THE AGARROBO (CAROB) TREE.

The Algarrobo has been in South America since the Pleiocene Epoch that extends from 5 million to 2.5 million years before present time. It is a very common tree of Northern Peru.
The Peruvian Algarrobo's name is usually translated into English as "Carob." The Algarrobo Tree can harvest timber (heavy and durable) and produces a fruit pod with a "carob taste,"high in natural sugars.
The Peruvian Agarrobo has the form of a big legume tree, like a massive bush bean plant. It bears spines, spies of greenish-yellow flowers, and long pods filled with small brown seeds. From the pods is extracted a syrup that is called "Algarrobina" which has great demand in Peruvian gastronomy.
The Algarrobo trees are long-lived trees, and can live for over a millennium. It grows quickly and have a complex root system that allows them to absorb water at different depths and lateral roots that capture rainfall easily; this is one of the main characteristics that make them capable of surviving in extreme drought conditions. The tree is very efficient at extracting moisture from the soil where it germinates that is able to kill nearby plants by depriving them of water, as well as by shading them out by its wide rounded canopy that makes a good shade.
The Peruvian Algarrobo has a very high standard in nutrients because it grows in drier areas near the Coast. It can be found in areas where other plants do not grow. This is a great food because of its high quantity of vitamins and proteins. It is used to heal anemia and to have beautiful, glowing skin. It is also good for strengthening the lungs and the body stamina.
Algarrobo is an important component of Peruvian gastronomy. Once the Algarrobo fruit are mature the people in the Peruvian North (Piura and Lambayeque)boil the beans making them to concentrate the natural sugars. Then the mass is run through a press. The extract is filtered and is submitted to evaporation to arrive at a point which it resembles a viscous product, named "Algarrobina Syrup." The syrup is used in countless dishes, but most notably in the delicious cocktail called Algarrobina. You can also combine the syrup with different fruit juices in order to fortify them. People also add the syrup to fruit salads as a slight dressing to convert it into a super salad filled with vitamins and minerals.

PERUVIAN OLLUCO.

Olluco (Papa lisa = edible skin) comes from the high plains of the Peruvian Andes and is one of the most widely grown and economically important root crop cultivated in the highlands since ancient  times. Next to potatoes and corn it was an important staple food of the Incas.
Olluco looks like a bright colored potato, yellow in color with red or purple spots on the outside,  but is quite different. The tuber has a somewhat watery texture and not suitably for frying or baking. The shiny and smooth skin of the tuber is completely edible, and the leaf is also edible and is similar to spinach. It also comes in different shapes and sizes.
Olluco can grow in nutritionally poor soil but moist is its preference, however it tolerates drought, with lots of sunny light. It does not grow in the shade. The tubers are not formed until late in the season so a mild autumn is required for good yields. The flowers are hermaphrodite.
Olluco is the main ingredient in the classic Peruvian dish "Olluco with charqui." Charqui is the dried alpaca meat used by the Andean people in their culinary dishes . Olluco's neutral taste is the key in this dish because the charqui meaty flavor is absorved by the slimy tuber.
Olluco is very nutritious and at the same time a good source of carbohydrates. Fresh Olluco tubers are made up of 1 to 2% protein, 14% sugars and starches and 85 % moisture. The tubers are also a rich source of vitamin C, providing about 23 mg of vitamin C per 100 g servings. The fiber level content is moderate and absolutely no fat content.
Olluco was used by the Incas  and the pre-Incas cultures extensively because of its longer storage life compared to potatoes. It maintain its freshness for almost a year when stored in a dark and cool place at at ambient temperatures.
Olluco can be freeze dry and kept for a long time. When compared to the fresh tubers, the dried ones are more tasty and flavorful.

OLLUCO with CHARQUI recipe (serves 3 people):
- 3 garlic cloves smashed.
- 1 medium purpled onion chopped.
- 2 tablespoon of vegetable oil.
-1/8 cup of Panca Pepper paste.
- 3 cups of Olluco cut into julienne strips.
- 1/4 cup of water.
- 1 cup of charqui cut into julienne strips.
- salt and pepper.
Fry the garlic in hot oil, and then add the onion until it is cooked to a golden brown. Add the 1/8 cup of Panca Pepper paste to the onions and garlic. Add the Olluco and the water with salt and pepper. Mix the Olluco with the onion and garlic, then add the charqui. Mix all together and cook until the Olluco is tender. If you want to serve it with rice, cook the rice in a separate pot.

