MEMBRILLO, AN ANCIENT FRUITS OF THE ANDES.

Membrillo (Quince) is an ancient fruit that grows on small trees in a manner quite like apples and pears, but it lacks their immediate edibility and appeal.
The tree grows in rocky slopes and woodland margins and in mild and cold climates. The height of the tree is 5 to 8 meters / 16-26ft and 4 to 6 meters / 13-20ft wide.
Membrillo (Quince) is knobby, ugly and tough fruit, with an irregular shape and often a gray fuzz, especially when the fruit has been picked under ripe. If the fruit is smashed accidentally it turns red in the bruise area. The ripest, nicest quince will have a golden-yellow tone and smooth skin, but even ripe it is an acid-tasting and a astringent hard fruit to eat raw, and with a spongy flesh which is difficult to cut up. The phenolic chemicals in the flesh of the fresh fruit coagulate proteins in the mouth, causing the fruit to taste astringent.
But not everything is negative about the fruit.
The first clue that quince hides is its aroma. If you leave a quince on a sunny windowsill it will slowly release a delicate fragrance of vanilla, citrus, and apple . It is a heady, perfumed scent that is completely at odds with its appearance.
Then, when you peel a quince and hack it up, then cook it, those scents blossom into an indescribably wonderful perfume, and the fruit itself magically turns from yellowed white to a deep rosy pink.
Then, when you stew quince in sugar and a little wine, it becomes not just edible but delicious sweet, delicate, and fragrant.
The quince is popular and commonly used in the mountains of Peru for its high pectin making it ideal for making jams and jellies. Also it is used to make preserves and poached for compotes. It can be added to apple or pear jams, in small quantities, to enhance the flavor and used to make wine, and a sweet paste called 'machacado' that often is paired with cheese as a snack.
The carotenoid molecules that give quince its yellow color break down into compounds, notably those rose-scented ions, that impart the fruit's pungent floral aroma. When cooked for a long time, heat and acidity convert its phenolic compounds into antho-cyanins, so the pulp loses its astringency turning into a pleasant pink.
To make the delicious Purple Corn Drink (Chicha Morada), the fruit is paired with pine apple to make it very tasty.
The 'emoliente,' Peru's popular street vendor's medicinal infusion is made from stewed fruits that includes quince, lemon grass, and clove, that make up the liquid base, then fresh aloe vera extract , flaxseed and lime juice, are added to make it layered, slimy, and thick, assisting our microbiome and healing the gut.

GARLIC AS A HEALING PLANT.

Garlic is a specie in the onion family. Its close relatives include the onion, shallot, leek, and chive. With a history of consumption and use of over 7,000 years, garlic has long been a staple in the Andean Mountains Region of Peru, as well as a frequent seasoning in the Coast Region. It has been used both for food flavoring and traditional medicine.
Garlic is effective in lowering the bad cholesterol if taken for longer than two months. It has a very positive effect and is well tolerated with very no side effects.
The effect of garlic on blood pressure is clearly positive and there is sufficient evidence to determine that ingesting a couple of garlic cloves in the diet lowers the cardiovascular rates in people with hypertension.
Also epidemiological studies found that fresh garlic consumption is associated with lower risk of stomach cancer and prostate cancer. You just need to prepare a fresh salad every day including two garlic cloves grounded and the juice of one lime, salt and pepper.
There is sufficient evidence also regarding the effect of garlic in preventing or treating the common cold. You just need to prepare a fresh chicken soup using organic chicken boiled with leeks, potatoes and cabbage and two chopped garlic cloves, salt and pepper. Drain and serve with lime drops.
Garlic can be used as a fish and meat preservative, and displays antimicrobial properties at temperatures as high as 120 degrees Celsius. It is very convenient when you go camping and the meat is already marinating with chopped garlic, vinegar, paprika, lime juice, cumin, salt and pepper.
Garlic is known to cause a bad breath (halitosis) and body odor when used in excess. You just need 2 cloves of fresh garlic in your diet for the whole day. When it is in excess the body try to get rid of it by sweating it out. The sulfide content of it is absorbed immediately into the body during the metabolism of garlic-derived sulfur compounds. From the blood it travels to the lungs and from there to the mouth and skin pores. If you know that your consumption of garlic was in excess just zip milk to neutralize the effect and do not consume again until you know that the body got rid of that excess. Plain water, basil, parsley, and mushrooms also neutralize or reduce the excess and the odor.
People who suffer from garlic allergies are often sensitive also to onions, chives, leeks, shallots, garden lilies, ginger, and bananas. Symptoms can include irritable bowel, diarrhea, nausea, breathing problems and mouth and throat ulceration.
In the spiritual realm the garlic is regarded as a powerful force able to connect to both good and evil. It is proven by the fact that the abundant sulfur compounds in garlic make it turn green or blue during pickling and cooking. Ring structures absorb particular wavelength of light and thus appeared colored. The same process is acted in the spiritual realm cleansing energies that are not beneficial in the place where it is placed. Garlic is hung in the entrance of the room or in windows.

