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.

COCA TEA

Coca tea is an extremely interesting tea since from one side is a very healthy drinking product and on the other side, from the same plant is obtained the ingredient for production of basic cocaine derived from the raw leaves of the coca plant. The cocaine alkaloide present in the raw leaves is almost nothing, in other words, very minimal. These minimal traces provide only a small energy boost sensation, the equivalent of a cup of coffee. The tea goes through a process very similar to decaffeination and is legal in Peru, Bolivia, Ecuador, Colombia and USA.
The plant is native to South America, particularly in the Andes region. During the time of the Inca Empire, the sacred coca leaf was used as a currency and as a central offering of holy ceremonies. People of the Andes used the sacred leaf to protect themselves from starvation and fatigue during the extremely long walks through the different ranges of altitude.
Today the coca tea is used for the prevention of and to treat altitude sickness. Altitude sickness can occur during the first couple of days when the body is exposed to a high altitude. The climatizing process cause dizziness, nausea, and vomiting. The tea is also effective for digestive problems.
The medicinal properties of the coca tea include the reduction of body fat with little or no side effects. Also the compounds contained in the leaves of the plant stimulate the body much like caffeine does.
It will boost the body's energy level and make the individual mentally alert. The leaf acting as a natural stimulant is very effective in combating fatigue, hunger and thirst. The coca leaf in its natural state contains riboflavin, vitamin A, iron and calcium.  It also helps to reduce the tendency toward adult onset diabetes and obesity. It is rich in antioxidants, regulates blood glucose and enhances the metabolism.
In Peru, you can sit down in a restaurant or on a shack on the side of the road and enjoy a cup of coca tea, with all its benefits without hassle. Millions of people enjoy the great taste of this popular tea without judgment. Coca tea is sold in all supermarkets and there is no age limit to purchase it.
Coca leaf extract has been used in Coca-Cola products since 1885 and continue using it up to now.
They never used cocaine in the production of the beverage.

ACHIOTE / ANNATTO.

ACHIOTE / ANNATTO are used interchangeably. They are the most common names for a product extracted from the seeds of the evergreen Bixa Orellana shrub.
ACHIOTE is a little known earthly seed that grows inside the fruit of the evergreen shrub that grows in the Amazonian region of the Andes. The fruit itself is not edible but the seeds inside are.  The taste is similar to fresh pepper with a hint of nutmeg sweetness.
ACHIOTE's bright red color is due to its high BIXIN levels. Bixins are powerful CAROTENOIDES like the kind found in carrots. They are potent ANTIOXIDANTS. People who eat carotenoides from NATURAL SOURCES (not bottle ones) suffer fewer chronic diseases and live longer on average than those who are missing carotenoides from their diets.
The Andean people in Peru were the first to discover the achiote's medicinal power.
While the seeds had and still have a traditional culinary use that goes back 3,500 years to the high altitude mountain people, achiote leaves were the first part of the tree used as a medicinal herb. The leaves heal external as well as internal ailments. They have anti-inflammatory properties.
When a decoction is made from the leaves with alcohol and applied topically to the skin it soothes a number of skin disorders, infections including rashes, burns, and cuts. Women use the it as a vaginal douche to cure infections.
When ingested, the leaves provide even more benefits. The leaves are one of the richest sources of TOCOTRIENOLS. They are important because they limit the liver's ability to produce LDL cholesterol. That is the kind that clogs arteries and causes heart attacks. The leaves's astringent or anti-inflammatory properties also make it a potent digestive aid.
A tea steeped from the leaves of the achiote tree help to stop diarrhea. Three daily cups of tea also improve general digestive problems or discomfort. For centuries, peruvian shamanic healers have used the tea made from achiote leaves to detoxify the body from contaminants of the environment.
Recent studies reveal that all parts of the achiote plant have HYPOGLYCEMIC properties. A daily ingested dose of tea leaf reduce blood glucose levels and prevent spikes in blood glucose after a meal.
ANNATTO, which is the name of the plant in the Caribbean, is commonly dried, ground and infused into oil to make a concoction called annatto. Also it is frequently added to dishes to punch up the flavor
in West Indian and Peruvian cuisine.
Achiote seeds for cooking purposes are found in Latin American markets. Look for Achiote seed seasoning (it also goes by the name Annatto). Avoid Achiote seeds which are incredible difficult to grind. Achiote powder mixed with other spices and herbs give a smoky flavor to meats, fish, and poultry. Sauteing in or cooking with vegetable oil adds color to rice, paella, soup, stew, fish, and some yuca dishes.

EMOLIENTE, Peruvian powerful healing drink.

EMOLIENTE is made of the following ingredients: Toasted barley, Flax seeds, Dried horse tail herbs, Llanten (plantain leaf), Aniseed, Quince, Lemon peel, lemon grass and cat's claw(a peruvian woody vine consumed for its powerful anti-inflammatory properties). All the ingredients are kept boiling at a steady very low heat for two hours then kept warm for another two hours then cool off and refrigerate.

It is served with fresh lime juice, and honey or sugar cane.
The beverage has been sold by street vendors in Lima, Peru for centuries, and people love love it both for its sweet soothing flavor and for its medicinal purpose.
EMOLIENTE is the best choice for people who suffer allergies specially to tree nuts (cashews, almonds, walnuts, pecans, pistachious, Brazil nuts, hazelnuts, chestnuts), and peanuts.
Nuts, are a source of selenium (trace mineral) which is essential for a healthy heart. It is being advised to take adequate levels of the essential TRACE MINERALS (selenium, iron, manganese, zinc, copper, iodine). MORE IS NOT BETTER since  trace minerals are elements required ONLY IN MINUTE QUANTITIES for PHYSIOLOGICAL and BIOCHEMICAL PROCESSES.
For people who enjoy having mix trails in their lunch boxes,  just a quarter of a cup three times a week is more than enough for a healthy body. For people who are already allergic to tree nuts just INCLUDE EMOLIENTE IN THE DIET to correct little by little the lack of harmony in their metabolisms.
When blood levels exceed the amount of these trace minerals health problems arise as a consequence of  excessive accumulation of it.
Damage to nervous system; impairment of liver and kidneys; thyroid malfunction, jaundice, birth defects; damage to lung and heart; are the most common side effects.
EMOLIENTE as a powerful HEALING DRINK get rid of any excess in the body and cleans it through the urine. Just the color of the urine tells us how healthy we are. It should be clear and without odor.

