Over time it became familiar in lozenges and other traditional preparations.
Quality is often judged by appearance and aroma. The finest powders are light tan, while darker shades usually indicate outer bark mixed in. When stirred into hot water, it forms mucilage ~ a gel-like substance from natural soluble fibers ~ giving the tea a smooth, coating texture. Its aroma is mildly sweet, woody, and earthy, with hints of maple and brown sugar, though the taste remains gentle and bland.
