Catappa leaves (Indian almond leaves)
Indian catappa leaves prevent bacterial and fungal infections in fish, conditioning the water with natural biotopes. They release many beneficial compounds in addition to tannins which mimic our fishes natural environment. Tannic acid, phenols and other compounds leached from catappa leaves appear to have anti-fungal, anti-bacterial and anti-parasitic properties. All of our aquatic botanicals need to be boiled for at least an hour to saturate them before use. This is a natural product and variation between leaves and botanicals is expected.
Indian catappa leaves prevent bacterial and fungal infections in fish, conditioning the water with natural biotopes. They release many beneficial compounds in addition to tannins which mimic our fishes natural environment. Tannic acid, phenols and other compounds leached from catappa leaves appear to have anti-fungal, anti-bacterial and anti-parasitic properties. All of our aquatic botanicals need to be boiled for at least an hour to saturate them before use. This is a natural product and variation between leaves and botanicals is expected.
Indian catappa leaves prevent bacterial and fungal infections in fish, conditioning the water with natural biotopes. They release many beneficial compounds in addition to tannins which mimic our fishes natural environment. Tannic acid, phenols and other compounds leached from catappa leaves appear to have anti-fungal, anti-bacterial and anti-parasitic properties. All of our aquatic botanicals need to be boiled for at least an hour to saturate them before use. This is a natural product and variation between leaves and botanicals is expected.