THE ANDEAN QUININE TREE.

The Quinine Tree (cinchona officinalis), or the Tree of Life, is a sacred Andean Tree which was declared the national tree of Peru after its independence from the Spanish crown.
The Tree was originally known by the Quechua people, who have been and still are the inhabitants of the Andean mountains of Peru.
The Quinine Tree, also known as the Tree of Life, had a major impact on history. During the Middle Ages when the first expeditions of Europeans arrived to the Islands of the Americas, a complete New World for them, they were hit by a life-threatened disease, malaria, transmitted by the bite of a mosquito infected by the parasite. When they arrive to the land of the Andean people they were informed of the properties of the Quinine Tree's bark to combat the killer fever. Thanks to this information the foreigners were able to survive and developed immunity to the attack of the mosquito through the consumption of the bark produced by the tree. After this process of survival, the Europeans sent the information to Europe and brought the bark of the tree to their lands to cure their people. It worked as a miracle tree and from that specific point these European explorers were able to continue their plans of obtaining new territories for the sake of their crowns.
In today world, usually when the thinking about medicine comes to our mind, it processes information about swallowing gross chalky pills or downing artificial tasting syrups to combat any symptom related to flu, fever, headache, etc. Well, that wasn't exactly the case when it came to the British curing their malaria fever. They used the Quinine bark to make tonic water and used it to make gin and tonics to prevent the sickness, and making them the glorified authors of the miraculous cure.
The Quinine Tree is a beautiful tree of green leaves similar to the ones of the bay plant that gives a delicious fragrance. The Quinine tree grows in a height fluctuating between 700 meters to 4000 meters above the sea level.
Quinine is a white crystalline alkaloid that occurs naturally in the bark of the Quinine Tree. Quinine's first known effective treatment for malaria in the Old World was in the 17th century.
The Quinine from its bark is still used to fight unusual illnesses in the communities of the Andean people. Quinine is also a highly fluorescent sulfuric acid that  is widely used as a standard for fluorescent measurements in industry.
As a natural soother the bark is used to treat uncomfortable dreams that turn into nightmares causing anxieties and panic attacks during the daytime (hallucinations); periodic, neuralgic and congestive head and facial aches; also helps to relieve from chronic spinal aches which form a blue coloration over the nails; a natural thermostat that help those who suffer from cold hands and feet, numbness and stiffness.
It helps the nervous system to correct intermittent headaches, dizziness accompanying to sight decrease, ear buzzing, face redness, depression symptoms due to excessive mental work, and body's shaken.
It helps the digestive system with chronic diarrhea accompanied with pain or without pain; periodic dysentery followed by cold extremities; sensations of false fullness or excess of appetite; swollen liver;
drowsiness after eating; congestion and spleen stroke; intestinal earthworms.
It helps the urinary tract from the presence of blood cells, excessive odor, unclearness, bladder's blocking
sensation.
It help the reproductive system with involuntary nocturnal emissions, weak sperms, depression, excessive and long PMS periods, irregular PMS.

Peruvian HOT and SPICY PEPPERS.

Peruvian HOT and SPICY PEPPERS are the secret ingredient of our culinary art. The type of hot pepper varies according to its type and quality. It can be used fresh, or processed (dried, smoked, grounded, canned, pickled, sauced).

HOT and SPICY PEPPERS has been cultivated from around 7000 years. The medicinal virtues of the hot and spicy peppers (AJI) have been known since then and passed on to the next generations through the shaman (andean healers). They are valued for their soothing effect on the digestive system;  also as relief from cold symptoms, sore throats and fevers; as a heart stimulant which regulates blood flow and strengthens the arteries reducing the possibility of heart attacks;  to warm up cold hands and feet; as a hangover remedy; relieve height sickness, mosquito bites; and eliminate hair's flees. Boiled stop asthma, and persistent coughing. Baked relive headache, rheumatic and muscular pains. Marinated in water and absorbing small quantities three times a day cure rebel hiccups.

Fresh AJI are an excellent source of calcium and vitamin C.  Capsaicin is the chemical that gives AJI their "hot" and "spicy" taste. It opens an ion channel in nerve cells that mimics the effect of heat.
Capsaicin helps arthritis sufferers by lowering the levels of Decapeptide Substance P (DSP) in joints' fluid. Capsaicin breaks down DSP avoiding the cartilage's destruction. It also blocks pain symptoms.

The most common varieties of AJI in Peru are : AJI AMARILLO (yellow hot pepper) used in numerous typical Peruvian dishes like the famous Papa a la Huancaina (Potatoes with a creamy hot sauce), Aji de Gallina (Hen or Chicken with hot milky sauce),  Causa Limena (pie of potatoes with fish or chicken chili sauce filling).  AJI PANCA (red hot pepper) used to season seafood, rice dishes, soups and sauces, stews and sautes of any kind.  ROCOTO (extremely hot peppers) used as a spice in soups and sauces. Locals restaurants have this powerful ingredient in every table made into a powerful hot sauce using lemon juice, salt and the rocoto.