THE BORAGE PLANT (BORRAJA)

Borage is an edible and medicinal plant that is cultivated very easily and harvested practically all year round. Its beneficial effects have been known since pre-incat times.
Borage, as a food plant, stands out mainly for its contribution of minerals like calcium, iron, magnesium, and phosphorus; vitamins as beta-carotene, vitamin C, E, choline and niacin; acids as acetic, gamolenic, and lactic. Choline is an element that forms part of the complex of vitamin B, essential in the metabolism of fats.
Borage oil mainly contains essential fatty acids that have very important functions in the body. They are a type of fats that the body can not synthesize and that must be provided by food. The human body does not have the enzymes that produce double bonds (un-saturations) in the carbons of fatty acids prior to carbon n*9 (it does not use the same metabolic pathways as omega 3 and 6). Therefore, since omega 3 (fish, nuts, olive and linseed oil, wheat germ, sesame, etc) and 6 (black currant seed oil, borage oil, brussels sprouts, garlic, carrot, soy, sesame oil, etc) contain 2 and 3 double bonds prior to carbon 9 (it does not influence the balance of omega 3 and 6), our body can not synthesize 3 and 6. Our body is only able to make carbon structures with double bonds from carbon n*9, such as omega 9 (Fatty acids from carbohydrates, alcohols, and proteins). Plants do have these enzymes and for this reason vegetable oils do contain omega 3 (linolenic acid) and omega 6 (linoleic acid). From these components our human body is able to synthesize substances such as brain neurotransmitters (allow neuronal & nervous system connection), new cells (they are part of the composition of all cells), good cholesterol, natural anti-inflammatory (which produces the body itself), vasodilator and anti-thrombotic substances. A deficit of these components can produce an onset or aggravation of symptoms of hyperactivity, depression, insomnia, allergic reactions, arthritis, dermatitis, menstrual pain, etc.
Borage's way of cooking varied because the plant is used from stems to the leaves.
Leaves and flowers are used mainly for its diuretic properties. It favors the elimination of urine from the body to get rid of harmful toxins.
Borage, traditionally, has been used in case of fever, cough, and depression. Borage oil mainly contains essential fatty acids. Both, plant and oil, are source of gamma-linolenic acid.

YELLOW STICK (PALILLO, CURCUMA)

Yellow Stick (Palillo) might be the healthiest  spice of earth. The earliest written testimony of it comes from an Assyrian herbarium dating from about 600 BC. The Persians were worshipers of the sun and in honor of it they used the stick as a natural dye for their bodies. In 1285, the Italian traveler, Marco Polo relates that in one of his travels in China he discovered this vegetable and says of it: "There is a plant that has all the authentic properties of saffron, it has the smell and color, but it does not resemble at all to saffron and grows mainly in the regions of Fu-Kien. It is held in high esteem and its price is high."
The variety that grows in Peru is called "Long Curcuma," and takes the name "Yellow Palillo" and its main crop is in the Peruvian Jungle. Made by grinding the dried root of the plant, this ancient food has been used by Andean healers for centuries. In Brazil it is called "Guairaba," and in Colombia as "Guava Milk" or "Guava Monkey."
Recent studies of this variety indicates that it is rich in bisdemetoxicurcumina, an antioxidant that can fight the accumulation of proteins that are parked in the brain fighting the Alzheimer's. The intense yellow color of the stick comes from liposoluble pigments known as curcuminoids. Curcuminoids have a stronger antioxidant action than grape seed extract, vitamin C or E. Antioxidants reduce the damage that free radicals can produce to tissues, cells and DNA; and help slow down the signs of normal aging.
In its collagenous action, curcumin increases the ejection of bile by 100 percent, which corroborates its traditional use for gallstones. For the same qualities it is beneficial in alcoholism.
The Machigengas that live in the Jungle say that the Yellow Palillo is a good diuretic and fights constipation (flu). It also acts as an anti-inflamatory of the respiratory tract, joints and urinary tract. It also stimulates blood circulation.
The potential health effects of the Yellow Palillo are believed to be particularly strong when you combine it with fresh black pepper. It has an aromatic odor similar to ginger and a slightly bitter taste.
One of the most emblematic dishes of the Peruvian Jungle is the famous "Juane," infallible in the celebration of John the Baptist in the whole Peruvian Jungle. The "Juane" is the representation of the beheading of John the Baptist in the Scriptural legend. Of all the dishes stands out one called "stew" made with Peruvian cassava, Yellow Palillo, and local veggies.
Every Peruvian cook  indicates that the Yellow Stick Powder is an essential ingredient for fish, eggs, and rice. Also for dressings or to give yellow color to the food.
Let's use Yellow Palillo powder in garnish our food. Add this spice to whatever you want: vegetables, eggs, meat. You can also add it to the boiling water when making pasta, rice, soup, etc.