MARACUYA A DELICIOUS VINE.

Maracuya is a perseverant woody climbing vine species of passion flower that has an exuberant flavor, gives energy and also provides medicinal benefits. It calms thirst on the hot days in the lowlands and also contains elements that brings tranquility to the thirsty individual.
Maracuya is an important fruit that has deeper roots in the Amazonian region of Peru.  The Amazonian people have used the plant for ages as an analgesic, to cure cough symptoms or as a heart tonic. From the fruit people make one of their very important drinks. It is hard to imagine entering a popular restaurant without having the choice of maracuya drink to refresh the customer.
Maracuya grows in warm places around the jungle and it is commercially produced especially in the North of Peru. It grows quickly, usually up to 10-15 meters, sometimes up to 80 meters. The leaves are simple and alternating, with flowers bisexual and expressive, growing out of leaf base.
Maracuya have a unique structure, which in most cases requires a large bee to effectively pollinate or because of the size and structure of their flowers the pollination is optimized by hummingbirds, bumble bees, capenter bees, wasps or bats.  The sword-billed hummingbird with its immensely elongated bill has co-evolved with certain passion flowers. Others types are self-pollinating.
The Maracuya variety that belongs to the Passiflora Pinnatistipula, commonly known as Poro Poro, is a climbing perennial that grows in Cajamarca Region of Peru at a very high altitude. A number of species are cultivated outside their natural range because of their beautiful flowers and delicious fruit. Many cool-growing Passi-Flora from the Andes Mountains have grown successfully for their beautiful flowers and fruit.
The medical utility of Passi-Flora has been scientifically studied for roughly 100 years, the analgesic effect has been known since 1897, and its calming effect since 1904. In the 1980s it was confirmed that the plant acts as an antidepressant and helps to lower blood pressure. In 2001's study for treatment of generalized anxiety disorder, maracuya extract performed as well as oxazepam with non side effects. It was recommended to follow up with long-term studies to confirm the results.
In Europe the plant is being used for insomnia, nervous tension, spasm, neuralgia, alcoholism, headache and hyperactivity in children.
Maracuya juice easy asthma attacks, serious cough, bronchitis, protects the body from urinary and bladder infections, and works perfect as a diuretic.

YELLOW CHILI PEPPER WAS BORN IN THE ANDES.

