The secrets of Peru’s healing teas: Most common herbal and medicinal cures

Indigenous to the Andes mountains, muña plants grow as high as 6-1/2 feet and sprout aromatic white-flower clusters at the tips of their branches. The Incas relied on this minty-flavored herb to strengthen the immune system, soothe sore throats, and wipe out parasites and bacterial infections. Also known as Andean mint, muña proves a powerful treatment for stomachache and indigestion. If you’ve over-indulged in a big meal, finish it with muña tea. Suitable for almost any digestive issue and symptoms of altitude sickness, muña tea packs many healing properties into one cup.

Cultivated in South America for about 8,000 years, the coca was considered a sacred plant by the Incas. The leaves played an essential role in their religious and spiritual rituals, and they valued coca leaves as much as gold for their medicinal properties. Incas chewed the leaves to stave off hunger, boost energy, and reach a state of mild euphoria, and they drank coca leaf tea to boost energy and endurance, suppress thirst and hunger, and facilitate breathing at high elevations. The empire’s royalty controlled coca production, and consumption was reserved only for the elite, but during the last days of the Inca civilization, coca became more widely available to all.

Coca tea is one of the first teas you’ll be offered in Peru, especially in high-elevation destinations where you may suffer from headaches, nausea, low energy, labored breathing, or other symptoms of altitude sickness. In addition, the menthol oils in the leaves are considered useful in treating inflammation of upper airways, sinusitis, bronchitis, and coughs. Once steeped in hot water, coca leaves produce a strong aroma and flavor similar to green tea with a subtle organic sweetness. Slightly numbing to the mouth and tongue, coca tea brewed from unprocessed leaves is a harmless, mild stimulant and not an addictive drug — only a complex, multi-step process can extract cocaine from dried coca leaves.

Known for its sharp, delicate floral bouquet and a subtle scent of apple, manzanilla (or chamomile) tea is known to aid digestion, relieve heartburn, and even reduce anxiety. Its anti-inflammatory and antispasmodic properties are thought to calm stomach upset, cramps, and irritable bowel syndrome and relieve muscle spasms or flatulence. Dried manzanilla flower heads also contain an antioxidant that aids sleep and lowers blood pressure and cholesterol levels but should not be taken by anyone on blood-thinning medication without consulting a doctor. Another tea remedy for an upset stomach is a blend of manzanilla, hinojo (fennel), apio (celery), and hierba buena (spearmint).

Indigenous people in the Andes use toronjil (lemon grass) tea to treat stomach issues, boost immunity and detoxification, and improve metabolic health. A member of the mint family, this herb goes well with honey and makes an ideal hot drink if you want to avoid caffeine and need help digesting a heavy meal. A calming infusion with a lemon/mint aroma, toronjil tea can be a prescription for a good night’s sleep. It may lower blood sugar levels, so use it with caution if you’re taking medication for that purpose.

Anís (anise)has been used for healing since ancient times. When you drink anís tea in Peru, know that the world capital for growing this herb is Curawasi in the Apurimac region, where 70 varieties of the plant are cultivated in the fertile soil. This sweet tea with a pleasant taste reminiscent of licorice comes from brewed anís leaves and seeds and helps relieve digestive issues, especially after meals. Sometimes anís is combined with manzanilla to improve digestion and sleep. Imbibe this healing blend the night before an early departure and start your next day well rested.

Many Peruvians can’t go a day without an emoliente, a healing hot infusion of toasted barley, flax seeds, a dried herb known as horsetail, dried grass, plantain leaves, and lime juice. Other ingredients may be added, such as aniseed, boldo (an herb that comes from an evergreen shrub), chopped quince, lemongrass, lemon verbena, and cat’s claw, a native South American vine with powerful anti-inflammatory properties.

Sometimes alfalfa juice (rich in minerals and vitamins), brown sugar, or honeycomb are added. Toasted barley is believed to reduce cholesterol and help with digestion; flax seed is high in Omega-3s and fiber that can stabilize blood sugar, and Peruvian lime juice is rich in Vitamin C. Buy emoliente from street vendors and some old-school cafes. Every emoliente maker has a secret recipe, so the ingredients and taste vary. In Cusco, there’s even an emoliente pub — Magia Verde Emolienteria.