THE POWER OF PERUVIAN CILANTRO (CORIANDER).

The latin name of 'cilantro' (spanish translation) is 'Coriandrum Sativum' and the word 'coriander' is derived from it.
Little is known about the origins of the cilantro/coriander herb, although it is generally thought to be native to Mediterranean climate, and has been cultivated from such ancient times.
The taste and smell and pleasant fragrance of the entire plant make it one of the strongest and powerful ingredient in the Peruvian gastronomy. It is a very important crop which has a prime position as a flavoring agent. Most Peruvian people love the smell and flavor of the fresh coriander and fresh chopped leaves are widely used in many traditional dishes, especially into soups.
Coriander likes a warm, dry, light soil. From a cluster of slightly divided radical leaves branching stems rise. The leaves are scalloped, shiny, broad, and flat, arranged alternately and compunded. It grows from a central stalk attached to a taproot to a height of 12-18 inches (25-50 cms)with flowering stems branching out.
Depending on the goal of growing cilantro/coriander, a plant of the easiest culture, you should plant in full sun if you desire seeds for coriander or in partial shade if you want cilantro for culinary or medicinal needs. Sow seeds in 1/2 inch furrows after the danger of frost has past. Sow seeds every 2 weeks to assure a continuous crop of fresh leaves. The seeds are slow in germinating and it is hardy annual. Coriander seeds should be harvested in summer months as they ripen. If you leave the seeds on the plant the weight of the seeds will bend the seed pods to the ground where they become overripe and release from the plant. Once off the plant they are of very poor quality.
Coriander/cilantro has pain relieving properties and is useful for headaches, muscle pain and stiffness, arthritis and rheumatism. It is also useful in soups because of its helpful effects on the digestive tract, relieving nausea, diarrhea, flatulence, and indigestion.
Coriander/cilantro has antioxidant properties and can delay or prevent food spoilage. It is also reputed to enhance circulation and relieving fluid retention. It has been used to control mild diabetes because of its insulin-like activity.
When purchasing, look for the leaves that are tender, aromatic, and very green with no yellow spots, and no evidence of wilting. If it has no aroma, it will have no flavor. To store the fresh herb, put it in a jar with water like a bunch of flowers. Cover the leaves with a plastic bag and put the whole thing in the refrigerator. Change the water every 2 days, picking out any wilted leaves when you do so.
Cilantro complements seafood, especially oily type of fish, because of its tendency of overwhelming the odor of the fish. Use it to enhance salads, beans, rice, omelets, meat, stews, and almost any dish you can imagine, but do not apply it in excess, just one tea spoon of chopped fresh leaves is more than enough to enhance flavor.

PERUVIAN BAY LEAVE (LAUREL) AND ITS HEALING SOUL.

There are many different thpes of plants whose leaves are referred to as 'bay leaves', but the true bay leaf is scientifically known as 'Laurus Nobilis'. They are characterized by woodiness, aromatic parts, and a single strand of conducting tissues continuing from the stem into the leaf.
This Peruvian Laurel is an evergreen shrub or small tree that require, in its forest habitat, a warm subtropical to tropical climate that is cool but also frost-free or with only very slight winter frosts not below -4C, and with high summer heat, rainfall, and humidity.
Peruvian Laurel is at its best when the leaves are well-drained, because of its growing in slightly acidic soils and enhance its rich organic matter. The drained laurel leaves can be stored for months.
Traditionally, the laurel leaves are picked and dried slowly under the shade away from direct sunlight in order to retain their volatile essential oils.
Pleasantly and aromatic, the thick and leathery bay-laurel leave, is one of the well-recognized peruvian culinary leaf-spices in use since the ancient pre-inca time. Just using one of them when added to the peruvian recipes, it gives off a pleasing and sweet aroma. It can be used to flavor soups and stews, but the most common use of the leaf that is for a delicious sauce made with ground beef, onion, red pepper, tomatoes, celery, garlic, carrots, and one whole laurel leaf. It must be removed from the sauce before serving it with noodles of any kind.
Laurel leaf has a very strong effect on the gastrointestinal system because of its organic compounds.
The laurel leaves are a very rich source of vitamin A, B and C. Also they are a good source of minerals like copper, potassium, calcium, manganese, iron, selenium, zinc, and magnesium.
Vitamin C (ascorbic acid) is one of the powerful natural anti-oxidant that help to remove harmful free radicals from the body. Ascorbic acid acts as an immune buster, wound healing, and anti-viral effects.
Folic acid is important in DNA synthesis because of its folates and when given during the preconception period, they can help prevent tube defects in the baby. But during pregnancy, the consumption should be maintained at the minimum since the chemical compounds in them may cause abortion.
Vitamin A is also a natural antioxidant and is essential for healthy visual sight. It is also required for maintaining mucous and skin health. Also it helps to protect from lung and oral cavity cancers.
B-complex groups of vitamins such as niacin, pyridoxine, pantothenic acid and riboflavin, help in enzyme synthesis, nervous system function, and regulating body metabolism.
Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese and copper are used by the body as co-factors for the antioxidant enzyme, superoxide dismutase. Iron is essential for red blood cell production and as a co-factor for cytochrome oxidase enzymes.
The red-white-red Peruvian flag contains a coat of arms that its shield is framed by one wreath of palm and laurel branches and surmounted by another.