Yellow chili pepper also called Aji Amarillo has been used since approximately 8,500 BC as evidence of its earliest use was found at Guitarrero Cave located in the Alley of Huaylas, 50 meters above Santa River at 2,580 meters above sea level.
The agriculturally based Moche culture, with a significant level of investment in the construction of a network of irrigation canals for the diversion of river water to supply their crops and flourished in Northern Peru with its capital near present-day Moche and Trujillo, often represented fruits and vegetable in their art including Yellow chili peppers. Irrigation was the source of wealth and foundation of the empire and emphasized the importance of circulation and flow. Their art work frequently depicted the passage of fluids, particularly the fluids through vulnerable human orifices. Older generations passed down general knowledge about reciprocity and embodiment to younger generations through such portraits. Countless images of defeated warriors losing life fluids through their nose, or individuals getting their eyes torn out by birds or captors gave to them an example of the consequences  when the law of reciprocity was broken. Also many of the portraits of individuals with physical disfigurements or genetic defect gave an example of what happened when the balance of the natural forces were violated by the human hand.
The yellow chili pepper contain a substance called 'capsaicin' which gives peppers their characteristic pungence, producing a mild to intense spice when eaten. Capsaicin is a potent inhibitor of a neuropeptide substance associated with inflammatory processes. The hotter that the human mouth resist, the more capsaicin it contains.
The cultivation of this yellow chili pepper then went across the Andean Region. Now it is the domesticated pepper of choice of Peru, Bolivia, Ecuador and Chile.  It is the basic ingredient in Peruvian Cuisine, and is considered part of its condiment trinity together with red onion and cilantro.
Yellow chili pepper is used as a condiment of many dishes and sauces. In Peru the chilis are mostly used fresh, and in Bolivia dried and ground. Common dishes with Yellow chili peppers are the Peruvian stew "Hen Chili"(Aji de Gallina), "Huancaina Sauce"among others. In many Peruvian restaurants the yellow chili pepper, onion, and lemon juice (among others) are served in a separate small bowls with many meals as an optional additive.
The capsaicin effect of chili peppers in general are now studied as an effective treatment for sensory nerve fiber disorders, including pain associated with arthritis, psoriasis, and diabetic neuropathy.

QUINOA, A MYTH FROM THE ANDES.

Coming to us from the Andean Mountains of South America, quinoa is now a welcome gluten-free alternative to our diets. One cup of quinoa has about 40 fewer calories than the same amount of white rice, but the real benefit is in the carbohydrates. White rice has almost 15 times more grams of carbohydrates, and quinoa also provides 5 more grams of fiber and double the protein (8 grams per cooked cup). It is actually in the same family as spinach, beets, and chard. The seed of the plant is typically eaten  but the leaves are just as edible as the seeds. In recognition to its superb properties the Incas called it "The Mother Seed."
Quinoa has a majestic history among powerful civilizations that developed on South American soil. It originated in the Andean mountains of Peru, and Bolivia, and it has been cultivated in the highest farmed regions of the earth for thousand of years and continuously farmed, bringing the seed from the ancient past to today present world. Grown at 10,000 to 20,000 feet above sea level, quinoa has survived very harsh living conditions.
Quinoa, along with the mountain corn and the immense varieties of potatoes, are the three sacred foods in which the whole Andean Diet is centered.
The leafy 3-9 feet tall flowering plant in the amaranth family can grow in very poor soil condition without fertilizer or irrigation. The plant prefers cooler temperatures and short days and can handle mild frost. Because of its temperature preference, it  may not germinate if it is too warm, but when conditions are right quinoa can germinate within 24 hours and be able to produce seeds within 3 to 5 days.
The quinoa's seed-heads can be just about any color. Because of its fast germination, the plant needs a dry harvest. It is ready when the plants dry out and turns pale yellow or red loosing all their leaves. At this point, the seeds should be able to be barely dented by a fingernail. it can be harvested easily by hand. The seed heads, in size, shape and color looks like a cross between sesame seed and millet. They are covered with saponin, a resin-like substance that is extremely bitter. To be edible, the saponin must be removed by laboriously hand scrubbing the quinoa in alkaline water.
Quinoa belongs to the same family as the sugar beet and spinach. Botanically, they are very similar. It's seed heads encircle the outer surface of the plant as a way of protection from sun and cosmic radiation common at such altitudes. This gives us a clear explanation of its exceptionally high protein content.
Quinoa as part of the goose-foot, is a useful little plant. Its leaves can be eaten like spinach and the seeds can be used in the same way as grain.
Quinoa is a complete protein comprised of all 9 essential amino acids. Our body cannot manufacture these amino acids, and depends on adequate dietary sources like quinoa. It pretty much matches the protein composition of milk, and puts rice, millet, and wheat to shame.
Rich in phyto-nutrients like quercetin and kaempferol, quinoa is a natural anti-inflammatory that wards off infection and illness. With twice the amount of calcium and fiber as whole grains, quinoa helps to balance blood sugar levels and relieve digestive ailments. Its low glycemic index makes it the perfect nutritive source for diabetics, and its high-fiber content helps lower cholesterol and curb appetite. It is also rich in riboflavin (B2), which helps stimulate metabolism, as well as spurs energy production in brain and muscle cells, thus helping to reduce the frequency of migraines.

