Morinda citrifolia is assumed to have originated in Southeast Asia and was distributed throughout the Pacific islands by natural and man-made means. It is believed that approximately 2000 years ago, ancient peoples of French Polynesia brought the noni plant with them as a source of food and medicine when they colonized the islands of the South Pacific. Written documentation about the use of noni as food dates back to the late 1700s when Captain James Cook observed that the fruit was consumed in Tahiti. Subsequent publications indicate that noni fruit was commonly eaten in Fiji, Roratonga, Samoa, Australia, and India. In addition, the roots and bark of the noni plant were scraped and pounded to form a yellow or red dye used to color tapa cloths and clothing.
Traditional uses of the noni plant are varied and virtually every part of the plant is used as some form of medicine. Healers used noni leaves as a bandage or poultice for wounds. Young, green fruits were crushed and the extracted juice was used as a remedy for lesions or sores in the mouth. Root or stem bark was typically used to treat inflammation or infections. Other conditions treated with noni include fevers, skin disease, respiratory problems, gastrointestinal upset, menstrual or urinary problems, diabetes, and venereal diseases. Research into the traditional uses of noni indicate that it was the second most popular plant used in herbal remedies with approximately 40 known and recorded formulations. Noni is included in the traditional pharmacopoeias of Native Hawaiians, other Pacific Islanders, and Asian populations.