THE ANDEAN RED PEPPERS.

The Peruvian Red Peppers are the most common high concentration and key ingredient in the Andean culinary world. Consumption of them have been known from the very early settlers of the Andean mountains, because of their faculty to promote negative energy balance from a combination of metabolic and sensory inputs. Also they were known as powerful enhancers of energy expenditure, fat and carbohydrate oxidation.
The crisp and sweet, red peppers are just the mature green peppers. They contain more than 200% of the daily vitamin C intake. Besides that vitamin C is a powerful antioxidant, it helps the proper absorption of iron. As a great source of vitamin B6 and folate, they help to prevent anemia. They are also known as a great supporters of healthy night vision because of its high content in vitamin A.
The capsaicin, the pungent principle in the Andean Rocoto (hot red peppers), are known as a reducers of hunger, stimulators of  thermogenesis, and alterators of the oxidation process. This is one of hottest Peruvian chili peppers. The capsaicin receptor has unique physiological functions in allowing humans to detect the oral burn, regulate core body temperature, and sense external temperature. It is established that marked individual differences exist in the sensitivity to the burn spicy flavor and to the affective interpretation of that sensation, because of its direct relation to consequences of physiological processes, independent of sensory responsiveness.
The appearance of both varieties are very similar, thicker with juicy walls, but the 'Rocoto'has dark brown seeds. No other pepper has seeds of this color nor do they have purple flowers like the 'Rocoto.' In addition, the stems of the plant look hairy which is what gives it the name 'Pubescens.' When you buy them in the market believing that it is the sugary kind, and try to taste it, your mouth is set on fire. This is why 'Rocotos' are mainly used as a condiment, just a little bit to give a kick to some dishes, but in the Andes mountains, some people are used to eat them as apples, straight from the plant. The smaller the 'Rocoto', the hotter flavor is increased. The pepper has three to four forms. The common is thick, somewhat elongated and without a point.
Botanists says that all domestic peppers originated in the Andes where they have an ancient record of use going back thousands and thousands of years. The European invaders took many products from the Andes and introduced them to the Old World where they had a huge impact. The history of the World would be very different had it not been for the Andean potato which allowed populations to boom in many places.
Botanists have described domesticated peppers as belonging to five species. Capsicum annum is the most common and represents most of the chilies known in the world, although the famous 'Tabasco' sauce slowly finding its way onto the South American markets is made from the 'Tabasco' pepper which is capsicum frutescens. The 'Habanero' pepper comes from a different species, the Capsicum chinense, that was came from the tropical lowlands of South America. The Andes is distinguished as having the delightful and fragrant Capsicum baccatum (yellow aji) as its representative and, of course, the famous 'Rocoto'(Capsicum pubescens), that has a flavor that is reminiscent of pine.
Today, in the Andes, the 'Rocoto' continues to be the most commonly consumed of peppers. Many people have a 'Rocoto' plant in their gardens. They just step out of their door and grab one or several from the bush and use them fresh.
"Stuffed Rocotos" that are a very important festival food, is a famous dish from Arequipa, in the South of the Peruvian territory. They are filled with beef, onion and ground peanut mixture, and served with a creamy potato gratin.
In Cuzco, the people talk about there being 3 kinds of 'Rocoto.' The 'Rocoto' from the garden, the common or ordinary one. The 'Rocoto' from Marca Pata, a district in Cuzco's Quispi Canchi province, that is known for being very good and very hot, growing in the upland tropics in small, family plots. And the 'Rocoto' called 'Marate'. This is the hottest of all and is a small, wild pepper of varying shape. When longish it is also called monkey penis (pinguito de mono). The common sauce named 'Llantan' (Uchu-Cuta) is made with 'Rocoto' and the indigenous herb 'Huacatay'.