COOKING QUINOA.- You can add quinoa to salads and soups, or eat the seeds as a side dish, or enjoy it as a porridge, or even pop it like popcorn.
Just soak 1/2 cup of quinoa overnight. Then drain the water and rinse it under cold water to remove its bitter flavor. Tip into a pan and cook it like rice adding double the amount of salted water until it covers the quinoa completely. Place over a medium heat and bring to a boil. Reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed.
If you prefer sweet add to the 1/2 cup of quinoa the same amount of water, bring to a boil and then simmer until the water disappear then add 1/2 cup of condensed milk and 1/2 cup of cream, pinch of cinnamon, and pinch of cloves. and simmer in low heat until it gets the look of a porridge.
DRINKING QUINOA: Just soak 1/2 cup of quinoa overnight. Then drain the water and add 2 cups of fresh water and boil in low heat for one hour, if you want lavored add apples, or peaches, or cinnamon and cloves. Drain the liquid and drink either hot or cold. It is delicious.

                    

THE AMAZONIAN CHUCHUHUASI.

The great Amazon rainforest is both the most bio-diverse place on Earth, and the largest natural pharmacy. Many hundreds of Amazonian native remedies have been well documented and studied. Among them, one of the most popular is Chuchuhuasi (May'Tenus Kruovii), whose bark has been used as a general remedy for ages. In today Amazonian world, the medicine men (Shamans) and women commonly employ chuchuhuasi for both curative and prophylactic purposes.
CHUCHUHUASI is a very large canopy tree that grows to 30 meters high. It is extremely tough, with heavy, reddish-brown bark, and large leaves measuring 10 to 30 cms. in average.
Chuchuhuasi means "trembling back," which refers to its traditionally long- standing use for relieve pain and inflammation, to restore vigor in ailments that involve the trembling symptoms implicated in chronic degenerative disorders like arthritis, rheumatism, back pain, Parkinson, Alzheimer, etc. Broadly speaking, chuchuhuasi helps to rejuvenate the nervous system and revitalise the nervous tissue.
The bark of the tree contains a variety of naturally-occurring compounds, notably are the two tumor- fighting alkaloids: Mayteine and Maytansine. It is rich in several other alkaloids, tannins, triterpenes, and sesquiterpenes. The bark's pyridine alkaloids are primarily responsible for its anti-arthritis effects.

The anti-tumor agents tingenone and pristimeran account for the treatment of certain cancers, notably those of the skin. 

Chuchuhuasi as all-in-one remedy, and has been used for thousands of years by Amazonian  basin people. The bark is harvested without killing the tree, helping in this way to the conservation of the rain-forest which is the most bio-diverse place on earth and naturally the largest healer in the world.
In traditional Peruvian herbal medicine systems, Chuchuhuasi alcohol extracts are used to treat osteoarthritis, rheumatoid arthritis, bronchitis, diarrhea, hemorrhoids, tuberculosis, stomach ache, etc.
The healers along the Amazon use the Chuchuhuasi as a popular purificator of the negative energies. According to their believes, the lack of harmony between men and nature creates a negative vibration vital to the formation of ailments which find its way among weak, unhealthy, and unprotected bodies.
The purpose of the beverage's consumption among the Amazonian communities, is to balance the duality of forces acting in their land to protect them from unwanted energies that are just waiting the opportunity to break in.
The Chuchuhuasi beverage is prepared by soaking the chuchuhuasi barks into the local sugar-cane rum (aguardiente) sealed it and preserved it during a period of seven days. Then it is shared among all of them.
Sections of the chuchuhuasi bark are commonly sold in herbal markets. Chuchuhuasi liquors, from wines to distilled alcohols show up in grocery stores and airport gift shops.
To say that CHUCHUHUASI is everywhere in the Peruvian soil is not much of an exageration.

AYAHUASCA.

Of the numerous plants utilized by the local population of the Amazon Basin, perhaps none is an interesting or complex, botanically, chemically, or ethnographically, as the beverage known variously as -ayahuasca, -caapi, or -yage.
Ayahuasca is a Quechua term meaning "Vine of the Souls," which is applied both to the beverage itself and to one of the plants used in its preparation, the Malpighiaceous jungle liana, Banisteriopsis caapi.
The habitat of the plant is the Amazon rain-forest. The liana measure 18 centimeters in length and between 5 and 8 centimeters in width. The inflorescence is multi-flora and the flowers are small and pink. When the plant is young the light can be clear but does not receive it directly. Moisture is very important when new shoots arise. With insufficient heat or humidity the leaves do not grow. If the plant grows rapidly then it tolerates direct sunlight and cool nights. The plant needs a support to grow by climbing it. The plant's behavior in growing can be compared to the grow of the soul in a metaphorical way.
The beverage alone is not a psychological healer, or something that expand the consciousness. Its use is mostly related to religious or spiritual purposes. It purges the spiritual body from negative forces acting in it. If the individual is not efficiently prepared for the religious ritual then its use interfere with the normal process of the neurons and exacerbate existing psychiatric conditions.
The idea that psychedelic drugs have a way of tearing down emotional barriers or walls is only an illusion. They are not a kind of shortcut to a higher truth, instead they work as stimulators to the wild and uncontrollable part of the inner self. The point in which the will power is diminished to the lowest level and the person become unable to control any of its basic needs. The vomiting, diarrhea, crying, laughing and yawning, all at the same time means the brain enter into a complete disharmony with the surrounding energies that comes from positive or negative source. The information of the memory then is exposed in a way similar to when a person suddenly suffer a terrible accident and enter in a coma and after a period of time regain consciousness and remembered what happened with their souls. Unfortunately for the people interested in knowing higher truths through the use of psychedelic drugs the only true thing they acquire is they become persuaded by the illusion of being free and voluntarily choose the addiction to it.
Many coma survivors declared that their souls were kept in a huge world of darkness and the vision of their whole personal lives were exposed like watching a movie to beings in charge of the forces of good and evil. What sort of thing determined the way back and the conclusion of the coma state is something that each person know inside their own hearts. What they really have in common is they experienced a higher truth and they were never the same after that. Little by little their souls grew exactly like the plant  ayahuasca grows in its natural habitat.
Ayahuasca is a prepared by boiling or soaking the bark and stems of of the plant together with other plants.  It is rarely made from the ayahuasca vine alone. These additional ingredients are most often the leaves of any of three companion plants -the shrub Chacruna (Psychotria Viridis), -the shrub Sameruca (Psychotria Cartha-ginensis), -and a vine variously called Ocoyage, Chalipanga, Chagraponga, or Huambisa (Diploterys Cabrerana).
The active chemical constituent of the liana is named telepathine, a fluorescent alkaloid belonging to the Beta-carboline family of compounds.
The earliest known devices for shamanic purpose in the Andean lands come from Central Coastal Peru -whale-bone trays and bird-bone tubes, dated approximately 1200 BC.
Elaborated carved mortars used to grind beans, have been uncovered, as well as bone tubes, decorated spoons, and elaborately carved trays. Andean people of the highlands were very knowledgeable in practicing brain surgeries and complex surgical procedures in other organs that could match the use of this particular equipment.
An artwork at Chavin of Huantar shows figures with wide-open eyes and streams of mucus running from their nostrils, as a result of a serious lesion in the brain. Some of these heads appear to be half human and half feline or half bird, depicting a form of shamanic transformation.
Much later in time, the site of Tiahuanaco, one of the most important precursors to the Inca Empire, flourished as the religious administrative capital of a major state power. Here too evidence of the use of mortars to grind herbs points out to be shamanic.
The Incas also had acute observational skills and a keen interest in plants, their growing conditions, not only the new species they encountered, but all the local varieties of familiar cultivated plants, and were devoted to creating the ideal method of cultivation of each plant for every micro-climate formed in their highlands. They were experts in performing brain surgeries using medicinal herbs as powerful tools.
Among the indigenous cultures of the Upper Peruvian Amazon, the Shipibo culture are the one of the few cultural groups that have managed to maintain their language, art, and their knowledge about the use of plants for medicinal purposes.